Education – Sustainable Food Center

Growing Community Leadership Through Houston THK/LCA Graduation

Michelle Segura — Thu, 03 Sep 2026 23:03:43 +0000

Sixteen participants complete third six-week nutrition education cohort in Houston

HOUSTON, TEXAS — Sustainable Food Center (SFC) marked a milestone on August 20 with the graduation of the third Houston cohort of The Happy Kitchen / La Cocina Alegre (THK/LCA), continuing the program’s expansion beyond Central Texas. Sixteen participants completed six weeks of hands-on cooking and nutrition education through virtual classes before gathering in person for their final class and graduation celebration, where they shared a meal, received certificates, and took home cooking kits.

Since launching in Houston in February 2026 as a free, peer-led, bilingual class series, THK/LCA has been led by trained facilitators from Sustainable Food Center’s established Central Texas program. Many of these facilitators are THK/LCA graduates and traveled to Houston to help launch the city’s first cohorts. With three cohorts now complete, a growing number of participants are positioned to become local facilitators, helping expand THK/LCA’s reach across Houston.

Houston’s expansion has been supported by a network of 24 Spanish-speaking, 8 bilingual, and 11 English-speaking THK/LCA facilitators. Organizers plan to train additional graduates as facilitators, further expanding the network and building a sustainable model that will allow THK/LCA to reach more communities across Houston.

The graduates’ experiences illustrate the program’s reach. Dolores, who joined through Cities for Better Health Houston, brought her sister, granddaughters, and friends from her church into the class alongside her.

"We got involved through Cities for Better Health Houston. I invited my sister, my granddaughters, and a couple of people from church to join us, and we've really enjoyed all the classes," Dolores said. "I'm looking forward to using some of the menus, getting my cookbook organized for the holidays, and maybe even growing some plants."

Another graduate, Gloria Jackson, said meeting the program’s facilitators in person for the first time at graduation, after six weeks of virtual classes, added a new dimension to the experience.

"It was one thing to participate in Zoom, but being face-to-face with the people who created the recipes, prepared the food, and showed us the process was amazing," Gloria said. "I'm not someone who usually cooks, but they give you options for making better choices with the food you eat. I've learned that information is power."

A third participant, Chef Nettie, viewed the class through a generational lens, seeing it as an opportunity to help younger children in her community build a healthier relationship with food before habits take hold.

"It's very educational, and I believe it's something we need in our community, especially to teach our children how to eat healthier so they can grow up healthier and stay healthy throughout their lives," Chef Nettie said. "The entire program and educational experience are excellent and very much needed today."

Community partners echoed that sense of urgency. Dr. Maricela Cáceres, Program Manager for Cities for Better Health Houston, described THK/LCA as a unique and much-needed resource in the local nutrition education landscape.

"We're incredibly excited about this program! "Its comprehensive 6 weeks adult education model fills a unique gap that standard nutrition programs don't address", Dr. Cáceres said. "The Cities for Better Health Houston Faith Health Leadership cohort found a very valuable resource in The Happy Kitchen / La Cocina Alegre, and we're grateful to the Seventh-day Adventist Church for connecting us with Sustainable Food Center. We look forward to continuing to promote the program and helping expand its reach across Houston”

That community-led approach gives the program its lasting impact, building a growing network of facilitators and community advocates who can carry THK/LCA forward in their own neighborhoods while expanding access to nutrition education across Houston.

Help us spread these stories. For media requests and inquiries, email msegura@sustainablefoodcenter.org

Sustainable Food Center Celebrates First Houston Graduation of The Happy Kitchen

Michelle Segura — Tue, 18 Aug 2026 15:03:43 +0000

SFC's nutrition education program marks a milestone in its first expansion beyond Central Texas

HOUSTON, Texas — Sustainable Food Center (SFC) celebrated the graduation of the first Houston cohort of The Happy Kitchen / La Cocina Alegre (THK/LCA), marking a milestone in the nutrition education program’s first expansion beyond Central Texas. At an event in Central Houston, 16 participants received certificates after completing the inaugural six-week class series. Graduates marked the occasion with a shared meal featuring a recipe they prepared together during their final class.

"In the very first class, I realized that this was exactly what I needed. I was an immigrant adapting to a different culture and wanted to feed my young child in a healthy way."

