SPU Community Kitchen

Thank you to everyone who joined us for this past Community Kitchen!
Be sure to stay tuned and join us for the next kitchen in the fall quarter and RSVP at [email protected] or call us at 206-281-2803.

Happy May! We are excited to have you join us for our final SPU Kitchen of the school year on May 18th, 6-9pm. We will explore street food dishes from different parts of the world.

Our menu will include:

-An appetizer of Falafel,
-A main meal of: Tofu Bahn Mi (crusty sandwich) with Korean Radish Salad and Pancit (Filipino chicken noodle dish),
-A side of Elote (flavored Mexican corn), and a glass of Horchata. ​
-We will also make our favorite Senegalese Peanut Soup and some Keks (Eastern European Coffee Cake) to take home.

We look forward to cooking with you!

Thank you to everyone who joined us at the last Community Kitchen. Our theme was Earth Friendly Eating in celebration of Earth Day on April 22nd.

Next up, we will be having food from Around the World! Grab your passport and RSVP at [email protected] or call us at 206-281-2803.

We have finalized our menu for our night of Earth Friendly Eating on April 20th! It will include: Lentil "Guacamole", Fridge Fried Rice, Roasted Whole Carrot Tart, and a Mixed Greens Salad with Spring Dijon Vinaigrette and, a dessert of Plant Protein Brownies. We will also make a Simple Red Lentil Soup and Chocolate Pudding "Dirt" Cups to take home. To RSVP send us an email at [email protected] or give us a call at 206-281-2803.

Thank you to everyone who joined our first community kitchen in person after COVID! We are excited to see everyone again April 20th!

We’re testing recipes for April’s kitchen! Mark your calendars for April 20th, and look out for our emails about RSVPing for this kitchen. If you want to be added to our email list DM us with your email!

It’s official!! Community Kitchen is back, and is planning on having an in person kitchen on Wednesday, February 16th. Our theme is “Get Your Bowls Out” with all of the dishes being served in bowls. We may have to adjust our plans due to COVID, but mark your calendars and keep your eyes out for updates. We’re sure excited, and can’t wait to cook with you all again!

Lexi has been a member of Community Kitchen for 3 years and is graduating with a B.S. in Nutrition and Dietetics. One of her favorite memories is her first day of CK when they were asked what they always had in the fridge, she said "noodles" and remembers the other answers made her feel like she was in the right place! Lexi will be attending Montana State University's Coordinate Program for her DI and a masters in Dietetic Systems Leadership. She hopes to work with WIC once she becomes a RDN!

And just like that the 2020/2021 Community Kitchen is coming to a close! Thank you to everyone who watched and enjoyed our virtual kitchens this year. We’re looking forward to hopefully resuming in person kitchens during the 2021/2022 school year in October. Have a great summer!

Chickpea Salad Sandwich
These tangy sandwiches are a vegetarian take on a classic picnic favorite: the chicken salad sandwich. The red onions add a nice crunch to the softer salad. To prevent the contents from spilling out of the sandwich, try replacing the baguette with a pita pocket or a wrap. To make this recipe vegan, simply use vegan mayo instead of regular mayo.

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Black Bean Hummus
This is a great dip for tortilla chips or veggies. It provides an abundance of classic ingredients that create a gourmet hummus that will make you think was made in a restaurant. From the fresh flavors of cilantro to the spice of crushed red peppers and cumin, the combination of flavors also makes a perfect addition to a picnic.

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