The Happy Kitchen

Each year, the Sustainable Food Center educates 300-400 Austinites in a series of six-week cooking classes at the invitation of agencies around the city. During classes at La Cocina Alegre (the happy kitchen) Food School, participants learn how to economically provide and prepare fresh, nutritious meals for their families. At the end of each class, students receive a bag of groceries so they can re-create the dishes learned in class for their families. Here is an example of the recipes developed for the Cocina Alegre curriculum:

Pasta with Beans & Vegetables

1/2 lb Penne or Rigatoni Pasta
1 tsp salt
2 Tablespoons canola oil or olive oil
juice of one lime
1-2 cloves garlic, minced
1/2 teaspoon each: salt, pepper, cumin
1 cup diced tomato
1/2 cup each, chopped: bell pepper, onion, celery & fresh cilantro
2 jalapeño peppers, seeded and chopped
1 small can whole kernel corn, drained
1 cup cooked beans
1/2 cup Parmesan cheese

Put 3-4 quarts water in a large pot. Add one teaspoon salt and 1 tablespoon oil to the water. Cover the pot and bring water to a boil. When water is boiling, add pasta and boil for approximately 10 minutes or until tender. Drain pasta in a colander and then put in a large bowl. In a small bowl, mix together the remaining oil, salt, lime juice, garlic, pepper, and cumin and add to pasta. Add all the chopped vegetables, beans, peppers, and cheese. Toss gently. Serve chilled or at room temperature.