Super Soups and Breads Class at Bob’s Red Mill
Whether you are looking for new soups to add to your repertoire or need inspiration for weeknight meals, cookbook author Chef Ivy Manning has you covered! Ivy will show you how to cook Bob’s Red Mill whole grains and dried beans and freeze them so delicious soups can be prepared from scratch in 45 minutes or less. She will alsoshare some of her favorite savory quick bread recipes to accompany the soups. Recipes included in this class: Lemony Persian Yogurt and Lentil Soup, Brazilian Black Bean Soup with Red Pepper Cashew Cream, Cajun Red Beans and Rice Soup, Dukka Dusted Yogurt Flatbreads, Gluten-Free Cornbread Muffins, Pao De Queijo (Brazilian Tapioca Cheese Puffs)
Thursday, April 28, 5-7 pm, $50.00, includes dinner and recipe packet, call Julia at 971-206-2208
Thai Street Food — with Ivy Manning
Join cookbook author and Thai food aficionado Chef Ivy Manning as she gives her favorite Asian cuisine a healthy spin! We’ll explore the street food of Thailand with Spiced Lime Leaf Soy Nuts, Addictive Little Red Curry Tilapia-Quinoa Cakes, Easy-Breezy Chicken Fried Rice with Pineapple, Cooling Mango and Coconut Chia Seed Pudding, Vegetarian Salad Rolls, and Swimming Rama (Chicken, Spinach, Broccoli, and Carrots with Thai Peanut Sauce).
Supplies to bring: Enjoy the sampling!
Note: Not all recipes will be prepared due to limited class time.
Thursday, May 21, 2015 — 5:00–7:00 p.m. , $50.00, call (971) 206-2208 to register
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