During our final Cooking Matters class, we discussed how smoothies are an easy and delicious way to incorporate more nutrient dense food in your everyday diet. Leafy greens, like spinach and kale, are an excellent source of vitamins. Spinach and kale are mild in taste, and can be added without changing or taking away from the sweetness of the fruit in the smoothie.
Our second meal featured during our last class was an amazing salad bar. The class discussed how salads can be delicious without having to douse them in salad dressing.
Our volunteer instructor, Lindsey Miller, had some great salad dressing recipes that were light but also added some great flavor!
Salad Dressings
#1 Rule: 2 parts oil, 1 part acid, salt and pepper
Balsamic Vinaigrette:
3-4 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. dijon
Salt and pepper
Greek:
2 tbsp. olive oil
2 tsp. red wine vinegar
1/2 tsp lemon juice
Garlic powder
Oregano
Basil
Salt and pepper
Asian:
2 tbsp. olive oil
2 tsp. balsamic
2 tsp. honey
Splash of soy sauce
*Add: ginger
*Add: sesame seeds
The "Lindsey":
2 tbsp. olive oil
2 tsp. AVC
2 tsp. honey
1 tbsp. dijon
Congratulations to the graduates!
We wrapped up our last session with a class graduation. Each participant received a certificate of completion as well as their last produce bag provided by the Inter-Faith Food Shuttle. We enjoyed having everyone so much and hope that our participants learned a lot over the course of this class.