Welcome Autumn Cooking Class

By Samantha Binkley

The Welcome Autumn cooking class was so much fun! We really squeezed quite a few recipes into to this class starting with the baked Moroccan spiced sweet potato chips and roasted beet and turmeric hummus dip. The sweet potato chips are a snack staple in class and it was great to finally teach it in class.

We followed those recipes with a delicious whole Branzino fish stuffed with slices of citrus, fennel, shallots, and dill- all roasted to perfection; A carrot and Asian pear soup with mint pistou and walnuts; cumin spiced cauliflower steaks and a delicious gluten-free almond and fig olive oil cake.

Afterward, we all sat down to a beautiful dinner and lively conversation. I have to admit one of the best parts of what I do is meeting and connecting with people of all backgrounds over healthy food!

A big thank you to my friend Lisa Hewett for representing Pegasus Wines and sharing their beautiful Rosé, Sauvignon Blanc and Cabernet wines with the group. As usual, it complimented our healthy fare perfectly and was all very appreciated! #pegasuswine