Cook Once, Eat Twice: Smart Cooking Strategies for leftovers and batch meals (May 29)
Work smarter, not harder in the kitchen.
Our Chef will teach you how to turn one meal into several with batch cooking and smart leftover strategies. We’ll cover how to build flexible base recipes,like roasted vegetables, whole grains, or proteins, and remix them into new meals throughout the week. Ideal for busy home cooks who want to save time without sacrificing flavor or nutrition.
Menu:
Grilled lemon-garlic chicken (to be repurposed in class discussion)
Spring panzanella with asparagus, radish, and sourdough croutons
Farro and roasted veggie grain bowl with romesco and herb yogurt
Appetizers, wine and dessert are included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!
Work smarter, not harder in the kitchen.
Our Chef will teach you how to turn one meal into several with batch cooking and smart leftover strategies. We’ll cover how to build flexible base recipes,like roasted vegetables, whole grains, or proteins, and remix them into new meals throughout the week. Ideal for busy home cooks who want to save time without sacrificing flavor or nutrition.
Menu:
Grilled lemon-garlic chicken (to be repurposed in class discussion)
Spring panzanella with asparagus, radish, and sourdough croutons
Farro and roasted veggie grain bowl with romesco and herb yogurt
Appetizers, wine and dessert are included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!
Work smarter, not harder in the kitchen.
Our Chef will teach you how to turn one meal into several with batch cooking and smart leftover strategies. We’ll cover how to build flexible base recipes,like roasted vegetables, whole grains, or proteins, and remix them into new meals throughout the week. Ideal for busy home cooks who want to save time without sacrificing flavor or nutrition.
Menu:
Grilled lemon-garlic chicken (to be repurposed in class discussion)
Spring panzanella with asparagus, radish, and sourdough croutons
Farro and roasted veggie grain bowl with romesco and herb yogurt
Appetizers, wine and dessert are included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!