Cook what we cook
Every recipe we serve at our community feeding events, in one place. Whole foods only, no seed oils, no shortcuts. Each recipe scales — pick how many you want to make and the ingredients update on the fly.
Mains
Proteins and centerpiece dishes.
Beef Kefta
Makes 8 strips · 1 strip per plate · Baked at 375°F
View recipe →Chicken Kefta
Makes 8 strips · 1 strip per plate · Baked at 375°F
View recipe →Sweet Potato Burger
5 component recipes · Scales to any number of burgers
Sweet potato waffle bun, smashed grass-fed patty, chimichurri drizzle, Greek yogurt garlic aioli, and red cabbage topping. Adjust the stepper to scale every component to the number of burgers you want to make.
View recipe →Sides
Salads, grains, breads, and vegetable sides.
Tabbouleh
4 servings · Herb-forward Lebanese grain salad · Contains wheat/gluten · Double for 8 plates
View recipe →Basmati Rice
4 servings · Stovetop or rice cooker method · Double for 8 plates
Ratio: 1 cup rice to 1.5 cups water. Always rinse rice before cooking.
View recipe →Sweet Potato Fries
Serves 4 · Roasted at 425°F
Tossed with olive oil, garlic, and parsley before roasting — then finished with another hit of fresh parsley and garlic right out of the oven.
View recipe →Red Cabbage Salad
Serves 4 · Make ahead — 10–20 min rest
View recipe →Drinks
Refreshers and house-made beverages.