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The busy mom
Tired of your same old weeknight chicken dishes? Join chef Olaiya Land as she shares some fresh takes on chicken. In this class you’ll learn how to braise, stew, season and sauté chicken as you make dishes easy enough to serve for a weeknight supper. You’ll make Chicken and Fennel Meatballs in Tomato Sauce; Peruvian-Style Arroz con Pollo (chicken with rice); Moroccan Chicken Tagine with Prunes and Honey; and Chicken Pot Pie with Winter Vegetables and Tarragon. With poultry, dairy and eggs. Class size limited to 14.
Quick, easy, delicious: this describes Iole’s philosophy of cooking exactly. Using a few well-chosen ingredients, quick cooking techniques, a pinch of perfect seasoning and a dash of love, Iole will show you how you can make dishes that will please the whole family any time that you crave pasta. You will marvel at the simple, yet complex flavors in dishes such as Spaghetti with Spinach, Garlic and Olive Oil; Penne with Cream Sauce; Pasta with Eggplant, Mushrooms and Fresh Mozzarella; and Pasta with Cauliflower, Garlic and Parsley. Vegetarian, with dairy and eggs.
Join us to learn the basics of pressure cooking and how this handy tool can simplify your life and help you get more real food on the table every day. We’ll learn how to properly cook beans for Black Bean, Kale and Sweet Potato Chili. Then learn about grains in Tuscan Farro Salad with optional tuna. Finally, we’ll see the advantage of using pressure cooking with meat-based proteins with Barbecue Pulled Chicken and Mushroom-smothered Pork Chops. Suddenly, weeknight cooking is within easy reach. With meat, poultry and optional seafood; no dairy or eggs. Class size limited to 16.