Whatever else it may be, a great meal is, well, a great meal! Every element of this meal fits the requirements of a Passover Seder but can be made at any time of year - and you don’t even have to be Jewish! Myra has selected ingredients from Eastern European and Mediterranean cuisines: From basil-flecked matzo balls to a baked fish loaf studded with asparagus and kissed with Moroccan spices (you won't miss the gefilte fish!) to no ordinary tzimmes but a kugel of sweet potatoes and prunes nestled with quinoa (one of the few grains that can be eaten during Passover) to fabulous sides and dessert, this is truly a meal for all occasions. Haroset (Ceremonial Dish of Chopped Nuts, Fruits, and Wine); Bright Green Purée of Spinach Soup with Basil Matzo Balls; Fish Terrine with Asparagus and Ginger with Spiced Cilantro Dressing; Pomegranate Chicken with Walnuts; Quinoa Tzimmes Kugel; Potato-Cauliflower Smash with Caramelized Leeks and Saffron; Herbed and Spiced Moroccan Eggplant; Beet, Apple and Celery Salad; and Flourless Almond-Date Fudge Brownies. (Some organic eggs, fish, chicken and wine will be used and wine will be served.)

Do you find that your inspiration to cook healthy, gourmet dinners wanes in the wake of your busy workday? Join Myra Kornfeld, author of The Healthy Hedonist Holidays, The Healthy Hedonist, and The Voluptuous Vegan, to cook her favorite no-fuss meals for busy weeknights. Each complete meal takes less than a half hour to prepare. You’ll make Organic Roast Chicken with Maple-Mustard Glaze, Mashed Sweet Potatoes and Turnips with Caramelized Shallots, Mixed Greens with Reduced Balsamic and Hazelnut Vinaigrette with Candied Hazelnuts; Black Bass in Leek and Saffron-Tomato Broth with Quinoa Primavera; Mujaddarah (Lentils, Rice, and Caramelized Onions) with Middle Eastern Chopped Salad, and Red Lentil Patties with Cilantro Sauce with Arugula, Red Lentil, and Orange Salad.

Myra shares her passion for this North African cuisine famous for its aromatic spices, piquant condiments, healthful grains, herbs and greens. You will make couscous the traditional way in a couscousier; grind spices into ras el hanout (Moroccan spice blend); and prepare a fiery red pepper harissa sauce. Savor a banquet of fresh flavors that will transport you to Marrakesh!
7-Vegetable Stew with Traditional Moroccan-Style Steamed Couscous (Vegetarian and with Chicken versions) with Harissa (Spicy Moroccan Paste); Fish in Charmoula (Baked on a Bed of Onions, Sun-Dried Tomatoes, and Olives); Chickpeas in Charmoula Vinaigrette; Orange and Grated Carrot Salad with Rose Water; Tri-Colored Roasted Pepper Salad with Preserved Lemons; and Citrus Semolina Cookies with Drizzled Chocolate. (Some fish and optional organic chicken will be used and organic butter and eggs will be used in the dessert.)

Eating comfort food is always soothing to the soul, but usually requires a lot of time, labor, and ingredients. Now Myra brings you deeply comforting food with minimum fuss and maximum flavor using only five ingredients(besides sea salt and pepper). These delectable dishes are so simple to prepare that even after a tough day you’ll be ready to whip up any of these recipes which are designed to satisfy everyone - even the kids! Macaroni and Cheese Two Ways; Mashed Potatoes with Herbed Olive Tapenade; Chickpea-Corn Grit Cakes with Roasted Red Pepper; Spinach Quesadillas with Avocado and Salsa; Spice-Roasted Sweet Potatoes with Caramelized Shallot-Yogurt Dip; Asparagus Frittata with Ricotta and Parmesan; Peanut Butter and Jam Stuffed French Toast; Migas (Scrambled Eggs with Tortillas, Salsa, and Cheddar); Espresso Chocolate Mousse; and Rhubarb Brown Betty. (Some organic dairy and eggs will be used.)

