Chef's Notes Plus

Healthy-ish Snacks for the New Year

Many of us will make some kind of internal New Year’s Resolution involving healthy eating, and so we want to do our part to help you achieve your goals. But since moderation is usually our best strategy for maintaining healthy lifestyles in the new year and beyond, we’re going to […]

Chef's Notes Plus

Home School: Blanching Vegetables

Our new feature, Home School, will highlight the methods and techniques that we use in the kitchen everyday. Whether you’re new to daily cooking or just need to freshen up on some of your skills, we’ll focus on the basics to help you deal with limited ingredients and limited time! […]

Chef's Notes Plus

Home School: Prepping Vegetables

From trimming and peeling to slicing and dicing, many vegetables and herbs need advance preparation before they are ready to serve or to use as an ingredient in a recipe. Presenting perfectly cooked, aesthetically beautiful dishes begins with the mastery of these fabrication techniques. The best dishes begin with the […]

Chef's Notes Plus

How To: Break Down Artichokes

Artichokes. They are delicious. They are versatile. And their edible portions are so small compared to the effort it takes to get through the spiky exterior! But like the first person who looked at an artichoke and thought, “I bet I can cook the tiny center of that armadillo-flower,” we […]

Chef's Notes Plus

How To: Cook Asparagus

When the local crop of asparagus first starts to trickle into the market, we can’t wait to get it home. Tender and sweet, asparagus is wildly versatile and easy to cook, making it a favorite for breakfast, lunch, or dinner. Asparagus can be sold in several sizes, from pencil-thin and […]

Chef's Notes Plus

How to: Roast Vegetables without a Recipe

As we ease into autumn, we can finally celebrate the return of roasting—especially vegetables. We love roasting because it is one of the most delicious ways to enjoy seasonal fall produce, like hard-skinned squash, cauliflower, fennel, and Brussels sprouts (color = flavor), as well as incredibly easy and hands-off. Even […]

Main Dishes

Individual Lasagnas with Spring Vegetables

Makes 4 servings Get your kids or guests to help assemble the lasagnas. Let each “sous chef” add one ingredient—noodles, purée, veggies—to the plate. If you can’t find whole grain lasagna noodles, conventional dry lasagna noodles will work just fine. Ingredients Kosher salt, as needed 1 bunch (approximately 1 pound) […]

Side Dishes

Kamut With Fresh Corn and Peas

Makes 6 servings Ingredients 2 cups kamut 4 ears fresh corn 1 gallon water or vegetable broth, plus more as needed 3 tablespoons kosher salt, plus more as needed 1 bay leaf 1 thyme sprig 1/4 cup olive oil, plus more as needed 1 small onion, peeled and cut into […]

Chef's Blog

Keep Calm and Grill On!

Lance Rood, Culinary Demonstrator, CIA at Copia Summertime is just around the corner. With warmer days and nights ahead it’s time to clean off the grill and enjoy the deep flavors of the flames. We’ve put together great tips to make your summer grilling experience easy and flavorful. So, fire […]

Side Dishes

Lima Bean & Roasted Corn Succotash

Makes 8 servings This dish sounds simple, but the addition of tarragon adds something a little unexpected and savory. For a vegan or dairy-free version, substitute olive oil for the butter. Ingredients 1 1/2 lb frozen lima beans, defrosted 4 cups corn kernels, fresh or frozen (defrosted if frozen) 1/3 […]