World renowned master chef Jacques Pépin, leads a Play with Your Food session at the 2011 White House Easter Egg Roll. April 25, 2011.

Slow Food Detroit is a local chapter of Slow Food International, an organization whose mission is to promote the Slow Food Movement by providing alternatives to the fast food lifestyle that takes away from our agricultural, family and culinary heritages. For more information on Slow Food Detroit, visit www.slowfooddetroit.org Ingredients for the Salad 2 cup Sweet Potato (peeled, medium Dice) – Vitamin B6, Vitamin A, Fiber 2 cup Butternut Squash (peeled, medium dice) – Vitamin A, Vitamin C, Potassium, Fiber 1 quart Celery Root – Celeriac (peeled, medium dice) – Fiber, Vitamin K, Phosphorus 1 bunch (apx. 1 quart) Dino Kale- Lacinato Kale (medium rough chop) – Vitamin K, Vitamin C, Vitamin A 2 cup Walnuts (toasted) – Omega-3 Fats 1 ea. Tart Michigan Apple (Northern Spy, Ginger gold) – Vitamin C 1 ea. Mild Michigan Apple (Pink Lady, Jonathon) – Vitamin C 1 ½ lb. Zingermans Chevre Cheese Ingredients: 1. Roast the sweet potatoes, butternut squash and celeriac on a lightly oiled sheet tray for 12 minuets at 350°F. Check vegetables towards the end to prevent burning. The vegetables should be lightly caramelized but crisp. Remove vegetables from oven and cool. 2. Trim the tips of the kale leaves, and pull the stems by squeezing the half’s together and pulling the stem from the tip to the smaller end. Rough chop, wash, rinse and dry the kale. 3. Dice apples medium dice, and soak in a bowl of ice water and a little lemon juice for 15 minuets to prevent oxidization. 4. Toss all …

Grilled Tilapia Tacos and Avocado Salsa, How To Cook Healthy For or Less Shawna Coronado andChef Ryan Hutmacher, “The Centered Chef”, prepare a healthy meal for four of Grilled Tilapia Tacos and Avocado Salsa for or less. Each meal in the Living Lean & Green cooking series is prepared utilizing fresh, sustainably grown, organic vegetables from Shawna’s front lawn vegetable garden. In today’s difficult economy, one of the most challenging things to do is to feed our family good, nutritious, chemical-free food for a reasonable price. This need has inspired a video series called “Living Lean & Green; How To Cook Healthy For or Less”. Chef Ryan Hutmacher, The Centered Chef of Centered Chef Food Studios (www.centeredchef.com), cooking with me (Shawna Coronado – http in my front lawn vegetable garden. Together, we are creating meals which cost a family of four or less to prepare and features organic vegetables I have grown myself. Our goal is to show the everyday person that it is possible to grow your own vegetables sustainably, then use these vegetables to feed a family of four on the cheap utilizing Chef Ryan’ Hutmacher’s amazingly healthy recipes. Sponsored by Aquascape Inc., this ten recipe video series shows vegetables watered with a rain-water cistern and grown at my home in the front lawn of a Chicagoland suburban community — something any family can do to help feed themselves in this down economic time. Today’s Grilled Tilapia Tacos and Avocado Salsa …

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