Cooking Class Schedule

We will be opening registration 6 classes at a time. Look for a number next to each class title to find it’s corresponding registration date.

GF = Gluten Free
V = Vegetarian

October 2014

Amazing Appetizers1

with guest Chef Rebecca Wauldren from Busch’s Markets

Wednesday, October 29, 6:00 - 8:00 p.m.

Learn how to make little bites of intense flavor for every occasion - from a holiday gathering, a reunion with friends or family, an evening of romance, or to tempt your tastebuds before the main course is served. Chef Rebecca has selected a variety of flavors from around the world with ingredients that can be found in our local markets. She will teach you tips for making the recipes ahead of time as well as how to present and plate the tasty morsels with flair, so that you can focus on spending a relaxing time with your guests.

  • Cauliflower Fritters with Red Pepper Coulis
  • Chicken, Apple & Quinoa Lettuce Cups with Maple Tahini Dressing
  • Toasted Pepita Hummus
  • Sweet Potato Bites

Cost: $25 per person

November 2014

FULL

Creative Ideas for the Holidays1

Wednesday, November 19, 6:00 - 8:00 p.m.

This is the time of the year when almost everyone has a favorite dish to share with friends and family. We will show some quick appetizers that can be prepped ahead of time and sweet treats that can be given as gifts from your kitchen. We will also share our favorite kitchen gadgets that help save time and also make great gifts for the foodies in your life.

  • Pomegranate Cranberry Toddies GF, V
  • Spiced Maple-Glazed Nuts GF, V
  • Lizzie’s Crab-Filled Endive Boats GF
  • Sweet-Tart Citrus Slices GF, V
  • Crisp Pear Wafers with Savory Goat Cheese Topping GF, V
  • Dark Chocolate Coconut Macaroons GF, V

Cost: $25 per person

December 2014

FULL

Breakfast is Ready!2

Wednesday, December 3, 6:00 - 8:00 p.m.

Breakfast may or may not be the most important meal of the day as it relates to your health and weight management, it all depends on what you choose to eat. Grabbing a doughnut, bagel, waffle, a piece of toast, or even a bowl of most cereals all washed down with a glass of juice has been shown to raise blood sugar levels, cause weight gain and increase appetite. Start your day with smarter choices and a breakfast high in protein, fiber and good fats - such as eggs, vegetables, nuts, yogurt, berries and some whole grains, such as oats or quinoa. Our recipes can be made ahead of time - they are ready to grab and go (and also make great snacks - when that mid-afternoon hunger hits)!

  • Easy No-Cook Oatmeal Bowls with Fruit and Nuts GF, V
  • Very Veggie Frittata GF, V
  • Gluten-Free Sweet Potato Pancakes with Blueberry Maple Syrup GF, V
  • Quinoa-Berry Breakfast Parfaits To Go GF, V
  • Morning Glory Breakfast Cookies GF, V
  • Italian Egg & Sausage Muffin Cups GF

Cost: $25 per person

Simply Saucy2

Wednesday, December 10, 6:00 - 8:00 p.m.

Making your own sauces is an easy way to add excitement to chicken, meat, seafood or vegetable dishes. They can also be used as sandwich spreads or dipping sauces. You can avoid ingredients such as high fructose corn syrup, artificial colors, and preservatives which are found in many store-bought brands by combining fresh herbs, spices and other pantry staples to make simple and flavorful accompaniments to enhance your favorite foods.

  • Tangy Tomato Barbecue Sauce GF, V
  • Creamy Yogurt Herb Sauce GF
  • Sweet and Spicy Pepper Relish GF, V
  • Ginger Garlic Teriyaki Sauce GF, V
  • Coconut Curry Sauce GF, V
  • Yummy Chocolate Sauce GF, V

Cost: $25 per person

January 2015

Basic Knife Skills2

Wednesday, January 14, 6:00 - 8:00 p.m.

This fun, hands-on class is limited to 10 people. Bring your knives, a cutting board, an apron and a couple of dish towels. Please - no open shoes or sandals. Enjoy learning basic techniques such as how to slice, dice, julienne, and chiffonade a variety of vegetables, fruits and herbs. We will also show you how to keep a sharp edge on your knife as well as how to make a few quick and easy garnishes for that finishing touch.

  • Melting Pot Minestrone GF, V
  • Seasonal Fresh Fruit Platter GF, V

Cost: $35 per person

FULL

Splendid Soups2

Wednesday, January 28, 6:00 - 8:00 p.m.

If you want some great reasons to make and eat soups, here we go ... they are warm and comforting, they are easy to make and only use one pot (cleanup is pretty easy), they are filling and nutrient dense (high in vitamins, minerals, protein, fiber and lower in calories and fat than most meals). They are easy to prepare and make your home smell fantastic as they simmer. They are simple to serve, freeze well for future enjoyment, and can be transported for meals on the go. The perfect food for any time of day as a meal, an appetizer, or a snack. We could go on and on…but let’s just say: WE LOVE SOUPS! And so will you! (we also think that they are best made with healthy and hearty bone broths - but you can always substitute vegetable stock if so inclined).

