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Fresh From the Valley Hands On Cooking Class
August 15 @ 6:00 pm - August 16 @ 8:00 pm$50
About this event
Healthy Eats + The Salt and Stone: From From The Valley Summer Recipes
Instructors: Andrea McCoy and Elaina Moon
Everywhere you look around the Yakima Valley, luscious fruit hangs heavy on the trees. Apples, pears, cherries and peaches grow in abundance in every corner of the Valley, filling up the farmers market and local fruit stands with incredible offerings. A little walk through the downtown Farmer’s Market on Sundays and the bright colors of peppers, greens, strawberries, peaches and tomatoes practically jump out at you as they shine from their bins and displays. It all looks so good its hard to choose what to bring home. Even our gardens, planted with much optimism and little bit of luck in the spring are pumping out cucumbers, green beans and enough cherry tomatoes to feed an army.
Each recipes features fruits and vegetables in season and readily available right now in the Valley.
This is a hands-on class and participants will get the opportunity to make one of the recipes in small groups, taste new dishes, and take recipes home to enjoy many more times. Six recipes total and a whole lot of fun perfect for filling #halfyourplate with delicious vegetables! Only 18 spots available.
On the menu: (gluten free, dairy free options available)
• Peach and Heirloom Tomato Salad with Basil Vinaigrette: juicy sweet peaches fresh from the tree and tangy, bright heirloom tomatoes are a match made in heaven. A lovely and easy fresh basil vinaigrette brings the salad together for the perfect summer bite. -vegan, dairy free, and gluten free option available
• Melon, Cucumber and Avocado Salad: watermelon, cantaloupe, crunchy cucumber and cool avocado combine with fresh mint, herbs and lime juice for a salad so fresh and flavorful, you’ll make it again and again all summer long.
• Summer Chimichurri Corn Pasta Salad: Tired of the same old pasta salad you’ve been making for years? Here’s a riff on a classic sure to be a crowd pleaser at backyard parties. Fresh corn, bell peppers, and a little jalapeño combine with cooked pasta and mixed together in a luscious cilantro chimichurri is sure to have everyone begging for the recipe. Hate cilantro? No problem. I’ve got an easy adaptation for the chimichurri recipe. No cilantro required. -vegan, dairy free, and gluten free option available
• Yakima Grilled Cheese: The sold-out fan favorite from restaurant week, this Yakima grilled cheese is everything delicious and special about Yakima wrapped up in a cheesy, delicious bite. Crunchy apples, rich caramelized onions, salty prosciutto, a dollop of hot honey and creamy, melty brie cheese make for an epic sandwich you won’t soon forget. -vegan, dairy free, and gluten free option available
• Nectarine Cream Pie: This easy dessert is as tasty as it is beautiful. Fresh nectarines are piled high over a silky smooth cream cheese base nestled in a sweet graham cracker crust. Easy to make and endlessly adaptable, this summery dessert is one you’ll want to make again and again. -vegan, dairy free, and gluten free option available
• Peanut Butter and Strawberry Rhubarb Crumble: A little nod to the peanut butter and jelly sandwiches we all ate as kids but with the volume turned way up. Sweet strawberries and tart rhubarb turn into a jammy sweet combo before being topped with a peanut butter cookie crumble. A little dollop of whipped cream or vanilla ice cream are all you need for this satisfying and oh so delicious dessert.
Tickets are non-refundable but are transferable to another person or another date one week prior to the class date.
Andrea is a mother, wife, cook and writer. With a degree in journalism from WWU, she’s a weekly columnist in the Yakima Herald-Republic and regular contributor to Yakima Magazine.
Andrea started the The Salt and Stone blog several years ago combining two great passions: writing and cooking.
The food she makes is rarely fancy, but hearty and fresh. The recipes you’ll find are made with fresh, real ingredients perfect for rustic meals meant to be shared.
The rhythm of cooking; the chopping and stirring, tasting and salting brings such pleasure to my life. But gathering around the table, no matter how simple or elaborate, is the best part of cooking.
You can find more from Andrea at www.thesaltandstone.com/blog