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 you'll cook and enjoy:
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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