  • Curried Butternut Squash Soup GF
  • Classic Split Pea GF
  • Mushroom Barley GF
  • Manhattan-Style Seafood Chowder GF
  • Lacey Almond Cookies with Bittersweet Chocolate Drizzle V

Cost: $25 per person

February 2015

Classy Comfort Food2

Wednesday, February 11, 6:00 - 8:00 p.m.

For cold winter nights we have updated our favorite family-style recipes that will make you feel warm and cozy. These dishes are satisfying, full of flavor, and simple to prepare with just a few easy-to-find ingredients. As always, these are a healthier version of the classics you have grown to love and will not take too big of a bite out of your busy schedule.

  • Tomato Soup GF, V
  • Mini Grilled Cheese Sandwiches V
  • Wine-Braised Chicken GF
  • Gnocchi Marinara GF, V
  • Pork Chops and Mashed Potatoes Smothered in Onion Gravy GF
  • Warm and Wonderful Baked Apples GF, V

Cost: $25 per person

Basic Knife Skills2

Wednesday, February 25, 6:00 - 8:00 p.m.

This fun, hands-on class is limited to 10 people. Bring your knives, a cutting board, an apron and a couple of dish towels. Please - no open shoes or sandals. Enjoy learning basic techniques such as how to slice, dice, julienne, and chiffonade a variety of vegetables, fruits and herbs. We will also show you how to keep a sharp edge on your knife as well as how to make a few quick and easy garnishes for that finishing touch.

  • Melting Pot Minestrone GF, V
  • Seasonal Fresh Fruit Platter GF, V

Cost: $35 per person

March 2015

Sustainable Seafood3

with guest presenter Susan Bellinson of Whole Foods Market

Wednesday, March 11, 6:00 - 8:00 p.m.

Cost: $25 per person

Awesome Asian Dishes3

Wednesday, March 25, 6:00 - 8:00 p.m.

  • Thai Shrimp Toast
  • Refreshing Coconut Water GF, V
  • Chicken Dumpling Soup with Shiitake Mushrooms GF
  • Miso Ginger Green Beans GF, V
  • Beef and Broccoli Stir Fry GF
  • Vegetable Fried Rice GF, V
  • Fruit Sorbet Sampler with Fresh Fruit Bites GF, V

Cost: $25 per person

April 2015

Salads for All Seasons3

Wednesday, April 15, 6:00 - 8:00 p.m.

Salads are scrumptious any time of the year! Start with ingredients that are in season that have bright, bold flavors. Add an easy homemade dressing, some fresh herbs and you will be able to make delicious lunches and dinners in a snap, loaded with nutrient-rich ingredients. Best of all - most can be made ahead of time and are budget-friendly. We will give you many tips for selecting, storing, prepping and chopping so that you can save time and eat well - all year long.

  • Cannellini Bean Salad with Herbs GF, V
  • Have a Heart Salad GF, V
  • Arugula, Endive and Radicchio Salad with Apples and Candied Pecans GF
  • Lemony Kale Salad with Pineapple and Dates GF, V
  • Grilled Salmon Caesar Salad GF
  • Dark Chocolate Bark with Fruit and Nuts

Cost: $25 per person

Party on the Patio3

Wednesday, April 29, 6:00 - 8:00 p.m.

  • Caramelized Onion Dip with Cups of Crudités GF, V
  • Minty Quinoa Tabboulleh GF, V
  • Grilled Lemony Chicken GF
  • Mixed Vegetable Skewers GF, V
  • Grilled Grass-Fed Steak with Roasted Eggplant Relish GF
  • Cucumber Citrus Punch GF, V
  • Amazing Chunky Cookies GF, V

Cost: $25 per person

May 2015

Growing a Healthy Herb Garden3

with guest presenter Cathy King from Frog Holler Organic Farm

Wednesday, May 6, 6:00 - 8:00 p.m.

  • Veggie Packed Pasta GF, V
  • Asian Chicken Noodle Salad GF
  • Fish Fillets with Herb Drizzle GF
  • Tropical Fruit Mojito with Pineapple Spear GF, V

Cost: $25 per person

Registration Dates

1 Registration begins August 29, 2014
2 Registration begins October 7, 2014
3 Registration begins January 13, 2015

All classes are held at the East Ann Arbor Health & Geriatrics Center, 4260 Plymouth Road, Ann Arbor, Michigan in the Demonstration Kitchen on Level B1 (enter the building through the revolving door at valet parking). All classes are taught by the MHealthy Culinary Team, unless otherwise indicated. Delicious and generous sampling offered at every class.