Italian Wedding Soup
April 3rd
This hearty soup has all the components for a great meal - mini meatballs, greens and beans. It’s named for the marriage of flavors in the dish. Serve with crusty bread or on its own.
*Veg, GF, Dairy
Chicken Meatball Banh Mi
April 10th
Banh mi means bread in Vietnamese. This version has chicken meatballs, spicy mayonnaise and pickled vegetables. Then it’s topped with fresh herbs and served on crusty bread or over a salad.
*Veg, GF, Dairy
Coconut Curry Ramen
April 17th
This dish is a full meal in a bowl! The noodles, fresh veggies, and golden tofu make it filling and healthy. Rich flavors of coconut milk, curry powder and red curry paste make it delicious.
*Veg, GF, Dairy, V
Paella
April 24th
Inspired by chef Ken Oringer’s dish, this paella is as authentic as you can get without taking a trip to Spain. This vibrant dish is made with chorizo, chicken and seafood. Make it your own with any combination.
*GF
Taco Skillet
May 1st
Cinco de Mayo comes early to TEK. This one-pan dish combines all of the delicious flavors of a taco and gets topped with guacamole and crema. We will also be making a margarita so get ready for this festive class.
*Veg, GF, Dairy, V
Pasta Alla’Amatriciana
May 8th
This sauce is a staple in Rome, made with pancetta, tomatoes and onions. Chef Debbie chose this dish for her mother on Mother’s Day weekend because they love to travel to Italy together. Join us on the adventure!
*Veg, GF, Dairy, V
Chicken Larb with Kale
May 15th
A satisfying version of the unofficial national dish of Laos, this larb dish uses ground chicken and kale. Topped with fresh herbs and garnished with a slice of lime. Served over white rice or in a lettuce cup.
*Veg, GF, Dairy, V
Buffalo Quinoa Burgers
May 22nd
These hearty vegetarian burgers are full of flavor with heat from hot sauce that can be modified to your taste. Top it off with sriracha mayo and creamy avocado then serve as a burger or on top of salad!
*Veg, GF, Dairy, V
Sweet Potato Turkey Hash
June 5th
A delicious combination of sweet potato, ground turkey, onions, dried cranberries, and optional bacon make this a savory and hearty meal with a pop of sweetness. Add a fried egg to take it over the top!
*Veg, GF, Dairy, V
Beef Bulgogi Lettuce Wraps
June 12th
This Korean dish combines sweet and heat in the marinade for the beef and comes together quickly. It's served in a lettuce wrap with white rice and a refreshing scallion salad.
*Veg, GF, Dairy, V
Chicken Quesadillas
June 19th
This quesadilla is hearty and creamy on the inside and crispy on the outside. Made with spinach and chicken or vegetarian with beans. It’s a perfect complement to your favorite salsa!
*Veg, GF, Dairy, V
Veggie Frittata and Salad
June 26th
Breakfast, lunch or dinner, this frittata can be eaten any time. It’s versatile in the veggies and cheeses you choose. It goes from the stovetop to the oven and onto your plate in no time.
*Veg, GF, Dairy
Learn to Cook Seasonal Meals with Fresh Ingredients
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