This ultra-nutritious soy food, native to Indonesia, is packed with protein and B vitamins. Because of its nutritional value and culinary versatility, tempeh has become a staple in vegetarian cuisine. To make the most of its flavor and texture, it must be cooked properly. Myra will demonstrate the best techniques which include baking, braising, sautéing and frying. She will also show you how to make homemade tempeh which you will use in class as well as the purchased variety. Tempeh Mushroom Burritos with Black Bean-Avocado Topping; Golden Curried Tempeh with Coconut Milk and Mango; Chile-Orange Baked Tempeh; Fresh, Homemade Tempeh Reubens with Ruby Kraut; and Indonesian-Style Fried Tempeh with Sweet and Sour Glaze.

Pita is the original “hold everything” bread which splits open horizontally to form a pocket. Join Myra and learn how to prepare these whole-grain and wholly nutritious breads from scratch. Then, when they emerge from the oven puffed and fragrant, you’ll partner them with quintessential Middle Eastern dishes -- spreads, sauces, salads, sides and sandwich fillings. Our mouthwatering Middle Eastern menu includes exciting new versions of well-known recipes, plus some lesser-known dishes that are sure to become favorites: Handmade Light and Airy Whole Wheat Pita Bread; Dukka (Nut, Seed, and Spice Dipping Sauce); Israeli-Style Hummus with Ful Medames; Braised Chickpeas with Spinach and Preserved Lemons; Pita Fattoush Salad with Dates, Hazelnuts, and Optional Feta; Quinoa Tabouli; Smokey Baba Ghanoush; and Pan-Fried Falafel with Tarator Sauce. (Optional dairy will be used in one dish.)

Sometimes called wheat meat or wheat gluten, seitan is a tasty, high-protein food with a pleasant, chewy texture. Made from whole wheat and unbleached bread flours and water, then simmered in flavorful broth, seitan’s mild flavor lends itself to endless culinary applications. You’ll learn how easy seitan is to make and how superior homemade seitan is to ready-made brands. Using a variety of cooking techniques, we will prepare Seitan Fajitas with Grilled Onions and Red Peppers; Seitan Moussaka with Zucchini, Eggplant and Mashed Potato Crust; Sesame-Orange Glazed Seitan Cutlets with Sautéed Watercress; and Seitan-Portobello Mushroom Sloppy Joes with Jicama-Avocado Salsa.

The Egyptians may have invented pizza, but the Italians defined it, and the rest of the world continues to improvise on this popular classic. In this hands-on class you’ll learn the basics: the trinity of dough, sauce, and toppings. You’ll prepare a variety of flavorful doughs (multi-grain, whole wheat, rye and spelt) and an all-purpose sauce to create variations on the theme. Students will mix and match ingredients so that everyone will make at least three different pizzas. The menu includes: Onion Pizzas with Olives and Roasted Peppers; Goat Cheese, Sun-Dried Tomato and Basil Pizzas; Wild Mushroom and Roasted Garlic Pizza; Pesto Pizza; Tapenade Pizza; as well as some of the classics. (Some optional dairy will be used and organic beer will be served.)

In this homage to spring -- and to the resurgence of traditional farming -- Myra takes a classic in new directions. Lucky for us that as interest in healthfully raised meat continues to grow, grass-fed lamb is becoming more widely available. Myra will explain why grass-fed is so superior to grain-fed in both nutrition and flavor. Here you will find four hearty entrees -- starring the rack, the shanks, loin chops, and ground -- with a supporting cast of sides that feature the best of spring vegetables. We will enjoy Rosemary Mustard Crumb-Crusted Seared Rack of Lamb; Braised Lamb Shanks with Shiitake Mushrooms and Red Wine; Roasted Herb- and Spice-Marinated Loin Lamb Chops; Pita-Stuffed Lamb Burgers with Tahini-Glazed Spinach and Portobello Mushrooms; and sides of Spring Pea Salad with Radishes and Feta Cheese; Potato Rösti; and Asparagus with Shallots and Lemon Zest. (Dairy and wine will each be used in one recipe and wine will be served.)

Learn how to take advantage of spring’s unique bounty of produce. In this class, you’ll grill, roast, braise and sauté the season’s vegetables in ways that capture their robust, earthy flavors. Hot or Cold Garlicky Spinach-Basil Soup; Black Bean-Quinoa Burger Gratin with Grilled Spring Vegetables; Sautéed Spinach with Raisins and Pine Nuts; Wine-Braised Baby Artichokes with Fresh Herbs; New Potato Salad with Caramelized Onions; and Vegetable Stir-Fry with Asparagus, Edamame and Bok Choy with Thai Peanut Sauce and Indonesian Sambal. (Some optional organic dairy and wine will be used.)

