April Cooking Class Recipe - Rice Pilaf With Fresh Vegetables (Stove Top)
INGREDIENTS 1 cup basmati rice 1 large onion diced 3 cups chicken stock 1 bay leaf ¼ cup fresh English peas ¼ cup diced carrot ¼ cup asparagus, chopped ½... read more
Programs
April Cooking Class Recipe - Braised Corned Beef Brisket (Oven-Made)
INGREDIENTS 1 3-4 lb brisket 2 Bay leaves 2 tbs coriander 2 tbs celery seed 5 cloves crushed garlic 3 sprigs fresh rosemary 2 large onions cut into quarters 6... read more
April Recipe - Spinach and Strawberry Salad
INGREDIENTS 1/2 shallot, finely chopped 2 tablespoons raspberry vinegar 2 tablespoons extra virgin olive oil 1/2 pound baby spinach 1 cup strawberries, thinly... read more
March Cooking Class Recipe - Tuna Salad
INGREDIENTS 2 cans chunk light tuna in olive oil (drained) 2 tablespoons capers 4 tablespoons chopped fresh parsley 4 tablespoons extra-virgin olive oil 2... read more
March Cooking Class Recipe - Cucumber, Tomato, Red Onion and Mint Salsa or Salad
INGREDIENTS 1 red onion, diced 4 larget cucumbers, peeled, sliced 1 pint cherry tomatoes, halved 1/4 cup red wine vinegar 2 tbs lemon juice 2 tbs sugar 2 tsp... read more
March Cooking Class Recipe - Sicilian Raisin-Olive Salsa
INGREDIENTS 2/3 cup dark raisins 2/3 cup chopped celery 1/3 cup chopped red onion 1/3 cup coarsely chopped pitted kalamata olives 1/3 cup coarsely chopped... read more
March Recipe - Almond and Lemon Crusted Fish With Spinach
INGREDIENTS Zest and juice of 1 lemon, divided 1/2 cup sliced almonds, coarsely chopped 1 tablespoon finely chopped fresh dill or 1 teaspoon dried 1 tablespoon... read more
February Cooking Class Recipe - Turkey and White Bean Soup
INGREDIENTS 1 tablespoon vegetable oil 2 medium onions, chopped 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/2 pounds lean ground turkey 1/4... read more
February Cooking Class Recipe - Cream of Broccoli Soup
INGREDIENTS 6 tablespoons butter 2/3 cup flour 2 tablespoons butter 1/4 cup chopped onion 4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)... read more
February Cooking Class Recipe - Minestrone Soup
INGREDIENTS 2 tablespoons extra-virgin olive oil 1 large onion, diced 4 cloves garlic, minced 2 stalks celery, diced 1 large carrot, diced 1/3 pound green... read more