NOVEMBER 6 VIRTUAL COOKING CLASS

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Come cook with me this Sunday, November 6 from 4-5:30pm ET. Cooks of all skill levels are welcome and our menu is vegetarian. $40 per Zoomer. Sign up here!

Our Menu

Deconstructed Lasagna with Roasted Wild Mushrooms and Salsa Verde

This “lasagna” is a one-dish meal with a big WOW factor that can be prepped a bit ahead. That means it’s an ideal back-pocket dinner party recipe, which we all will be in need of as we officially enter the holiday season.

It is at once deeply earthy and comforting with crispy, umami-packed mushrooms and milky cheese, and vibrant and fresh with the salsa verde, spicy arugula and lemon. The dish is equally loaded with textures in a way that I find compelling – chewy noodles, crispy mushrooms, snappy greens and crunchy hazelnuts.

Finally, this recipe is a roadmap, not a mandate. Once you have the idea, you can riff on the lasagna depending on what vegetables you love and the season, or simplify it so it would easy to pull off even on a weeknight. We’ll talk about all of these ideas in class.

As always, after you register I’ll send you an invoice and more information about the class including our grocery list, recipes and answers to common questions. Hope I get to cook with you!

VIRTUAL COOKING CLASS SEPTEMBER 14

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I’m back at it again! Come cook with me next Wednesday, September 14 from 4-5:00pm ET! Cooks of all skill levels are welcome and our menu is vegetarian-friendly. $40 per Zoomer.

After an informal poll on Instagram indicated that you feel like “less is more,” I’m paring down my agenda. We will learn to make one main dish very well versus a complete meal with multiple dishes. Rest assured, I’ll always supply an easy recipe or two for sides that would compliment anything we make. I can’t help myself.

Next week’s menu:

Late Summer Turkey or Lentil Bolognese with Lemony Ricotta and Greens

About our menu:

It can be tricky to figure out what to cook (or what you feel like eating) at the cusp of a new season. Here in the northeast, temperatures are wildly unpredictable – peak summer weather one minute and total fall the next. And food media is all squash, pumpkin spice, soups and long braises but we’ve got long, long months ahead for that. I’m not ready.

This Late Summer Bolognese straddles the fence. It uses fresh cherry tomatoes which are truly at their peak right now and requires a much shorter cooking time than its winter cousin, traditional Bolognese. You can make it with any ground poultry or keep it vegetarian with lentils standing in for the meat. I can honestly say that I enjoy both renditions equally so if you’re looking for a new not-at-all-sad #MeatlessMonday meal, this could be it.

We’ll serve the pasta over a big swoosh of lemony ricotta and greens. I love how the pasta, creamy cheese and lightly dressed greens mingle together; in my opinion, the best bites have a little of everything. I’m also providing a very simple recipe for roasted broccoli, though we won’t be cooking it together today. If you have the time / inclination, I’d encourage you to make it to serve alongside. I don’t know why but a big plate of Bolognese without a side of broccoli just don’t feel complete to me:)

This menu is hearty and comforting but bright and vibrant enough that we don’t feel like we’re rushing ourselves into the shorter, cooler days to come. I can’t wait to cook it with you!

Register!

Register for the class here.  I will approve your registration, and send you an invoice and more information about the class including a grocery list, our recipes and answers to common questions. If you can’t make it live, the recording will be made available to all registrants after the class. Which reminds me, past classes are always still available recorded for purchase.

HOPE I SEE YOU THERE!