Recipes from the Company

A Power-Packed Breakfast Sandwich and a Classic Chicken Soup—with a Mexican Twist!

Some of the Company are taking advantage of shelter-in-place to explore new recipes. Here is Principal Dancer Benjamin Freemantle showing you how to make “The Benjamin.”

And Corps de Ballet member Gabriela Gonzalez tried her hand at her first chicken soup! “I always eat meals that can be prepared fast, like a salad or fruits and nuts. I’ve never made soup before, and I thought, ‘Why not?’,” says Gonzalez.

Ingredients: A whole chicken Rosemary Celery Carrots Potatoes Bok Choy Onion Cilantro Scallions

Boil the chicken for 1.5 hours at a very low boil with some salt, pepper, and rosemary.

After 1 hour and 15 mins, put in the chopped celery, carrots, potatoes, bok choy, onion, and some more salt.

5 minutes before time’s up, put in the cilantro.

Put the chopped scallions on top and squeeze some lime in there. (the Mexican way)

Tada! Super easy, supper healthy and yummy!

Header Image: “The Benjamin,” by San Francisco Ballet Principal Dancer Benjamin Freemantle.