# 69 Easy Ethnic Weeknight Meals
hands-on

So you want a great meal and you want it now? Here’s Myra to the rescue with sure-to-please ethnic flavors, reborn as complete lunches or dinners. Each is a snap to prepare, a feast for the eyes, and bliss for the palate. These quick and easy meals are worthy of company, yet perfect for when you want to enjoy them alone. We’ll follow the path of good eating across four continents with Dukkah-Crusted Chicken Breasts with Date-Pomegranate Molasses Relish and Lemony Chard with Spiced Chickpeas; Polenta Gratin with Spinach, Tomatoes, Coconut Milk and Peanut Butter; Braised Brazilian Grouper with Coconut Milk and Bahian-Style Salsa with Herbed Rice and Hearts of Palm; Sautéed Red Bhutanese Rice and Lentil Patties with Cilantro-Mint Sauce; and Green Leaf, Date and Cashew Salad with Tamarind-Lime Dressing. (Some fish, organic chicken and eggs will be used and wine will be served.)

Tuesday, February 23, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 70 5-Ingredient Comfort Food
hands-on

Eating comfort food is always soothing to the soul but usually requires a lot of time, labor, and ingredients. Now Myra brings you deeply comforting food with minimum fuss and maximum flavor using only five ingredients (besides salt and pepper). These delectable dishes are so simple to prepare that even after a tough day you’ll be ready to whip up any of these recipes which are designed to satisfy everyone – even the kids. Macaroni and Cheese Two Ways; Mashed Potatoes with Herbed Olive Tapenade; Chickpea-Corn Grit Cakes with Roasted Red Pepper; Spinach Quesadillas with Avocado and Salsa; Spice- Roasted Sweet Potatoes with Caramelized Shallot-Yogurt Dip; Asparagus Frittata with Ricotta and Parmesan; Peanut Butter and Jam-Stuffed French Toast; Migas (Scrambled Eggs with Tortillas, Salsa, and Cheddar); Espresso Chocolate Mousse; and Rhubarb Brown Betty. (Some organic dairy and eggs will be used; wine will be served.)

Friday, April 9, 6:00 – 9:30 p.m.
Instructor: Myra Kornfeld
Fee: $110

# 71 Vegetarian Express: Great Meals for the Time Pressed
hands-on

Fantasizing about quick, delicious and nutritionally balanced meals? You’ll excite your palate with Leslie’s inspirational line-up, and the key word here is fast! You’ll learn timesaving tips, meet quick-cooking ingredients, and discover how to manage every part of your cooking process effectively and efficiently, from setting up your kitchen to shopping seasonally. You’ll also get ideas on leftover management, enhancing flavor, substituting ingredients, and using garnishes. Beginners as well as seasoned cooks will get great value in this wonderful and approachable class. Quinoa Pilaf with Cauliflower, Red Peppers, Toasted Pumpkin Seeds & Optional Goat Feta; Seitan Stroganoff with Rice Noodles; Sautéed 3-Grain Tempeh with Marinated Dried Tomatoes and Kale; Savory Tofu and Garlicky Greens in Tahini-Ume Sauce over Kasha; Curried Coconut Red Lentil Soup with Chard and Tomatoes; and Whole Wheat Linguine with Broccoli and Spicy Peanut Sauce. (Vegan; some optional dairy will be used in one recipe.)

Thursday, May 20, 6:30 – 10:00 p.m.
Instructor: Leslie Cerier
Fee: $105

# 72 Stress-Busting Meals for Busy Families (NEW CLASS)
partial participation

Here’s a solid master plan for a work-week’s worth of delicious dinners, perfectly geared to the needs of today’s on-the-go families. You’ll create order out of chaos using Leslie’s approach to organization, shopping ahead, time management and thinking about best ways to use leftovers. Each delicious meal is nutritionally balanced and includes suggestions for getting the kids in your family involved in the fun. Monday: Chicken Francese with Arugula and Red Quinoa; Tuesday: Black Bean Burritos with Sautéed Onions, Garlic, Zucchini, Red Peppers and Salsa; Wednesday: Miso-Marinated Grass Fed Steak Salad on Mesclun Greens with Soba Noodles; Thursday: Homemade Falafel with Tahini, Lettuce & Tomato on Whole Wheat Pita; Friday: Grilled Marinated Tofu with Caponata and Brown Rice Pilaf with Almonds and Lemon Zest. (Some organic chicken, eggs, grass-fed beef, and optional dairy will be used.)

Monday, May 17, 6:00 – 10:00 p.m.
Instructor: Leslie Stone
Fee: $115