The coronavirus has changed the way we now eat. With restaurants closing to sit-down business, we are cooking and baking more than ever. In fact, flour, vanilla and yeast are becoming some of the hottest commodities – often as hard to find as toilet paper.
While staying at home means less outings to the grocery store and much less spent at restaurants, it gives us an opportunity to show off our inner foodie. There are countless old recipes to recreate and even new ones to try.
Our staff and community members have been putting their culinary skills to good use. Here’s what we’re cooking up in our kitchens:
Roasted Brussels Sprouts in Balsamic Glaze
By Eve Wachhaus: Deputy Director at Pearlstone
Food can be a great way to support our frontline healthcare workers. Check out Pearlstone’s partnership with LifeBridge Health and donate a farm-to-table meal to nourish these caregivers. See how you can help here.
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