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Cooking With Klibs- monthly classes at A.V.G.
Read a review of her class
Featuring Fruits and Vegetables from JR Organics of Escondido, CA – A Community Supported Agriculture farm. A minimum of ten (10) people must be registered for class. Walk-ins welcomed!
Cost per class: Members $15, non-members $20. Pre-registration required but walk-ins will be welcome, RSVP missklibs1@netzero.com
Recipes and tastings will be offered for each dish. One participant will receive a gift to start a wonderful family tradition. Remember, a portion of proceeds from these classes support the garden.
Cost per class: Members $15, non-members $20. Reservations for the class are requested kindly by Friday at 12:00 in order to better prepare the amount of food required for attendees. Walk-ins are welcomed when class is in attendance.
January 22, 2011 – Crepes for Every Meal – In France, crepes can be served for all meals and every occasion. A San Diego Native American groat will be used to make a delicious crepe that will be stuffed with savory and sweet foods. Recipes: Traditional, Gluten Free, and Vegan
February 26, 2011 – Appetizers, Hors d'oeuvre, and Canapés to Make a Meal and Red Velvet Cake Finish – Sometimes it is good to serve a variety of small dishes that make up your meal along with a small raw food salad on the side. A tasty finish to a meal of variety is the current popular cake from the South, Red Velvet. Recipes: Traditional, Raw and Vegan
March 26, 2011 – Edible Flowers – Spring has come and so have the flowers. For eons, many cultures have used flowers to flavor and decorate their dishes. From Capers to Jasmine to Violets, flowers are pleasing to the eye and the palate. In this class, we will learn the properties of many flowers and taste Lemon Pepper Caper Pasta with Edemame, Violet Topped Sugar Cookies and Jasmine Green Tea. Recipes: Traditional
April 30, 2011 – Community Supported Agriculture, exactly what is it? JR Organics will provide a box of fruits and vegetable for this class. As they harvest what is in season, this class will be a delicious surprise! Recipes: To Be Determined In Class
May 21, 2011– Chocolate for Dinner – Cacao can be used to flavor everything from mole to cake. Let’s discover how the once Aztec delicacy that can lead to a state of euphoria can add more flavor to your meals. Zucchini-Cacao Absorption Pasta, Chocolate and Roses Salad, and White Chocolate Orange Cranberry Cookies. Recipes: Traditional and Raw
June 25, 2011 – Lovely Lavender Salmon Risotto, Summer Salad, and Lavender Cake. The chemistry of this ancient Mediterranean flower can cleanse your palette as well as your floors with its antiseptic components. When choosing the best tasting flower . . . follow this simple rule, if it smells good, it tastes good. This class to feature Lavender from Key Creek Lavender Farm of Valley Center, California. Recipes: Traditional and Raw
July 23, 2011 – Sumptuous Meal-In-A-Bowl Summer Dishes - Black Quinoa Lima Bean Salad, High Spirited Many Bean and Red Rice Salad, and Mojito Granitas to add a scrumptious finish. Recipes: Gluten Free
August 27, 2011– Spanish Tortilla, Various Tapas and White Wine Sangria – Come sit with us in the Lawn Area for an outdoor feast with a Spanish Flavor and find out why eggs turn white when you cook them. Recipes: Traditional
September 24, 2011 – Native American Barbecue Dinner – Navajo Hosh (Cactus) Salad, White Sage Focccia, and Cedar Plank Salmon. Native Americans flavored their cuisine with what surrounded them. Here in the Southwest, cactus salad was flavored with Chiles and White Sage was used add flavor to food and burnt as a room deodorizer. In the Northwest, Natives used Cedar Planks as pans and it imparted a much sought after flavor in their cuisine. Recipes: Traditional
October 22, 2011 – It is Autumn and time to heat up our ovens with Casseroles. Come taste three variations on this theme – Layered French Tuna-Potato, Italian Many Vegetable Polenta and Mexican Baked Green Chile Reños. Recipes: Traditional, Gluten Free, and Vegetarian
November 19, 2011– Brined Chicken with Flavorful Fall Risotto – Brining poultry is the newest flavor boosting technique and the Fall Risotto is flavored with raisins and pistachios. Come taste the aromatic spices of the Far East in this fun filled class. Recipes: Traditional and Gluten Free
December 17, 2011 – Southwestern Posole with Hominy and Pinion Torte – The holiday season is upon us and here in the Southwest we have another celebrated traditional dish, Spicy Green Chile Pork Posole with Hominy, a meal-in-a-bowl. To balance out this dish is Pinion Torte. Recipes: Traditional
Recipes and tastings will be offered for each dish. One participant will receive a gift to start a wonderful family tradition. Remember, a portion of proceeds from these classes support the garden.
Cost per class: Members $15, non-members $20. Reservations for the class are requested kindly by Fridays, day before, at 12:00 in order to better prepare the amount of food required for attendees. Walk-ins are welcomed when class is in attendance.
See you at the Garden . . .
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December 17, 2011 – Southwestern Posole with Hominy and Pinion Torte – The holiday season is upon us and here in the Southwest we have another celebrated traditional dish, Spicy Green Chile Pork Posole with Hominy, a meal-in-a-bowl. To balance out this dish is Pinion Torte. Recipes: Traditional