About Our Cooking Classes
My goal is to share my love for cooking and help students develop a new relationship with fresh ingredients and vegetables. As a cook, even I find it hard to make dinner every night. With this class I hope to take some of the pressure off parents by have my students bring home dinner for the whole family to share!
Students will create delicious dishes focusing on the importance of local ingredients, scratch cooking, and natural preservatives. Students will practice kitchen safety and proper knife skills. As students follow recipes, they'll learn the science behind the use of different ingredients involved and the important role herbs, spices and veggies play in flavoring our favorite foods.
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware with baking instructions. This way your family can discuss what we learned in class while enjoying the dinner we created! Each session we add 5 new recipes to our menu!
We will provide vegetarian options upon request at registration.
**We can provide nut free classes if needed, but we’re unable to provide gluten free or dairy free classes. **
RDDC provides 1 full or 2 half scholarships per session. Qualifying students must be enrolled in reduced or free lunch in the year they are registering. We offer a 15% Teacher discount. Please email us for more info.
Week 1 Chili and Cornbread: As a class we will start by making a basic tomato sauce and add our mirepoix, beans, veggies, and beef. While we make the cornbread we will discuss types of sugars, and batter breads.
Week 2 Squash Crust Quiche: Students will shred spaghetti squash to form a crust and learn how to crack and whisk eggs. They will choose several herbs, veggies, and add bacon, sausage, or ham.
Week 3 Mac n Cheese: Students will sample cheeses and choose three for their béchamel sauce. Students will use 2/3 pasta and 1/3 chopped zucchini and cauliflower in our Mac n Cheese.
Week 4 Spaghetti: Students will use pizza sauce as our base and boost it with fresh tomatoes, herbs, veggies, Italian sausage, and ground beef. They will julienne layers of spinach and zucchini to add to the pasta create a delicious comfort food with a full serving of vegetables!
Week 5 Chicken Noodle Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season!
Week 6 Enchiladas: Using spinach, black beans, and shredded chicken, students will roll their filling in whole grain tortillas and smother them in a home-made sauce and top with cheese.
Week 7 Rainbow Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful!
Week 8 Pizza: Students will make and form pizza dough and cook a veggie loaded tomato sauce! They can top their pizza with up to 5 veggies, Italian sausage, and mozzarella.