Cooking Veggies: Root Veggies Six Ways
Gluten Free, Organic, Vegetarian
This class is the fifth in this 6 class series: Cooking Veggies! This series focuses on knife skills, cooking techniques, kitchen know-how and set-up, and shifting your mindset to become the home cook you've always wanted to be. These classes are about SO MUCH MORE than just recipes and cooking. In them, I teach you how to set yourself up, cook intuitively, and shift your mindset and your energy in and around your kitchen so that you can approach cooking at home with more ease, comfort, intuition, and joy. Here's the menu for Root Veggies Six Ways: +Grilled Rainbow Carrots with Chimichurri +Roasted Sweet Potatoes with Chili, Cumin and Coriander +Beet and Fennel Salad +Parsnip Puree +Grilled Radishes with Lemon, Herbs, and Sea Salt +Spiced Roasted Root Vegetables with shaved Radish We'll touch upon six different techniques that can be used with veggies in general. Learn roasting, sauteeing, grilling, blanching, and more! Everyone wants to learn more recipes, more cooking techniques, more meal planning tricks. But, before we can really become a successful cook, we need to set the stage for success in our kitchen. In each "Cooking Veggies" class of the series, we're going to talk about cooking simple and delicious meals without the need for written recipes. With some basic cooking techniques and know-how, you can approach each day with empowerment and excitement for creating healthy meals without stress or recipes. We are creating Your Joyful Kitchen so that it's ready for you to cook like a boss, and prepping YOU for the new, fresh version of you as the home cook you've always wanted to be. You'll receive the ingredient list 48 hours prior to the class, provided you signed up in advance. If you can join live, you'll get the most out of the class. If you aren't able to, you'll receive the recording to watch at your convenience. Can't wait to see you!