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 spicesContinue reading “Eat Your Veggies”
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 firstname.lastname@example.org for reservations.
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 AnContinue reading “June Adult Cooking Classes”
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 theyContinue reading “Summer Camps”
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 wasContinue reading “Swiss Chard Meatballs”
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