The Effortless Kitchen – Spring Menu

Spring Menu – with The Effortless Kitchen

Virtual cooking classes are held on Saturdays from 1-2 pm EST.

These cooking events are a great way to connect, have a wonderful meal and pick up some new kitchen skills.

Classes are $30 per device or save with a Class Pack of 4 or 8 classes.

Taco Skillet

May 1st

Cinco de Mayo comes early to TEK. This one-pan dish combines all of the delicious flavors of a taco and gets topped with guacamole and crema. We will also be making a margarita so get ready for this festive class.

Pasta Alla’Amatriciana

May 8th

This sauce is a staple in Rome, made with pancetta, tomatoes and onions. Chef Debbie chose this dish for her mother on Mother’s Day weekend because they love to travel to Italy together. Join us on the adventure!

Chicken Larb with Kale

May 15th

A satisfying version of the unofficial national dish of Laos, this larb dish uses ground chicken and kale. Topped with fresh herbs and garnished with a slice of lime. Served over white rice or in a lettuce cup.

Buffalo Quinoa Burgers

May 22nd

These hearty vegetarian burgers are full of flavor with heat from hot sauce that can be modified to your taste. Top it off with sriracha mayo and creamy avocado then serve as a burger or on top of salad!

Sweet Potato Turkey Hash

June 5th

A delicious combination of sweet potato, ground turkey, onions, dried cranberries, and optional bacon make this a savory and hearty meal with a pop of sweetness. Add a fried egg to take it over the top!

A satisfying version of the unofficial national dish of Laos, this larb dish uses ground chicken and kale. Topped with fresh herbs and garnished with a slice of lime. Served over white rice or in a lettuce cup.

Beef Bulgogi Lettuce Wraps

June 12th

This Korean dish combines sweet and heat in the marinade for the beef and comes together quickly. It’s served in a lettuce wrap with white rice and a refreshing scallion salad.

Chicken Quesadillas

June 19th

This quesadilla is hearty and creamy on the inside and crispy on the outside. Made with spinach and chicken or vegetarian with beans. It’s a perfect complement to your favorite salsa!

Veggie Frittata and Salad

June 26th

Breakfast, lunch or dinner, this frittata can be eaten any time. It’s versatile in the veggies and cheeses you choose. It goes from the stovetop to the oven and onto your plate in no time.