Claudia Peña, THK Facilitator

SFC launched THK/LCA in Houston in April. The free nutrition education program teaches participants how to prepare affordable, nutritious meals using local and seasonal ingredients. Offered in both English and Spanish, THK/LCA uses a peer-facilitated model. Instructors are hired from the communities they serve, and many are former graduates themselves.

According to a 2025 report from Rice University’s Kinder Institute for Urban Research analyzing a 2024 survey of Houston and Harris County residents, 39% of households experienced moderate or high food insecurity, compared with 14% nationally. Rates were highest among Black (53%) and Hispanic (47%) residents and among households earning less than $35,000 annually (59%).

“Houston is one of the most diverse cities in the country, with more than 145 languages spoken and a food culture that reflects cuisines from around the world,” said Vanessa Beltran, SFC Education Director. “By establishing a presence in Houston, we’re creating a training hub that will help us support new replication partners throughout the region.”

For Beltran, the mission behind THK/LCA is personal. Her own path to the program began as a college sophomore in Austin, when she enrolled in a class and prepared her first recipe, a smoky quinoa black bean salad.

"It combined the two things I loved: serving people and cooking," Beltran said. "It was a moment when something clicked."

Vanessa Beltran, SFC Education Director

The Houston expansion builds on nearly three decades of experience in Central Texas, where THK/LCA began in Austin. Peña has led classes there since taking her first course in 1999.

“Simply put, this program is part of our family’s life,” Peña said. Reflecting on her years of community cooking experience, Peña said the exchange with participants goes both ways. “Talking with people from so many different countries, I learn from them,” Peña said. “They say, ‘You’re the teacher,’ but I say, ‘I’m learning.'” As the program grows in Houston, Peña and other experienced facilitators are helping train a new generation of local instructors.

Help us spread these stories. For media requests and inquiries, email msegura@sustainablefoodcenter.org

Sustainable Food Center’s Education Director Selected by Johns Hopkins for National Public Health Fellowship

Michelle Segura — Thu, 06 Aug 2026 15:03:43 +0000

Vanessa Beltrán is one of 10 people nationwide chosen for the doctoral track; will use training to expand SFC’s nutrition and food-access programs across Texas

AUSTIN, Texas — Vanessa Beltrán, Director of Education at Sustainable Food Center (SFC), has been selected for a fully funded Doctor of Public Health (DrPH) fellowship through the Bloomberg American Health Initiative at the Johns Hopkins Bloomberg School of Public Health. She is one of 10 fellows chosen nationwide for the doctoral program this year.

Beltrán was selected for the Initiative’s Food Systems for Health track, one of five focus areas designed to address major public health challenges.

“My purpose is to help people turn towards one another in care, through community-centered programs, I work to strengthen food systems, improve nutrition security, and empower people to make informed food choices. This fellowship will help me expand the impact of culinary nutrition interventions while generating evidence that can inform public health practice and policy.”

Vanessa Beltran, SFC Education Director

At SFC, Beltrán leads The Happy Kitchen/La Cocina Alegre®, a free bilingual culinary nutrition program that has expanded from 20 to more than 60 class series annually. The program now reaches over 1,100 participants across Central, West, and East Texas through a network of 90 peer facilitators.

She also oversees nutrition education for Double Up Food Bucks, Texas, which increases access to fresh fruits and vegetables by matching SNAP benefits.

The Bloomberg American Health Initiative at the Bloomberg School trains public health leaders and supports research, partnerships, and policy change to help more Americans live longer, healthier lives.

The fellowship program reflects the Initiative’s commitment to supporting leaders addressing urgent public health challenges in their communities. As Bloomberg American Health Initiative Director Josh Sharfstein noted in a news release, the fellowship is designed to help participants deepen and expand their impact.

Vanessa Beltran MDiv, MPH, RDN, LD

Vanessa is a registered dietitian, public health practitioner, and educator whose work centers on food access, culinary nutrition education, and health equity. She has practiced across inpatient, outpatient, and community settings — including community health centers, a teaching hospital, and a long-term care facility — and has taught culinary nutrition classes for organizations serving youth, families, and older adults across Texas.

