Recipes

Cook Once Eat Twice Family Cooking Workshop Handout - Workshops 2010

Cooking, Recipes, Handouts

COOK ONCE EAT TWICE WORKSHOP

Monday, January 25, 2010, 6-9 pm

Viking Cooking School in partnership with Wasatch Community Gardens

And Slowfood Utah

Queso Blanco Recipe Handout-Workshops 2010

Cooking, Recipes, Seasonal, Handouts

Very Simple Queso Blanco Recipe

Ingredients:

1 gallon of milk

1/4 cup of vinegar (this may be cider, grain, or herbal vinegar.)

Directions:

Cooking, Recipes, Handouts

How to Make Mozzarella Cheese

The Milk:
Make sure the milk you

Eating Locally for the Holidays

Cooking, Nutrition, Recipes, Seasonal, Workshops

Join Wasatch Community Gardens and Liberty Heights Fresh at the beautiful facilities of Viking Cooking School for our last workshop of the year. To celebrate, the chefs from Liberty Heights Fresh will be cooking up a feast, and talking about some delicious recipes that can be made from local, seasonal ingredients. At the end of the class we will dine on all the scrumptious dishes created during the workshop including leg of lamb, green beans, roasted squash, mashed potatoes and bread pudding.

Braised Orach and Sorrel

Cooking, Nutrition, Recipes, Seasonal

Orach (Atriplex hortensis) is an easy-to-grow, heat and drought tolerant annual plant that is eaten as a salad green.
Sorrel (Rumex acetosa) is a perennial herb that is grown for its superb lemony-flavored leaves.

Ingredients

2 T Olive oil
4 C Sorrel leaves, roughly chopped
4 C Orach leaves, roughly chopped
2 Cloves Garlic, chopped
1/8 C water or broth

Roasted Lemon Sunchokes

Cooking, Recipes, Seasonal

1 pound sunchokes (known also as Jerusalem artichokes)
1 T olive oil
1 lemon, cut into sixths
1 clove garlic, roughly chopped
Salt and pepper to taste
Fresh Thyme or Rosemary for optional garnish

Lavender Mint Cookies

Cooking, Recipes, Seasonal

Ingredients

1 ½ C Butter, softened
2/3 C Sugar
¼ C Confectioner’s Sugar, sifted
2 T Lavender Flowers, finely chopped
1 T Fresh Mint Leaves, chopped
1 tsp Lemon Zest
2 ½ C Flour
½ C Cornstarch
¼ tsp Salt

Directions

”As a community member, I benefit from WCG’s excellent gardening education program, and I show my support through monthly contributions. By making small gifts each month to WCG, my support stretches throughout the year, culminating in an annual gift that is larger than what I could give at one time. Setting up automatic, electronic contributions through my bank was easy and takes one more thing off my to-do list.“

Natasha Seegert

Workshop Participant and Monthly Donor