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New recipes! Much of Middle Eastern cooking is naturally vegan, and Sureyya has a seemingly endless supply of ideas for amazingly simple, hearty vegan recipes to please any palate. She’ll demonstrate some favorites, including Egyptian Curried Root Vegetable Chowder with Charmula Dressing; Moroccan Bean Dip with Cumin and Pomegranate served with Marinated Beets; Turkish Gypsy Casserole with Fresh Herbs; and a tantalizing Quinoa Salad with Garbanzo Beans, Mango, Avocados, Walnuts and Dates, with a touch of Cardamom and Walnut oil. Vegetarian; no dairy, eggs or gluten.
Paola will share some simple yet elegant specialties inspired by different regions of Italy. You’ll love Risotto allo Zafferano (Milanese-style saffron risotto dusted with parmigiano); Filetti di Pesce Alle Erbe (white fish gently sautéed with herbs and white wine); Verdure in Agrodolce (fall vegetables in a traditional sweet and sour sauce) and Torta Caprese (a flourless chocolate cake from the island of Capri). Not only is it a lovely menu, it’s naturally gluten-free. With poultry, seafood, dairy and eggs; no gluten.
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.
Join chef Jackie Freeman to learn the basics of home preserving while making festive seasonal treats to give as gifts or to stock your own pantry! This entry-level class will focus on water-bath canning. While discussing basic principles of canning, safety, ingredients and equipment, we’ll prepare Citrus Marmalade and Tarragon-Champagne Mustard. By the end of class, you will leave with the knowledge and confidence to begin canning at home as well as sweet little samples of your classwork. Vegetarian; no dairy or eggs.
For many of us, chicken is our go-to protein, but we tend to duplicate our old recipes over and over again. Chef Erin will help you cross the road to some new ideas with four useful cooking techniques — roasting, braising, sautéing and grilling. You’ll prepare Rosemary and Garlic Roasted Chicken with Pan Sauce and Mashed Potatoes; Braised Chicken with Lemon; Sautéed Chicken with Bourbon Sauce; and Grilled Chicken with Roasted Red Pepper Butter. You’ll also learn the money-saving technique of how to cut up and bone a whole chicken. With poultry, dairy and eggs; no gluten.
Cultured and fermented foods date back to a time before modern food preservation methods and still have a useful place on the modern holiday table. Today we know that these enzyme-rich probiotic superfoods aid digestion and detoxification and boost immunity; and the sour flavor helps curb sweet cravings. Join Birgitte as she guides you through the process to prepare a variety of cultured foods with a holiday twist. The foods we’ll prepare together are Cultured Cranberry Chutney; Sprouted Lentil Stuffing; Herb Biscuits with Homemade Cultured Butter; Cultured Spiced Cider; and for dessert, a Chai Cultured Ice Cream. Vegetarian with eggs and dairy; no gluten.
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.
For ages 8 to 12, with one adult guest. Kids on a gluten-free diet will get to enjoy some holiday cheer, without having to worry about the ingredients. We’ll work in small groups preparing and decorating Gingerbread Cookies, Crispy Rice Ball Ornaments and Chocolate Peppermint Crunchies. Although the class has gluten-free kids in mind, it’s equally fun for siblings, friends or any kid who just wants to join in the fun! Vegetarian with eggs and optional dairy; no gluten. Price includes one child and one adult guest.
Led by Nick Rose, M.S. or Marilyn Walls, M.S., PCC nutrition educators This 90-minute class and tour leads you through our aisles to discover the many gluten-free options available at PCC. Taste products you haven’t tried before and learn about how they are produced. Make the connections between your food choices and health, environment and the local and global community in this fun, informative and free class. You’ll receive a $10 off coupon for store merchandise. PLEASE PRE-REGISTER AT 206-545-7112 or at PccCooks.com.
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.
For people with dietary restrictions, the holidays are often a time when ingredient limitations are most keenly felt. But you or your loved ones don’t need to feel left out of the feasting. Shari will show you how to prepare some holiday classics free of gluten, dairy, eggs and soy, using her training as a chemist and decades of home baking experience. She’ll demonstrate three holiday meal elements: Streusel Apple Pie, Gingerbread Cake and Seeded Dinner Rolls. She’ll also offer advice on how to convert your own favorite traditional recipes to meet these dietary challenges. As a bonus, Shari will discuss gluten-free gravy. Vegetarian; no dairy, eggs, soy or gluten. Recipes do include nuts and honey.
Join chef, dairymaid and cheese maker Jackie Freeman for a merry evening of hands-on cheese making. In a small group setting, we’ll work together to create Buttermilk Cheese, Fresh Mozzarella, Ricotta and Queso Blanco cheese. Jackie will discuss the basic principles of cheese making, including equipment use and care, ingredients and supplies. We will taste our work in class and discuss more recipes to try at home. Vegetarian with dairy; no eggs or gluten.
Back by popular demand! Chef Rachel will share more fabulous Southeast Asian recipes inspired by her time spent in Malaysia. We’ll start with Sweet Tea with Lime and then the cooking begins. We’ll make a quick version of Curry Laksa (a popular Malaysian soup with prawns and chicken); a side of Roasted Acorn Squash with Chili Lime Dressing; and Classic Beef Rendang (coconut-braised beef) with rice served alongside Spicy, Sweet Cabbage Slaw. With meat, seafood and eggs; no dairy.
Back by Popular Demand! Are you stumped by salmon? What’s the difference between Sockeye, King and Coho? What’s the best way to prepare salmon without overdoing it? Join Chef Erin for this deliciously fun class that will clear up the confusion and provide you with a variety of tasty recipes for your collection, including Classic Salmon en Papillote with Fennel, Olives and Tomatoes; Oven-roasted Salmon with Warm Lentils; Sautéed Salmon with Braised Chickpeas and Wilted Spinach; and Pacific Northwest Grilled, Glazed Salmon. With seafood and dairy; no eggs or gluten.
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.
Spanish cuisine highlights some of the best ingredients in the world — olive oil, juicy tomatoes, spicy chorizo sausage, piquillo peppers and smoky paprika. Chef Erin combines these amazing ingredients with fresh produce and hearty legumes to create an autumn meal from the heart of Spain. The menu includes Piquillo Pepper and Walnut Salad; Spanish-style Sautéed Autumn Vegetables with Smoked Paprika; Sofrito Chickpea Stew with Spanish Chorizo; Orange and Endive Salad; and Chocolate Cakes with Chocolate Paprika Sauce. With meat, seafood (anchovy), dairy and eggs; no gluten.