Whole Foods Supper Club – GRAINS!
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month it’s all about GRAINS! Thursday March 15th at 6:30 p.m Tasty whole foods
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AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month it’s all about GRAINS! Thursday March 15th at 6:30 p.m Tasty whole foods
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
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL Happy New Year Everyone! We love to have sushi, so sushi it is! What a wonderful
Felix-“What are we having for supper”? Me- “I was thinking of making a tofu quiche” Felix – “Awww why? That doesn’t sound good” Me- “I’ll tell 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
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month it’s all about APPLES AND PUMPKINS! Thursday October 20th at 6:30 p.m Tasty whole
*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
Caramelized Shallot And Roasted Pepper Linguine About 1/2 cup extra-virgin olive oil 2 to 3 cloves fresh garlic, thinly sliced 15-20 Shallots, cut into
Fusilli Carbonara With Spring Vegetables 10 Ounces spiral pasta 2 Cups baby carrots, halved lengthwise 1 Bunch asparagus, tough ends snapped off and stalks cut
Penne With Beer Stewed Artichoke Hearts About 2 tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, thinly sliced 1 Red onion, cut into