Recipes and Reads Culinary Labs

Recipes & Reads Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads Culinary Lab workshops.

June 2026 R&RCL

Nutrition, Labels, & Healthy Food Choices

Nutrition Fact labels, commonly found on pantry goods and packaged meals, show basic information in an easy-to-read format to help people make informed decisions about what to include in a healthy diet. The top of the label shows serving size and the number of servings in the package, followed by the calories in one serving. Nutrient information follows with a column showing the percentage of the recommended Daily Value (%DV) for each nutrient in a serving of the food. By checking the Nutrient Fact labels of ingredients that go into a recipe, it is easy to calculate serving size, calories consumed per serving, and the nutritional content of the meal.

Image credit: Image by Squirrel_photos from Pixabay

Pantry Vegetarian Chili

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 14 oz can diced fire roasted tomatoes
• 1 14 oz can kidney beans, drained and rinsed
• 1 14 oz can black beans, drained and rinsed
• 1 cup water
• 1 14 oz can corn kernels, drained and rinsed
• 1/2 tsp salt

1. Heat the oil in a large pot over medium heat. Add onion and salt and stir. Cook until onions are translucent (about 5 minutes) and then add garlic, chili powder, and cumin. Stir for 30 seconds.
2. Add tomatoes, beans, water, and corn. Cover and reduce heat to low and allow to simmer for 20 minutes or until chili has thickened.
3. Serve. Garnish options include jalapenos, cheese, sliced avocados, or sour cream.