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FARM TO TABLE CLASS Big kids. Real food. Lots of fun.
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January 23, 2014 | 0 Comments

HANDSINTOMATOES

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Author:Julie Whitehorn

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← Spinach-Ricotta Stuffed Pasta with Quick Tomato Sauce, Butter Lettuce with Blood Oranges and Avocado

I would definitely recommend this class. It opens your mind to a whole new world of food, cooking and life. —Henry K.

This is an amazing cooking class! The recipes are fantastic and my son has learned so much. — Christina M.

Julie has a great talent and passion for cooking and her energy and enthusiasm are contagious. —Doug B.

This is a fun environment where you meet new people and expand your skills. We learn not only simple but gourmet stuff!—Eric M.

Categories

  • Appetizer
  • Beverage
  • Dessert
  • Entree
  • Gluten-Free
  • Kid Favorite
  • Planning
  • Salad
  • Snack
  • Soup
  • Uncategorized
  • Vegan
  • Vegetarian

Pages

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  • Summer Camp!

Past Classes

  • Chopped Challenge! Bok Choy and Tofu with Soy Honey Glaze, Baby Spinach Salad with Lemon Dressing, Tamarind Fizzes, and Plum Mascarpone Galette
  • Summer Camp!
  • Smoked Salmon Pasta, Lemon Butter Asparagus, and Nina’s Gluten-free Granola
  • Kale Potato Frittata and Dutch Baby with Strawberry Rhubarb Sauce
  • Vegetarian Potstickers and Burdock Root Syrup
  • Moroccan Chicken with Preserved Lemons and Green Olives, Mint Roasted Vegetables, and Couscous
  • Lentil Soup with Sausage, Greens and Garlic
  • Lemongrass Chicken and Bok Choy Stirfy, Spring Greens with Clementines and Candied Pecans, Cheesy Toasts, Rhubarb Apple Berry Cobbler
  • Spinach-Ricotta Stuffed Pasta with Quick Tomato Sauce, Butter Lettuce with Blood Oranges and Avocado
  • Roasted Chicken and Root Vegetables, Caesar Salad with Garlic Croutons, and Salted Caramel Sundaes
  • Doctored Pasta, Garlicky Broccoli and Mary’s Apple Pie
  • Gifts from the Kitchen: Rosemary Ginger Syrup, Peppermint Pretzel Sticks, and Pomegranate Chocolate Bark
  • Fresh Local Cider, Salmon, Slaw, and Ozettes
  • Tomato-Basil Bisque with Croutons, and Greens with Mustard Vinaigrette
  • Sweet Potato Hummus and Delicata Boats with Red Rice Stuffing
  • Gluten-free Granola Parfaits and Hearty Vegetable Chili
  • White Bean Dip and Flourless Raspberry Chocolate Cakes
  • Bugs in a Boat and Pumpkin Spice Ice Cream
  • Avgolemono, Cucumber Mint Salad, and Baked Apples
  • Veggie Quesadillas, Warm Berry Sauce with Yogurt and Almonds

Donors

Many thanks to Jubilee Biodynamic Farm, Metropolitan Market, Phyllis Rosen, Lesa Sullivan, Christopher Kassap, Christina Thibault, Eleni LeDesma, Zephyr Paquette, and Chef'n for their generous donations.

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