April Classes
Kid-Friendly Recipes for Families
with Food Allergies
Tuesday · April 10 · 7-10 PM
taught by Hilary Kass
Keeping kids with food allergies well fed is challenging. This class will
show you how to prepare several kid-friendly foods to sustain your child
throughout the day. All recipes will be gluten, dairy and egg free. You will
learn how to use several highly nutritious foods to make some of your
child's favorites like pancakes and tortillas. You'll also learn how to use
nuts to make a creamy non-dairy sauce and versatile milk. We'll combine
homemade recipes with already made products to create allergy-friendly
eating. These classes are also a great time to connect with parents of other
kids who have food allergies.
$15 per person, $13 for co-op members & seniors
How to Grow, Harvest & Dry Flowers
Thursday · April 12 · 7-9 PM
taught by Karen Pendleton
This class will take a close look at what flowers to grow for drying and
preserving. We will talk about the flowers that dry and preserve well, and
which ones grow easily in our climate. Growing, harvesting and drying
techniques will be discussed. Air frying, silica drying and the use of
glycerin will be demonstrated. Don't wait until the fall to start drying
flowers!
$12 per person, $10 for co-op members & seniors
Easy Salmon Everyday - Second Session by popular demand
Tuesday · April 17 · 7-9 PM
taught by Debjani Bhaduri
All dishes in this class are quick and easy to prepare, perfect for a busy
life, and are so flavorful that healthy eating becomes a pure pleasure.
We'll start with Grilled Salmon on Green Salad (with Sesame Seed
Vinaigrette), followed by Seared Salmon with Warm French Green Lentils, Oven
Roasted Wild Salmon with Tomato Chutney (served on Wilted Spinach), and
Broiled Salmon Fillets with Sauteed Onions, Zucchini, and Sun-dried Tomato
(served on Lemon Linguini). This health-conscious menu is sure to please
anyone.
$15 per person, $13 for co-op members & seniors
Weeknight Meals from the
Well-Stocked Pantry
Wednesday · April 18 · 7-9:30 PM
taught by Chef Paige Vandegrift
Here's a chance to look in Paige's pantry and learn how she puts meals
together using important pantry staples and leftovers from last night's
dinner. Paige will begin by discussing the basic techniques for roast, saute
and bake. She'll also talk about flavors that work well together. Then it's
on to cooking where Paige will transform 'leftovers' into Salmon, Leek &
Goat Cheese Quiche; Composed Salad with Salmon & White Beans; Creamy Pasta
with Chicken & Asparagus; and Chicken Poblano & Potato Burrito. Leftovers
will never be the same.
$18 per person, $15 for co-op members & seniors
Effective Risk Taking
Thursday · April 19 · 7-9 PM
taught by Marybeth Bethel
Effective risk-taking is essential to creating a rewarding life. Too often
we hold ourselves back due to fear, and stay stuck in uncomfortable ruts
instead of reaching for our dreams. In this class we'll explore the elements
and consequences of risk, and learn how to deal with the anxiety that comes
with initiating change. By demystifying the process of stepping outside our
comfort zone, we gain confidence to take risks that are necessary to our
growth and happiness. The class will include interactive discussion and
guided imagery.
$12 per person, $10 for co-op members & seniors
Casual French
Wednesday · April 25 · 7-9 PM
taught by Chef Paige Vandegrift
We're off again on travels with Chef Paige - this time to France. Paige will
use the freshest seasonal produce to cook up a menu that includes a classic
French Chicken Saute; Asparagus & Gruyere Tart; Salad of Warm New Potatoes
with Camembert & Bacon; Seared Salmon with Asparagus, Peas & Fresh Herbs.
And for dessert, Lemon Cake with Strawberries! Ooo la la. Another class you
won't want to miss.
$18 per person, $15 for co-op members & seniors
Make Ahead One-Pot Wonders
Thursday · April 26 · 7-9 PM
taught by Debjani Bhaduri
You don't need multiple pots to create a stunning meal when you can throw
everything into a pot and let it cook to a sumptuous delight. Join Debjani
to sample and learn about her favorite make ahead one-pot meals including
the delectable Navaratna-Korma (nine vegetables cooked with spices in
yogurt sauce), Chow-Mein (exotic vegetable-noodle dish from the Orient),
Chicken-Biriyani (rice dish simmered to perfection with spiced chicken), and
Sewai-Payesh (aromatic vermicelli cooked in sweetened milk) - Bengal's
traditional dessert. Come and enjoy the wonders of a pot!
$15 per person, $13 for co-op members & seniors
