Sample Cooking Class Menus

Italian Stallion
Eggplant Caponata
Wild Mushroom Risotto with Pecorino
Roasted Brussels Sprouts with Pancetta, Balsamic and Pistachios

Lean Cuisine
Fish en Papillote with Zucchini and Lemon Tahini Sauce
Quinoa Pilaf with Golden Raisins and Almonds
Marinated Kale Salad with Avocado and Roasted Beets

Mexican Fiesta
Sweet-Potato Chorizo Hash
Shrimp Tacos with Mango Salsa and Cherry Tomato Pico de Gallo
Tri-Color Slaw

Summer Harvest
Seared Scallops with Cilantro Corn Succotash
Grilled Romaine Hearts with Green Goddess Dressing
Warm Mustardy Potato Salad

Marrakesh-Fest
Chicken Tagine with Root Vegetables
Turmeric Rice with Sweet Potatoes
Spiced Beet Salad

Romantic Dinner For Two
Seared Hanger Steak with Red Wine-Shallot Reduction and Baked Rosemary Frites
Roasted Ratatouille
Chocolate Torte

Breakfast For Dummies
Perfect Scrambled Eggs with Shallots and Herbs
Fiesta Home Fries
Whole Grain Blueberry-Almond Pancakes

Special Occasion Southeast Asian
Vegetarian Summer Rolls with Nuac Cham
Eggplant and Leek Lettuce Wraps
Vietnamese Fisherman’s Stew

For more ideas, see all recipes here.