Salads doesn’t mean boring! Learn how to prepare hearty and filling summer salads and bowls where fresh, seasonal ingredients take center stage.
Menu:
- Grain Bowl with Quinoa, Roasted Poblano Peppers, Corn and “Chorizo” Tofu
- Spicy Soba Noodle Salad with Roasted Broccoli, Carrots, Edamame and Ginger-Cilantro Vinaigrette
- Greek Cobb Salad with Pickled…
Salads doesn’t mean boring! Learn how to prepare hearty and filling summer salads and bowls where fresh, seasonal ingredients take center stage.
Menu:
- Grain Bowl with Quinoa, Roasted Poblano Peppers, Corn and “Chorizo” Tofu
- Spicy Soba Noodle Salad with Roasted Broccoli, Carrots, Edamame and Ginger-Cilantro Vinaigrette
- Greek Cobb Salad with Pickled Red Onions, Artichokes, Cucumbers, Chickpeas and Feta-Yogurt Dressing
Skills covered in class:
- Cooking grains
- Roasting peppers
- Working with fresh herbs and spices
- Selecting seasonal produce
- Selecting tofu
- Making vinaigrette and dressings
- Balancing flavors
- Pickling
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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