LESSON ONE: Friday, May 12 from 10:00 a.m.-1:30 p.m.
In this session, you will learn how to stock a pantry with the secret ingredients to delicious food and choose essential equipment. You will also learn basic knife skills (knife grip, slicing, dicing, julienning, chopping, mincing), how to wash and store lettuce properly, and how to make a vinaigrette.
Winter Vegetable Stew
Whole Wheat Couscous
Simple Salad with Herbs
LESSON TWO: Friday, May 19 from 10:00 a.m.-1:30 p.m.
In this session, you will learn all about stir-frying with seasonal vegetables and tofu or tempeh. You will cook grains in a pressure cooker and make a deliciously easy homemade pudding.
Seasonal Vegetable Stir Fry
Short Grain Brown Rice
Fresh Vanilla Pudding
LESSON THREE: Friday, May 26 from 10:00 a.m.-1:30 p.m.
In this session, you will learn all about dried beans and how to cook them in a variety of ways–steaming on the stove and in the oven, as well as in the pressure cooker.
Dal and Rice
Chickpea Cakes with Cucumber Yogurt Sauce
Steamed Vegetables with Peanut Sauce