What's Cooking
Each class offers a new seasonal theme or technique, and includes 4 to 5 delicious recipes to enjoy. Please take a look at some of my past classes and mouth-watering photos.
Fall 2024
“Perfect Fall Supper!”
The perfect fall supper uses seasonal ingredients to make a meal worth remembering. Use it on a Tuesday, save it for a Saturday night, or use any of the recipes separately to kick-up any fall gathering. This mouth-watering menu will include: Roasted Butternut Squash Fall Salad; Pork Chops with Bourbon, Sage and Apples; Baked Brown Rice with Rosemary and Carrots; and Pumpkin Cake with Cinnamon Cream Cheese Icing.
August/September 2024
“Healthy(ish) Mexican(ish)”
Celebrate Mexican flavors that are delicious as well as healthful to boot! This fabulous, muy bueno menu will include: Mexican Corn Soup; Mexican Pesto; Hearts of Palm "Ceviche" Salad; Beef Mexican Street Tacos; and Chocolate-Kahlua Molten Cake Cups for an extra delicioso sweet ending!
May/June 2024
“Summer Harvest Supper”
"Summer Harvest Supper- Redux"- This menu started as a virtual class in 2020, but it is just too good not to do in person. The menu and recipes are slightly tweaked from the original virtual class. We will use some simple fresh ingredients to create a meal that you will use all summer long! This menu will include: Sugar Snap Pea and Pistachio Salad; Zucchini-Corn Muffins; Shrimp, Tomato and Spanish Chorizo Bake; and Berry Cheesecake Parfaits for a special sweet treat!
February-March 2024
“Weeknight Wonderful!”
Weeknight meals should be just as tasty as special occasion cooking! In this class we will learn 2 complete meals that each only take 40 minutes to get onto the table. We will also make a special treat to enjoy after any meal. These weeknight menus are so good they will certainly make it to your entertaining rotation as well. The menu will include: 10-Minute Flatbread Dough; Flatbread with Arugula-Walnut Pesto, Smoked Mozzarella and Artichokes; Oven-Fried Chicken Thighs; Brussels Sprout Sauté with Pancetta and Balsamic; and Salted Dark Chocolate Pumpkin Seed Bark for a sweet ending.
January 2024
“"New Year, New Flavors!"”
Begin the new year with some new flavors to kick up your cooking repertoire. Skip that trip to your favorite Japanese restaurant and cook with these clean, bold flavors in your own kitchen. This delicious Japanese-inspired and healthful menu will include: Ramen-Vegetable Stir-Fry; Mirin-Glazed Salmon; Japanese Cucumber Salad; Perfect White Rice; and for a sweet treat with a twist, Miso-Almond Butter Crinkle Cookies.
Fall 2023
“Steakhouse Meal in your own home!”
Create your own steakhouse meal in the comforts of your kitchen with this menu. Just add a glass of Cabernet and you will be set for a fabulous night in! This delicious menu will include: Romaine Salad with a Parmesan-Tahini Dressing (Caesar-like) and a Parmesan Crisp; Beef Tenderloin with a Peppercorn-Cognac Sauce; Baked Potato Wedges; and Spiced Pear Cake for the perfect fall treat!
August/September 2023
“Stretching Summer!”
Stretch your summer with this delightful meal This menu will transport you to one last vacation for the summer! This fabulous menu will include: No-Knead Focaccia Bread; Antipasto Salad; Italian Seafood Stew with Cod and Orzo; and Flourless Citrus Olive Oil Cake for a sweet and light ending.
June 2023
“Light Bright Summer Bites!”
Start the summer off with this light bright menu! All of these recipes will keep you cool during our hot San Antonio summers! The menu will include: No-jito mocktail; Tomato and Stone Fruit Salad with a Basil Dressing; Summery Green Gazpacho; Shrimp and Hearts of Palm Grain Salad; and for dessert Goat Cheese Creme with Tipsy Strawberries.
Southern Comfort!
“Southern Comfort!”
