2019 Local Food Cooking Class Recipes

— Written By

Monthly Classes

May

  • Pan-roasted radishes, leeks, and Asian greens
  • Korean scallion pancakes
  • Radish pickles
  • Kale salad with pan-fried sugar snap peas

June

  • Cold cucumber soup
  • Rolled Swiss chard leaves with rice and herbs with tomato sauce
  • Blackberry buckle

July- Hmong recipes

  • Cucumber salad
  • Stir-fry water spinach
  • Basil chicken

August

  • Fasolakia- Greek-style green beans
  • Pasta alla Norma- Pasta with eggplant
  • Peach upside-down cake

September

  • Rice, vegetables and cheese bake
  • Kale apple salad with sorghum apple butter vinaigrette
  • French apple cake

October

  • Tortilla Bake with Pumpkin
  • Fresh pinto beans
  • Salsa Verde
  • Pumpkin Flan

Other Recipes from Lunch and Learn classes

  • Zucchini fritters
  • French potato and green bean salad
  • Red, white and blue summer salad
  • Marinated heirloom tomato pasta salad
  • Bi Bim Bop- Korean Lunch- vegetables, beef, egg, and hot sauce
  • Korean vegetable pancakes
  • Pesto quinoa salad with bell peppers and cucumbers
  • Classic pesto sauce
  • Whipped corn dip with chili oil
  • Farfalle pasta with spinach, mushrooms and carmelized onions
  • Butternut squash and apple soup
  • Breakfast casserole

Written By

April Vigardt, N.C. Cooperative ExtensionApril VigardtExtension Agent, Agriculture - Local Foods Call April E-mail April N.C. Cooperative Extension, Catawba County Center
Updated on May 29, 2020
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