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One of a Kind
Choose from a variety of subjects: seasonal meals, foods that promote good health and gluten-free menus. You never know what could show up here!
Chronic inflammation in the body can leave you feeling fatigued, achy and out of balance. The good news is that there are delicious, nutritious foods to shut down inflammation and protect against diseases and unhealthy aging. Michelle is a dietician and author of “Anti-Inflammatory Eating Made Easy.” She’ll teach you how an anti-inflammatory diet can help ease joint pain, improve digestion, address skin issues and much more. Sample delicious dishes like Caramelized Carrot and Ginger Soup; Wilted Kale Salad with Shredded Beets; and White Fish with Basil-Walnut Pesto. With seafood; no dairy, eggs or gluten.
Back by popular demand! The perfect way to ease into fall is to make warming, nourishing soups. It’s also the time when light summer salads give way to heartier fall versions. Danielle, who is a nutrition and culinary arts graduate of Bastyr University, knows how to make delicious dishes that are good for you as well. She’ll share plenty of nutrition tidbits as she demonstrates Spiced Carrot Ribbon and Broccoli Salad in Toasted Cumin Dressing with Dried Plums; Silky Celeriac and Basil Soup with Crunchy Ginger Polenta Croutons; Smoky Romanesco Soup with Paprika Oil; and a Warm Salad of Roasted Acorn Squash and Beets in Shallot Dressing. Vegetarian; no dairy, eggs or gluten.
Whether you’re just moving toward a plant-based diet or could use a “refresher” course, this class is an excellent resource for how to maintain a nutritionally balanced vegetarian diet. Shauna will discuss plant-based meal planning, answer questions about vegetarian/vegan nutrition and demonstrate simple, delicious meals for breakfast, lunch and dinner. She’ll prepare some nourishing foundation recipes for a complete day, including Fruit and Nut Granola; Green Smoothie; Quinoa and Farro Superfoods Salad; Curried Lentils with Kale and Cauliflower; and Nut Butter Energy Bites. Vegetarian; no dairy or eggs.
Elevate your vegetarian menu to the next level with this lovely, elegant selection of recipes created by Chef Lesa. We’ll work hands-on transforming already beautiful examples of fresh Northwest ingredients into something divinely delicious, including Risotto with Winter Greens, Walnuts and Goat Cheese; Butternut Squash and Apple Bisque; Grilled Vegetable Stacks with Rosemary Mushroom Sauce; and Cranberry Tartlets with Spiced Caramel Sauce. Vegetarian with dairy; no eggs.
One of the biggest challenges for home cooks is understanding how the physiology of taste can empower spontaneous cooking. We’ll explore the five flavors: salty, bitter, sour, sweet and umami, as well as mouth-feel. Learn by tasting and experimenting as we prepare Lamb Kefta with Minted Slaw and Homemade Harissa; Pan-seared, Crispy-skinned Salmon with Spiced Cauliflower, Pine Nuts and Orange Coriander Oil; Seared and Slow-roasted New York Strip Steak with Anchovy Salsa Verde; and Spiced Chocolate Bread Pudding with Pistachio Brittle. With meat, seafood, dairy and eggs.
The changing of the seasons is a good opportunity to give your body a digestive tune-up before the cooler days ahead. Nutritionist Ami Karnosh will help with the mechanics of doing a fall detox as she shares information about which foods aid the detoxification process and which foods to avoid. She’ll demonstrate several detox power recipes, including a Cleansing Smoothie; Bitter Greens Salad with Fennel and Herbed Lemon Vinaigrette; Gingered Bok Choy with Fresh Basil; Quinoa Cabbage Rolls; Warming Mung Bean Stew; and Lightly Sweetened Coconut Pudding. Vegetarian; no dairy, eggs or gluten.
Switching to a gluten-free, dairy-free diet can be an overwhelming experience. Fortunately, we’re here to help with the transition! Heather, who has been gluten- and dairy-free for a decade, will share her tried-and-true recipes and a wealth of information and practical suggestions about ingredient substitutions and well-regarded products. She’ll demonstrate some of her gluten-free, dairy-free specialties, including Grilled Thai Pizza; Weeknight Pesto Chicken Pasta; and Irresistible Chocolate Raspberry Bars. You’ll leave with a useful handout of resources to jump-start your recipe conversions and the optimism to do it! With eggs and optional poultry; no dairy or gluten.
Pressure cookers intensify flavors to make simple ingredients sing and are a perfect medium for the warm and comforting foods we associate with the cooler months. Denise will demonstrate how quick and easy it is to use a pressure cooker to prepare more complex dishes as she makes Curried Sweet Potato Soup; Chicken Thighs in Balsamic Fig Sauce with Cook-along Potatoes; Pickled Beet and Basmati Rice Salad; and Lemony Cheesecake with Berry Coulis. With poultry, dairy and eggs.
Join Chef Becky as she brings tantalizing recipes to life from her newly released cookbook, “Shroom: Mind Bendingly Good Recipes with Wild and Cultivated Mushrooms.” She’ll deftly demonstrate her expertise and suggest complementary wines as she prepares Mushroom Pâté with Sage and Marsala; Wild Mushroom Risotto with Lemon Thyme; Roasted Portobello Tacos with Cacao-Chile Sauce, Cabbage and Lime; and Thai Sweet and Sour Soup with Mushrooms, Lemongrass and Shrimp. With seafood and dairy; no eggs.
Coconut has become a very popular and useful ingredient, especially for gluten- and dairy-free baking. Birgitte will show you how to create treats for the holidays and beyond with a variety of coconut products. You’ll participate hands-on to prepare some new dessert favorites, including Coconut Chips; Coconut Cream Bars; Lemon Currant Coconut Cookies; and Coconut Cream Pie with homemade pie crust. Birgitte will share lots of extra info, including how to make your own coconut milk and coconut butter. Vegetarian with eggs; no dairy or gluten.
How often do you get the 6pm panic when there is neither the time nor ingredients on hand to make sense of dinner? Well, we’ve got a good working plan for you! Darin will start with two great weekend dishes — Perfect Lemon Roast Chicken with Mushroom and Herb Risotto; and Braised Pork Shoulder with Fontina Polenta and Gremolata. He will then show you how to convert these two starter dishes into four easy weeknight menus: Seared Polenta Cakes with Spicy Shrimp and Herbs; Mushroom Arancini with Lemon Aioli; Herbed Chicken, Potato and Pepper Hash with Poached Eggs and Salsa; and Pork Carnitas Tacos with Cabbage Slaw and Avocado. You’ll leave with lots of practical information and the inspiration to get your weeknight meals organized! With meat, seafood, dairy and eggs.