Elevate the pantry dinner with satisfying one-bowl meals that appeal to everyone. Chef Rachel will take you step-by-step through two of her favorite bowls and share a flexible formula choosing a simple base and layering proteins, veggies, versatile sauces and toppings so that you can get creative with what you have on hand.
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle, and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people, as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
With poultry and seafood; no dairy, eggs or gluten.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class, however instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
- Chicken and Lentil Bowl with Cashew-Lemon-Basil Sauce and Cherry Tomatoes
- Baked Cod and Quinoa Bowl with Cilantro-Miso Sauce, Red Peppers and Roasted Asparagus
Thursday, June 11, 4:00 - 5:00 pmRegister for class