Chef Roz

Rosalind Francis is an educator at heart. And the kitchen is her classroom. Chef Roz, a name given to her by her Harlem community, is co-founder and director of Health Education programs for Harlem Seeds. She has over 20 years of experience as an educator and holds a Bachelor’s and Master’s degree in marketing, education, and administration. She is also a licensed holistic health counselor. Chef Roz joined the Corbin Hill team in 2011 because of her deep passion and commitment to expanding the next generation’s relationship with food beyond the supermarket.

“I introduce people to the agricultural world of farms and gardens through the kitchen. I become inspired by the seasons and am committed to sourcing high quality, organic produce from local farms.” Chef Roz doesn’t stop there. Teaching her community about health and wellness is a top priority. She is committed to helping people learn more about their bodies and how to make food choices that optimize one’s health.

More than anything, Chef Roz values the relationships she has had the privilege of building. Chef Roz recalled, “I love seeing the faces of my Shareholders when it comes to sampling the food I have prepared for distribution day. Jack, one of my little Shareholders comes in and always asks, “Roz, what do you have to eat for me today?” We have great conversations around the food I have prepared as well as how their day is going.”

Conversations like these keep Chef Roz inspired as she shares her knowledge and craft. Like a true educator, she never stops seeking new recipes and ways to improve her skills.  Everyone who tastes her food always comes running back for more. Always. Don’t believe us? Tell your Site Coordinator if you would like to see Chef Roz in action at your distribution site!


A stone fruit is a fruit with a stone, or pit, in the middle. Fruits in this family include apricots, plums, peaches, nectarines, and cherries. As the temperature starts to drop, we will start saying goodbye to these sweet summer gifts. We wanted to give you a few new ideas of how to use these delicious fruits before time is up. This week you will be receiving either nectarines or peaches. You can eat them out of hand or use them to test your culinary creativity. Stone fruit is great in pie, cobbler, smoothies, salad, salsa, chutney, ice cream, jam and even makes for a fun pizza topping! 



⅔ cup pecan halves
2 quarts salad greens (8oz), rinsed and crisped  
½  cup olive oil
¼ cup white wine vinegar
4 boned chicken breast halves with skin (2 lb total), rinsed, patted dry, and fat trimmed
Salt and pepper
2 firm nectarines (12oz. total), rinsed, pitted, and thinly sliced
5oz goat cheese, crumbled (blue cheese also works well)
Cook Time: 25mins. 
Recipe adapted from MyRecipes

1. Preheat oven to 350F. Spread pecans in a baking pan and bake until golden under skins, about 10 minutes. Let cool, then coarsely chop. 
2. Mound salad greens on four dinner plates. In a small bowl, whisk olive oil, and vinegar to blend. Set aside. 
3. Sprinkle chicken with salt and pepper. Lay on a lightly oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds) or grill pan; close lid on gas grill. Cook chicken, turning occasionally, until meat is no longer pink in center of the thickest part (cut to test), about 15 minutes total. Transfer chicken to a cutting board. Remove skin if desired.
4. Slice chicken across the grain ½ inch thick; arrange over greens. Tuck nectarine around chicken. Scatter goat cheese and pecans over the top. Stir dressing; pour over salads. Add salt and pepper to taste.  



1 lb tomatoes, diced
1 bell pepper (4 oz), seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1½ lbs peaches, diced
½ bunch cilantro, chopped
2 Tbsp lime juice
1½ tsp salt, or to taste
¼ tsp freshly ground black pepper or to taste

Cook time: 20mins. 
Recipe adapted from Natasha’s Kitchen


1. Chop tomatoes and transfer them to a large bowl.
2. Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
3. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
4. Add ½ bunch chopped cilantro, 2 Tbsp lime juice, 1½ tsp salt and ¼ tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!

Corbin Hill Food Project