June 13th, 2011 Presented by chef Diane Sheya
FRITTATA THE ITALIAN WAY
Yield: Makes 4 servings as an appetizer
4 eggs 1 bunch of fresh beet greens (can substitute spinach, swiss chard or kale) 1 shallot chopped ½ cup Parmesan cheese, grated Salt and freshly ground pepper to taste Olive oil Berry jam
VEGETABLE QUINOA PILAF
Yield: Makes 4 servings
Monday, January 25, 2010, 6-9 pm
Viking Cooking School in partnership with Wasatch Community Gardens
And Slowfood Utah
Ingredients:
1 gallon of milk
1/4 cup of vinegar (this may be cider, grain, or herbal vinegar.)
Directions:
