Dinner Shows • Classes • Catering • Culinary Shop
EVOO Cooking School

ART & SCIENCE OF VEGETABLE/ GRAIN/ LEGUME COOKERY, THE

This class is not called VEGETARIAN COOKERY for a reason! It is for everyone, not just folks choosing to eat a vegetarian diet.

For us, everyone should be eating “vegetarian” at least part time! Mostly because when we don’t, it is very difficult to get enough plant-based foods like vegetables, fruits, grains and legumes in our diet that we require for health and nutrition. Think about how filling animal proteins can be, and then think about getting enough vegetables and fruit when eating animal protein at every meal. We tend to fill up on them and leave little appetite for the green-stuff! Why even dairy products can do this in a true vegetarian diet and deserves consideration there as well.

The goal of this class is not just about making room for vegetables, fruits, grains and legumes in our menus. It is also about making these menu items so good by themselves we just enjoy eating them.

Some parents struggle to get children to eat their vegetables. Some adults carry dislike of plant-based foods from childhood into adulthood. We hope to show a path for all to like their vegetables!

In the process, the student of this class will be able to:
1. use simple techniques to increase flavor and appeal of plant-based ingredients and menu items.
2. create vegetarian menus so good we don’t wonder “where’s the meat?”
3.  describe the advantages of buying local seasonal vegetables and fruits.
4. preserve ingredients while in season to use through out the year.
5. define with examples the term “complete proteins.”
6. compare and contrast “vegan” and “vegetarian.”
7. use techniques of brinning, smoking, pickling, toasting, etc for increasing flavor.
8. describe CSA’s and their benefit to farms and participants.
9. describe the techniques braise, steam, roast, stew, shallow poach, poach, and simmer.

Today we will start with the basics, such as selecting and caring for all plant ingredients; brushing up on knife skills; demonstrations on various methods and what happens to the same vegetable cooked with a variety of techniques; seasonings and their use; how to ensure mouth feel and “chew” when serving vegetarian menus, and suggested recipes to put together for great vegetarian menus. Then we will prepare a complete menu for our staff lunch!


