Thanksgiving Squash Roast Wow your guests with a gorgeous Delicata Squash Roast Stuffed with Mushroom Pecan Pate, on a Bed of Herbed Apples. We'll also make a hearty Thanksgiving […]
In this class, Robin will teach you how to make sweet potato & cheddar biscuits, kale & blood orange salad, roasted brussels sprouts w/ shallots & pine nuts, and cranberry apricot chutney.
Robin will teach how to make winter vegetable soup, cream of shiitake soup with tarragon, Moroccan harira soup and walnut biscuits.
We're all Irish on St Pat's! Cook along and we'll make:
Boxty Cakes with Sour Cream Sauce
Parsnip Colcannon with Kale
Chocolate Stout Cupcakes with Cream Cheese Frosting
Cook your favorites with seasonal vegetables and your favorite organic ingredients-and just the heat level that works for you. Thai restaurants are a popular destination, but it’s not hard to make your own, healthful Thai dishes at home. These plant-based recipes don’t sacrifice flavor, and can also be gluten free. Take a Thai Cooking Class with a seasonal menu.
Are you a buttermilk fan, YET? Maybe you buy it for pancakes or biscuits, then wonder what to do with the rest. Buttermilk is an old-fashioned ingredient with plenty of great uses in the kitchen-including tenderizing meats and helping baked goods to rise. Learn to use cultured buttermilk, clabber milk or non-dairy milk as a stand-in, and more.
Summer’s harvest is here, and we are ready to revel in the sweetest, freshest corn of the year. Once you’ve tired of the usual butter and salt, break out of your culinary habits and try some sweet corn recipes from other parts of the globe. The flavor of sweet corn is just as crave-worthy with exciting and exotic spices and seasonings. Then, make a homey savory cobbler with sweet corn and tomatoes, for the fresh taste of summer.
Join Chef Robin Asbell for a virtual, hands-on gnocchi and sauce-making class, where you’ll learn how to make the dough, form the dumplings, and cook them properly, then sauce them for a comforting, satisfying meal.
Making a meal on a hot sheet pan simplifies your life, while cutting back on the number of dishes you have to wash. It’s also a powerful way to infuse deep, roasted flavor into your veggies and sear a crisp crust on your veggie proteins, including beans, nuts and veggie sausage. Together, we’ll make three easy sheet pan recipes: cauliflower and chickpea shawarma, roasted veggie burritos, and beet & veggie hash.
After the Holidays, we all need a little help getting back on track with our healthful eating goals. Join Robin Asbell as she brings the glorious power of plants to the table, with plenty of flavor and variety to make it exciting. You don’t need a cleanse, you just need a vegetable rich reboot, to help your body strengthen its defenses to make it through the winter. If it helps you lighten up a little, that’s great, too!
On the menu:
•Creamy Carrot Dill Soup
•French Vegetable Soup w/ Sweet Pea Pistou
•Ginger Lime Soup for Colds
•Arugala Salad w/ Green Beans & Tarragon Dressing
•Big Green Goddess Salad