Inspired by the lush Provençal landscape and the native passion for food, the cuisine of Provence is renowned for its vivid colors and tastes. With so many fresh, natural ingredients available, it’s no wonder that so many brilliant and familiar dishes originated there. In this class, you’ll learn to make pizza dough, roll gnocchi, work with phyllo, and more. Meal-In-A-Pot Vegetable Soup with White Beans and Basil Pistou; Pissaladiere (Caramelized Onion Pizzas with Roasted Peppers and Olives); Swiss Chard Gnocchi with Sage Butter; Roasted Asparagus with Balsamic-Pine Nut Reduction; and Light-As-A-Feather Chocolate Mousse with Chocolate Phyllo Cigars. (Some organic eggs and butter will be used.)

If you’re vegetarian, have a vegetarian you cook for, or simply wish to expand your vegetarian repertoire, come join us to cook five different high protein vegetarian main courses. We’ll include dishes with legumes, seitan, tempeh, tofu, and eggs and cheese, in dishes all of your guest will love, no matter what their eating habits are.
Seitan-Pecan Meatballs with parmesan and marinara sauce.
Tempeh Mushroom Burritos with Black Bean-Avocado Topping;
Chickpea- corn grit Cakes with Red Pepper Skordalia
Hortopita (Greek Greens Pie with feta cheese)
Chickpea Crepes filled with Tofu-Miso Curds and Spinach-basil Sauce

Let Myra demonstrate quick and easy ways to make fresh fish taste fabulous. Baked Sole with Wild Mushrooms and Cherry Tomatoes; Pan-Seared Halibut with Tomato Vinaigrette; Crispy Sea Bass with Braised Bok Choy and Soba Noodles; Grilled Mahi-Mahi with Tamarind Glaze; Cumin-Cornmeal Crusted Sautéed Tilapia with Avocado Sauce; and Creole Salmon Cakes with Olive Muffaletta Topping.

Do you need a little bit of inspiration to turn out fabulous fish dishes? Let Myra show you classic cooking techniques to get the job done! Using five different fish, she’ll demonstrate how to sauté, sear, bake, grill, and prepare fishcakes. All of her recipes are easy to assemble and perfect for warm weather cooking. Baked Sole with Wild Mushrooms and Cherry Tomatoes; Pan-Seared Halibut with Tomato Vinaigrette; Crispy Sea Bass with Braised Bok Choy and Soba Noodles; Grilled Mahi-Mahi with Tamarind Glaze; Cumin-Cornmeal Crusted Sautéed Tilapia with Avocado Sauce; and Creole Salmon Cakes with Olive Muffaletta Topping.

Although summer’s ripe fruits are sumptuous eaten just plain, the real mouthwatering begins when they’re showcased in classic dessert recipes. Myra will show you how that’s done by teaching you the techniques for creating some luscious, traditional treats dripping with this season’s juiciest fruits. Shake up your summer by making these divine desserts using nature’s sweet bounty. Raspberry-Peach Cornmeal Cake; Cherry Almond Claufoutis; Peach-Blackberry Shortcakes with Blackberry Cream; Rustic Plum Galette; Raspberry Streusel Tart; Apricot Walnut Crisp; and Blueberry Grunt. (Some organic dairy and eggs will be used.)

Learn the art of fresh pasta-making as it has been passed down through the generations. Myra will transport you to Italy as she shows you how to turn a few simple ingredients into a few great masterpieces. You’ll learn the classic methods behind making perfect pasta plus how to incorporate some modern additions. So, roll up your sleeves and, remember, once you taste fresh pasta, there’s no going back! Pappardelle with Wild Mushroom Sauce; Ravioli with Beet-Fennel Stuffing and Poppy Seed Sauce; Tortelloni with Spinach-Ricotta and Roasted Tomato Sauce; and Lasagne Rags with Braised Zucchini, Green Beans, Cannellini Beans, and Toasted Breadcrumbs. (Some organic eggs and dairy will be used and wine will be served.)

