Happy Fourth! (Made happier with this free recipe)
I had my first cooking class this past Tuesday in the Columbia’s Cooking Kitchen. We had 12 awesome participants join us for the evening. It was great have people of all different ages together with an interest in cooking and health.
The theme for the class was “Festive Fourth of July Food” and it was amazing! Our menu featured a spiced up Sweet Potato and Black Bean Burger, Baked Fries with Herbs, Maple Baked Beans, a Rainbow Slaw with Lemon Tahini dressing, a fresh corn and cherry tomato salad with basil vinaigrette, and a dessert of whipped coconut cream pie with peaches and blueberries. Not only did this food sound delicious but it was also beautiful and total food eye candy.
I think the hit of the night was either the burgers or the tomato and corn salad. My personal favorite was the tomato and corn salad. The basil vinaigrette was so delicious and the corn we used was perfectly sweet and tender. Our salad chefs were so surprised that they didn’t have to cook the corn. I believe a few others were a little skeptical of it at first too. Thankfully everyone was pleasantly surprised and it turned out great. It is so nice being able to use fresh seasonable produce like the delicious peaches we had, the corn, tomatoes, and the slaw ingredients!
I am busy planning future classes so stay posted! In the mean time I am going to give you the delicious basil vinaigrette recipe that we used (from the Vegetable Butcher Cookbook– an amazing cookbook, highly recommend).
½ cup packed fresh basil leaves
¼ cup white balsamic vinegar
¼ tsp sea salt
2 T honey
½ cup of olive oil
- Combine basil, vinegar, salt, and honey ina blender and blend until the basil leaves are finely chopped and smooth
- With the blender running at low speed, stream in the olive oil, then turn up the speed and blend until emulsified.
I hope everyone has a great fourth of July!
Lynae Beresford and the Columbia’s Cooking Team