As Education Director at SFC, Beltrán supervises a bilingual team, directs curriculum development through community co-creation, and guides the program’s replication partner network statewide. She brings a background in clinical dietetics, community-based nutrition education, and adaptive leadership, including teaching experience at the University of Texas at Austin and Harvard, and consulting with health and social sector organizations navigating complex change. She holds a Bachelor of Science in Nutrition from the University of Texas at Austin, a Master of Public Health from the Harvard T.H. Chan School of Public Health, and a Master of Divinity in Religion, Ethics, and Politics of Health Equity from Harvard Divinity School. Beltrán is currently a DrPH student and Bloomberg American Health Initiative Fellow in Food Systems for Health at the Johns Hopkins Bloomberg School of Public Health.

Help us spread these stories. For media requests and inquiries, email msegura@sustainablefoodcenter.org

Claudia’s Story: La Cocina Alegre

Anna-Kay Reeves — Sat, 20 Jun 2026 20:03:43 +0000

27 years of Nourishing Community Health

For Claudia Peña, The Happy Kitchen/La Cocina Alegre® (THK/LCA®) is so much more than a nutrition program. Twenty seven years and two grown children after taking her first THK/LCA cooking and nutrition class in 1999, Claudia is now an experienced course facilitator and a pillar in the SFC community. For Claudia and the Peña family, THK/LCA is a space to put values like community, sustainability, and wellness through nutrition into practice. “In the very first class, I realized that this was exactly what I needed,” Claudia said. “Because I was an immigrant in a different culture with a baby I wanted to feed in a healthy way.”

Claudia with fellow THK/LCA facilitators in 2023.

THK/LCA’s peer-facilitated classes (offered in both English and Spanish) are taught by people who share experiences or cultural backgrounds with class participants. Even though all THK/LCA classes across Texas follow the same lesson plan and cookbook, no two courses will be exactly the same because no two communities are the same. For Claudia, the opportunity to talk to other immigrants in Spanish about navigating American food systems helped her start nourishing herself and her family right away. Not after she learned English or passed a test, but right when she and her family needed nourishment.

They had a lot to talk about – American food systems and the culture around food in the US is different from what she grew up with in Mexico. There were the obvious things like speaking English and spending US dollars, but those were the things she expected. It was the little things that caught her off guard. “When I bought grapes and bananas at the store here, I asked, ‘Where are the seeds?’ because these fruits have seeds in Mexico,” Claudia said.

“Talking to so many different people from different countries, I learn from them. They say ‘You’re the teacher,’ but I say, ‘I’m learning’.”

Claudia Peña, LCA Facilitator

Claudia during a a cooking demonstration.

Nutrition from the Inside Out

Her body was feeling the absence of the little things, too. Dietary acculturation is the process of bacteria and microbes in the gut (gut microbiome) changing during and after immigration. In Mexico, Claudia and her community generally cooked what they ate using fresh ingredients and bought produce as it was seasonally available at local markets or on the trees in the neighborhood. “My sister has an avocado tree, my aunt has a mango tree, and we picked extra to share, and so did our neighbors. Many people have a fruit or nut tree and it’s common to share,” Claudia said.

By contrast, American food culture is dominated by ready-made, frozen, and fast-food meals and fresh produce that doesn’t change with the seasons. For many immigrants to the US, the increase in processed food consumption and decrease in the seasonal variety of fruits and veggies consumed after immigration contribute to higher risk of chronic illnesses like heart disease and diabetes. Claudia knew she had to be intentional to avoid losing connection to her food, culture, and health, and she saw THK/LCA as an important tool to support her and her family.

Claudia and her son Rodrigo during class.

Nourishing Family & Community

When Claudia’s first La Cocina Alegre course ended, she was invited to become a facilitator. Luckily for us, she accepted the invitation! Not long after she began facilitating LCA classes, Claudia’s son Rodrigo was born. “He immediately became part of the group, since the program provides space to attend with children,” Claudia said. Rodrigo was quite literally a born leader in the THK/LCA space. He grew up helping his mom first as a teacher’s aid during cooking and nutrition classes and later as a translator at mobile markets.

The chance to keep participating in THK/LCA with baby Rodrigo was important for Claudia, whose husband, Jose Ramon Peña, was deployed as a combat medic during OIF and OEF. “My children, alongside me, experienced a time of great support being part of SFC since my husband [was deployed] for several years. The program was an escape for me and also entertainment for the children, collaborating in the markets as translators and sellers with the farmers,” Claudia said.

Celebrating THK/LCA graduation day.