Let’s party Mexican style! When it comes to the cuisine of Mexico, every day is a salute to the palate and therefore a time for celebration. In this class, students will make two versions of signature sauces served during special Mexican events: a red chile paste to swirl into a variety of dishes, and a green mole as a topping for the fish and stuffed peppers. Tortilla Soup; Strawberry Guacamole with Jicama Chips; Asparagus Quesadillas with Red Chile Salsa Paste; Smoky Caesar Salad with Manchego and Pine Nuts; Black Bean-and Plantain-Stuffed Red Peppers; Coconut-Cornmeal Crusted Tilapia with Tomatillo-Pumpkin Seed Mole; and Coconut Flan with Roasted Banana-Chocolate Sauce. (Some fish, organic dairy and eggs will be used and Mexican beer will be served.)

No wonder vegetable lovers celebrate summer! Produce is at its peak and light flavorful meals are in order. Get tips on entertaining with panache and help bring out the best of vibrant warm weather vegetables with these imaginative dishes.
Indonesian corn chowder
Arugula Panzanella salad with tomato vinaigrette
Salmon with quinoa-corn grit polenta and roasted red pepper sauce
Stufato with caramelized zucchini with green beans, capers, and herbs
Wild mushroom risotto with cherry tomatoes and basil
New Orleans Corn relish with tomatoes and peppers
Cod braised in a Saffron Leek Broth
Cauliflower and new potato salad with tarragon anchovy vinaigrette

Summer is a fabulous time for parties. Learn how to host some sumptuous events that just may be the most memorable meals of the season. Celebrate the sultry days of summer by serving up some dynamite dishes spiked with explosive flavors. Myra’s impressive recipes are gorgeous
flavorful, and simple. Sunset Fruit Salad; Grilled Herbed Vegetable Salad with Zucchini, Corn, and Spinach; Grilled Tofu, Shrimp, or Chicken with Barbeque Spice Rub; New Potato Salad with Sugar Snap Peas and Cherry Tomatoes; Tequila-Spiked Pinto Beans with Tomatoes; Grilled Turkey Burgers with Spicy Avocado Mustard; and Red, White and Blueberry Sundaes. (Some organic poultry, alcohol and optional shellfish will be used.)

Celebrate summer with these exciting vegan recipes. Healthy, rich in taste yet light, these recipes feature a creative variety of seasonal fruits and perennial favorites like chocolate, coconut and caramel. You’ll also learn to master diverse dessert-making techniques such as working with phyllo, making ice cream, using agar, and making reductions. These recipes are not only easy-to-make but certain to impress. Very Cherry Streusel Cake; Blueberry Buckle; Phyllo Flower Cups with Chocolate Pudding and Coconut Cream; Nectarine-Raspberry Brown Betty; and Roasted Peaches with Caramel Sauce and Ginger Ice Cream.

Aren’t you about ready to be transported to the Greek Islands? There’s nothing to pack except for your eager appetite on this tour of the best cuisine these glorious islands have to offer. On this trip you’ll learn how to make a fabulous Greek-inspired menu laced with the freshest flavors of the Mediterranean and Aegean Seas. Saganaki (Sesame Encrusted Haloumi Cheese) with Olive-Mint Relish; Chickpea Cakes with Red Pepper Skordalia; Hortopita (Greens Pie with Romaine and Chicory); Halibut Braised with Pine Nuts, Saffron, and Currants; Oregano-Roasted Potato Fans with Tzatziki (Cucumber, Dill, and Yogurt Dip); Thyme-Braised Baby Artichokes with Morel Mushrooms and Peas; and Baklava Cups with Almond Tapioca Pudding and Strawberry Rhubarb Compote. (Some fish, organic eggs and dairy will be used.)

Summer is the season that yields produce with the most vibrant color and taste -- tomatoes, cucumbers, zucchini, peppers, eggplant, basil, dill, corn, and okra to name a few. Join Myra as you put together nutritious, balanced dishes that showcase summer’s bounty at its finest with its light sun-drenched flavor. Zucchini Soup with Roasted Corn and Frizzled Leeks; Grilled Salmon Pinwheels with Roasted Red Pepper Sauce; Wild Mushroom Risotto with Cherry Tomatoes and Basil; Italian-Style Braised Eggplant, Green Beans, Capers and Herbs; Bruschetta with Sweet Potato-Red Pepper Spread; Stuffed Tomatoes with Avocado and Mexican-Spiced Black Beans; Pan-Cooked Sea Bass with Dill and Cucumbers; and Stewed Okra with Tomatoes and Almonds. (Some fish will be used.)

