Pickling Naturally : Pink Pickled Radishes with Peppers
Chinese takeout makeover…a spring cooking class
Do you love Asian cuisine like I do? Let me introduce you to a new class; Chinese takeout makeover… a spring cooking class, where we will be recreating some favorite Chinese takeout dishes with all healthy and fresh ingredients. It can be done, so bring a friend and c’mon over and cook with me. All recipes are delicious and made … Read More
Creamy Asparagus Fennel Soup
Parsnip Fries
Butternut Squash Thai Curry Stew
Four Fresh and Festive Salads
Chocolate Pistachio & Cranberry Fudge
Cooking Classes : Holiday Pies and Treats
Are you ready to talk DESSERT? I am excited to welcome you to holiday pies and treats, a new cooking class featuring guilt free options for the upcoming holiday season. Having an arsenal of celebratory confections is key to maintaining sustainable and clean food goals during a season where sugar filled treats are found everywhere. If you want to get the hang … Read More
Pickling Naturally : Garlic Dill Fermented Carrots
A few tips about pickling… * Use unblemished, cleaned organically grown vegetables. Trim off soft and discolored spots. * Use unrefined sea salt or Kosher salt. Refined table salt has additives and is too fine and can turn out a saltier pickle. * The chlorine in water can inhibit good bacteria from forming, that’s why filtered water is recommended. * … Read More