In this special workshop, Chef Dan will be teaching on how to mix, match, make and take! With our busy lives today, learning how to cook tasty meals with fresh food, and proper prepping and planning is more important than ever. In this class, Chef Dan will instruct on the proper techniques to cooking proteins, sides and vegetables, the different flavor profiles available and the way to save time and money by creating two meals from one dish! All the components covered in this class can be mixed and matched, so you can customize them to your personal preference and create a series of delicious evening meals and weekday lunches.
Dry Rub Grilled Triangle Tip Steak.
Make Hot and Fresh – Roasted Tomato Salsa, Roasted Zucchini and Baby Red Potatoes.
Serve the Next Day Cold – Bed of Mixed Greens, Scallions, Roasted Pumpkin Seeds,
The Perfect Roasted Chicken.
Make Hot and Fresh – Medley of Roasted Root Vegetables, Balsamic Roast Vegetable Compote.
Pan Roasted Pork Tenderloin.
Make Hot and Fresh – Black Bean Relish, Creamy Polenta.
Serve the Next Day Cold – Cumin Lime Vinaigrette, Medley of Mixed Greens
Grilled Shrimp Fajitas.
Make Hot and Fresh – Brown Rice Pilaf, Roasted Cauliflower and Broccoli, Orange Jalapeno Vinaigrette.
Serve the Next Day Cold – Chopped Hearts of Romaine and Pancetta Chips.