Shopping wisely for the week and focusing on fresh, whole, and hardy ingredients can pay off with a variety of great meals to entertain your palate (or entertain with) throughout one week. In this class, I'll share some of my favorite tricks for pulling off a quick and satisfying meal from both the East and West. We'll buy one whole chicken, one in-season vegetable, one bunch of herbs, carrots, and celery and make several diverse dishes using the same ingredients. Here are the recipes we'll demonstrate (and dine on during the class). A recipe hand-out will be given to all students, too. 

Chicken & Vegetable Stir-Fry 

Braised Chicken Quarters with Carrots, Onion & Lemon (with mashed potatoes)

Shaved Celery Salad with Parsley and Lemon Vinaigrette

Pasta with Carrot Greens Pesto with Broccoli & Pecorino

Chicken Salad with Celery & Herbs (with rustic bread)

Creamy Carrot Soup