Ancient Grains, Modern Meals

Ancient Grains, Modern Meals

Three grains, three easy dishes, including main courses and salad.

My aim is to cultivate your understanding of what flavors and textures work together, creating flexible formulas to ease you in the philosophy of fresh, seasonal Mediterranean cooking!

Join me in this class to explore one of the most ancient food products in Greek and Mediterranean cooking and a foundational element of the Mediterranean diet; grains. While touching upon the history and importance of grains in this part of the world, I will explain how to use different grains and integrate them into dishes that exude healthfulness.

Our building blocks are basic ingredients such as olive oil, ancient grains, fresh vegetables and cheese, which we will use in a variety of combinations to give you a sense of the flexible, forgiving approach that is integral to cooking in this part of the world. The dishes we will be cooking can be great accompaniments to meat or fish, but they are designed as complete meals in themselves, especially as light, easy lunches.



Bulgur Pilaf with Leeks, Walnuts & Tomatoes

Creamy Tomatorizo, Tomato Rice

Hearty Barley Rusk Bread Salad



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