Confidence in the Kitchen and Beyond

Feeling comfortable buying fresh fruit and vegetables that support your health needs is a key aspect of THK/LCA classes. Class facilitators provide information about farmers’ markets and farm stands in the area and highlight markets and grocery stores with food access programs. Class participants who receive nutrition assistance like SNAP and WIC can make the most of their benefits with SFC’s programs Double Up Food Bucks Texas (statewide), which doubles SNAP to spend on fresh fruits and veggies, and Triple WIC (SFC Farmers’ Markets only).

Reflecting on her 27 years of community cooking experience, Claudia said, “Talking to so many different people from different countries, I learn from them. They say ‘you’re the teacher,’ but I say, ‘I’m learning’.” Although THK/LCA courses last only six weeks, the lessons they offer about food, nutrition, and community last a lifetime. As Claudia said, “Simply put, this program is part of our [family’s] life.” With the help of community leaders like Claudia and the Peña family, SFC is cultivating a better food future where everyone can afford nutritious food from local farmers, the people stewarding Texas land.

Are you interested in hosting a THK/LCA class? Contact SFC’s Education Team at info@sustainablefoodcenter.org

The Happy Kitchen Launches in Houston

Anna-Kay Reeves — Thu, 02 Apr 2026 18:53:32 +0000

Sustainable Food Center Expands Free Cooking Classes from The Happy Kitchen / La Cocina Alegre® to Houston

The free, 6-week cooking and nutrition course (offered in Spanish and English) provides groceries at each class.

HOUSTON, Texas — Sustainable Food Center’s free nutrition education program The Happy Kitchen / La Cocina Alegre® (THK/LCA) is launching its first class series in the Houston market. The free, 6-week class teaches participants how to enjoy local produce in simple, affordable, and culturally relevant dishes.

Participants receive a bag of fresh ingredients at each class to practice recipes from the THK / LCA cookbook, Fresh & Seasonal Recipes, at home. Participants are encouraged to adapt THK/LCA recipes in order to manage their unique health needs and use ingredients that are seasonally and locally available.

THK / LCA’s expansion into Houston is part of SFC’s statewide expansion of its programs supporting affordable access to local food for every Texan.

“As one of the most diverse cities in the country, with over 145 languages spoken and a food scene that reflects authentic cuisines from around the world, Houston is a meaningful expansion for us,” said Vanessa Beltran, SFC Education Director. By establishing a presence [in Houston], we’re creating a training hub that will help us support new replication partners throughout the region.”

THK/LCA courses emphasize peer-to-peer learning through hiring class facilitators who previously took the course as participants and who have ties to the community where the class is offered. Peer learning is one way THK/LCA creates community networks that last long past the 6-week course

“I have a 26-year journey with SFC’s THK/LCA program,” said THK/LCA facilitator Claudia Pena. “In the very first class I realized that this was exactly what I needed… because I had a baby I wanted to feed in a healthy way. Then my second child was born and he immediately became part of the group, since the program provides space to attend with children.”

How to Participate

Classes are available with instruction in English or Spanish, and walk-in participants are welcome to join the course during the first three classes. It’s free to register for the Spanish or English class options.

About Sustainable Food Center

Sustainable Food Center (SFC) is a 501(c)(3) nonprofit based in Austin, Texas, advancing food access across Texas through local, community-driven solutions. Since 1975, SFC has strengthened local food systems, increased access to fresh and affordable food, and supported small-scale farmers through education, farmers’ markets, and public policy. SFC is the statewide lead and implementor of Double Up Food Bucks Texas.

New(trition): “What’s the Soul in Our Food?” from The Happy Kitchen / La Cocina Alegre®

Anna-Kay Reeves — Fri, 30 May 2025 18:14:52 +0000

Introducing SFC’s First Cooking & Nutrition Class Celebrating Black Foodways

By Jacq Taylor, The Happy Kitchen / La Cocina Alegre® Education Specialist and Anna-Kay Reeves, Multimedia Communications Specialist

A special thanks to the team who developed the “What’s the Soul in Our Food?” curriculum: Jacqueline Taylor, Vanessa Beltran, MPH, RDN, LD, and Joi Chevalier, BA, MA, CCA and Chair of the Austin Travis County Food Policy Board, as well as Catherine Capers, M.Ed. and Marilyn Yank

The Best Thing Since Sweet Cornbread

“What’s the Soul in Our Food?” is a fresh-out-of-the-oven community and nutrition cooking and nutrition education class designed by Black Texans for Black Texans. Like other courses from the The Happy Kitchen / La Cocina Alegre® (THK/LCA®) program, “What’s the Soul in Our Food?” is a free 6-week cooking and nutrition education course. Participants come together for a weekly nutrition lesson, a cooking demonstration featuring seasonal ingredients, and receive groceries to practice the skills they’ve learned at home.

