Link to today’s segment
Tips for Eating FRESH
1. Buy protein that is simple to prepare and fast cooking like chicken and fish
2. Choose a variety of fruits and vegetables and eat the most perishable ones first.
3. Keep heartier fruits and vegetables on hand such as carrots, apples and oranges
4. Stock your freezer with frozen vegetable for use when fresh are not available
5. Put fresh foods at eye level in fridge
6. Compose plates with a bed of greens like spinach or kale
7. Prep greens and fruit on the day you shop to make grab and go easy
Crispy Baked Chicken
4 boneless skinless chicken breasts
1 cup panko bread crumbs
1/2 cup flour
1 teaspoon dried parsley
½ teaspoon onion powder
1 teaspoon dried basil
1`/4 teaspoon garlic powder
¼ cup butter melted
Salt and pepper
Preheat oven to 350 degrees. Place chicken breasts in a zip top bag and pound until they are ¾ of an inch thick. Mix all ingredients except butter in a shallow dish. Dip each chicken breast in butter and then into the bread crumb mixture. Place chicken on a baking sheet and bake until golden brown and crispy about 25-30 minutes.
Quinoa and Kale Warm Salad
2 tablespoons olive oil
1 shallot finely minced
3 cups cooked quinoa
1 cup fresh or frozen corn
2 cups kale finely chopped
1/3 cup prepared pesto
1/3 cup pumpkin seeds
1/3 cup dried cherries
Salt to taste
In a large chefs pan heat oil and cook shallot until it begins to brown. Stir in quinoa and corn until very hot. Stir in Kale and cook until heated through. Remove from heat add pesto cherries and pumpkin seeds, mix well and serve.
There is still space in my May 15th Lunch and Learn Eating FRESH! Email me for registration firstname.lastname@example.org
Lunch and Learn- Eat FRESH!
Lunch and Learn- Eat FRESH!
Friday, May 15th 11:00-1:00
Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! You’ll also take home 4 servings of Spinach Pesto Pasta to share with your family! The FRESH fun will start with a Mouthwatering Salad of Marinated Tomatoes dressed with an Herb Vinaigrette. Sensational brined and Grilled Pork Chops with Peach Blueberry Salas will be a class favorite especially when served alongside our Roasted Broccoli Rob with Almonds. Crave able Quinoa and Kale studded with goodness from the earth can be served warm or cold. Delightful Chicken Souvlaki with fresh Zatziki Sauce is a simple tasty dinner guaranteed to please a crowd. For a fresh form the garden dinner in minutes, you will adore my unbeatable Spinach Pesto Pasta. Next time you need a snack or sandwiches for a crowd, you will be glad you have my recipe for the Ultimate Jalapeno Pimento Cheese. For our sweet finish, we will want some chocolate, and my Flourless Chocolate Cake will not disappoint. I can’t wait to get you in the kitchen! Class Fee is $50.00