It’s been a big month, friends!
Two things that I am so excited to share with you:
- I have a new website! With free eBooks, easy to search recipes, a list of revised services PLUS you can now sign up for my cooking classes online which brings me to my next piece of news…
- I have officially opened a cooking studio! It has been a dream of mine to have a space where I can teach cooking classes, hold workshops and continue to counsel individuals. The Cooking Class dates/menus are on my new website and all classes will consist of five courses and all meals will be healthy, fresh, organic & plant-based. Fruit and herb infused water will be served and guests can bring their own wine, beer or spirits to enjoy with the meal! In addition, you can book private events (corporate classes, birthday parties, kids cooking, girls night out, etc.) Sign up here!
The first class scheduled for Sunday, September 10th has sold out, so I will rerun it on Thursday, September 14th from 6:30pm-8:00pm.
Menu for September 14th:
Watermelon, Cucumber & Mint Infused Water
Peach Crostini with Whipped Feta & Balsamic Reduction
Summer Fresh Corn and Zucchini Chowder
Romaine Wedge Salad with Chive Dressing and Smoky Sunflower Seeds
Roasted Cauliflower, Snap Pea and Pasta with Walnut-Basil Pesto (recipe below)
Raw Strawberry Cheesecake Bars
Thank you all for being a part of my amazing community!!
I hope you’ll join me for a class, a session or just stop by and say hello. If you are not local, don’t worry! I will continue to post recipes here as well as cooking segments on Facebook Live and YouTube.
Roasted Cauliflower, Snap Pea and Pasta with Walnut Basil Pesto
1 head cauliflower, chopped into small pieces
2 tbsp. olive oil
1/2 tsp kosher salt
1/2 tsp red pepper flakes
Basil Walnut Pesto
4 cups basil, chopped & loosely packed
1 cup walnuts
2 tsp kosher salt
1 tbsp lemon juice or half a lemon
1 cup shredded Parmesan cheese or 1/2 cup nutritional yeast
1/2 cup olive oil
4 servings of spaghetti noodles
2 cups sugar snap peas
Preheat the oven to 425ºF. Place the chopped cauliflower onto a baking sheet and drizzle with olive oil. Sprinkle with salt and red pepper flakes. Place into the oven and bake for 30 minutes, tossing the cauliflower half-way through baking. You want the cauliflower to be golden to dark brown in color, and a little crispy.
While the cauliflower is cooking, make the pesto. Add the basil, walnuts, salt, lemon juice, and Parmesan (or nutritional yeast) to a food processor. Pulse until you have a crumbly paste. With the processor still running, drizzle in the olive oil. Pour the pesto into a jar and set to the side.
Heat a large pot of water to boil. Add 4 servings of spaghetti noodles and cook until al dente.
Once the pasta is almost cooked, steam the snap peas until slightly cooked. Bright green and still a bit crunchy.
Drain the pasta. Toss with half of the pesto to start, and then continue to add more to your liking. Plate the pasta and top with the cauliflower, snap peas and additional dollops of pesto. Garnish with chopped walnuts and additional Parmesan cheese or nutritional yeast as desired.