Making Veggie Dishes Everyone Craves!

Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals, and you'll take home a galette to have for dinner that night. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.

Tasty Nutrition Tips

• Make an olive oil tart that's light, flaky and flavorful
• Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
• Discuss best ways to shop for and store the vegetable ingredients used
• Compare and taste a variety of seasonings, toppings, and tarts

Sign-up

• Class limited to 6 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: Connect here

Falling in Love with Vegetables: Culinary and Tasting Techniques to Fully Enjoy Veggies

Participation sign-up is through Dignity Health Mercy Gilbert Medical Center

Dietitian & LR Facilitator Chrissy Barth

Maintaining Physical and Mental Health on and off the Platform

Chrissy Barth will offer you real-life strategies for improving physical and mental performance by showing you how to have more energy while reducing the health risks associated with the demands of being an entrepreneur and professional speaker. You’ll walk away with your own Wheel of Life Plan for 2019, discover the gut-brain connection and how it impacts your overall health and performance, and receive travel tips and strategies for optimal health including nutrition-on-the-go, mindfulness-based practices, and tools to manage jet lag and getting a good night’s sleep virtually anywhere. Michele Redmond will showcase her culinary talents to accommodate a variety of eating preferences. Dishes will include some ingredients mentioned during Chrissy’s talk.

Seating is limited. Registration and payment required by Monday, Jan. 21; no refunds. Register or email Gwen@nsa-arizona.org or call (480) 968-7443

National Cheese Lover's Tasting & Lunch!

Take a break from the daily rind on January 20! National Cheese Lover's day is a gouda reason to celebrate. I'm sure you won't dis a brie that cheese is worthy of a party. We'll taste traditional and modern artisan American cheeses and compare and contrast aged and fresh cheeses. We'll have some winter veggie dishes plus home made baguettes. Why do I love cheese so much? Here's a few reasons: Paris Cheese Time Here's one of my favorite cheesy dishes: Boursin and Yogurt Artichoke Gratin  

Veggie "Pasta" Cooking Class

Veggies as "Pasta" & Twists on Veggie-infused Pasta

We'll explore how to create "pasta" dishes primarily from veggies as well as pasta's that are veggie infused like bean pastas. Play with "Zoodle" options (spiralized vegetables) and different ways to substitute vegetables for pasta-like ingredients. We'll also use more nutrient-dense pastas that incorporate high-fiber veggie noodles.

 Tasty Takeaways & Nutrition Tips

• Zoodles (Zucchini noodles) with quick, savory sauces
• How to keep the texture of zoodles for dense, savory meals
• Explore how to make the most of low-carb pastas such as bean pastas
• Get great ideas for veggie-dense pastas

Sign-up

• Class limited to 6 people (unless a group private event is scheduled)
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Connect here

 

Celebrating Syrian cuisine through "My Global Table: Syria" from Food and Nutrition Magazine. Recipes and inspiration in the article here: https://foodandnutrition.org/from-the-magazine/my-global-table-syria/

Celebrating Vietnamese cuisine through "My Global Table: Vietnam" from Food and Nutrition Magazine. Recipes and inspiration in the article here: https://foodandnutrition.org/from-the-magazine/my-global-table-vietnam/

Take a Healthy Halftime: Breathe, Fuel Up and Relax

Excerpt from Keynote for Arizona Program Advisory Training

Chickpeas whether whole or ground are amazing ingredients!

It’s hard to get enough flavorful fiber in the diet, but chickpeas, a popular Mediterranean staple provide a variety of spices, textures and preparation options. Add chickpea flour to your cooking plan for easy and traditional gluten-free crackers, tarts and flatbreads (see my take on chickpea cauliflower "pizza"). In the class, we will explore the diverse range of chickpea flour uses such as Southern French socca (tart) a simple and delicious, go-to meal for many French occasions. We'll also play with other ways to use this bean and its flour in common savory and even gluten-free dessert options.

Sign-up

• Class limited to 6 people (unless arranged for a private group class)
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Connect here

 

Making Veggie Dishes Everyone Craves!

Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.

Tasty Nutrition Tips

• Make an olive oil tart that's light, flaky and flavorful
• Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
• Discuss best ways to shop for and store the vegetable ingredients used
• Compare and taste a variety of seasonings, toppings, and tarts

Sign-up

• Class limited to 7 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: Connect here

Salsa Cooking Show Facebook Live

Vinegar For Flavor and Health Taste Workshop & Cooking Class Taste delicious foods, learn about vinegar health benefits and get practical tips on cooking techniques to boost flavors and improve food textures. Vinegar is a powerful culinary tool in your kitchen pantry. Are you maximizing its potential? In this taste workshop that becomes your dinner, you'll learn about:

• Vinegar’s effect on food texture, colors and salt perception
• Fermented vs non-fermented and flavored vinegars
• Why we like sour foods & making foods "pop"
• Storing vinegar and culinary tips for heating it
• How vinegar in the diet affects metabolism, weight and blood sugars

Activities & Resources include:

• A guided and comparative tasting (“vinegar shots!”)
• Demonstration of how vinegar boosts flavors in savory & sweet foods
• Making your own vinaigrette to take home
• New recipes that highlight vinegar options

Minnesota Academy of Nutrition and Dietetics Annual Conference

Taste Literacy Tools for Appreciating Nutritious Meals

MAND Centennial: A Celebration of Food and Nutrition Please join us for the 2018 Minnesota Academy of Nutrition Annual Meeting, April 18th - 20th, Minneapolis Marriott Northwest in Brooklyn Park, MN. The power of taste in food selection is well known, but the taste, flavor and texture sensory mechanisms that work together to drive eating behaviors are more mysterious. Eaters often aren’t aware how their taste genetics and learned tasting behaviors combine in ways to create mindless eating, neophobias, poor food intake diversity and limited appreciation of good food. Various taste literacy tools such as taste perception assessments, mindful tasting practices, and taste lexicons can raise awareness of food choice motivations, improve food appreciation and establish new connections to diverse, nutritious foods. Such tools also have implications for writing and creating recipes and menus and writing about food. Contact Michele to learn more. [embed]https://www.eatrightmn.org/annual-meeting/[/embed]

Texas Academy of Nutrition and Dietetics Annual Conference

Selling Savory Veggies: Umami Tools for Delicious, Nutritious Vegetable Dishes

I'm looking forward to collaborating with fellow dietetic and food professionals at this popular state conference. We'll be exploring how to create delicious, savory veggies with umami as a key tool. Taste and flavor perceptions of vegetables can keep them from being center of the plate options for meat-centric eaters. Savory flavor development strategies are practical tools to highlight flavor qualities of meat to increase vegetable intake. This session focuses on applying culinary science and taste sensory foundations to use savory taste and flavor compounds such as umami, sulfur-based amino acids, and non-enzymatic browning to create delicious vegetable dishes. We’ll explore why people like meat flavors and how culinary nutrition professionals can prepare and use ingredients to create vegetable dishes that meat lovers, as well as veggie lovers, will want on their plate. Contact Michele to learn more. [embed]https://www.eatrighttexas.org/meetings/texas-academy-ace/[/embed]

Making Veggie Dishes Everyone Craves!

Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals, and you'll take home a galette to have for dinner that night. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.

Tasty Nutrition Tips

• Make an olive oil tart that's light, flaky and flavorful
• Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
• Discuss best ways to shop for and store the vegetable ingredients used
• Compare and taste a variety of seasonings, toppings, and tarts

Sign-up

• Class limited to 6 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: Connect here

Falling in Love with Vegetables: Culinary and Tasting Techniques to Fully Enjoy Veggies

Participation sign-up is through Dignity Health Mercy Gilbert Medical Center

Dietitian & LR Facilitator Chrissy Barth

Maintaining Physical and Mental Health on and off the Platform

Chrissy Barth will offer you real-life strategies for improving physical and mental performance by showing you how to have more energy while reducing the health risks associated with the demands of being an entrepreneur and professional speaker. You’ll walk away with your own Wheel of Life Plan for 2019, discover the gut-brain connection and how it impacts your overall health and performance, and receive travel tips and strategies for optimal health including nutrition-on-the-go, mindfulness-based practices, and tools to manage jet lag and getting a good night’s sleep virtually anywhere. Michele Redmond will showcase her culinary talents to accommodate a variety of eating preferences. Dishes will include some ingredients mentioned during Chrissy’s talk.

Seating is limited. Registration and payment required by Monday, Jan. 21; no refunds. Register or email Gwen@nsa-arizona.org or call (480) 968-7443

National Cheese Lover's Tasting & Lunch!

Take a break from the daily rind on January 20! National Cheese Lover's day is a gouda reason to celebrate. I'm sure you won't dis a brie that cheese is worthy of a party. We'll taste traditional and modern artisan American cheeses and compare and contrast aged and fresh cheeses. We'll have some winter veggie dishes plus home made baguettes. Why do I love cheese so much? Here's a few reasons: Paris Cheese Time Here's one of my favorite cheesy dishes: Boursin and Yogurt Artichoke Gratin  

Veggie "Pasta" Cooking Class

Veggies as "Pasta" & Twists on Veggie-infused Pasta

We'll explore how to create "pasta" dishes primarily from veggies as well as pasta's that are veggie infused like bean pastas. Play with "Zoodle" options (spiralized vegetables) and different ways to substitute vegetables for pasta-like ingredients. We'll also use more nutrient-dense pastas that incorporate high-fiber veggie noodles.

