Meatless Monday Cooking Class!

Nearly the weekend already! Amazing!

Just wanted to pop in and invite you all to my next NY cooking class. I'm going to be hosting a Meatless Monday cooking class in midtown Manhattan on Monday (August 8, starting at 7PM) with an entirely vegetarian menu. This is a little bit unusual for me because I am by NO means a vegetarian, but I do enjoy occasional meatless dishes (especially in the summer when the veggie bounty is so wonderful) and so I decided to take on the challenge of designing a meatless menu that would still appeal to carnivores.

Here's what I have planned:

Chipotle Mushroom Tacos--these are so good! I actually made these for Eugene recently and he asked me if it was beef or venison sausage (that latter which I brought home from my trip to Vermont). He was totally shocked when I told him that they were completely vegetarian. The secret ingredient that makes them so good? You'll have to sign up to find out... ;)

Seasonal Vegetable Ravioli in Brown Butter Sauce
--learn my trick for quick, homemade ravioli (no pasta machine required!) and an easy filling that can be made with any number of seasonal veggies. This is one recipe that can get you through the whole year and is amazing for dinner parties. Plus, brown butter...need I say more?

Roasted Tomato Quinoa--If you're not already quinoa obsessed, you're about to be. This ridiculously easy dish works as both a side or a main coarse salad. Loaded up with roasted, peak-of-the-season tomatoes and packed with protein, this is about as good as it gets.

Pan-Seared Halloumi--Two words for you here: Fried. Cheese. (Fried Cheese!)

Arugula and Mango Salad, Citrus Dressing--This sweet and spicy and tart salad is incredible. (And we're going to top it off with the aforementioned fried cheese.)

Crisp Fingerling Potatoes with "Merguez" Yogurt Dip--Forget french fries--these crisp potatoes are amazing on their own, but wait until you add the "Merquez" dip. Merquez is a type of incredible spicy Moroccan sausage, but I've veg'd it up by grabbing all those incredible spices and flavors that make Merquez so freaking good, and turning them into a dip. Genius!

Raspberry Buttermilk Cake--the quintessential summer cake made with fresh berries, local buttermilk, and a crackly sugar top. The perfect way to end a meal.

Does this all sound amazing to you? (That's a rhetorical question because I know that it does.) Come join me and the rest of the class on Monday night while we prepare these incredible dishes together and then sit down for a feast!

Click here to sign up!

See you there!



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