Tuesday, September 25, 2018, 11:30 a.m. – 1 p.m.
Cooking with fiber- and vitamin-rich whole grains is a great way amp up the nutrition in everyday meals. The nutty taste and chewy texture of whole grains provide a versatile base that can be enhanced with bold dressings and vibrant add-ins. At this health-forward cooking class, learn simple whole-grain cooking techniques to use in recipes like sesame-ginger wheatberry salad, waldorf salad with steel-cut oats, squash-quinoa soup, and sunchoke-kale hash with farro.
Mary Kay Gill, professional culinary instructor
ITW Kitchen, Learning Center