CRANFORD – This fall Union County College’s Division of Continuing Education is offering several new seasonal cooking classes taught by personal chef Adrienne Cymbala and professional cooking instructor Suzanne Zimmer Lowery. These hands-on classes are taught in the college’s kitchen and students will have fun tasting their kitchen creations at the end of each class.
“Herbal Harvest” is great for anyone who enjoys cooking with fresh herbs. Students will prepare herb and ricotta frittata, bow ties with fresh basil pesto, herb poached salmon with dill sauce, and chopped salad with herb vinaigrette. This class will be held on Wednesday, Sept. 19 from 6–9 p.m. and price is $60. Another great class that takes advantage of local fall fruits and vegetables is “Ripe Now: Cooking from the Farmer’s Market”. Sample dishes include fresh tomato salsa, Mexican red cabbage slaw, pollo con manzanas (chicken with apples), and chipotle roasted potatoes. This class will be held on Tuesday, Oct. 11 from 6–9 p.m. and price is $60.
In addition, anyone looking to incorporate more vegetables into their diet or to cut back on meat can try a Vegan style cooking class taught be Eileen Mallor. “Flavors of Italy, Vegan Style” will teach how to prepare delicious Italian meals that are low in cholesterol and saturated fat. A sample of recipes will be pasta e fagioli, classic pesto, roasted Tuscan veggies and cutlets, eggplant parmesan, chickpea and arugula picatta, and few desserts. This class meets twice and will be held on Tuesday, Oct. 30 and Thursday, Nov. 1 from 6-9 p.m. Another Vegan class, Vegan Burgers and Sides, will teach the following recipes: lentil-olive burgers, quinoa-chickpea burgers, sweet potato fries, coleslaw, and potato salad. This class will be held on Thursday, Nov. 15 from 6–9 p.m. and price is $60.
These courses are being held at the college’s Cranford campus which is located at 1033 Springfield Avenue. To register for any of these classes or for more information call 1-908-709-7600 or visit www.ucc.edu/noncredit.
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