Fried quinoa, colored with beet

Men's Cooking Class "Enjoy spring greens!"

It was the 4th, and the last class in April. All about spring greens : ) menu 1 broccoli stem with nori seaweed 2 brocoli rabe, ramps, chives with root vegetables, hijiki seaweed and corn dressed in creamy tofu sauce. 3 simple clear broth with spring greens

Cooking class, 4/27

More spring greens! right from the union sq farmer's market, we used broccoli rabe, ramps, and chives. turned out to be the first "all male" class!

"Eat variety of vegetables!" Cooking Class 4/16 tuesday

Eat variety of vegetables! menu 1 collard green roles 2 Beet kimpira (saute & simmer) with arame seaweed dish 3 vegetable miso soup how many vegetable did we eat? collard greens carrot celery radish beet parsnip daikon radish broccoli rabe arame seaweed 9!! and of course, brown rice, sea salt, miso, soy sauce, ume vinegar, all contribute to our vitamin/mineral intake : )

Cooking Class 4/16

4/13 cooking class

Shiro Ae, salad with creamy tofu dressing

collard stem, carrot, radish, hijiki seaweed, walnuts, pumpkin seeds with this creamy tofu/tahini dressing.

collard green stem with nori seaweed dish

yup, don't waste the stems! they are full of vitamins, minerals and fiber : ) and yum!

Kale & chick pea salad

Vegan sweet potato mac & cheese

Cooking Class 3/30 saturday afternoon

Collard green rolls Pressed salad Sweet kimpira with Arame seaweed dish *kimpira is a cooking method, combination of sauteing and simmering. it has a "strengthening" effect, and using root vegetables and seaweed(mineral rich), this kimpira dish is nourishing for blood and bones, as well as kidneys, reproductive system, legs and feet.

Cooking Class, 3/30 saturday

lots of "match stick" cutting this time. now they are expert on this cutting technique!