Share a little southern comfort with your friends and family with this fabulous class. This menu is a sure crowd-pleaser perfect for guests, but will also become a weeknight staple! The menu will include: Cream Biscuits; Chicken and Sausage Jambalaya; Sugar Snap Peas with Creole-Buttered Almonds; and for dessert an ice cream sundae with Spiced Candied Pecans and Jack Daniel's Dessert Sauce.
March 2023
“Spring Celebration”
Spring has sprung with this celebratory meal! These new techniques for salmon and broccoli will become your new weeknight staples but add in the salad and special dessert and you are ready to entertain! This delicious menu will include: Spinach and Fruit Salad with Warm Maple-Balsamic Dressing; Sear-Steamed Salmon with Herb and Caper Compund Butter; Blistered Broccoli with Brown Butter and Pine Nuts; and for an extra special ending Raspberry Swirl Cheesecake Tart with Biscoff Cookie Crust.
January/February 2023
“Taste of Thai”
Begin the new year with some new flavors to kick up your cooking repertoire. We will bring the flavors of Thai and Southeast Asia in to your kitchen with this fabulous class. Not only is this meal delicious, but it is healthy too! The menu will include: Thai Coconut Mushroom Soup; Chicken Satay with Peanut Sauce; Thai Slaw; and Pineapple-Coconut Sorbet with Coconut-Almond Crunch for a sweet beginning of 2023.
November/December 2022
“Cozy Fall Dinner!”
Open a bottle of wine and stay in with this comforting meal! This menu is perfect for guests but also easy enough for weeknight dining! We will learn a few do-ahead tips, as well as a dairy-free, flourless chocolate cake sure to please the biggest chocolate lover! The menu will include: Little Gem Salad with Lemony Breadcrumbs; Pan-Roasted Chicken with Mushrooms, Carrots and Thyme; Parmesan Farro; and Flourless Olive Oil Chocolate Cake for a very special ending!
September/October 2022
“Health-Mex Fiesta!”
Health-Mex Fiesta will explore the lighter and healthier side of Tex-Mex. The exciting flavors of this class will make you forget you are eating a meatless meal and will turn your kitchen into a cocina!! This delicious menu will include: Smoky Black Bean Soup; Mexican Street Corn Salad; Portobello Mushroom Fajita Tacos; and Mexican Chocolate Wedding Cookies for a sweet treat!
Spanish Summer 2022
“Spanish Summer”
The ultimate family-style dish, Paella, is demystified in this great class. We will make the ultimate one-pan meal, Paella Valenciana- the original paella with chicken and vegetables. This healthful and delicious entertaining, or everyday menu will also include: Romesco Sauce with Garlic Crostini; Piquillo Pepper-Smoked Paprika Aioli with Grilled Asparagus; and Sangria Fruit Salad for a sweet ending.
June 2022
“Healthy Brunch!”
Power up with a healthy brunch, lunch or breakfast for dinner! This meal has many do-ahead options to make for easy entertaining or easy mealtime prep. This delicious menu, that is naturally gluten-free, will include: Strawberry-Avocado Salad with Poppyseed Dressing; Homemade Savory Granola; Mushroom-Spinach Crustless Quiche; Smoky Herb-Roasted Baby Potatoes; and for a sweet ending Carrot Cake Energy Truffles.
April/May 2022
“Greek to Me!”
Lighten up for the spring with some big, bright Greek flavors! This delightfully fresh menu will include: Cucumber, Avocado and Feta Salad; Greek Chickpea Soup; Greek Shrimp Bake; and for dessert Greek Yogurt Lemon Pudding.
February/March 2022
“Italian-American with Ease!”
Italian-American recipes are the ultimate comfort food! We will use some pantry staples to help out, as well as some do-ahead ideas that make this menu truly "Italian with Ease"! The menu will include: No-Stir Polenta; Roman-Rosemary Polenta Squares; Meatballs in Marinara; Zucchini Spaghetti; and Lemon-Blueberry Ricotta Cake for a sweet ending.
January 2022
“Weeknight Warmth”
Weeknight cooking should never be boring cooking! This meal will warm you up and excite your tastebuds! This delicious winter menu will include: Mushroom-Farro Soup; Pork Chops with Brown Butter-Garlic Sauce; Creamy Orzo and Spinach; and for a light sweet ending Baked Pears with Walnuts and Honey and Cinnamon Whipped Cream.
