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Getting creative in the kitchen? Share your recipes

  • Chocolate Butternut Squash Cake. Courtesy photo

Monadnock Ledger-Transcript
Published: 4/29/2020 5:16:53 PM

In today’s world, the majority of food people eat is being prepared in the home kitchen.

With stay at home orders and social distancing guidelines in place, restaurants either switching to take out only or closing completely, and grocery store shelves showing the signs of more home cooked meals, there’s likely a need for new ideas when it comes to putting dinner on the table each night.

And Cornucopia Project’s What’s Cookin’ Community is just the place to find creative ways to try something adventurous in the kitchen.

Launched on April 6, What’s Cookin’ Community features pictures and videos, complete with recipes from dinners and soups to side dishes and desserts.

Many of the Cornucopia board members have been busy in their own kitchens preparing meals for their own significant others and families, but have gone the extra step to document the experience in order to share with others.

Board member Ruth Clark has made Healing Mushroom Soup, Red Lentil Soup and Tandoori Chicken. She also has a large stack of recipes to continue providing more content for the initiative.

As a food organization that is so much a part of the community, Clark said it was important to keep people engaged and providing recipes is one way to do it.

“People are trying to figure out how can they contribute,” Clark said. “And really what our role is right now is to support the community.”

Clark said she isn’t doing double time in the kitchen because what she puts together for the Cornucopia Facebook page is what she made for dinner that night.

“It really is ‘what am I making my family tonight?’” Clark said.

Carolyn Hough, who only recently became a board member, just so happens to be a professionally trained chef who has worked in restaurants internationally and run successful catering businesses. So it’s safe to say that Hough not only enjoys cooking, but knows her way around a kitchen.

Hough has put forward recipes for Roasted Baby Beets with Herbed Cheese, Almonds and Greens with Orange Bitters Vinaigrette and Samin Nosrat’s Ligurian Focaccia, as well as French Toast, Caramelized Red Onion, Tomato, Thyme, Cheese Galette and Browned Banana Bread.

“This is fun and it’s keeping us all busy,” Hough said.

A lot of what she makes also goes to the crews working on the renovations at Cranberry Meadow Farm, a new bed and breakfast in Peterborough that she and her husband Charlie expect to open in October. She even enlisted a friend called “Electrician Matt”, who shared his pulled pork recipe.

And where some ingredients might not be readily available, Hough likes to offer an alternative.

“In a lot of the recipes, we’ll say, if you don’t have this, then use this,” Hough said.

Board Chair Cathie Sage has made Shrimp, Broccoli and Peanut Sauce and roasted carrots and board member Sharman Howe chipped in with Shrimp and Avocado Salad with Grapefruit Vinaigrette

Programs Director Lauren Judd whipped up some pumpkin mini cupcakes and Administrative Coordinator Natasha Meehan gave a great how to video to make potato crusted veggie quiche. Others have included chicken stir fry, Italian meatballs and Chocolate Butternut Squash Cake.

So far Cornucopia board members and staff have contributed the majority of the recipes, but the hope is that more people in the community will contribute.

“The best end point is that everyone participates and share their recipes, what they’re cooking,” Clark said. “It’s just a matter of it catching on.”

Hough sees this as a big opportunity to keep people connected.

“What do you do when you’re stuck at home?” Hough said. “Cooking is something you have to do and hopefully people will participate.”

To participate, post your recipe and photos and tag CornucopiaProject on Facebook.

Monadnock Ledger-Transcript

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