Wednesday, February 5th, 6-8pm
Sunday, March 3rd, 12-2pm
This healthy cooking class will focus on ingredients available during the cold winter months. We will show you how to prepare restaurant quality dishes healthier by making spice blends, marinades, and incorporating whole grains. All of the ingredients we will be using are both widely available and cost effective, so that you can recreate this plant based menu at home.
Sweet Potato Chili with Peanuts
Winter Berry Salad with Figs and Red Onions
Spinach and Shitake Salad with Pan Seared Salmon and Red Wine-Dijon Vinaigrette
Whole Wheat Pasta with Ricotta, Roasted Garlic, and Walnuts
Mediterranean Chicken with Orzo