DESCRIPTION OF CLASSES
Organic Basics is a presentation about where to buy local, organic food and what to make with it. We will discuss a variety of fun, creative ways to make easy, delicious meals. Includes yummy food to enjoy while we explore new ideas of understanding our food.
HIKER BIKER BARS
Learn to Make Hiker Biker Bars and Then go for A Hike in Ventana Canyon.
For those of you who have never had a hiker biker bar, they are made with dates, oats, millet, honey, coconut oil and other amazing additions like chocolate, ginger, coconut, homemade cashew butter, peppermint, lemon--depending on the bar. They are absolutely delicious and very easy to make. They are an excellent treat for hiking biking, exercise in general--and your kids will love them. After you learn to make the bars, we will go for a hike. In fact, you will literally step right out onto the Ventana Canyon Trail! At the moment there is water in the wash, hundreds of flowers, pools to swim in, tortoise, butterflies, and much more.
mediterranean eating is focused on simple cooking with a heavy emphasis on fruits, vegetables, nuts, grain, seeds, beans, and olive oil--as well as eggs and dairy. we will be using ingredients and recipes that are traditionally used in the 21 countries on the coastline of the mediterranean. luckily, these same ingredients are growing in many of our tucson gardens all summer long--eggplant, artichokes, squash, tomato, beans, onions, eggs (from local quail and chickens). We will use these ingredients raw, baked, roasted, grilled, or pureed. while we make classic dishes, we may also experiment as well. this class is vegetarian and gluten free.
this is not just a demonstration class—you do the work and then feast on your creations.
GARDENING IN THE DESERT, GROW YOUR OWN FOOD
Did you know that you can garden all year round in Tucson? In the summer, tomatoes, peppers, zucchini, eggplant, okra, melon, beans, and winter squash flourish. In the winter, greens (kale, chard, collards, etc.), root vegetables, broccoli, cauliflower, and cabbage thrive. Learn how and what to plant for an abundant, successful garden. PLUS a light meal to enjoy!
WEEK INTENSIVE: INDIAN CUISINE
Learn the basics of condiments: spice blends, chutneys and raitas. Then take it to the next level by using these ingredients with local, organic vegetables, beans, homemade paneer, and eggs to make curries, dosas, soups, briyanis and more sophisticated dishes.
INNOVATIVE SUMMER SOUPS AND SALADSs
Summer is here and I no longer feel like turning on my oven. It is a perfect time to perfect your cold soups and salads. These are NOT going to be the old standards. Practice new recipes that you and your family will love. It is an incredible class to learn the basics--we use lots of local summer vegetables--AND be innovative to creative absolutely delicious soups and salads. Add several new recipes to your repertoire and feast on a delicious meal.
BEETS & GREENS
This is the season Tucson for beets and greens. A huge section of my garden is dedicated to gorgeous greens and rooting beets. Did you know that apple, arugula, caraway, chilies, citrus, coconut, mint, nutmeg, potatoes, walnuts, and yogurt each go particularly well with beets. In this class we explore different ways to cook beets and greens using various combinations of spices, fruit, nuts, and vegetables to create delicious dishes. This is not just a demonstration class—you do the work and then feast on your creations.
Corn, beans, chilies, tomatoes, squash, and greens thrive in the Southwest heat. In this class we will use these native ingredients to concoct delectable dishes—like vegetarian tacos with heavenly sauces. This is not just a demonstration class—you do the work and then feast on your creations.
SOUPS & STEWS
I cannot think of an easier way to use local, seasonal vegetables and practice utilizing a variety of spices than in soups and stews. Wonderful winter vegetables grown locally include broccoli, cauliflower, greens (kale, chard, spinach, collards, etc.), peas, winter squash, onions, sweet potatoes, beets, turnips, rutabaga, turnips, radishes and herbs like dill cilantro, and parsley. Learn how to make these vegetables taste delicious with nuts, nutbutters, herbs, and spices (cumin, coriander, cardamom, cinnamon, fennel, chili powder, and more). This is not just a demonstration class—you do the work and then feast on your creations.
Did you know you can make delicious noodles from zucchini, beets, and other root vegetables using an inexpensive ($35) spiralizer? They have a fabulous texture and are extremely easy to make. Plus, wonderful sauces made from vegetables, beans, and nuts. This is not just a demonstration class—you do the work and then feast on your creations.
Another fabulous way to use local seasonal vegetables is Indian cuisine. In this class learn about traditional Indian spices to make vegetable, bean, and grain dishes. Impress your family and friends with quick, easy, healing recipes. This is not just a demonstration class—you do the work and then feast on your creations.
Quinoa is an ancient seed from Peru. It cooks like a grain and has a delicious nutty flavor and slightly crunchy texture. Quinoa goes very well with citrus, nuts, tofu, beans, tahini, seeds, and nearly any type of vegetable. Participants will learn how to make a variety of recipes using local vegetables as well as strategies to be creative and extemporaneous in the kitchen. This is not just a demonstration class—you do the work and then feast on your ceations.
Do you ever look in your refrigerator only to find an assortment of things that do not seem to go together at all? Or, are you tired of the same recipes. Or maybe you are not comfortable experimenting with new ingredients. In this class you will be empowered to use new ingredients, experiment with different combinations, and hopefully feel more comfortable deviating from a recipe. Like the other classes, you will learn knife skills, how to shop for local ingredients, and leave with lots of new ideas and recipes. This class is vegetarian and gluten free.
WRAPS: COLLARDS, CHARD, & NORI
Have you ever tried to use a collard green leaf as a wrap for your sandwich? It is incredibly easy, delicious, and nutritious. In this class we will make an assortment of delicious fillings for these wraps using lots of local organic vegetables. We will make purees and sautees as well as easy, fun sauces. This is something you can incorporate into your regular routine. A great class to learn knife skills and be inspired with new ideas, recipes, and ingredients. This calss is vegetarian and gluten free.