Culinary Boot Camps: 4 Week Structure

Light & Healthy Cooking
Clean Eating Options to Prepare At Home 

Class 1: Butter Lettuce Salad With Champagne Vinaigrette * Lemon Zest Shrimp Shooters * Orzo Pilaf * Mussels in a Smoky Poblano Broth * Wine Poached Pears & Fresh Raspberries *

Class 2: Shaved Carrot & Zucchini Salad with Dijon Vinaigrette * Creamy Tomato Soup * Sautéed Haricot Verts & Roasted Mushroom * Chicken Braised in Wine & Rosemary * Baked Chocolate Mousse *

Class 3: Radish Salad with Goat Cheese * Asparagus with Lemon & Pecorino * Rosemary Garlic Roasted Potatoes * Bistro Steak with Red Wine Sauce * Salted Caramel Individual Cheesecakes *

Class 4: Grapefruit Walnut & Feta Salad * Quinoa with Toasted Pine Nuts * Herb Sautéed Baby Carrots * Roasted Salmon with Marmalade Glaze * Chocolate Hazelnut Truffles *


Can't Believe It's Vegan

No Meat, No Dairy, No Animal Products Involved ... Nothing But Amazing Flavor

Class 1:  Italian Favorites - Heirloom Tomato Salad with Herbed Tofu * Couscous with Toasted Pine Nuts * Grilled Portobello Caps with Basil Vinaigrette * Pasta alla Norma ( Roasted Tomato Sauce & Eggplant ) * Vegan Cheesecake Bites with Summer Berries *

Class 2: Latin Favorites- Faux Chicken Mexican Tostadas * Chilled Poblano Soup * Cilantro Rice * Sweet Corn with Lime Salt * Red Chile Enchiladas * Cinnamon Flan *

Class 3: American Favorites- Tofutti Spinach Artichoke Dip with Fresh Crudite * Melon Salad with Honey Lemon Dressing * Glazed Sweet Potato Mash * Sautéed Wax Beans with Roasted Garlic * Crispy Quinoa Sliders * Apple Turnovers with Salted Caramel Sauce *

Class 4-  Caribbean Favorites- Pineapple-Jerk Glazed Seitan Kebabs * Bulgur Salad with Apricots & Pistachios * Creamy Saffron Polenta * Roasted Orange-Ginger Asparagus * Tofu & Peppers with Peanut Sauce * Mini Chocolate Cupcakes with Coconut Frosting *