....because it was so much fun, I had to do it again! Such a fantastic Sunday cooking Paella with this beautiful group. It's always nice to meet new people, connect with old friends and meet the spouses of the women that come to class. It was fun to see them work as a team to prepare this delicious, healthy one-pot meal.
Lisa from Pegasus Winery joined us again and served up her beautiful Grenache Rosé, Cabernet, and Sauvignon Blanc wines. They paired well with the seafood and vegan paella dishes. Not to mention, great for sipping while we cooked and prepared these yummy dishes.
The next cooking class is August 12th, Japanese favorites. Learn new techniques for cooking simple recipes that are healthy, flavorful and fun. SIGN ME UP!
This Saffron Risotto is inspired by the Milanese versions that are lighter, omitting the heavy cream. It’s simple, luxurious, brightly colored and rich in flavor. The vegetable topping is versatile so use whatever fresh seasonal vegetables you have on hand to great this delicious topping.
This is the perfect hot weather treat for the ice cream lover in us all. This is a healthier version that is dairy-free, made with oat milk instead of the traditional almond or soy versions. The addition of blueberries and lavender are in perfect harmony in this delicious treat. You can find oat milk in you local health food market.
This photo is a photo of my lovely cooking class group from yesterday's Summer Paella Cooking Class. First, things first: it was a wine and food pairing class with PEGASUS Winery, and it was simply amazing. We made two delicious Paellas, a seafood and vegetable version of this delightful Spanish one pot meal.
We started the class by doing a garden tour of my organic vegetable garden where we picked some of the vegetables needed for our Paellas including tomatoes, green beans, parsley and Japanese eggplants. Then we moved on to visit my little feathery friends in the chicken coop. They have much character and always fun to watch. We needed no eggs today, but it was interesting to show everyone the different breeds.
We then moved right onto the cooking! I explained the necessity of a proper Paella pan because of course, you want to get the "socarrat" or little burn on the bottom of the paella rice--always a good sign of a good Paella. We had captains for each Paella, in this case, Ken managed the vegetable Paella, and Joann managed the seafood version. We talked about saffron and its importance in helping to build the flavors of this beautiful dish; How to use my Savory Paella Spice Blend to help build the flavors for a perfect seafood stock, etc.
To complement the Paellas, we created a beautiful, crisp Snap Pea Salad with fresh cucumbers from the garden, radishes, and arugula. All lightly dressed with a lemon vinaigrette. For the dessert, we prepared Honey Roasted Pineapples with coconut whipped cream which yielded collective "YUMS" around the tables.
Like how this sounds? Sign up for the next cooking class on July 22nd!
This salad is perfectly balanced with the exotic blend of ginger and sesame. It’s super versatile and quick to prepare. You can use as many vegetables as you like to turn this into a full vegan meal or add your favorite meat/protein.
Sometimes I add cooked shiitake mushrooms, peppers or bok choy for added texture. Whatever vegetable I have in the refrigerator or garden does the trick. Below is the standard version I make because I generally have all these vegetables at the ready.
Note: Not all soba noodles are gluten free. Look for 100% buckwheat soba noodles when shopping.
Swiss Chard is a vegetable that I keep in my garden year round and I am always trying to find delicious ways to use it up. Swiss Chard is packed with potassium, iron and fiber and it's a bit sturdier than spinach and holds together well in a sauté recipe like this one. The use of anchovy paste here really add a different dimension to this recipe along with the herby flavors of my Healthy On You® Thyme in Tuscany.
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.