Fall 2021
“New Fall Favorites!”
This meal is a perfect start to the fall. We will use seasonal ingredients, as well as warm spices and herbs, to elevate everyday dishes. This delicious menu will include: Pear Bruschetta with Gorgonzola Cream; Butternut Squash Risotto with Saffron and Sage; Maple-Glazed Salmon; and Pecan Pie Bars to really get you in the mood for some fall entertaining.
August/September 2021
“Mad about Mediterranean!”
My first class back just had to be my favorite cuisine, Mediterranean! This menu is bold in flavors yet light on the palate at the same time. This meal is perfect to take you from those summer barbecues back into your kitchen. The menu will include: Homemade Labneh or "Yogurt Cheese" with Pistachios and Honey; Mediterranean Vegetable Stew; Roasted Chicken with Turmeric and Olive Pan Sauce; and Lemon-Pine Nut Biscotti for a sweet ending.
December 2020
“Cocktail Brunch ”
This delicious menu can be safely served outdoors and has many do-ahead tricks! And if entertaining is not possible right now, use all of the components for a breakfast, lunch or dinner any time. The menu will include: Triple Orange Sunrise Punch; Smoked Salmon Cucumber Cups; Roasted Garlic Paste; Oven-Baked Caramelized Onion Frittata; Chilled Asparagus with a Lemon-Thyme Vinaigrette; and Spiced Apple Tartlet with Honey and Sea Salt.
October 2020
“Steak Night!”
This delicious menu is better than your local steakhouse and you don't have to wear a mask! And dessert, which can certainly feed a crowd, uses a store-bought helper to make your life a little easier. The menu will include: Fresh Mushroom Soup with Challah Croutons; Tomahawk Steak; Roasted Garlic Mashed Potatoes; Green Beans with a Grainy Mustard Vinaigrette; and Chocolate-Mocha Bundt Cake for a celebratory ending.
September 2020
“Fall is in the Air”
This wonderful menu will inspire you to add something new, and a little healthy, to any fall celebration- big (Thanksgiving) or small (just a Tuesday night). The menu will include: Marinated Kale Salad; Walnut-Crusted Turkey Scaloppini with Orange-Scented Cranberry Sauce; Brussel Sprout Sauté with Pine Nuts and Cranberries; Maple Sweet Potato Casserole; and Pecan Praline Bites for a sweet treat.
August 2020
“Late-Summer Supper Simplicity!”
"End-of-Summer Simplicity"- At this point of the quarantine, we are all running out of menu ideas. I hope this menu brings you a little new inspiration, using simple fresh ingredients paired with a few new techniques! This menu will include: Quick-Marinated Cucumber and Avocado Salad; Zucchini-Corn Muffins; Baked Shrimp and Spanish Chorizo; and Berry Cheesecake Parfaits for a special sweet treat!
Spanish Summer 2020
“Spanish Summer”
The ultimate family-style dish, Paella, is demystified in this great class. We will make the ultimate one-pan meal, Paella Valenciana- the original paella with chicken and vegetables. This healthful and delicious entertaining, or everyday menu will also include: Romesco Sauce with Garlic Crostini; Piquillo Pepper-Smoked Paprika Aioli with Grilled Asparagus; and Sangria Fruit Salad for a sweet ending.
March/April 2020
“Memories of Mexico City”
After eating my way through Mexico City, I wanted to share some dishes that bring me right back! This vibrant menu full of fresh flavors will include: Hearts of Palm Ceviche (no fish); Fideo Soup; Roasted Pork with Ancho-Guajillo Red Sauce and Parsley Green Sauce; and Mexican Wedding Cookies for a sweet treat!
February/March 2020
“Lunch in Paris”
Leave this class with the recipes and know-how to turn your kitchen into a Paris café. In this class you will learn to make crepes, and discover how the French turn simple ingredients into delicious dishes. This mouth-watering menu will include: French Bistro Salad with Baked Goat Cheese Croutes; Shrimp a l'Americaine; and Brandied Dessert Crepes with Dark Chocolate-Espresso Sauce and Whipped Creme Fraiche for an extra special ending!
