Cooking from the Pantry (Quick Weeknight Meals)

Our school's mission is for our students to eat as many home-cooked meals as possible. This course is uniquely designed to help everyone achieve this culinary goal.

We'll show you how to stock your 3 pantries (cabinets, refrigerator, and freezer) so you can maximize the ingredients you can draw from to cook quick, delicious meals after work. We'll also cover how to "cook once" and enjoy a week's worth of fresh and varied meals, drawing from an assortment of cooked ingredients in your refrigerator. 

An in-depth, how-to packet is included which details pantry stocking lists, menu ideas and variations, full recipes, and food storage tips. 

We'll cover:

• What Goes Where? What belongs in your cabinets vs. fridge vs. freezer
• Roasting Different Vegetables: Butternut Squash, Potatoes, Beets, Tomatoes, Chickpeas, Zucchini
• Cooking Grains: Rice, Farro, Quinoa, Pasta
• Prepping/Storing Green Vegetables: Swiss Chard, Kale, Salad Greens, Broccoli Rabe, Asparagus
• Protein!: Roasting Chicken Pieces, Seasoning Beans

THEN we'll cook three different meals using a combination of these prepped food items. It will vary with each class and be informed by students' suggestions and tastes.

Examples include: Tacos with Roasted Butternut Squash, Smoky Black Beans, and Cilantro Crema; Penne with Sausage, Broccoli Rabe, and Roasted Tomatoes; Roasted Chicken with Olives and Grapes over Farro Pilaf; Curried Coconut Chicken; Baked Frittata with Roasted Potatoes, Tomatoes, and Goat Cheese

Your take-home packet will include up to 25 more dinner ideas and ingredient combinations.