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
Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She has been writing the blog, Not Eating Out in New York, featuring practical and healthful recipes for the busy-but-thrifty, for six years, and has written for numerous publications, including Sav... view full bio