January 2020
“New Year, New Flavors! ”
Start the year off with some exciting new flavors and ideas. This everyday menu, influenced by Indian flavors, is sure to add excitement to your usual repertoire! The menu will include: Mango Lassi; Curry-Roasted Cauliflower with Yogurt-Tahini Sauce; Chicken Tikka Masala (not spicy) with Basmati Rice; and Carrot-Spice Cupcakes with Cardamom Cream.
Fall 2019
“Fall in Love!”
Fall in Love!- Let the flavors of fall shine in this menu. As the weather cools off a bit, we will be using some seasonal ingredients to spice up your fall and season of entertaining. This menu will include: Fall Salad with Pecan-Apple Cider Vinaigrette; Blackened Pan-Roasted Steak; Butternut-Miso Mash; and we will make Pastry Dough and turn it into a Seasonal Fruit Crostata for a special ending.
September/October 2019
“No Need for Take-Out!”
Bring the flavors of your local Japanese restaurant in to your kitchen with this meal! This healthful and delicious menu is just as easy as getting takeout! The menu will include: Sushi "California Roll" Salad; Teriyaki Chicken Skewers; Miso-Sesame Broccolini; and quick and homemade Mango Sherbet with Raspberry Meringue Shards for a beautiful ending.
August/September 2019
“End-of-Summer Cool-Down!”
End the summer with this healthful meal. This mostly do-ahead menu is perfect for al fresco entertaining, but easy enough for weeknight cooking! This delicious menu will include: Cucumber-Yogurt Soup; Rainbow Whole-Wheat Couscous Salad; Zahtar-Crusted Salmon; and Lemon-Toasted Coconut Tart for an extra special sweet ending.
June 2019
“Indoor Summer BBQ”
South Texas is too hot outside in the summer, so why not bring the BBQ indoors? This delicious Southern-Inspired menu will include: Stuffed Jalapeños; Barbecued Shrimp; Sage-Creamed Corn; Summer Tomato Gratin; and classic Strawberry Shortcakes for dessert.
April/May 2019
“Roman Holiday”
All new pizza class with best-yet pizza crust! Learn to make this new pizza dough, with many do-ahead tips, and turn it into your favorite pizza pie. This fun and delicious menu will include: Antipasti Salad; Thin Crust Pizza Dough; Fire-Roasted Margherita Pizza with Smoked Mozzarella; Kale-Pumpkin Seed Pesto Pizza; and single-serve Tiramisu for an extra special sweet ending.
March/April
“Bring on Spring!”
Ring in spring with this colorful and light menu. Simple enough for weeknight, delicious enough for a gathering! The menu will include: Mushroom Bruschetta; Wedge Salad with Buttermilk Ranch Dressing; Citrus-Spiced Shrimp; Julienne Vegetable Medley; and Almond-Raspberry Cakelet for dessert.
February/March 2019
“Exotic Flavors, Easy Effort!”
Be amazed with how easily you can get these deliciously exotic flavors on to your dining table. From the Middle East to North Africa, these dishes are sure to please every palate. The menu will include: Middle Eastern Flat Bread with Zahtar Oil; Moroccan Orange Salad; Lebanese Rice with Lamb and Pistachios; and Sesame Shortbread Cookies for a sweet ending.
January/February 2019
“New Year, New Flavors!”
Start the New Year off with some new flavors inspired by Southeast Asia. All of these dishes will come together quickly with a few new Asian condiments, and rice and glass noodles. This bright, flavorful and gluten-free menu will include: Thai Chicken Noodle Soup; Soy-Glazed Beef Tenderloin; Glass Noodle-Vegetable Stir-fry; and Asian Pear Crisp for a sweet ending.
November/December 2018
“Spice up your Fall!”
Coriander, Cumin, Turmeric, Saffron, Cinnamon, Cayenne and more! Learn to use spices in new and inventive ways in this deliciously exotic class. This menu will include: Spinach-Artichoke Dip; Zinfandel-Braised Short Ribs; Golden Couscous; Spice-Roasted Carrots; and Spiced Pine-Nut Brittle for dessert and a delicious edible gift as well.
