A Feast of Seasonal Vegetables-Late Summer
Ingredients, Equipment
Cook along with Liz or watch and prepare the recipes on your own. Have your ingredients and equipment ready 10 minutes before the start of class if you would like to cook along.
Recipe #1 Kale Salad
Ingredients: this recipe can be prepared as a half recipe if you prefer
8 Cups of de-veined and chopped Kale
1/2 of a small red onion
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos or soy sauce
1/2 cup of water
¼ cup lemon juice-fresh
1/4 tsp Kosher salt
Pinch or two of cayenne
Optional toping: 1/3 cup dried cranberries
1/4 cup sunflower seeds or pumkin seeds, or a combination of both
Equipment for class:
cutting board
chef's knife
tongs
large bowl
blender
Before class:
Measure and prep ingredients as indicated in the above ingredient list.
8 Cups of de-veined and chopped Kale
1/2 of a small red onion
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos or soy sauce
1/2 cup of water
¼ cup lemon juice-fresh
1/4 tsp Kosher salt
Pinch or two of cayenne
Optional toping: 1/3 cup dried cranberries
1/4 cup sunflower seeds or pumkin seeds, or a combination of both
Equipment for class:
cutting board
chef's knife
tongs
large bowl
blender
Before class:
Measure and prep ingredients as indicated in the above ingredient list.
Recipe#2 Farro and Carrot Salad w/Whipped Ricotta
Ingredients:
3/4 cup farro, uncooked
½ pound carrots
1/2 pound small radishes or Brussel's sprouts
Extra-virgin olive oil
¼ teaspoon dried chile flakes
Kosher salt and freshly ground pepper
½ red onion
4 ounces dried apricots
3 tablespoons white wine vinegar
½ cup flat-leaf parsley leaves
1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
½ cup pistachios, lightly toasted
½ cup crumbled ricotta salata or feta cheese
Equipment for class:
4 qt sauce pan w/tight fitting lid
strainer
cutting board
chef's knife
large bowl
rimmed baking pan
food processor or large mixing bowl w/whisk
rubber spatula
serving plates or a platter
Before class:
Measure and prep ingredients as indicated in the above ingredient list.
FAQs
How long is class? Allow for 1 1/2 hour class time
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
- Joining via computer: A registrant can simply click on the link provided in the confirmation email.
- Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.