 Tasty Takeaways & Nutrition Tips

• Zoodles (Zucchini noodles) with quick, savory sauces
• How to keep the texture of zoodles for dense, savory meals
• Explore how to make the most of low-carb pastas such as bean pastas
• Get great ideas for veggie-dense pastas

Sign-up

• Class limited to 6 people (unless a group private event is scheduled)
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Connect here

 

Celebrating Syrian cuisine through "My Global Table: Syria" from Food and Nutrition Magazine. Recipes and inspiration in the article here: https://foodandnutrition.org/from-the-magazine/my-global-table-syria/

Celebrating Vietnamese cuisine through "My Global Table: Vietnam" from Food and Nutrition Magazine. Recipes and inspiration in the article here: https://foodandnutrition.org/from-the-magazine/my-global-table-vietnam/

Take a Healthy Halftime: Breathe, Fuel Up and Relax

Excerpt from Keynote for Arizona Program Advisory Training

Chickpeas whether whole or ground are amazing ingredients!

It’s hard to get enough flavorful fiber in the diet, but chickpeas, a popular Mediterranean staple provide a variety of spices, textures and preparation options. Add chickpea flour to your cooking plan for easy and traditional gluten-free crackers, tarts and flatbreads (see my take on chickpea cauliflower "pizza"). In the class, we will explore the diverse range of chickpea flour uses such as Southern French socca (tart) a simple and delicious, go-to meal for many French occasions. We'll also play with other ways to use this bean and its flour in common savory and even gluten-free dessert options.

Sign-up

• Class limited to 6 people (unless arranged for a private group class)
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Connect here

 

Making Veggie Dishes Everyone Craves!

Vegetable tarts come in many sizes and shapes from an imperfect hand-shaped galette to one formed in a tart pan. In this class, we'll focus on easy entertaining dishes and quick meals. You'll learn to make olive oil tarts for a variety of winter veggies and stand-by pantry items. We'll also make a vegetable, gluten-free tart or pizza style crust and taste a tart appetizer.

Tasty Nutrition Tips

• Make an olive oil tart that's light, flaky and flavorful
• Learn how to make a crisp, savory cauliflower chickpea tart or pizza and add your favorite toppings
• Discuss best ways to shop for and store the vegetable ingredients used
• Compare and taste a variety of seasonings, toppings, and tarts

Sign-up

• Class limited to 7 people
• Course cost includes: $65 (ask about the buddy rate or duo-class rate)
• Kitchen location: South Scottsdale (details available upon registration)
• For more information or to register: Email via: Connect here

Salsa Cooking Show Facebook Live

Vinegar For Flavor and Health Taste Workshop & Cooking Class Taste delicious foods, learn about vinegar health benefits and get practical tips on cooking techniques to boost flavors and improve food textures. Vinegar is a powerful culinary tool in your kitchen pantry. Are you maximizing its potential? In this taste workshop that becomes your dinner, you'll learn about:

• Vinegar’s effect on food texture, colors and salt perception
• Fermented vs non-fermented and flavored vinegars
• Why we like sour foods & making foods "pop"
• Storing vinegar and culinary tips for heating it
• How vinegar in the diet affects metabolism, weight and blood sugars

Activities & Resources include:

• A guided and comparative tasting (“vinegar shots!”)
• Demonstration of how vinegar boosts flavors in savory & sweet foods
• Making your own vinaigrette to take home
• New recipes that highlight vinegar options

Minnesota Academy of Nutrition and Dietetics Annual Conference

Taste Literacy Tools for Appreciating Nutritious Meals

MAND Centennial: A Celebration of Food and Nutrition Please join us for the 2018 Minnesota Academy of Nutrition Annual Meeting, April 18th - 20th, Minneapolis Marriott Northwest in Brooklyn Park, MN. The power of taste in food selection is well known, but the taste, flavor and texture sensory mechanisms that work together to drive eating behaviors are more mysterious. Eaters often aren’t aware how their taste genetics and learned tasting behaviors combine in ways to create mindless eating, neophobias, poor food intake diversity and limited appreciation of good food. Various taste literacy tools such as taste perception assessments, mindful tasting practices, and taste lexicons can raise awareness of food choice motivations, improve food appreciation and establish new connections to diverse, nutritious foods. Such tools also have implications for writing and creating recipes and menus and writing about food. Contact Michele to learn more. [embed]https://www.eatrightmn.org/annual-meeting/[/embed]

Texas Academy of Nutrition and Dietetics Annual Conference

Selling Savory Veggies: Umami Tools for Delicious, Nutritious Vegetable Dishes

I'm looking forward to collaborating with fellow dietetic and food professionals at this popular state conference. We'll be exploring how to create delicious, savory veggies with umami as a key tool. Taste and flavor perceptions of vegetables can keep them from being center of the plate options for meat-centric eaters. Savory flavor development strategies are practical tools to highlight flavor qualities of meat to increase vegetable intake. This session focuses on applying culinary science and taste sensory foundations to use savory taste and flavor compounds such as umami, sulfur-based amino acids, and non-enzymatic browning to create delicious vegetable dishes. We’ll explore why people like meat flavors and how culinary nutrition professionals can prepare and use ingredients to create vegetable dishes that meat lovers, as well as veggie lovers, will want on their plate. Contact Michele to learn more. [embed]https://www.eatrighttexas.org/meetings/texas-academy-ace/[/embed]