CLASS MENU | ||
March Theme: Plant-Based Yummy Recipes That Kids Will Love | ||
week 1 | March 4-8 | Broccoli & Cauliflower Casserole with Vegetable chips & Caesar Dip |
week 2 | March 11-15 | Mexican Black Bean Hand Pies with Puff Pastry dough with homemade cheesy cream corn |
week 3 | March 18-22 | Falafels (a Greek meatball) with homemade Naan bread with crisp cucumber & tomatoes |
week 4 | March 25-29 | Margherita Pizza with buttery Glazed Carrots |
April Theme: Eggs Anyway N Seafood | ||
week 1 | April 1-5 | Lobster Fondue and Shrimp Bisque |
week 2 | April 8-12 | Croissant French Toast (making a vanilla egg custard) with homemade strawberry Jam |
week 3 | April 15-19 | Quiche Lorraine with a Pate Brisee |
week 4 | April 22-26 | Basil Shrimp Fettuccini with homemade egg noodles |
May Theme: Gourmet | ||
week 1 | Apr 29-May 3 | Apricot glazed Cornish Hens with Twice Baked Sweet Potatoes |
week 2 | May 6-10 | Citrus Ranchero Carne Asada with homemade flour tortillas |
week 3 | May 13-17 | Chicken Tikka Masala with Garlic Mashed Potatoes |
week 4 | May 20-24 | Balsamic Glazed Broccolini with garlic cheese herbed Brisket |
NOTICE
Thursday 5/23 will be our last class and there will be no makeup classes offered. We resume the program right after Labor Day in September.