We all face that dreaded question: What’s for dinner tonight? Coming up with healthy, delicious meals everyone will enjoy can feel exhausting, especially when you’re starting from scratch every night. In this hands-on class, you’ll learn how to prepare four versatile, flavor-packed base ingredients and transform each one into a finished dish so…
We all face that dreaded question: What’s for dinner tonight? Coming up with healthy, delicious meals everyone will enjoy can feel exhausting, especially when you’re starting from scratch every night. In this hands-on class, you’ll learn how to prepare four versatile, flavor-packed base ingredients and transform each one into a finished dish so you’ll be able to make multiple creative meals throughout the week. We’ll show you how to build a smart foundation that keeps dinner exciting, flexible and cost-effective. Then, you’ll leave with three additional recipes in your packet, complete with flavor variations and smart swaps, so you can cook once and eat well all week long.
Menu:
Foundation #1:
- Core recipe: Ground Beef Bulgogi
- Cook in class: Korean Tacos with Kimchi Rice, Shredded Red Cabbage and Spicy Mayo
- Bonus recipes: Bibimbap (Rice Bowl) with Kimchi, Radishes, Scallions and Fried Egg, Bulgogi Empanadas, Korean Sloppy Joes
Foundation #2:
- Core recipe: Whole Roasted Chicken
- Cook in class: Chicken Tortilla Soup
- Bonus recipes: Roasted Chicken Risotto, Chicken Caesar Salad Wraps, Chicken and Dumplings
Foundation #3:
- Core recipe: Roasted Broccoli
- Cook in class: Roasted Broccoli Caesar Salad
- Bonus recipes: Broccoli and Tofu Stir Fry, Broccoli and Cheddar Frittata, Fettuccine Alfredo with Roasted Broccoli
Foundation #4:
- Core recipe: Marinara Sauce
- Cook in class: Shakshuka
- Bonus recipes: Turkey Chili, Eggplant Parmesan, Meatballs Marinara
Skills covered in class:
- Meal planning and prepping
- Getting familiar with Korean, Mexican and Middle Eastern ingredients and flavors
- Selecting ground beef
- Working with fresh herbs and spices
- Steaming rice
- Preparing brothy soups
- Balancing flavors
- Selecting and roasting chicken
- Determining chicken doneness
- Roasting green vegetables
- Making dressings and croutons
- Preparing tomato sauces
- Poaching eggs
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
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