“Summer party”-- two little words that conjure up a vision: the heat of the day relenting, friends in good company, glasses clinking, ice tinkling, exquisite food....but, wait - is the party-giver still in the kitchen or so exhausted from preparations that his or her own spirit has wilted? At this party, all dishes are perfect served at room temperature and all can be prepared in advance with minimum fuss. So, long before that first knock at the door, your party food will be finished and plated (even the dessert!), leaving you relaxed and ready to welcome your guests. You will enjoy Marinated Olives and Parmesan Biscotti; Golden Gazpacho; Poached Salmon Pinwheels with Mustard-Cucumber Dressing; Balsamic Glazed Sautéed Fresh Corn; Roasted Red Peppers with Toasted Anchovy Breadcrumbs; Caponata; Paper-Thin Zucchini, Arugula, and Parmesan Salad; Marinated and Grilled Portobello Mushrooms; Roasted Cauliflower and Fennel; Tuscan White Beans; Heirloom Tomato Caprese; and Blackberry Sundae Parfaits. (Fish and organic dairy will be used in some recipes and wine will be served.)

In this class you will become familiar with and use signature Southeast Asian and Thai ingredients such as lemongrass, green mango, galangal, kaffir lime leaves, Thai bird chiles, and Thai basil to make an authentic and healthy, exotic dinner that is vegetarian plus fish. Perfect for all your guests.
Hot and Sweet Sesame Nori Fins;
Watercress Salad with Cucumber and Green Mango in a Lime-Peanut Vinaigrette
Galangal, Lemongrass & Kaffir Lime Leaf-Baked Tofu Medallions
Salmon baked with fresh Thai curry paste
Spinach-Thai Basil & Yellow Pepper-Coconut Milk Sauces
Red Bhutanese Rice with Roasted Vegetables,
Indonesian Sambal;
Crispy Rice Noodles
Mango-Lemongrass Ice Cream Parfait with Lemon Tuiles.

No wonder vegetable lovers celebrate summer! Produce is at its peak and light flavorful meals are in order. Get tips on entertaining with panache and help bring out the best of vibrant warm weather vegetables with these imaginative dishes.

Indonesian corn chowder
Arugula Panzanella salad with tomato vinaigrette
Salmon with quinoa-corn grit polenta and roasted red pepper sauce
Stufato with caramelized zucchini with green beans, capers, and herbs
Wild mushroom risotto with cherry tomatoes and basil
New Orleans Corn relish with tomatoes and peppers
Cod braised in a Saffron Leek Broth
Cauliflower and new potato salad with tarragon anchovy vinaigrette

Summer is a fabulous time for parties. Learn how to host some sumptuous events that just may be the most memorable meals of the season. Celebrate the sultry days of summer by serving up some dynamite dishes spiked with explosive flavors. Myra’s impressive recipes are gorgeous, flavorful, and simple.
Sunset Fruit Salad;
Grilled Herbed Vegetable Salad with Zucchini, Corn, and Spinach;
Grilled Tofu, Shrimp, or Chicken with Barbeque Spice Rub;
New Potato Salad with Sugar Snap Peas and Cherry Tomatoes;
Tequila-Spiked Pinto Beans with Tomatoes;
Grilled Turkey Burger with Spicy Avocado Mustard; and
Red, White and Blueberry Sundaes

When temperatures soar, it’s time to make something quick and easy. Shrimp and scallops are the ideal hot weather food since they cook up fast either tossed on the grill or flashed in a pan. You’ll find that they’ll never become boring as their mild flavors are a terrific foil for a wide range of ingredients. Come grill, sauté, and sear alongside Myra to make some simply splendid shrimp and scallop creations. Seared Scallops with Pineapple Ginger Sauce; Grilled Jumbo Shrimp in the Shells with Lemon and Oregano; Seared Shrimp and Scallop Cakes with Shiitakes; Pan-Seared Scallops with Fermented Black Bean Sauce; Grilled Pesto Shrimp with Israeli Couscous and Arugula Salad; Shrimp and Cannellini Bean Salad with Tarragon Vinaigrette; Grilled Scallops and Apricots with Mustard Dressing; and Golden Saffron Rice with Sautéed Shrimp and Yellow Squash.

