Whole Foods Supper Club- THAI NIGHT!
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
Menu
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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
Organic, vegan/vegetarian, gluten free stuffed hubbard squash. Ready for Thanksgiving or Christmas. Put your order in now! $10.00-40.00/each Contact Sarah Forrester Wendt/MacroMom Here or at
*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
Lemon And Ginger Spiced Adzuki Beans 1/2 Cup dried adzuki beans, sorted and rinsed well 2 Cups Spring or filtered water 1-Inch piece kombu or
Spicy Moroccan Chickpeas 1/2 Cup dried chickpeas, sorted, rinsed well and soaked for 1 hour 2 Cups fresh spring or filtered water 1-Inch
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
We have made it half way through the month! How do you feel? Have you been following Christina Pirello’s recipes like me or have you
Stuffed Portobellos With Green Beans 4 Large portobello mushrooms, brushed free of dirt Spring or filtered water Sea salt About 2 tablespoons of extra-virgin
Seitan With Broccoli Rabe 1 to 2 Tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 1 Red onion, cut into