Loving
I’m a little late posting this. We have been so busy lately. I’m so glad I was able to take the time to fit in
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I’m a little late posting this. We have been so busy lately. I’m so glad I was able to take the time to fit in
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month it’s all about MUSHROOMS! Thursday February 16th at 6:30 p.m Tasty whole foods
Please register before noon on Wednesday February 8th ! An interactive Whole foods/vegetarian cooking class After all the washing,sorting, chopping, slicing, sauteing, flipping and frying you
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month it’s all about THAI FOOD! Thursday November 17 at 6:30 p.m Tasty whole foods
*NEWS! Kids Can Cook program will be held on Thursdays ONLY for the Fall Semester. Starting September 22 at 3 p.m Hope to see you
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month is all about Greens!July 21 at 6:30 p.m Tasty whole foods supper club. Fun,
Arame Cucumber Salad 1 Cup arame, rinsed well and set aside to soften (do not soak) 2 Teaspoons soy sauce 2 Teaspoons umeboshi plum
Red Onion Pickle 2 to 3 Red onions, cut into thin half-moon slices 1/2 Cup Umeboshi plum vinegar Juice of 1 lemon 1/2 Cup mirin
Radish, Fennel and Dandelion Salad 3-4 red radishes, very thinly sliced umeboshi vinegar extra virgin olive oil 2-3 cloves fresh garlic, thinly sliced 1 small
Asian Tofu Salad with Roasted Peanuts About 3 tablespoons toasted sesame oil 2 Cloves fresh garlic, thinly sliced 3-4 Shallots, halved, thinly sliced into half
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