I’ll be teaching a couple of great classes next month at Kitchen Window in Minneapolis.  The menus are really fresh for spring and feature some exciting flavors with easy preparations.  All of the things I’m craving right now!

Fundamentals of Gluten-Free Cooking
Kitchen Window  
Wed, May 4  6–9:00 pm
Living without gluten can be delicious and pain-free – using creative ideas inspired from traditional diets around the globe. I’ll be making Homemade Crackers with White Beans, Smoked Trout and Radishes; Caribbean Coconut-Lentil Curry over Quinoa-Amaranth Pilaf; Crepes with Shrimp, Asparagus and Spring Herbs; Okonomiyaki
(Japanese Vegetable Pancakes) with Wasabi Äioli and finishing with a Provençal Apple Cake.
$65 includes recipes & tasting
Register at Kitchen Window: 612-824-4417 or online

Fundamentals of Plant-Based Cooking
Kitchen Window
Wed, May 18  6–9:30pm
Whole, unprocessed, organic foods and fresh seasonal produce can give you more energy, strengthen your immune system and improve your sense of well being. I will discuss how to combine fresh seasonal vegetables, nutrient-rich whole grains, high-protein beans and nuts into balanced and satisfying meals that are perfect for any dinner party or weeknight meal. I’ll be making Pasta with White Beans, Escarole and Tomatoes; Peanut Soba Noodles with Tiny Vegetables; Lentil, Chickpea and Wild Rice Pilaf with Spring Herbs; Spring Vegetable Risotto; and Chop Salad with Black Beans, Avocado and Salsa Fresca.
$65 includes recipes & tasting
Register at Kitchen Window: 612-824-4417 or online

Advertisements