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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