September/October 2018
“FALL in Love!”
Fall in love with this menu for the tastes as well as the simplicity of the preparation. We will use a few helpers from the grocery store to get this delicious menu on to your fall table. The menu will include: Pumpkin Bisque; Brined Turkey Tenderloin; Wilted Warm Brussels Sprout Salad; Corn and Sage Casserole; and Apple-Pecan Coffee Cake.
August/September 2018
“Late-Summer Supper”
End the summer with this delicious menu using fresh ingredients sure to please all! This colorful meal will include: Shaved Asparagus- Ricotta Tart with Pine Nut-Olive Oil Crust; Slow-Roasted Salmon; Summer Corn, Tomato and Herb Salad; and Warm Berry Cakelets for a sweet ending.
Summer class 3 2018
“Mexican Made Simple”
Learn how easy it is to create restaurant quality Mexican food in the comforts of your own cocina (kitchen). This lively menu will inspire you to turn your next gathering into a fiesta! The menu will include: Jicama, Citrus and Tropical Fruit Salad; Green Chicken Enchiladas with homemade Tomatillo Salsa; Poblano Rice; and Spiced Mango Sorbet for a sweet ending.
Summer class 2 2018
“Summer Tastes from the Garden”
The summer garden has inspired these meatless dishes sure to please everyone. This colorful and fresh menu will include: White Bean Dip with Rosemary Oil; Classic Italian Salad with Creamy Vinaigrette; Fresh Tomato Galette; and a Sunken Peach Tart for a sweet ending.
Summer class 1 2018
“Super Foods with Southwestern Flavors”
Start your summer with this healthful meal sure to please everyone in the family. The menu will include: Southwest Caesar Salad; Fresh Corn Muffins; Agave Salmon; Southwestern Quinoa Pilaf; and Roasted Piña Colada Sundaes for dessert.
April/May 2018
“Late-Spring Lunch”
Lighten and brighten up your spring with this colorful, healthful and delicious meal. Perfect for a lunch, al fresco gathering or light dinner. The menu will include: Blistered Tomato Salad with Balsamic-Sherry Vinaigrette; Pea Pesto Bruschetta; Sweet Corn Soup with Basil-Arugula Pesto; Crab Salad-Stuffed Avocado; and Blackberry Frangipane Tartlet for a sweet ending.
March/April 2018
“Light Bright Italian”
This light spring menu will have Italian flavors and is perfect to serve family-style. The easy and elegant meal will include: Orange, Fennel and Olive Salad; Italian Roast Chicken with Sour Dough Croutons; Roasted Asparagus with Italian Salsa Verde and Crispy Prosciutto; and Lemon-Polenta Pound Cake with Fresh Blueberry Sauce.
February/March 2018
“Spanish Tapas Party”
Bring the beautiful flavors of Spain into your kitchen with this tapas class. Eat your way through my favorite tastes from Madrid and Barcelona, one of my most memorable trips. This delicious menu will include: Spanish-Spiced Almonds; Pan con Tomate; Garlic Shrimp; Spinach with Chorizo and Chickpeas; and Churros for a very special ending.
January/February 2018
“Brunch Fiesta”
Start the day, start the year, with a new brunch idea. Turn your next brunch or breakfast-for-dinner into a fiesta with delicious and healthful Mexican flavors! This menu will include: Mexican Shrimp Cocktail; Migas-Mexican Scrambled Eggs; Cebolitos-Charred Green Onions; Black Bean Mash; and Crepes de Cajeta for a special ending.
November/December 2017
“Easy Elegance”
Stay in tonight with this perfect Steakhouse meal in the comforts of your own home. This elegant meal will delight your family, friends or just Tuesday date night. This mouth-watering menu will include: Cacio y Pepe Potato Chips; Spinach and Mushroom Salad with Tahini-Lemon Vinaigrette; Perfect Pan-Seared Steak with Miso-Butter; Jumbo Gougeres (cheese puffs); and Chocolate-Mint Flourless Cakelets for dessert.
