Tuesday, July 10, 2018

For todays lunch we had a beautiful summer slaw featuring Jicama and Napa Cabbage. Vibrant in color and refreshing, this slaw complimented the Jerk Chicken and Coconut brown rice perfectly.

Native to Mexico the Jicamas exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice,  and chili powder. It is also cooked in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes

Tuesday, June 19, 2018

Free and Fun Summer Events in NYC

Summer time is a great time of the year to keep active and do fun things with your family and loved ones. Today we will provide a list of free events happening this summer in NYC.  From Yoga to performances, these events are free.

Citi Summer in the Square
The Union Square Partnership hosts over 155 free community events in Union Square Park with more than 30 neighborhood partners as part of Citi Summer in the Square. The Union Square Partnership has been producing summer programs in Manhattan for over 40 years. 

The link below provides more details about time, date, and locations. 

            Vinyl Nights with the MM Crew at Plaza 33

The Mobile Monday's crew takes over Thursday nights with a free outdoor dance party. DJs play funk, soul, disco, pop, house, hip hop and salsa while you cut a rug, on the street. On June 7, catch DJs Woof and Joey Carvello spinning dope tracks, all on vinyl.

Please click the link below to register.

Tribeca Drive-in Dinner and a Movie on Oculus Plaza

All of the movies are chosen by the programmers of the Tribeca Film Fest.There's live music and tasty food for purchase from Eataly, Choza Taqueria, Grom and more. The season kicks off with La La Land (Thu 14), Chef (Fri 15) and The Princess and the Frog (Sat 16).

Friday, June 8, 2018

Apricot and Strawberry Smoothie

Apricots and Strawberries are among several fruits that are in season and readily available in your local markets.  There are several health benefits of  Apricots and Strawberries. Apricots contain vitamins A and C as well as antioxidants and the amino acid, tryptophan. Carotenoids in apricots may help prevent heart disease, reduce cholesterol and protect against certain cancers. Strawberries are great source of Vitamins C, Manganese, and Potassium. 

 This Apricots and Strawberry Smoothie is a smoothie you will want to add to your daily regime this Summer. 

  • 1 medium ripe apricot, sliced in half and pit removed
  • 1 frozen banana (Sliced)
  • 1/3 cup unsweetened almond milk 
  • 6 cubes of ice 
  • 2 teaspoons honey or agave syrup, plus more to taste (optional)
  • 1 cup fresh strawberries, rinsed and hulled
  1. Add ripe apricot, frozen banana, unsweetened almond milk, and ice cube into blender. Puree mix until smooth. 
  2.  Add 2 teaspoons of  honey. Puree mix until smooth.
  3. Add  1 cup of fresh strawberries. Puree mix until smooth.  

Thursday, April 19, 2018

Poke Bowl

What started centuries ago as a hearty and inexpensive meal for Hawaiian fishermen has become the latest food trend.
Poke (pronounced “poy-kay”)  means “to section,” “slice” or “cut” in Hawaiian. Traditionally, a poke bowl is made with tuna diced into thick cubes, but the dish has since morphed into a picture-worthy menu option for both fish lovers and vegetarians alike. 

1. Choose a base:
White sushi rice or leafy greens

2. Choose a protein:
The traditional foundation of poke is best-quality fresh raw fish. Today we are serving chicken and tofu.

3. Choose a dressing:
The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with. Today we are serving a sesame soy glaze and siracha mayo.

4. Add the fun stuff:
Hit at least three of these categories to achieve textural contrast, depth, and balance.

Fresh Fruits & Veg: Sliced avocado, mango, cilantro, scallions, bean sprouts, shelled edamame, or shaved radish.
Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame seeds, shichimi  togarashi, or gochugaru.

A Dose of Heat: Crushed wasabi peas, grated Serrano chiles, red Fresno chiles (thinly sliced), or Jalapeños (thinly sliced)
Alliums: Scallions (thinly sliced), sweet onion (finely chopped), garlic chips, or fried shallots
Pickles: Pickled ginger, shiitake mushrooms, red onions, or cucumber 

*The bold items are the items we will be serving today.  I hope you enjoy your experience. 

Wednesday, April 18, 2018

Rebel Venture

The HCZ Kitchen department is excited to announce that we will be working with Rebel Venture. Rebel Venture is a Youth- powered non-profit social enterprise in West Philadelphia that creates healthy and affordable foods for schools. Over the past 18 months, a dedicated group of West Philly high-schoolers and Penn students teamed with the Division of Food Services at the School District of Philadelphia to develop their newest product, Rebel Crumbles.  The Rebel Crumbles are filled with half a cup fruit (apples and cranberries), whole grains, and spices.

This week the Rebel Crumbles is a featured breakfast item on our menu cycle. The product is not only delicious and healthy; it meets nutritional standards of the Department of Health and the Department of Education.  The dedicate group of high- school students played an hands on role in the Rebel Crumble launched. The students were active in developing and designing the product, marketing it, and raising money for the launch.  It is the West Philly Students' mission to expand operations and provide the Rebel Crumble to all students.  It is great to see young students taking an active interest in healthy nutritious foods.

The Kitchen department looks forward to see you at either our kitchens to try this new breakfast item.

Below you will find the link to Rebel Venture's page.

Tuesday, April 10, 2018

Spring 2018 Menu Cycle

The menu at the Harlem Children's Zone rotates weekly providing a variety of delicious and healthy options for students and adults.  The Kitchen Department is excited to present to you  the Spring Menu Cycle for 2018. This menu cycle includes fan favorites such as Pizzas, Hamburgers, and Oxtails. There are also several new and delicious additions to this menu cycle such as the Poke Bowl, Curry Chicken Biryani, and Paella with Chicken and Shrimp.  

***After week 4 of the menu cycle is completed, the menu rotates back to week 1.

Click on the calendar below to find out what is being served this week.  We look forward to seeing you at either our kitchens. 

Week 1
April 9, 2018

Week 2 
April 16, 2018

Week 3 
April 23, 2018
Week 4
April 30, 2018

Tuesday, April 3, 2018

Happy Chocolate Mousse Day!

April 3 is National Chocolate Mousse day. The word mousse is French and translates as “froth” or “foam.” Cold dessert mousses are often poured into decorative glasses and garnished with fruit, sweet sauces, or whipped cream. Savory mousses can be made from fish, shellfish, meat, or foie gras. 
 In celebration of this food holiday, we provide a tasty and healthy spin on traditional Chocolate Mousse.  

Avocados can be a great ingredient to incorporate in deserts. Avocados are 100% cholesterol-free, contribute nearly 20 vitamins, minerals, and phytonutrients. It is also a great source of fiber. 

The Avocado Chocolate Mousse is both creamy and rich in taste.  Try this recipe to celebrate  Chocolate Mousse day. 

Avocado Chocolate Mousse 

·         4 ounces chopped semisweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
·         2 large, ripe avocados (about 8 ounces each)
·         3 tablespoons unsweetened cocoa powder
·         1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
·         1 teaspoon pure vanilla extract
·         1/8 teaspoon kosher salt
·         Optional: 1–3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
·         For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings


1.    Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.

2.     Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.