"Once Upon A Time In New Jersey"
Recipes
Curated By Chef Rocchi
Three Sister Fried Rice
Adapted from Chef Brian Tatsukawa
This recipe was developed through working with many Native American Chefs and wanting to merge dishes from my own background. This recipe can be adjusted with the addition of various proteins as well as topping the fried rice with a sunny side egg or even adding scrambled eggs into the mixture. My family’s favorite is to start with bacon and render the fat and when the bacon becomes crispy, remove the bacon and sauté the vegetables in the bacon fat. This version is obviously much healthier.
White Bean, Butternut Squash & Kale Soup
By Chef Lois Ellen Frank, Ph.D.
Blue Corn Bana Bread
By Chef Thalia Roessel
This loaf brings together the deep, nutty tones of blue corn with the natural sweetness of ripe bananas, creating a bread that is both hearty and comforting. The blue cornmeal lends a striking hue and a gentle crunch, while the bananas and brown sugar give the crumb a rich, caramel-like warmth. A hint of cinnamon ties the flavors together, filling the kitchen with a cozy aroma that speaks of home and harvest.
The addition of yogurt or sour cream keeps the bread moist and tender, making each slice soft but substantial. Optional nuts such as walnuts, pecans, or pine nuts add texture and a subtle earthiness that pairs beautifully with the corn. Enjoy warm with butter or serve plain alongside coffee.
Braised beans
By Chef Joe Rocchi
This comforting dish captures the essence of woodland cooking, where the scent of cedar lingers softly over tender beans. A small branch of cedar imparts a distinctive, earthy flavor while supporting digestion and immunity, echoing ancestral practices of balance and wellness. The beans simmer gently until velvety, absorbing the forest’s subtle aroma and the cedar’s cleansing properties. Seasoned simply with salt and crushed juniper, the result is both rustic and refined, a dish that honors patience and natural simplicity.
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For a touch of sweetness, stir in a drizzle of maple syrup before serving, or transform the beans into a smooth, savory paste for dipping or stuffing. Whether enjoyed warm from the pot or chilled as part of a larger meal, these cedar braised beans remind us that nourishment begins in the soil and the forest alike.
