"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.
"This soup is a wonderful fall harvest meal. The white bean complements the butternut squash, making a rich, hearty soup with the coconut milk giving it a creamy consistency and the kale adding color and lots of nutrients. While the evolutionary origin of the coconut is disputed, according to some sources, there is evidence of a pre-Columbian introduction of the Pacific- domesticated coconuts to Panama from Austronesian sailors. Here, I use lacinato kale, also called dinosaur or Tuscan kale, since I find it to be more tender than curly kale, but you can use whichever is your favorite. Serve with your favorite corn bread" ~ Lois Ellen Frank.
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.
Butternut Squash Chocolate Maple Pudding
Adapted from Chef Crystal Wahpepah
This silky dessert transforms roasted butternut squash into a rich, nourishing pudding with deep chocolate notes and the natural sweetness of maple syrup. Coconut cream adds a luxurious texture, while cinnamon and vanilla bring warmth and balance to the earthy squash and dark Mayan chocolate. Served chilled, the pudding is smooth and comforting, yet surprisingly light, and can be finished with seeds, berries, or blossoms for contrast and texture. Rooted in Indigenous-inspired cooking, this dish shows how simple, plant-based ingredients can become an elegant and deeply satisfying dessert.
Cedar Braised Beans
Adapted from Sean Sherman’s Indigenous Kitchen
This dish reflects a quiet, deliberate approach to cooking, where a single branch of cedar transforms humble beans into something deeply grounding. As the beans simmer, they absorb a subtle forest aroma that speaks to Indigenous knowledge of plants used for both nourishment and well being. Finished simply with salt and juniper, the result is tender, earthy, and restorative. These beans can stand on their own, be gently sweetened with maple, or mashed into a rich paste.
Hominy Corn Harvest Stew
By Chef Lois Ellen Frank, Ph.D.
"Posole when eaten alone is a simple, rustic stew common throughout many Native communities in the Southwest and made in a variety of different ways. The word posole is the Spanish word for a hominy stew and hominy corn is called posole here in New Mexico. Made from dried hominy corn, vegetables, spices, and dried red chile, this stew is usually cooked in large quantities. Posole can be found in three colors of corn, white, blue, and red with white being the most common and most readily available. It is usually sold dried in the Mexican food section of your grocery store, can be purchased online or can be prepared from scratch yourself. Posole is customarily eaten all throughout the year and when a hearty meal in cold weather is welcome. This is one of my favorite versions of the stew. Any kind of meat can be added, if desired." ~ Lois Ellen Frank
Native American Fry Bread
Includes Variations By Smithsonian Institute, Mitsitam Cafe Cookbook, Joseph Rocchi, and Shane Chartrand.
Fry bread is a deeply significant and adaptable food, shaped by shared technique rather than a single fixed recipe. Across Native communities, the same basic method is adjusted through small changes in flour, liquid, and leavening, producing breads that range from crisp and light to soft and chewy. Some versions lean savory, others slightly sweet, and each reflects the history, resources, and tastes of the people who make it.
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Three Sisters Mash
By Sean Sherman
This dish brings together the Three Sisters of Indigenous agriculture (corn, beans, and squash) into a warm, nourishing mash that reflects both tradition and practicality. Using simple techniques and flexible ingredients, it turns staples and leftovers into a satisfying side that pairs well with roasted meats, fish, or a softly cooked egg. The sweetness of corn and maple is balanced by herbs like sage and mint, while smoked salt adds depth and warmth. Rooted in centuries of Indigenous foodways, this mash highlights balance, seasonality, and respect for the land.
