Cooking For A Healthy, Delicious & Affordable Week

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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 

Schedule
  • Cooking For A Healthy, Delicious & Affordable Week

    Private location in Brooklyn

    Half-block from Prospect Park Q, B subway You will receive the address with confirmation
    Brooklyn, NY

    Jun
    25
    Mon, June 25th, 2012

    7:00 pm - 8:30 pm EDT

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Cathy Erway

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 Saveur and Edible Brooklyn, on local and sustainable cooking and shopping. She hosts the weekly podcast, Let's Eat In, on Heritage Radio Network, interviewing food expert guests on all things home-cooked. 

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