Classes will be live streamed on FB and available on demand on my FB page so if you miss the class, simply find and share the video! You can register on zoom HERE to participate in the class and ask questions. The class will be 1 hour max but most likely shorter. Come ready with all of your salad questions and perhaps a piece of paper to jot down any of my salad ideas that you like! These classes are the result of a lot of time and effort on my part but exist because I want to continue to offer everyone the opportunity to connect online with friends and family and discover the joy of creating in the kitchen.
Donations are needed for these to continue otherwise I will have to switch to private online classes only. Even just $10-$20/ class and sharing these with others to help me grow helps so much. Donations can be sent via Venmo @Becky-Schmooke or PayPal [email protected] Donate and share only if you find value in the class!
Greens dominate the Farmers Markets this time of year. Gorgeous heads of lettuce, baby greens, spinach, herbs… plus produce that just pairs perfectly with salad. However, we all have had it drilled into us by now that salad dressing can negate the healthy awesomeness of a salad. But a good dressing is what makes salad go from good to great. So what do we do? We make the dressing ourselves and cut out all of the unwanted ingredients- to me those are preservatives and extra junk. In this class we’ll make ranch, Italian viniagrette, French and a few others- along with how to make your own signature dressing. Plus, learn how to combine salad ingredients to create delicious salads worthy of a restaurant menu. As always- there is a lot of room for substitution and creativity within the recipes. I’ll have exact recipes up soon but ingredients to have on hand are:
Ranch: Mayo (I’ll be showing how to make your own HERE), buttermilk (I’ll show you how to make your own with milk and lemon juice or vinegar), sour cream (sub greek yogurt), red or apple cider vinegar, Worcestershire sauce, Herbs: parsley, dill, onion, garlic, salt, pepper- can be fresh or dried
French: fresh garlic, olive or canola oil, vinegar: white/red and apple, honey, lemon juice, dijon mustard (play around with other varieties if you like), Worcestershire sauce, garlic, onion and paprika powders, salt, pepper, optional: ketchup and/or tomato paste
Italian vinaigrette: Olive oil, vinegar: red/white/- you can also use balsamic, dried or fresh herbs, honey, shredded hard cheese (optional), salt, pepper, lemon juice
The Farmers Market Series is created to promote food sustainability, support local farmers and encourage creativity in the kitchen with new ingredients, flavors and techniques. Each class will feature ingredients that are available at most farmers markets across the country and in CSA boxes and gardens. They also will include local meats whenever possible. As with all of BMK classes, there will be a lot of room for substitution, creativity and customization as it is my mission to teach you how to cook and create and not just follow a recipe but develop your own. There may not always be a recipe to follow but instead a list of possible ingredients. I will be working off ingredients provided by a local farm, Rainbow Roots Farm which have been donated by SILT– a wonderful organization working to preserve land for sustainable farming in Iowa. Click here to learn how to get involved!