September/October 2017
“Rustic Fall Supper”
Start the fall entertaining season with this rustic hearty meal. Most of the work for this meal can be done ahead, so you can sit back and enjoy your guests. And the dessert will be the perfect addition to the big fall meal-Thanksgiving. The menu will include: Goat Cheese Stuffed Dates; Sumac Roasted Chicken with Cauliflower and Carrots; Olive-Rosemary Quick bread; and Cranberry-Frangipane Tart with a No-Roll Sweet Pastry Crust for dessert.
August 2017
“Tropical Asian Flavors”
End the summer with the tropical flavors of Southeast Asia. In this class you will learn to bring new flavors into your kitchen that might taste exotic, but will be simple to prepare. This delicious menu will include: Vegetable Summer Rolls with Spiced Peanut Sauce; Thai Brown Rice Pilaf; Poached Shrimp in Coconut Curry Sauce; and end the meal with a cooling Papaya Tropical Cure Smoothie.
Summer class 1 2017
“Summer Roast”
Remember the days of summer reruns? I am bringing these great summer classes out of the vault (with a few tweaks)! This delicious, bright summer menu will include these recipes and a cocktail muddling lesson: “Nojito” Mocktail; Farmer’s Market Salad with Goat Cheese Dressing; Rosemary-Lemon Roast Chicken Breasts au Jus; Simple Summer Corn Sauté with Lemon-Salt; and Summer Fruit Crisp for dessert.
Summer class 2 2017
“Coastal Mexican with a Southern Twist”
Bring the fresh flavors of coastal Mexico to your kitchen with seafood, fruits and vegetables. This summery meal is full of fresh Mexican flavors, but with a southern slant. The menu will include: Tomatillo-Avocado Salsa; Cantaloupe and Cucumber Salad; Veracruz-Style Tilapia; Mexican Beer Bread; and Grilled Pound Cake with a Mexican Chocolate Sauce for dessert.
June/July 2017
“Mediterranean Summer”
Start the summer with the rich and beautiful flavors of the Mediterranean. This delicious and great do-ahead menu will include: Babaganoush (roasted eggplant dip); Mediterranean Meatballs with Feta-Mint Yogurt Sauce; Crunchy Romaine Salad with Pine-Nut Vinaigrette; and Chocolate-Walnut Biscotti for dessert.
April/May 2017
“5-Ingredient Simplicity—Date Night”
Great meals don't require a lot of ingredients or time. Use these ideas and recipes to create a Date Night worth staying in for! This delicious menu will include recipes with 5 ingredients or less (not including oil, salt and pepper) and will be geared for serving 2 (or 4 or 6…): Baked Brie with Rosemary and Pears; Cacio y Pepe Spaghetti; Baked Shrimp Parmesan; Hasselback Zucchini; and let’s make Lemon Curd to serve with berries for a perfect spring dessert.
March/April 2017
“Health-Mex Fiesta!”
Mexican food does not have to spell disaster for your waistline and can be easy enough for weeknight cooking! In this delicious class, learn to make dishes with Mexican flair to kick up your next fiesta. This menu will include: 30-minute Tortilla-Chicken Soup; Salmon Tacos with Avocado Crema and Cilantro Pesto; Chipotle Corn Salad; and Arroz con Leche (Rice Pudding) for dessert.
February/March 2017
“Easy Elegance!”
This class is all about the pleasures of cooking and putting something beautiful on your table. These elegant dishes are sure to impress but they are also easy enough for even the novice chef. This elegant menu will include: Artichoke Pastry Puffs; Smoked Salmon and Spinach Salad with Dill Vinaigrette; Lobster Risotto; and Mini Blackberry Pavlova for dessert.
January/February 2017
“Memories and Tastes of Israel”
After eating my way through Israel last summer, I am ready to share all my food memories with you. From the spice markets, to the farms, to the vineyards and beyond, I have never eaten more delicious fresh food. This amazing tasting and amazingly healthful menu will include: Roasted Beet and Apple Salad; Bulgur and Tomato Salad; Shawarma-Spiced Rack of Lamb Chops with Yogurt Sauce; Cauliflower “Couscous” Salad; and a special ending of Date-Nut Truffles and Mint Tea.
November 2016
“Great Starts!”
