March Classes
A Complete Indian Meal with Anju
Tuesday · March 6 · 7-9 PM
taught by Anju Mishra
Anju has been gracing our tables since we first met her over twelve years
ago. She's back to share her stories and her recipes for a vegetarian feast
that balances taste, texture, nutrition, and beauty.
Anju will prepare a traditional meal that will include dal (a thick soup
made from legumes), rice dish, vegetable dish, raita (cooling yogurt with
vegetables), and dessert. A guaranteed feast!
$15 per person, $13 for co-op members & seniors
Tofu Basics 2
Thursday · March 8 · 7-9 PM
taught by Nancy O'Connor, Nutrition Educator
If you missed our Tofu Basics class in January, or if you came and
want even more ideas, then join us for another fun beginner tofu cooking
class. Nancy will demonstrate and the class will sample
Tofu Sloppy Joe, Tofu Spaghetti Balls, Spicy Fried Tofu, Gabey Steaks with
Miso Gravy and (even though it's not tofu) Tempeh Reubens. Guaranteed fun
and safe - you needn't be afraid of tofu! Each class participant will
receive a complimentary pound of locally made Central Soyfoods tofu to take
home and enjoy!
$15 per person, $13 for co-op members & seniors
Eat Your Green Vegetables!
Tuesday · March 13 · 7-9 PM
taught by Hilary Kass, Nutrition Educator
The Merc, as you well know, is the place for fresh, organic vegetables. And
you also know how good they are for you - antioxidants, fiber, vitamins,
minerals and such a good feeling after you eat them. This class is in
response to the frequent questions I get about how to cook kale, collard
greens, and swiss chard. From simple steaming to sauteing you'll go home
with the information that you need to choose, store, prepare and enjoy these
vital foods, just in time for spring!
$15 per person, $13 for co-op members & seniors
Wonderful Winter Pasta
Wednesday · March 14 · 7-9 PM
taught by Chef Paige Vandegrift
Put on a kettle of water to cook up pasta dishes like you've never had
before. Paige combines pasta of all shapes and sizes, the best winter
vegetables, accented by cheeses and meats to create wonderful cold weather
meals. Paige will demonstrate and you will gladly sample: Orecchiette with
White Beans, Swiss Chard & Italian Sausage; Bucatini with Roasted Winter
Squash & Ricotta Salata; Baked Gemelli with Spinach, Mushrooms, Prosciutto &
Three Cheeses; Pasta with Broccoli, Cauliflower, Pine Nuts & Raisins; and
Fettuccine with Leeks, Walnuts & Cream. It's another Paige feast you won't
want to miss!
$18 per person, $15 for co-op members & seniors
Empowering Thoughts
Thursday · March 15 · 7-9 PM
taught by Marybeth Bethel
You've probably noticed how negative, doubting and fearful thoughts often
interfere with your efforts to change. The good news: you can diminish the
influence of negative thoughts as you develop more effective, empowering
thinking habits! In this dynamic and informative class, you'll learn
strategies to help you move from weakness to strengths in your thinking and
behavior. The class will be interactive, with written exercises and
discussion, along with guided imagery to evoke change at deeper levels of
awareness.
$12 per person, $10 for co-op members & seniors
Organics 101
Tuesday · March 27 · 7-9 PM
taught by Hilary Kass & Nancy O'Connor
Why organic? And, really, what does organic mean? If you'd like a little
help making informed food decisions for yourself, your family, and the
planet then join us for an evening with the Merc's Nutrition Educators.
We'll start class by watching a 40-minute film Organic Agriculture & Food
produced by California Certified Organic Farmers. The rest of class we'll
spend discussing practical and affordable strategies for making wise organic
choices in purchasing and cooking.
Special price: $5 per person
Everyday Italian
Wednesday · March 28 · 7-9 PM
taught by Chef Paige Vandegrift
Join Paige as she prepares five delicious Italian recipes, all accessible
and easy enough to make on a weekday. Her menu includes: Spinach Frittata;
Wild Mushroom & Fontina Pizza; Spaghetti alla Puttanesca (Spaghetti with
capers, olives, tomatoes & hot peppers); Winter Panzanella (Tuscan bread
salad); and Panna Cotta with Berries (creamy Italian pudding). Learn the
basics, then you can vary and adjust to the season and the ingredients you
have on hand. Don't wait to board the plane for this class.
$18 per person, $15 for co-op members & seniors
A Cha (Tea) Party with Kababs
Thursday · March 29 · 7-9 PM
taught by Debjani Bhaduri
Cha (Tea) Party is a Bengali tradition that Debjani has turned into a dining
delight. Cha is the most popular beverage in Bengal and Kababs are the
perfect pairing for cha. We will start the evening with paneer-kabab
(patties of paneer flavored with herbs and spices) and Moshla Cha (spiced
tea), followed by chicken shami-kabab (spicy melt-in-the-mouth chicken
patties) and vegetable kabab (lusciously spiced delicate vegetable patties)
served with Ginger-Honey Cha. Debjani will also discuss the basics of tea
brewing.
$15 per person, $13 for co-op members & seniors
An International Brunch
Saturday · March 31 · 2-4 PM
taught by Ravi Phull
What could sound more appealing on a Spring weekend morning than sharing an
International Brunch with friends? Our first stop will be India for Spicy
Eggnog Bread (think of French Toast laced with aromatic spices), topped with
a salsa-like sauce. Next stop is Britain for Toad-in-the-Hole (sausages
baked in batter), slathered with hot Onion Gravy. Finally, across the
Channel to France for light, fluffy Crepes, eaten traditionally with sugar
and lemon juice or whatever takes your fancy. Grab your passport and hop on
board!
$15 per person, $13 for co-op members & seniors