Get acquainted with one of the world’s most nutritious fruits and learn about its superlative health benefits. Coconut is available in many different forms and there’s no end to what you can make with it. First, we’ll learn how to open both mature and young coconuts; then we’ll make fresh coconut milk from the mature variety and fresh fruit smoothies from the other. We’ll also use coconut in its dried and canned forms as well as coconut oil to make an entire meal of scrumptious dishes. Young Coconut Fruit Smoothies; Dom Yam Gai (Thai Chicken and Coconut Soup); Flounder Roll-ups Poached in Coconut, Ginger and Basil Broth; Coconut-Crusted Tofu with Pineapple-Lemongrass Salsa; Black Sticky Rice Cooked in Coconut Milk; Indian-Style Creamed Coconut Spinach with Peas; Savory Coconut Tuiles; and Coconut Sorbet with Mango and Frozen Grapes. (Some organic chicken and fish will each be used in one recipe.)

Myra shares her passion for this North African cuisine famous for its aromatic spices, piquant condiments, healthful grains, herbs and greens. You will make couscous the traditional way in
a couscousier; grind spices into ras el hanout (Moroccan spice blend); and prepare a fiery red pepper harissa sauce. Savor a banquet of fresh flavors that will transport you to Marrakesh!
7-Vegetable Stew with Traditional Moroccan-Style Steamed Couscous (Vegetarian and with Chicken versions) with Harissa (Spicy Moroccan Paste); Fish in Charmoula (Baked on a Bed of Onions, Sun-Dried Tomatoes, and Olives); Chickpeas in Charmoula Vinaigrette; Orange and Grated Carrot Salad with Rose Water; Tri-Colored Roasted Pepper Salad with Preserved Lemons; and Citrus Semolina Cookies with Drizzled Chocolate. (Some fish and optional organic chicken will be used and organic butter and eggs will be used in the dessert.)

Nothing cranks up flavors better than grilling. So, why not put some pizzazz in your vegetables and cook them on the grill! You don’t even have to have fancy outdoor equipment; a simple grill pan is all you need. Join Myra in grilling up a feast of vegetables with an array of marinades, dressings and glazes along with a fabulous grilled fruit dessert to top it all off. Fregola (Toasted Pasta from Sardinia) with Grilled Marinated Red Peppers and Summer Squash; Grilled Radicchio and Red Onion Salad with Rosemary Balsamic Vinaigrette; Grilled Broccoli with Optional Anchovy Dressing; Grilled Zucchini with Garlic and Lemon Butter; Barbequed Sweet Potato Fries; Mozzarella-Stuffed Grilled Portobello Mushrooms with Balsamic Marinade; Onion “Steaks” with Mustard Maple Glaze; and Grilled Pineapple and Banana Ice Cream Sundaes.(Some organic dairy and optional anchovies will be used.)

In this class you will become familiar with and use signature Southeast Asian and Thai ingredients such as lemongrass, green mango, galangal, kaffir lime leaves, Thai bird chiles, and Thai basil to make an authentic and healthy, exotic dinner that is vegetarian plus fish. Perfect for all your guests.
Hot and Sweet Sesame Nori Fins;
Watercress Salad with Cucumber and Green Mango in a Lime-Peanut Vinaigrette
Galangal, Lemongrass & Kaffir Lime Leaf-Baked Tofu Medallions
Salmon baked with fresh Thai curry paste
Spinach-Thai Basil & Yellow Pepper-Coconut Milk Sauces
Red Bhutanese Rice with Roasted Vegetables,
Indonesian Sambal;
Crispy Rice Noodles
Mango-Lemongrass Ice Cream Parfait with Lemon Tuiles.

Tapas, temping morsals offered all over Spain to accompany drinks, are great appetizers and party food, and they can be combined to make an entire tapas meal. Learn how to prepare some of these classic favorites savored all over Spain.
Gambas Pil-Pil (Garlicky Prawns with Hot Peppers); Spanish Tortillas (Spanish Potato Omelet); Oyster Mushrooms a la Plancha; Buenuelos de Bacalao (Salt Cod Fritters); Braised Chickpeas with Fresh Greens; Boquerones en Vinagre (White Anchovies in Vinegar); Escalibada (Roasted Red Pepper and Eggplant Salad); Atun and Aceitunas con Pan (Tuna and Olive Tapenade on Crostini); Patatas Bravas (Spicy Smothered Potatoes); Cubed Hake with Chunky Romesco Sauce; and Pan y Chocolate and Sangria