This time of year we all need a few simple, healthy ideas to make up for the decadence of the season. Start your day off right, have a casual brunch or just “breakfast for dinner” with these ideas. This wake-up worthy menu will include: Pumpkin Pie Overnight Oats; Mushroom and Spinach Frittata; Sweet Potato and Caramelized Onion Hash; Date Smoothie; and let’s splurge a bit by making Pastry Dough, and turning it into an Apple Galette for a special ending.
October 2016
“New Fall Favorites II”
Say hello to fall with dishes you can add to any fall or winter gathering, including Thanksgiving. These dishes are sure to please a crowd, and a lot of the work can be done ahead for stress-free entertaining! The menu will include: Spiced Sweet Potato Soup; Seeded Whole Wheat Quick Bread; Dry-Brined Spatchcocked Chicken (with directions to use on a Turkey); Brussels Sprout and Apple Salad; and Pumpkin Cheesecake Tart for a show-stopping dessert.
August/September 2016
“Easy and Elegant Asian!”
Turn a few new Asian ingredients into wonderful new meals. This delicious menu is easy enough for weeknight, and elegant enough for a dinner party. The menu will include: Asian Tossed Salad with Miso-Sesame Vinaigrette; Miso-Glazed Chilean Sea Bass; Vegetable Fried Rice; Soy-Glazed Edamame; and Miso Butterscotch Sundae for dessert.
June 2016
“Summer Seafood Paella Party!”
The ultimate family-style dish, Paella, is demystified in this great class. This delicious, meatless menu is perfect for a casual gathering or dinner any night of the week. The menu will include: Goat Cheese-Stuffed Piquillo Peppers; Ruby Red Sangria; Manchego and Membrillo Salad with Sherry Vinaigrette; Seafood Paella; and Chocolate Tostada with Sea Salt and Olive Oil.
May 2016
“Summer BBQ Cook-IN!”
Bring on summer with the flavors of the outdoor BBQ indoors with this family-friendly, perfect for a large gathering, meal. The menu will include: Summer Fruit & Vegetable “Ceviche”; 24-hour Dill Pickles; Pulled Chicken with Bourbon BBQ Sauce; Rainbow Slaw with a Grainy Mustard Vinaigrette; and Brown Butter-Toasted Marshmallow and Toffee Rice Krispie Treats, for an updated old-school dessert.
April 2016
“Italian-Inspired Weeknight Simplicity”
Bring fresh Italian-inspired flavors to your table with this delicious menu. All of these dishes are easy enough for a weeknight, but elegant enough for entertaining. The menu will include: Green Bean, Tomato and Fresh Mozzarella Salad; Chicken Piccata; Roasted Broccolini with Charred Lemon and Pecorino; and Panna Cotta with a Red Wine-Blackberry Sauce for dessert.
February/March 2016
“Date Night Simplicity”
Stay in tonight with this simple, yet elegant meal! This menu is perfect for two, but can be tweaked to share with more. And, most of the cooking can be done ahead! The menu will include: Avocado and Orange Salad with Citrus Vinaigrette; Beef Tenderloin Tartine with Homemade Horseradish Mayonnaise; Cream of Asparagus Soup; and Dark Chocolate and Sea Salt Tart for dessert.
January 2016
“Happy, Healthy New Year!”
Bring Mediterranean flavors of Italy, France and Spain to your table with this healthy and super simple menu. You will be starting the year off right by adding another healthful menu to your repertoire. The menu will include: Mixed Olive Tapenade Bruschetta; Kale Caesar Salad with Roasted Garlic Dressing and a Parmesan-Poppy Frico; Sherry-Poached Cod with Saffron and Tomatoes; and a Coconut Macaroon for dessert.
December 2015
“Brunch Favorites to Feed a Crowd”
Brunch is certainly a fun and easy time of day for entertaining. Use these new recipes and brunch ideas to feed a crowd or simply have breakfast for dinner. This wake-up worthy menu will include: Winter Fruit Salad with Lime-Mint Syrup; Spanish Chorizo and Manchego Strata (egg casserole); Roasted Cherry Tomatoes with Garlic and Saffron Oil; and Baked Oatmeal with Apples, Raisins and Walnuts.
