Refettorio Harlem | CookingIsAnActOfLove

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Led by Refettorio Culinary Manager Chef Elizabeth Richards, the culinary teams together bring a diverse skill set and experience to create meal planning and recipes that are nutritious, seasonally balanced and eco-friendly for the environment.

CARROT PEEL CRISPS

Why throw out your carrot peels when they are both edible and delicious?

This recipe could also be made using other root vegetables such as parsnips, beets, sweet potatoes and more.

CARROT SEED CRACKERS

This recipe can be made gluten free by replacing the all-purpose flour with a nut flour such as almond or cornmeal.

Simple easy steps to prepare a healthy and nutritious meal!

CARROT TOP CHERMOULA

Don't throw away your carrot top!

ROASTED CARROTS WITH CARROT TOP CHIMICHURRI

The perfect zero-waste sauce for your roasted carrots!

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NO WASTE SOFRITO

Sofrito, popular in the culinary traditions of the Caribean and Latin communities, makes a great flavoring base for beans, rice, soups and stews

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VEGETABLE KURMA

By Refettorio Harlem's Culinary Manager Elizabeth

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HERB VINAIGRETTE

This is a great recipe to use up any herbs you might have lying around. You can use any herbs you want to use up here such as basil, rosemary, thyme, parsley, mint, terragon or chives.

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SPRING CARE-BONARA

"Sharing our favorite recipe inspired by spring"

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HERB ROASTED CHICKEN

Chef Maryam, from Hot Bread Kitchen Collective, shared a recipe that speaks about her origins and reminds her of when she used to cook it with her mom.

CILANTRO STEM CHIMICHURRI

Any leftover cilantro?

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