The Sylvia Center’s nutritional philosophy holds that a diet rich in fresh fruits and vegetables benefits the body.
As a corollary, a local and seasonal approach to eating fresh vegetables benefits the environment. Our recipes feature fresh produce in season to teach both ideas. Recipes also highlight whole grains and legumes as high-protein alternatives to meat. In each ninety-minute class, students work on two recipes: one savory and one sweet. Often, vegetables are used in desserts, such as carrot cake and pumpkin bread pudding. With the exception of eggs, dairy, and occasional chicken stock, no animal products are used.


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    Featured Seasonal Recipe

    Baked Pears with Yogurt, Honey and Cinnamon

    Baked Pears with Yogurt, Honey, and Cinnamon Serves 12 (1/2 pear per person) Ingredients: 6 Bosc Pears, peeled, halved lengthwise, and cored 4 tablespoons salted butter, melted 2 cups yogurt 1/3 cup honey 1 teaspoon ground cinnamon 12 fresh mint leaves 1. Preheat the oven to 400°F for 20 minutes. 2. Meanwhile, brush the pears with butter and place them, cut-side down on a parchment-line baking sheet. Sprinkle with cinnamon. Bake until the pears are caramelized and tender, about 40 minutes. 3. Transfer the pears onto a platter, cut-side up, and let cool. Fill each pear half with yogurt, drizzle with honey, and serve.
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