November 2015
“Elegant Dinner with Friends”
Stay in tonight, and celebrate with friends or family during this busy time of year. This meal will inspire you to set a table, open a bottle of wine, and share your home. The delicious menu will include: Fall Spinach Salad with Apple Cider Vinaigrette; Herb-Roasted Lamb Loin Chops; Scalloped Potato Gratin with Gruyere; Roasted Asparagus with Balsamic Brown Butter; and Molten Peppermint Chocolate Cakes for a very special ending.
October 2015
“New Fall Favorites”
Say hello to fall with starters, side dishes and a dessert you can add to any fall or winter gathering, including Thanksgiving. These dishes are sure to please a crowd, and a lot of the work can be done ahead for stress-free entertaining! The menu will include: Smoky Prosciutto-Wrapped Shrimp; Fall Farro & Apple Salad; Pomegranate, Orange and Beet Salad; Spinach and Artichoke Braided Tart; and Cranberry Crumble Bars for dessert.
August/September 2015
“End-of-Summer Seasonal Supper”
Say goodbye to summer with a meal to remember. This backyard BBQ-inspired meal can be prepared indoors, in the comforts of your cool kitchen; plus, learn a new technique to roast a whole chicken that can also be used for a turkey in November! This flavorful menu will include: Watermelon and Lemony Greens Salad; Green Beans with a Smoked Paprika Vinaigrette and Marcona Almonds; BBQ Spatchcocked Chicken; and a classic Key Lime Tart for dessert.
July 2015
“DIY Pizza and Homemade Ricotta- yes you can!”
Learn to make pizza and ricotta cheese from scratch in this fun and delicious class. We will go through the steps to making the perfect pizza dough and then use our creation in several different ways. We will also see how easy it is to make ricotta cheese and enjoy the perks of our labor. The menu will include: Sweet and Savory Ricotta Crostini; Thin-Crust Pizza with Basil-Arugula Pesto, Peppers &Prosciutto; Almost Classic Margherita Pizza; Roasted Eggplant Salad; and S’mores Pizza for a very fun dessert.
June 2015
“Summer Fiesta”
Start summer with this lean menu with Latin flair. This meal is sure to please everyone, and won’t break your calorie bank, leaving you room for a few tortilla chips with salsa. The menu will include: Avocado and Hearts of Palm Salad with Lime Vinaigrette; Fish Tacos with a Cilantro Mojo Sauce and Pickled Shallots; Quinoa-Stuffed Zucchini; and Mango Margarita Sorbet for a refreshing ending.
April 2015
“Springtime Celebration”
A few global ingredients can turn an ordinary meal into an extraordinary meal. This meal will kick-up any springtime celebration! The menu will include: Zucchini-Poblano Soup; Marinated Flank Steak with a Chimichurri Sauce; Israeli Couscous with Roasted Mushrooms; and Cherry-Berry Cobbler Cake for dessert.
March 2015
“Healthy Mediterranean!”
The Mediterranean diet, with lean protein from fish, healthy use of olive oil, vegetables and legumes, is considered one of the best ways to eat. This class will incorporate all of these ideas and more. This delicious and healthful menu will include: Roasted Red Pepper and Feta “Caprese” Salad; Garlicky Hummus; Mediterranean Layer Dip; Roasted Salmon with a Feta-Dill Sauce; and Tahini-Chocolate Chip Cookies for dessert.
February 2015
“Lunch in Paris”
Leave this class with the recipes and know-how to turn your kitchen into a Paris café. In this class you will learn to make crepes, and discover how the French turn simple ingredients into delicious dishes. The menu will include a starter of Truffled Cauliflower Soup; Triple Greens Salad with French Vinaigrette; Leek and Gruyere Savory Crepes; and Triple Chocolate Crepes for dessert.
January 2015
“Kick-Start your Health Kick!”
Begin the year with fresh ideas to get more fresh food on to your table. This healthful and deliciously satisfying menu will include: Lentil-Vegetable Soup; Brined Pork Tenderloin; Wild Rice Pilaf with Cranberries and Pecans; Rosemary-Roasted Butternut Squash; and Energy Truffle Bites for a sweet ending.