This was the first of the May is for Mother’s inspired cooking classes, and as you can see, we had a blast learning these awesome new recipes. We had a great group who’s range of cooking varied but were all engaged and had fun during the class.
Benziger Winery paired all the menu items with their incredible sustainable and organic wines. We loved the Rose Wine, Chardonnay, Merlot, Pinot Noir, and Sauvignon Blanc pairings. They enhanced the meal and made this cooking class a real treat for everyone.
We began the class by preparing the Strawberry Coconut soup. It was elegant-using simple organic ingredients that set the tone of the recipes for the evening. We set it to chill, then began working on our Spring Pappardelle with fresh farmer’s market vegetables. Another wonderful salad that is easily paired with a healthy protein like fish, shrimp or as in our case, scallops.
The next recipe was the Rhubarb Galette with Strawberry and Lavender Glaze. A unique treat, we worked diligently to design our herringbone pattern. It was a challenge, but our galettes were beautiful with a little tart taste from the rhubarb. Then onto our avocado beet stack-the perfect gluten-free starter. We used a 3″ form mold to create a beautiful tall stack of avocado, beets and smoked salmon, garnished with a cauliflower puree, fresh arugula, and basil oil. Yum!
And finally, the scallops! I provided tips on exactly how and where to purchase the best scallops and the secret to getting them as dry as possible before searing. We dressed them lightly with my Healthy On You Fish Lover’s Spice and then seared them for 2-3 minutes on each side. We served them beautifully on the Spring Pappardelle salad and seasoned with salt and pepper.
The sit-down dinner was a cacophony of laughter and fun as we got to know one another, taste all the food with the pairings and simply enjoy yet another beautiful evening in the Healthy On You kitchen.
