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Lentil Soup with Sausage, Greens and Garlic

Is it okay to sub green lentils for brown? Leeks for onions? Collards for kale? Hot sausage for sweet? Parmesan for pecorino? Those were the easy questions. What is biodynamic? Where is the recycling? Can you unknot this apron string? Those were a bit more challenging. Nonetheless, our first class of spring semester got off […]

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Tomato-Basil Bisque with Croutons, and Greens with Mustard Vinaigrette

Our guest expert this week was my friend Lesa Sullivan-Abajian, private chef, cooking instructor, and a frequent volunteer (beloved by Seattle nonprofits and farmers markets). Lesa has a heart of solid gold, or perhaps the culinary equivalent, Plugra. As engaging as she is knowledgeable, she navigated our often-chaotic classroom with grace, spicing the lesson with amusing metaphors […]

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Gluten-free Granola Parfaits and Hearty Vegetable Chili

One of the unexpected benefits to teaching this class is learning more about local organizations doing good things for food education. Flagship Foundation Pure Food Kids Workshop is a stellar example. Having worked with Kurt Dammeier while building our neighborhood farmers market (his iconic mobile “pig” restaurant, Maximus/Minimus, was a regular feature, and Pasta & Co hosted […]

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Avgolemono, Cucumber Mint Salad, and Baked Apples

The weather in Seattle this week has been beautiful if a little spooky. A long-lasting temperature inversion has trapped us in layers of cotton wool that scatters the sunlight, making maple trees look as if they’re lit from within. In other words, great soup weather. For this week’s lesson, I wanted to practice timing recipes […]

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