Every Monday 7:30-8:30pm in the Café throughout February
Join us in our Café for delicious FREE cooking classes every Monday. February is Owner Appreciation Month and not only are we saving you money on the best food we can find, we are also celebrating the craft of cooking by offering these classes FREE to our community. Whether you’re a little timid in the kitchen or you just want to eat better, these classes are fun, empowering and helpful. Registration is encouraged but not required. Recipes and some tasty nibbles are included.
Monday, February 10
Basic Knife Skills for Ninjas
Join us in the cafe and learn how to comfortably and safely use kitchen knives as well as how to keep them sharp. Learn the best way to cut onions, garlic, peppers, kale, and tomatoes. This is a great introduction to folding more fresh foods into your diet, into your fridge, and into your freezer. We’ll make kale pesto, homemade salad dressing and build a basic salad-in-a-jar.
Takeaway skills: Basic knife skills, prepping veggies for fridge and freezer and the fresher side of batch-cooking
Tasting: Kale Pesto and Sweet Potato Rounds
Monday, February 17
Beans, Grains, & Bone Broth – A primer to batch cooking for health, time-savings and frugality
This is the ‘peasant food’ that puts roses in our cheeks and strength in our bones. We have a whole wall of bulk foods here at the Co-op that you can make hearty meals with. Let’s demystify the world of rice, grains, and beans and unlock the simplicity of one-bowl meals and batch cooking.
Takeaway skills: Time-effective batch cooking, making your own ‘fast food’ by prepping food for freezer and fridge, how to make vegetable stock and bone broth. Also learn the ins and outs of soaking and sprouting beans & grains.
Tasting: Bone Broth, Devilish Lentil Salad
Monday, February 24
Fermented and Cultured Foods
Join us in the cafe and learn how simple it is to make sauerkraut and two different methods for home-brewing kombucha, plus a brief overview of other probiotic-rich foods. We’ll also talk about nutrient density and how you can be in the driver seat of your own vibrant health. Takeaway skills: How to make fermented foods and add nutritional value to your everyday diet
Tasting: kombucha & sauerkraut