Wednesday Cooking Corner: Plant-Based Workshop with Chef Rita

Stuffed Peppers
Wednesday, Oct 7, 2-5pm, $30 per person plus a $5 supply fee paid to instructor at the start of the workshop
Tender bell peppers are baked and filled with a hearty blend of lentils, rice and savory seasonings, then nested in a rich Italian-inspired tomato sauce. With the dish, you'll learn how to make tomato sauce that is less acidic for those with sensitivity issues. Served alongside creamy Instant Pot Mashed Potatoes. This comforting plant-based meal is packed with flavor, simple ingredients and satisfying texture. A wholesome twist on a classic comfort food favorite.

Tortilla Casserole
Wednesday, Nov 4, 2-5pm, $30 per person plus a $5 supply fee paid to instructor at the start of the workshop
A crowd-pleasing casserole layered with gluten-free tortillas, hearty black beans, sweet corn, tomatoes, peppers and onions in a rich enchilada sauce and a creamy homemade nacho 'cheeze" sauce. It is baked until warm and bubbly. This satisfying plant-based dish delivers all the flavors of your favorite Mexican-inspired comfort food. Optional fresh jalapenos and a little extra kick for those who enjoy some heat. While this bakes, you will learn the secrets to Chef Rita's simple Cilantro-Lime sauce.

Lentil Bolognese
Wednesday, Dec 2, 2-5pm, $30 per person plus a $5 supply fee paid to instructor at the start of the workshop
A hearty plant-based twist on a classic Italian favorite. This Lentil Bolognese combines tender lentils, vegetables, herbs and a rich tomato sauce to create a satisfying, flavorful meal that's both nourishing and comforting, all while sharpening your Instant Pot skills! Served over roasted seasonal spaghetti squash, it delivers all the comport of a traditional Bolognese while keeping the meal light, wholesome and packed with flavor. We'll also finish the dish with two delicious surprise toppings that add extra texture, flavor and flair.