Recipes


APPLE MUSTARD GREENS & HAZELNUT SLAW
APPLE-BEET FENNEL SLAW
APPLES and/or PEARS, SAUTEED
ARUGULA PESTO
ASPARAGUS & ROASTED CHERRY TOMATO SAUCE WITH TOASTED WALNUT BREAD CRUMBS IN BROWN BUTTER
ASPARAGUS (ROASTED OR GRILLED)
AUTUMN SUCCOTASH, WITH CORN, PEPPERS, LIMA BEANS & CREAM
AVOCADO AND TOMATILLO RELISH
BABA GHANOUSH (Bob-a Ghanoush)
BABY ARTICHOKE HEARTS
BARLEY LENTIL QUINOA PILAF
BASIL PESTO LASAGNA
BEAN CAKES, GARBANZO
BEAN CAKES, SPICY BLACK
BEAN CASSOULET, HEIRLOOM
BEAN ENCHILADAS
BEANS, BAKED
BEANS, HEIRLOOM BEAN CASSOULET
BEANS, REFRIED BEANS
BEANS, SMOKY RANCH
BEANS, WHITE BEAN CAULIFLOWER MASH
BECHAMEL SAUCE
BEETS, ROASTED
BLACK GRAPES & OLIVES IN SABA
BLANCHING / SHOCKING, How to do
BRINING, SOAKING, COOKING DRIED BEAN VARIETIES
BROCCOLI GARLIC SAUTE
BRUSSEL SPROUT LEAVES WITH CAPERS AND POMEGRANATE
CARAMELIZED ONION (by J. Child, The Way To Cook)
CARBONARA, SPRING VEGETABLES & FRUITS
CAULIFLOWER, ROASTED WHOLE WITH SPICY TOPPING
CECI SAFFRON PUREE
CHILI RELLENO (a la Florencio)
CHILI RELLENO POBLANO PEPPERS & CORN STUFFING
CHIVE PANCAKES WITH RICOTTA CHEESE
CUCUMBER ICE
DILLED FINGERLING POTATOES
DILLY ONIONS
EGG COOKERY
EGGPLANT SLICES, FRIED
FALAFEL with GARLIC YOGURT SAUCE
FARRO
FARRO SALAD
FARRO, HERBED
Fresh Mozzarella
GARBANZO FLOUR CREPES
GOLDEN BEET FENNEL SALAD
GREEN BEANS (ITALIAN POLE)
GRILLED CORN, CAULIFLOWER AND RED BELL PEPPER SALAD
HARICOTS VERT
HERBED FARRO-BARLEY-WILD RICE & CHEESE
HERBED SQUASH MASH
HUMUS, RUSTIC
JICAMA SLAW, APPLE
KALE & FETA CHEESE FILO BUNDLES
KALE & GARLIC, PISTACHIO BALSAMIC CURRANTS
KALE, (BLACK), CHARD, SAUTEED
KEEPING FOOD SAFE & WHOLESOME
KURI SQUASH POLENTA, for gluten free and dairy free option for Curry-Squash stuffed Ravioli
LEEKS, OVEN BRAISED IN BUTTER AND WINE
LEMON RICOTTA RAVIOLI & SPRING VEGETABLES
LENTIL CAKES
LENTILS & RICE
LINGUINI AGLIO OLIO
LINGUINI SALAD WITH SPICY SUMMER VEGETABLES
LINGUINI SALAD WITH SUMMER VEGETABLES
MAC & CHEESE, SUMMERTIME
MEXICAN RICE
NEW POTATOES WITH ROSEMARY-SALTY JACKETS
ONION RINGS, BUTTERMILK FRIED
ONION, CHARRED & WINE SOAKED
PARMESAN CRISP
PASTA FOR RAVIOLI
PASTA PRIMAVERA
PASTA, GREEN ZUCCHINI LINGUINI WITH PEPITO PESTO
PEA SALAD using fresh English Peas
PICKLES, QUICK
PICO DE GALLO
PILAF OF WILD AND BASMATI RICE
POLENTA PANCAKES (gluten free)
POLENTA WITH GORGONZOLA CHEESE
POLENTA, CREAMY GOAT CHEESE
POLENTA, PLAIN
POTATO DILLY SHALLOT SALAD (made with salty potatoes)
POTATO PANCAKES
POTATOES, SALTY NEW
PRESERVED LEMON
PUMPKIN OR SQUASH CAPONATA
QUICK TOMATO SAUCE (Fondue)
QUINCE-PINEAPPLE RELISH
QUINOA
QUINOA, BLACK or RED
RATATOUILLE, ROASTED
RED QUINOA SALAD
RICE & LENTIL PILAF
RISOTTO BALLS, ARANCINE
RISOTTO, FOR CAKES
RISOTTO, BASIC
RISOTTO, CURRIED
RISOTTO, MUSHROOM
RISOTTO, PUMPKIN
ROASTED TOMATO-FIG MOZZARELLA SALAD
ROASTED VEGETABLE POT PIE
ROASTED VEGETABLES
RUTABAGA ONION MASH
RYE WAFFLES
SAGE CREAM
SALAD, FENNEL CITRUS
SALAD, RAW ASPARAGUS
SALT AND PEPPER BUTTER CROUTONS
SALTY NEW POTATOES (Red skin - "c" size) with PEAS & MINT
SEMOLINA DUMPLINGS
SHITAKE MUSHROOMS, braised
SLAW, FENNEL, SAVOY CABBAGE WITH PICKLED CHERRIES
SLAW, FRESH SUMMER with Chili vinaigrette
SLAW, SAVOY CABBAGE WITH APPLE/PEAR
SNAP PEAS
SOUP, CARROT-GINGER
SOUP, ESCAROLE WITH POACHED EGGS, PARMESAN, PISTACHIO AND GOLDEN RAISINS
SOUP, PUMPKIN
SOUP, RIBOLLITA, black cabbage, bean & bread soup
SPINACH in three steps with TARRAGON
SPINACH SALAD with quince paste dressing
SPINACH, Fresh Spinach Filling for Crepes (Florentine)
SPRING BEET ARUGULA SALAD
SPRING VEGETABLES & CANNELINI BEANS
SQUASH FILLING FOR RAVIOLI
STEWED CARROTS & TOMATO
SUMMER VEGETABLE RAGU
SWEET AND SOUR SALAD (SLAW)
SWEET CORN-ROJA PEPPER SALAD
SWEET POTATO FILLING FOR RAVIOLO
SWEET POTATO GARBANZO CAKE
SWEET POTATO HASH WITH BRUSSELS SPROUTS
SWISS CHARD, SAUTEED AND SERVED WITH PARMESAN CHEESE
TAMALE QUENELLE with Enchilada Sauce
THE CLASSIC OMELET
THE FRENCH OMELET
TOASTED BARLEY PILAF
TOMATO SAUCE, fresh roasted cherry tomatoes
TOMATO SAUCE, Summer Cherry Tomatoes

Private Events

Any of our shows or class experiences can be designed just for your private party. (*) Imagine  having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our suggestions for a private event page to learn more about the possibilities.

 

(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.