February Newsletter
Bringing Nutrition, Sustainability & Joy to Your Table : A Month of Love & Nourishment
February is the perfect time to focus on love—not just for others, but also for nourishing ourselves and our families. This month, let’s celebrate with heart-healthy meals, sustainable food choices, and time spent cooking together!
Heart-Healthy Eating for Valentine’s Day
Valentine’s Day isn’t just about sweets—it’s also a great opportunity to add vibrant red vegetables to your meals! Red bell peppers, tomatoes, and beets are packed with antioxidants, vitamins, and heart-healthy benefits.
Exciting News!
• We have partnered with St Marks Day School to bring Cooking in Bloom’s multi sensory curriculum to some eager little chefs! We look forward to making some delicious memories with this group of kiddos!
We hope you have a joyful and nourishing February! Thank you for being part of our Cooking in Bloom community.
With love and good food,
Denise Albert
Founder, Cooking in Bloom
Try this delicious and festive recipe to celebrate February and Valentine’s Day
Roasted Red Pepper & Tomato Heart-Shaped Flatbread
(A nutritious and fun Valentine’s treat!)
Ingredients:
• 1 whole wheat flatbread or naan
• 1/2 cup roasted red peppers, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta or goat cheese
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 teaspoon olive oil
• Fresh basil for garnish
Instructions:
1. Preheat oven to 375°F.
2. Use a heart-shaped cookie cutter to cut the flatbread into a heart shape (optional).
3. Brush flatbread with olive oil and sprinkle with garlic powder and oregano.
4. Arrange roasted red peppers and cherry tomatoes on top.
5. Sprinkle with crumbled feta or goat cheese.
6. Bake for 8–10 minutes until crispy.
7. Garnish with fresh basil and enjoy!
Sustainability Spotlight: Reduce Food Waste This Winter
Winter months often mean more hearty meals at home. Here are three simple ways to reduce food waste:
1. Plan ahead – Make a weekly meal plan to use up ingredients efficiently.
2. Get creative with leftovers – Turn roasted veggies into soups, or use stale bread for croutons.
3. Freeze what you won’t eat – Extra herbs, sauces, or cooked grains can be frozen for later use.
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Cooking in Bloom, 310 W 17th St, Little Rock, AR 72206, USA