On today’s show I’m inviting you behind the scenes of one of my hands-on cooking classes at my virtual cooking school. Most listeners don’t live in my home state of Massachusetts, so this episode serves as a virtual class you can follow from anywhere. Close your eyes, tune in, and join me for a fun, engaging, and delicious cooking experience.
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I’ve been teaching on Nantucket this summer at the Nantucket Culinary Center, offering classes to both locals and visitors. Each class is an adventure and a chance to prepare nourishing, flavorful food together. Since many of you can’t attend in person, I turned one session into this podcast episode so you can cook along at home.
Watch one of my classes in action—see me in the flowery apron as I guide the group through recipes and techniques.
If you can’t attend a live class, create your own at home with family or friends and follow my recipes as you cook.
~ Liz Weiss, MS, RDN
Download my FREE Cooking School Recipes from my site to follow along with the class recipes and tips.
Show Highlights:
- Wild Rice Grain Bowls — a nourishing bowl (also called Buddha or power bowl) built around my wild rice recipe.
- Deviled Eggs:
- Key ingredients: hard‑boiled eggs, mayo, diced orange bell pepper, Dijon mustard, honey, salt, pepper, and paprika.
- Cook’s tip: steam eggs for reliable results and use a sandwich bag as a makeshift piping bag for a neat presentation.
- Salmon Cakes:
- Key ingredients: grilled or canned salmon, whole wheat panko, shredded cheddar, fresh corn, mayo, Dijon, egg, fresh dill, and lemon zest. Avocado sauce: ripe avocado, olive oil, lemon, fresh herbs, honey, Dijon, salt and pepper.
- Cook’s tip: canned salmon works well as a convenient substitute for grilled salmon.
- Wild Rice and Kale Salad:
- Key ingredients: cooked brown or wild rice, kale, diced orange bell pepper, green onions, parsley, toasted pecans, dried cranberries, and diced celery. Dressing: olive oil, lemon juice, garlic, honey, salt and pepper.
- Cook’s tip: add crumbled feta or top with grilled chicken for a heartier meal. For shortcuts use pre‑washed baby kale and boil‑in‑bag rice.
- Peach, Apple & Berry Crisp:
- Key ingredients: ripe peaches, Pink Lady apples, strawberries, blueberries, brown sugar, cinnamon, cornstarch, quick oats, chopped pecans, salt, and oil.
- Cook’s tip: frozen peaches are a fine swap when fresh aren’t available; other seasonal fruits also work well.
- Celebrate summer by hosting a cooking class with friends or kids—teach, learn, and enjoy food together.
- Kitchen tip: stabilize your cutting board by placing a damp paper towel underneath to prevent slipping.
Contact & Resources:
Email: [email protected]
- The Parents On Demand Network
- Super Healthy Kids
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