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11 Results

  • Air Fryer Veggies—From Asparagus to Zucchini (online)

    Using an Air Fryer to cook vegetables is quick—and the healthy results are delicious! In this class Kirsten will demonstrate a variety of recipes using in-season local and/or commonly available vegetables including Lemon Pepper Broccoli, Miso Sesame Kale Chips, and Roasted Sweet Potatoes. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards so you can follow along at your convenience.
  • All About Pasta in the Instant Pot (online)

    Why wait for a large pot of water to boil or haul a heavy pot over to the sink to drain noodles? Using the Instant Pot to cook pasta is fast and easy. In this class Kirsten will demonstrate a classic Mac and Cheese, comforting BBQ Beef and Pasta Casserole, and spicy Dan Dan Noodles. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards. Check out this short, fun video of the instructors adventure of leaning to teach via zoom! VIDEO
  • Chicken, Chicken and More Chicken!

    Don't keep just baking your chicken! Come learn new tasty ways to prepare the ever versatile chicken! We will use skillets and the oven to cook everything from a whole chicken to boneless chicken parts. Some of the dishes we will prepare include: Cordon Blue, Marsala with Sage, Philippine style Adobo, Crab-stuffed Breasts, Crispy Parmesan Strips, Lemon Kebabs, Pineapple-Raspberry Nibbles and more! You will leave class with a print out of all the dishes and appetizers recipes we make. Be sure to bring containers to take home leftovers. There is a $15 food fee to to the instructor the night of class.
  • Easy Ethiopian/Eritrean Cooking (online)

    Explore the delicious flavors and techniques of authentic Ethiopian and Eritrean cuisine in this class with instructor Mimi Selam. With approachable techniques you can replicate at home, you’ll learn to cook dishes with a variety of fresh ingredients and flavors, from light and mild to sizzling plates packed with exotic spices. Ethiopian and Eritrean cuisine is also famous for flavorful vegetarian dishes that can be enjoyed by meat-eaters and vegetarians alike! Both vegetarian and meat-based recipes will be available at class. There is a $20 materials/food fee due to the instructor at class.
  • Ethiopian Breakfast Cook A-Long (online)

    Ethiopian food has become a favorite among foodies worldwide. The food is light, healthy and flavorful, ranging from very spicy to very mild. Prepare a traditional Ethiopian breakfast for your family and friends including chechebsa, fuul (fava beans) and herbed Eritrean tea. You will be provided an ingredient list and a link prior to class to cook along.
  • Four Famous Cookies

    Learn how to create the rolled Norwegian cookie, Krumkakes, made with cream, butter, cinnamon or vanilla. We will also make Italian Pizzelles, crisp and light anise or vanilla flavored cookies. Next will be the Swedish Sandbakkelse, chewy almond flavored cookies baked in tiny tins to resemble tarts, and lastly the Rosette. These deep fried delicacies are paper thin Scandinavian delicacies dusted with confectioners’ sugar. Expect great recipes plus the many tips and techniques that will make your baking a success! Remember to bring empty containers for leftovers! There is a $13 food fee due to the instructor at class.
  • Glorious Garlic

    Garlic is an herb that is grown around the world and is most often used as a flavoring agent but can also be eaten as a vegetable. Join us in learning some of the many ways to cook with garlic. Learn to roast garlic to use as a French Bread spread or to give an old recipe a mild, slightly sweet flavor. Top your steak with homemade, warm mushroom garlic dressing and learn to bake your own garlicky croutons! We will also make: Starters Baba Ghanouj - a roasted eggplant dip and bruschetta with sun-dried tomato pesto Garlic Soup - which is even better than its cousin French Onion Soup Main Dishes Asian and Philippine Adobo with Pork Almonds and Chicken with 40 garlic cloves Vegetable Dishes Mashed Cauliflower & Potatoes Roasted Garlic Potatoes & Green Beans Remember to bring empty containers for leftovers! There is a $15 food fee to to the instructor the night of class.
  • Instant Pot Desserts (online)

    Creamy Cheesecake, decadent Flourless Chocolate Cake, light Upside Down Summer Berry Cake and more—what do all these treats have in common? They’re made in an electric pressure cooker! Join Kirsten online via Zoom to learn how to create your own Instant Pot Desserts. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the demonstration, and participants will receive a link to the recording afterwards so they can follow at their own pace.
  • Instant Pot Holiday Hacks (online)

    Save time and precious stove space by enlisting your Instant Pot in your Thanksgiving preparations! In this online class Kirsten will demonstrate how to prepare Make Ahead Mashed Potato Casserole, a simple cranberry sauce, fast Turkey Broth, and the perfect last minute side dish—Garlicky Green beans. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards.
  • Mediterranean Chicken and Homemade Hummus

    Mediterranean cuisine is prized for its incredibly delicious flavor and abundance of healthy ingredients. Experience a homemade Mediterranean-style chicken and rice with a side of hummus. Easy to learn and no experience necessary. There is a $15 Food Fee due to the instructor at class. Bring containers to take leftovers home.
  • Scrumptious Scones!

    Traditionally scones were a Scottish delicacy, but are now famous worldwide. These quick breads come in assorted shapes and a variety of flavors. We will use dried fruits such as cherries and blueberries as well as Lemon Cream Scones and the traditional Currant Scone. We will try scones served warm from the oven with a lemon curd and a traditional Devonshire cream as well as a chocolate spread. Bring in empty containers to take home a sampling of scones! There is a $11 food fee due to the instructor the night of class.