Monthly Archives: June 2017

Eat Your Veggies

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When I have a lot of vegetables on hand and want to use them up, I often make this meal.  I find it to be highly satisfying…and simple.

The first step is to roast the vegetables.  Cut the veggies to similar sizes and toss with olive oil, salt, and pepper.  You can add additional spices if you like. Place  the vegetables on a sheet pan and roast for 45 minutes at 350 degrees.  Toast some hearty bread (multi-grain, French or Italian bread all work well.)  Spread the toast with goat cheese, top with the roasted vegetables, and drizzle with some local honey.  Serve with a salad, or not.

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Crab Cooking Class

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This menu is fantastic and you will have recipes to use all year!  Class is Wednesday, June 14th at 6pm.  Come hungry!  The menu includes:  Cioppino Style Roasted Crab; Corn and Crab Chowder; Crab Cakes with Remoulade; Crab and Gruyere Soufflé. The price is $65 and includes hands-on cooking instruction, all ingredients and equipment.  E-mail vintagekitchencookingclasses@gmail.com for reservations.

June Adult Cooking Classes

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June 9 Vegetarian Comfort Food  7pm  $65

Adaptations to the usual burgers, pizza, macaroni and cheese, and unique snacks all made vegetarian and some vegan. Menu: Brown Butter Ramps and Mushrooms on Ricotta Crostini; Summer Vegetable Soup; Roasted Veggie Burgers with Carrot Ketchup; Zucchini Boat Pizzas; Vegan Broccoli Mac and Cheese.

June 14  Cooking with Crab  6pm $65

An encore presentation in case you missed the Crab class in April.  Come hungry! The menu includes: Cioppino Style Roasted Crab; Corn and Crab Chowder; Crab Cakes with Remoulade; Crab and Gruyere Soufflé.

June 21 Vietnamese Cooking    6pm   $65

Bryant will be leading this class and he is sure to have a great menu planned… Crab Spring Rolls and Lemongrass Soup are part of the menu!

June 30 Summer Salads   6pm  $65

Potato salad is great, but how about bringing a new salad to your 4th of July party.  Black rice, barley, and farro are some of the salad bases. The menu is: Barley Salad with Parsley and Walnuts; Summer Farro Salad; Black Rice with Mango and Peanuts; Orzo with Roasted Vegetables; and Sourthwest Quinoa and Grilled Corn Salad.

For more information:

Call: 570-851-8521 or

E-mail: vintagekitchencookingclasses@gmail.com

 

Summer Camps

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Summer Camps at Vintage Kitchen

Appliance Mini Camp

July 5, 6, 7   9am to noon    $100

We are using the deep fryer, pasta maker, juicer and more in this 3-day camp.  Safety as well as cooking skills will be featured.

Nutrient Camp

July 10, 11, 12,13  9am to noon   $125

Don’t tell the kids they will be learning about nutrition as we cook recipes from each of the major nutrients.  Soon they will be making you dinner.

International Foods Camp

July 17, 18, 19, 20  9am to noon  $125

Foods from around the world do not have to be intimidating. We will cook recipes that are both familiar and new for the campers.  I expect they will like more than they think!

Baking Camp- SOLD OUT (taking names for waiting list)

July 24, 25, 26, 27  9am to noon   $125

Breads, cakes, cupcakes, brownies, quick breads, savory and sweets are included in four days  of baking techniques.

Making Meals Camp

August 1, 2, 3, 4  9am to noon  $125

Breakfast, lunch, dinner, and snacks each have their day as we make well-balanced and kid-friendly meals.

For more information:

Call: 570-851-8521 or

E-mail: vintagekitchencookingclasses@gmail.com

Swiss Chard Meatballs

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What do you do when you have Swiss Chard?  Make meatballs.  It is probably not the first thing you thought of to make, but what a success it was!  I had Swiss Chard from the CSA delivery and happened to be looking through America: Farm to Table by Mario Batali and the recipe I used was in that book.

If you don’t have that book, the process can be used in your regular meatball recipe. Cook the chard with some onion and garlic until it is wilted.  Chop the chard and cook.  Add to your meatball mixture.

I served the meatballs with pasta and sauce.  Delicious!