Coming Soon… 4th Annual Spring Challenge!
Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.
Menu
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Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.
Noodles In Broth -Also Ingrids 11th Birthday! I told Ingrid I would make anything she wanted for her birthday supper. She requested her favorite
Hambulghur Helper Toasted sesame oil to fry tempeh, plus 1 tablespoon 8oz Tempeh, sliced into bite sized cubes 1 Medium onion, diced 1/8 Teaspoon sea
Tomorrow I will be starting the THIRD annual spring challenge. The last two years went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking), then Christina
Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.
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
*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
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