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.
DurationPower 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;
Carrot Cake Energy Truffles.
Amy’s passion is to create the perfect meal, from appetizer to dessert, and inspire home chefs to bring these ideas into their own kitchen.
Amy Sokol has a Bachelor of Science degree in Elementary and Health Education from the University of Texas at Austin. She has taught at the elementary and college levels. Amy currently teaches cooking classes in her own instructional kitchen.
She has taught and lectured at Williams-Sonoma, Sprouts, local health clubs, fitness stores, and community continuing education courses. In addition, she has taught along side physicians and nutritionists and provided presentations for corporate wellness programs. Amy’s recipes have been published locally, and several have been published nationally in Cooking Light magazine.
Her biggest accomplishment though, is cooking delicious and nutritious meals for her family and friends. She reads extensively on the subjects of food, cooking and nutrition. She also enjoys special occasion cooking and party planning. Amy loves to cook and loves to teach, combining the two is her dream job.
Join us for a 60-minute demonstration on how to prepare a classic Italian dish from start to finish. In this class, you’ll learn all the necessary techniques, from selecting ingredients to prepping, chopping and grilling. Â
Roasted Squash Curry Bowl class is offered by Love + Craft Kitchen. Love + Craft Kitchen is a boutique cooking class and recipe development business founded by Chef Susan Denzer.
As we continue our exploration of Joshua McFadden’s resource guide on the six growing/harvesting seasons, we will focus on some recipes of summer. Roasted beet, avocado and sunflower seed salad, beef and broccoli with caper vinaigrette
Our Food Education program combats food insecurity at its source by supporting participants in the development of healthy eating behaviors they’ll acquire through improved food knowledge and cooking skills. Founded on the belief that everyone deserves access to reliable, high-quality nutrition.
Jet away to Belize in this fun class with Chef Demeatrie. The menu for this tropical delight includes: Salbutes (Fried Puffed Corn Tortillas with Shredded Chicken and Veggie Slaw); Chimole, a delicious stew/soup of Maya origin - very popular in Belize; and Tableta Kokoye, a Belizean Coconut Candy.
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