Do they want information on the foods they are using? Do they want tips to use that would make prep go faster and smoother?
Do they want to know how we should eat and discussion on nutrition? Do they want a Theme meal such as Southwestern Cuisine? Or do they want a Beginniners or Advanced Class?
Do they want more hands on or do they want some good quality recipes, and to see how to do the basic techniques just to get started on their own?
I am sure people want a combination of these things, but I would like to get some imput from others about this so that I can form classes that will keep my students informed and feel like they are getting their money's worth. So let me know what you would want from a class.
I love Tomato season! Heirloom Tomatoes are my favorite, green, yellow, purple, and orange tomatoes...how beautiful! I went to the coop the other day and found these colorful tomatoes and had to get them! I picked up some purple basil as well and this is what it turned out to be! The dolmas are wraped in Collards...usually make my own recipes to put on the blog but this time I used Ani Phyos recipe and it was Delicious!
Ani Phyos Mediterranean Dolmas
1/4 c chopped sun dried tomatoes
2 T chopped dill
2 T raisins
1/4 pine nuts
1 T olive oil
pinch sea salt
Collard Leaf Destemmed and cut into 4 peices
Put all of the ingredients in a bowl, exept for the collard leaf. Mix by hand and roll a tablespoon of the mixure into the destemmed quarter of the collard. Repeat.
Heirloom Tomato Salad
4 Heirloom Tomatoes(different colors)
1/4 red onion chopped
1 T balsamic vinegar or lemon juice
1 T olive oil
1 T fresh basil cut into long strips (chiffonade)
sea salt and black pepper to taste
Add everything to a bowl, mix, plate and Enjoy!
No comments:
Post a Comment