Event

Sheet Pan Dinner Make-Along Cooking Class

Sheet pan meals are a weeknight favorite with less cleanup and less than twenty minutes of prep. This class will use pantry staples and just a few ingredients. Included in the class will be coaching and Q & A on relationships to food and looking at the beliefs we hold.
This is a Make-along style cooking class. Participation and dialogue are encouraged!
In this class, you will learn how to:
-multitask in the kitchen
-explore flavor combinations
-learn three new recipes
-experience the pride of creating your own delicious paleo dinner!
Note: *These recipes serve two people but can be doubled*

*zoom link will be emailed upon purchasing your ticket*

Equipment needed:
-1 Baking sheet or additional baking dish or cast-iron skillet if doubling the chicken recipe
-Cutting board
-Knife
-Oven
-Measuring cups
-Blender or immersion blender( it's possible without one but preferred)
-Zester like a microplane (substitute a box grater if unavailable)

Optional
-Meat thermometer(digital is best)
-Parchment paper
-Citrus squeezer

Pantry Ingredients
- c Oil of choice(coconut, olive, avocado, etc)
-2.5 tbsp Mustard any variety( seedy has a nice added texture)
-2 tbsp Maple syrup or another sweetener like honey/agave
-2 tbsp Red wine vinegar /rice wine vinegar/ or apple cider vinegar
-2 tbsp toasted sesame oil
-1/2 c Full fat coconut milk
-1/4 c coconut aminos
-Turmeric powder
-Garlic powder

Fresh Ingredients
-1 lemon
-Fresh ginger
-Whole garlic cloves
-1 or 2 lbs boneless chicken thighs (Optional to double the recipe for leftovers/freezer meal)
-1 small green cabbage or half of a large cabbage