This class is a mix of hands-on cooking and demonstration; it culminates in dinner served with wine and beer.
When you have a small budget for both money and time, you can still create food that is big on both flavor and nutrition. Michelle McKenzie is excited to show you how to start with a big batch of something delicious -- a pot of lentils, a roasted chicken, a pan of steamed beets -- and stretch it across the week's meals.
a pan of roasted cabbage
Cabbage pancakes with chickpea flour, coconut oil, fried mustard seeds
Chicken with cabbage and herb jam, preserved lemon, chile
Baked farro pasta
Pork fat fried rice, cabbage, quick-pickled cucumber