Brain Power: Your Journey to Cognitive Wellness As You Age, In Collaboration with AARP
Wednesday, June 12th 6pm-7pm via Zoom. Click HERE & RSVP Now!
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Brain Power: Your Journey to Cognitive Wellness As You Age, In Collaboration with AARP
Wednesday, June 12th 6pm-7pm via Zoom. Click HERE & RSVP Now!
Open Mobile Menu

Kensington Cooks! Lunch – Live with Chef Morissa

Kensington Park invites you to a series of virtual culinary experiences to inspire you from the comfort of your own kitchen this fall. There’s never been a better time to learn how to perfect your avocado toast, create that classic Old Fashioned or spice up your Thanksgiving dinner.

Thanks to our Executive Chef, Morissa Harris, you can learn to prepare different autumn-inspired meals that will ignite your taste buds and encourage your creativity.

Click Here to Register for Live Demos!


Episode 2: October Lunch

Printable Recipes Here



¼ cup plus 4 tbsp. EVOO

1 small fennel bulb, finely sliced

1 small onion, finely chopped

5 garlic cloves, minced

Kosher salt, to taste

Pepper to taste

4 cups chicken or vegetable stock

2 cups uncooked farro

1 lb. sweet potato, peeled and cut into medium dice

¼ cup sherry vinegar

2 red apples, peeled and cut into medium dice

¾ cup dried cherries or craisins

1 cup roasted cashews, chopped

¾ cup fresh parsley, chopped

Shaved Parmesan or Pecorino cheese for garnish

Heat ¼ cup of EVOO in large saucepan. Add fennel, onion garlic and salt. Cook over medium heat, stirring occasionally until fennel is soft. Add the stock and farro and bring to boil.  Reduce heat and simmer until farro is cooked (about 30 min.).

Meanwhile, preheat oven to 425. On a baking sheet, toss sweet potatoes, apples and remaining 3 tbsp. of EVOO. Season with salt and pepper and roast in oven for 35 min until tender. Let cool slightly.

Toss farro with sweet potatoes, apples, craisins, cashews and parsley. Add salt and pepper and top with Pecorino or Parmesan cheese and serve warm.



1 cup polenta

5 cups whole milk

¼ cup grated Parmesan cheese

1 tsp. of salt

Chopped hazelnuts for garnish

Add milk to heavy saucepan and 1 tsp. of salt with polenta and cook until thickened.  Stir in cheese and taste.  Add more salt and milk if needed. Transfer Polenta to large serving bowl. Top with mushroom ragout, Parmesan cheese and roasted hazelnuts. Serve beef on the side and enjoy!



2 tbsp. olive oil-divided

1 small onion

2 garlic cloves, finely chopped

1 pound wild mushrooms (shiitake, porcini, cremini, maitake) cut in ½

½ cup marsala wine

1 tbsp. kosher salt

2 cups chicken broth

1 sprig thyme-chopped

¼ cup flat parsley

1/3 cup heavy cream

½ cup parmesan cheese

Heat 1 tbsp. in large Dutch oven. Add onion, garlic and thyme, stir until onion softens. Add mushrooms and season with salt and pepper. Raise heat and sauté until mushrooms are tender and all liquid is evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to cook out, about 3 minutes. Add chicken broth and simmer for 30 minutes until sauce has reduced by half. Add heavy cream and stir. Add fresh herbs and cheese.



Let beef sit out room temperature for about 30 minutes, pat dry and season heavily.  Heat Cast Iron Skillet on high. Heat oil in pan and place room temperature meat in pan and let sear on all sides until meat has browned on all sides. Put in 400-degree oven and cook until thermometer reaches 120-130 medium rare. Let cool and slice thin.

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