What makes this course unique is that Sustainable Food Center (SFC) developed “What’s the Soul in Our Food?” in partnership with 10 community organizations. Why so many cooks in the kitchen? These partnerships were important to ensure “What’s the Soul in Our Food?” is a community-based cooking and nutrition education course that reflects the history and priorities of Black Texans as defined by Black communities themselves. To that end, we plan to update this course based on participant feedback on an ongoing basis.

The rich and adaptable course curriculum is the result of the ongoing leadership, feedback, and support of Black Men’s Health Clinic, The Alliance for African American Health Central Texas (AAAHCT), Austin Public Health, Black Mamas ATX, Ufulu Child LLC, Foundation Communities, Saint John Faith Community Garden, Equidad ATX, and Black Trans Leadership Austin. We’re grateful for the dedication of these organizations to transforming health through culturally-relevant nutrition!

We believe everyone deserves access to fresh, local food and culturally-relevant nutrition.

THK / LCA® started over 25 years ago with a focus on offering bilingual (English and Spanish) cooking and nutrition education. Thanks to funding from supporters like Episcopal Health Foundation, we’re ready to expand THK / LCA® to reflect the many cultures of our state. With 14% of Texans identifying as Black, Texas is home to more Black people than any other US state. Black Texans are less likely to have insurance or have access to health care than white Texans. This inequality makes preventative care through nutrition a particularly important resource for Black communities.

“What’s the Soul in Our Food?”: Celebrating Black Culture Through Food and Nutrition

Soul food is a catch-all term for primarily Black and historically southern cooking. During “What’s the Soul in Our Food?”, facilitators invite participants to consider what makes a dish soul food. Unlike cuisine associated with a single country, like Thai food for example, soul food includes influences from across Africa and uniquely American flavors. To paraphrase culinary scholar Micheal W. Twitty, soul food is rooted in the creativity of Africans brought to the US who reimagined dishes from home with the ingredients available to them. Available ingredients were often meat scraps and whatever Black communities were able to grow in their garden.

African Diaspora (n.): Black and Brown people with African ancestry distributed across the globe.

Considering soul food’s rich history, there are many right answers to the question “What’s the Soul in Our Food?”. Sharing family recipes and memories of elders cooking is one way each class will celebrate Black food and history. Facilitators will also offer food for thought from culinary scholars. One important resource to understand soul food for the “What’s the Soul in Our Food?” authors is High on the Hog by Jessica B. Harris. Harris offers the perspective that Black foodways in the US “came to be known as soul food because it fed the spirit as much as the body on our long march to institutionalized equality.

Can Soul Food Be Nutritious?

People think of soul food as unhealthy, but it doesn’t have to be. “What’s the Soul in Our Food?” participants will learn about The Happy Plate, a THK / LCA® cooking nutrition education model for eating balanced meals. The Happy Plate is half fruits and vegetables, one quarter protein, and one quarter grains. A Happy Plate of soul food might include cooked leafy greens, catfish or other seafood that is baked or grilled rather than fried, and a side of grains like rice or millet or a starchy vegetable like roasted sweet potatoes. The Happy Plate isn’t always a plate; a bowl of stew served alongside rice or fufu (pounded yam) checks all the boxes, too!

To enjoy healthy soul food, we bring awareness to three key aspects of meal preparation:

Seasoning dishes with herbs and dried spices instead of salt
Using minimal fats and oils
Including fresh and cooked fruits and vegetables as the star of the show with meat for flavor

Let’s Embody a Better World

Health and wellness goes beyond nutrition – how safe and relaxed we feel also impacts our health. Black communities face higher levels of stress and diet-related illnesses due to structural racism in the past and present. Historic and modern racism limits Black folks’ equal access to social determinants of health like nutritious food, earning opportunities, health insurance, secure housing, and transportation. Despite these injustices, Black food, culture, and community are life-giving.

