Join us from your kitchen for a hands on cooking class every other Friday. BYOB, via Zoom
Recipes, Grocery List and Zoom link sent out the Monday of class.
Oct 8th – Spanish Empanadas – delicious pastry wrapped hand pies with so many filling options. We’ll make dough from scratch and 2 fillings (1 meat and 1 vegetarian)
Oct 22nd- Moroccan Tagine with Meatless (or meat) Meatballs and Sweet Potatoes over Ras El Hanout Seasoned CousCous. This beautiful, moroccan seasoned dish is very versatile and perfect for a family or friends dinner. You’ll have the choice of making meat or meatless meatballs and add any number of seasonal vegetables. Tagine not necessary.
Nov 5th – Italian Caponata Sauce over Roasted Spaghetti Squash. This complex Italian red sauce beautifully exemplifies all 5 components of a balanced flavor profile and may well become a new favorite. We’ll make the sauce together, discuss how to balance flavors to taste and serve it over a hearty roasted spaghetti squash.
Nov 19th – Eggplant Rollatini and Homemade Rosemary Focaccia. Use your favorite red sauce, any number of soft cheeses, season it just right and roll it up in perfectly roasted eggplant. Serve it with crispy on the outside, soft in the center rosemary focaccia.
Dec 3rd – Butternut Squash Wellington & Shaved Brussels Sprout & Cranberry Salad. This crowd pleaser has
all of the warm flavors of winter with mixed mushrooms adding the umami . Serve it with a an orange vinaigrette dressed Brussels sprouts and cranberry salad and you may have found your new favorite holiday dinner party menu!