| Last week I had the pleasure of teaching a cooking class for residents at the Crown Center. The staff and residents have spent the summer nurturing and keeping a garden. We decided to use items from their garden to prepare quick and easy recipes that feature summer flavors and aromas. Together we prepared tomato caprese salad, pan roasted eggplant and squash with fresh oregano and Parmesan cheese, and a lemon dill cucumber salad. To round out our time together, I prepared a watermelon and passion fruit summer ade that was a hit for the participants. A special thank you to Amy Neuman for helping to organize the class for everyone. I can’t wait for another chance to cook with my friends at the Crown Center. |
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