So simple yet so complex, the tomato comes in many shapes, sizes, and colors. It’s perfect alone and sensational paired with other ingredients. This class invites you to explore the versatility of some intriguing varieties like beefsteak, golden, cherry, green zebra and another heirloom or two. You’ll see how the tomato moves beautifully throughout a meal from starters to sides to main courses. Come and celebrate late summer by learning how to make Myra’s spectacular seasonal dishes using the tantalizing tomato. Watermelon and Tomato Gazpacho with Fresh Mint; Cornbread Tartlets with Ricotta and Green Zebra Tomatoes; Rustic Beefsteak Tomato Galette; Roasted Ratatouille and White Bean Gratin; Fennel-Paprika Rubbed Halibut with Cherry Tomato, Caper, and Green Olive Salsa; Tomato, Squash, and Corn Sauté with Pan-Fried Okra; Heirloom Tomato Salad with Basil Oil; Pasta with Herbed Fresh Tomato and Garlic Sauce; and Baked Tomato Parmesan Casserole. (Some fish and organic dairy will be used.)

Expand your repertoire to cook include a whole new variety of nutritious whole grains. Barley, Farro, quinoa, millet, spelt, brown rice, polenta are used to make delicious pilafs, risottos, patties and soups.
Quinoa primavera with corn, peas, and carrots
Wild Rice, Barleys and Spelt Berry Salad with Grapes and Orange-Cumin Dressing
Wild mushroom and farro risotto with roasted red peppers and basil
“dolma” bulgur pilaf with tomatoes, herbs, pine nuts
No-stir herbed polenta with parmesan (both creamy and crispy style)
Millet-sunflower cakes with smokey black bean sauce
Mujadarrah (brown rice, lentils, and caramelized onions)

As the change of seasons looms ahead, this is a great time for these Southwestern just-spicy-enough, somewhat heartier vegetarian main dishes. Guided by Myra's sure hand, you will stuff chiles, make tamales, roast vegetables, layer tortillas, stir polenta, season chili, bake muffins, then prepare a cool, crisp salad for contrast and, last but hardly least, make a wonderful chocolate-and-coffee dessert. These recipes will serve you tirelessly from summer's end right through to spring. Chile Rellenos with Red Ancho Sauce; Vegetable Tortilla Casserole with Anasazi Beans and Tomatillo Sauce; Fresh Corn Tamales with Avocado Salsa; Southwest-Style Roasted Ratatouille over Green Chile-and Corn-Studded Polenta; Eggplant Chili with Corn Muffins; Green Salad with Spiced Pecans and Yellow Pepper Vinaigrette; and Spiced Chocolate Espresso Pudding. (Organic dairy and eggs will be used in some recipes and beer will be served.)

Eating comfort food is always soothing to the soul, but usually requires a lot of time, labor, and ingredients. Now Myra brings you deeply comforting food with minimum fuss and maximum flavor using only five ingredients(besides sea salt and pepper). These delectable dishes are so simple to prepare that even after a tough day you’ll be ready to whip up any of these recipes which are designed to satisfy everyone - even the kids! Macaroni and Cheese Two Ways; Mashed Potatoes with Herbed Olive Tapenade; Chickpea-Corn Grit Cakes with Roasted Red Pepper; Spinach Quesadillas with Avocado and Salsa; Spice-Roasted Sweet Potatoes with Caramelized Shallot-Yogurt Dip; Asparagus Frittata with Ricotta and Parmesan; Peanut Butter and Jam Stuffed French Toast; Migas (Scrambled Eggs with Tortillas, Salsa, and Cheddar); Espresso Chocolate Mousse; and Rhubarb Brown Betty. (Some organic dairy and eggs will be used.)

Sometimes called wheat meat or wheat gluten, seitan is a tasty, high-protein food with a pleasant, chewy texture. Made from whole wheat and unbleached bread flours and water, then simmered in flavorful broth, seitan’s mild flavor lends itself to endless culinary applications. You’ll learn how easy seitan is to make and how superior homemade seitan is to ready-made brands. Using a variety of cooking techniques, we will prepare Seitan Fajitas with Grilled Onions and Red Peppers; Seitan Moussaka with Zucchini, Eggplant and Mashed Potato Crust; Sesame-Orange Glazed Seitan Cutlets with Sautéed Watercress; and Seitan-Portobello Mushroom Sloppy Joes with Jicama-Avocado Salsa.