Do you ever run out of ideas for cooking with winter vegetables like beets, carrots, squash, turnips and celeriac? Many of our local farms grow and store vegetables so they are abundant throughout the winter months, but home cooks sometimes tire of them. Using recipes that are simple, delicious and easy to adapt for whatever ingredients you have on hand, we will prepare a range of winter vegetable focused vegetarian and gluten free dishes, with vegan variations provided.
Class 1 - Kitchen basics Topics include where to get local produce and other ingredients in the winter, storage tips, kitchen equipment and seasoning combinations. You will get lots of hand on experience learning different knife skills and techniques, and make several simple, delicious roasted vegetable dishes. Class 2 - Soups and Salads You will learn a basic recipe for creating a satisfying vegetable based soup and salad dressing recipe. Participants will make winter soups including Carrot soup with North African spices, Potato, leek and celery root soup, and Black bean and sweet potato chili. You will also make Spinach salad with beet, celeriac, apple, walnuts and gorgonzola, and a Raw kale salad with apples, almonds and red onion. Class 3 - Main courses. Dishes will include Spinach, leek and mushroom frittata, Polenta with braised kale, red pepper sauce and chevre, an Indian style curry, and Black bean and sweet potato enchilada casserole. Class 4 - Desserts. You will make some simple desserts featuring storage fruits and vegetables. Recipes will include Maple bourbon sweet potato pie, Applesauce oat flour spice cake, and Red velvet beet brownies. All desserts will be gluten free, vegan variations provided.
This series of four classes is being taught by Molly Merrett – former farmer, passionate cook and the chef and owner of Beets & Barley Catering. Classes meet for two and a half hours once per week for four weeks.
Bring someone with you - the second person is half price (except ingredients). Locally sourced food will be used whenever possible.
Time: Thursdays, March 1 – March 22, 6:00 – 8:30 pm Cost: $150 for all four classes (plus $60 for materials payable to instructor)