Embodiment (n.) A mindfulness practice that promotes awareness of and connection to your body by focusing on the senses

Class participants will learn about mindfulness practices like embodiment to promote feelings of safety and relaxation. By bringing awareness to our five senses while cooking, we can relax our body and mind while preparing a nourishing meal. Being in tune with the senses is also a reminder of the space we take up and deserve to take up. Our senses say: “You’re here!”

Wisdom from the Past: Honoring Black History

Working toward healing the impacts of racism isn’t about ignoring painful parts of history. “What’s the Soul in Our Food?” curriculum notes, “our West African ancestors were prolific producers of food. They were not only enslaved for their labor; they were enslaved for their expertise in agriculture (namely corn, yams, and rice) and raising animals.”

Of course, that expertise didn’t stop at production. We see African food preparation traditions in soul food’s use of ingredients like rice, okra, and sweet potatoes. (Sweet potatoes are an American substitute for African yams.) We can also see traces of Africa in beloved dishes throughout the Americas (North, Central, and South). This influence reminds us that the culinary impact of the African diaspora is often hidden in plain sight.” “What’s the Soul in Our Food?”’s focus on stories and recipes passed through generations celebrates the expertise of Black people as cultivators and cooks long before they were forced into those roles in the Americas.

What’s Cooking for THK / LCA®

Every THK / LCA® facilitator shares themselves with their community. Each class series has three passionate facilitators that rotate between the cook, educator, and assistant role during the six weeks. All THK/LCA® community cooking and nutrition education class facilitators are peer-facilitators because they

Have attended a THK / LCA® class series
Are impacted by the class and inspired to become a facilitator
Are trained on our program and curriculum with adult education principles

Photo by H. Franks

These three pieces are essential to hosting community-based cooking and nutrition education classes where participants feel seen and safe enough to bring what they care about to the table.

As THK / LCA® programming expands, it’s our goal to make classes accessible to the folks who need them most. In the case of “What’s the Soul in Our Food?”, this class is exclusively open to Black folks. THK / LCA® offers a variety of classes designed to support specific communities. Whether it’s “Cooking After Cancer, “Eating Well With Diabetes”, or “La Cocina Alegre”, our original Spanish-language adaptation, THK / LCA® has a class to equip you with the knowledge and skills best-suited to your health and community needs.

Want to see more kitchens full of local produce? You can support THK/LCA® by donating to SFC or partnering with us to host a class. Email education@sustainablefoodcenter.org to connect with our team. You can also call the bilingual (English/Spanish) SFC Help Desk at (512) 730-1807 to ask about upcoming classes near you

The Happy Kitchen / La Cocina Alegre’s Frittata

Anna-Kay Reeves — Sat, 03 Aug 2024 05:03:32 +0000

We’re excited to share our delicious and nutritious Frittata recipe from The Happy Kitchen/La Cocina Alegre®! This versatile dish allows you to incorporate your favorite seasonal vegetables, which you can conveniently purchase at SFC Farmers’ Markets. Our markets offer a variety of fresh produce and farm-fresh eggs, ensuring you have the best ingredients for this wholesome meal. Whether you enjoy it hot or cold, this frittata is a delightful way to savor the flavors of the season and support local farmers.

Ingredients

6 large eggs
2 tbsp olive oil
2 c chopped vegetables of your choice
¼ tsp salt
½ tsp black pepper
2 garlic cloves, mince

Optional:

½ c strong cheese (Parmesan, goat cheese, feta, etc)
Additional herbs and spices

Instructions

Preheat oven to 350°
In a medium bowl, break the eggs and beat well. Add half the cheese, if using.
In a large ovenproof skillet (about 10 inches) over medium heat, heat 1 tbsp olive oil. Saute the vegetables (reserving any greens), salt, and pepper for 3 minutes. Add garlic and saute an additional 2 minutes. Add greens and saute until just wilted.
Increase heat to medium-high and mix in the remaining 1 tbsp of olive oil. Pour egg mixture over the vegetables, shaking the pan to evenly distribute. Cook without stirring until edges begin to set, about 5 minutes.
Top with cheese, if using, and move skillet to oven. Bake 25-30 minutes, until a knife inserted in center comes out clean. Broil 1 minute to brown the top. Serve hot or cold.