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The Effortless Kitchen- Virtual Cooking Class- Fall Menu
The Effortless Kitchen classes are for anyone looking 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. Looking for unique gift ideas? Grab an EGift!
Virtual cooking classes are held Saturdays from 1-2 pm (eastern time). Or consider scheduling a private party or corporate event.
Quinoa w/ Tahini Sauce
September 11th
The sauce is full of garlic, lemon, and herbs and is the star of this dish. It coats the quinoa, raw veggies, and marinated chickpeas. Fully vegetarian, but chicken or tofu can be added.
Chicken Kofta Patties
September 18th
Traditional lamb kofta is adapted in this dish using ground chicken seasoned with mint and cumin. Homemade tzatziki sauce brings the zucchini and patties together to create a flavorful meal.
Kohlrabi Squash Fritters
September 25th
These light veggie fritters are savory and slightly sweet. They are served over an arugula and corn salad and topped with a cumin spiced yogurt. It’s the perfect vegetarian meal.
Asian Meatball Bowl
October 2nd (Recorded Class)
This meatball dish has herbs on the inside and on the outside for delicious flavor and freshness. They get topped with a sauce that is salty and spicy and you can control the heat.
Farro “Fried Rice”
October 16th
Any grain can be used in this faux fried rice dish. It’s filled with sautéed brussels sprouts and leeks and topped with crispy shallots. A fried egg goes on top for a complete meal.
October 23rd
Shawarma is a middle eastern street food consisting of marinated meat. This version is made with chicken and is served over a salad and topped with both tzatziki and a tahini sauce.
Bean, Spinach & Feta Burger
October 30th (Recorded Class)
This veggie burger is full of flavor and is a complete meal on its own with two types of beans. It’s pan-fried and baked for extra crispiness. Top it with sriracha mayo and pickled onions
Spicy Beef Bowl
November 6th
The ground beef is sautéed with Fresno chilies and smashed cucumbers and served over coconut lime rice. You choose the ground meat/tofu/mushrooms and the heat in this dish
Mujaddara w/ Veggie Salad
November 13th
Simple and flavorful, this Middle Eastern dish has lentils, brown rice and packs a flavor punch from the caramelized onions. Topped with zhoug and served with an Israeli chopped salad.
Sweet Potato Bowl
November 20th
Sweet potatoes, kale, quinoa, avocado, feta, and black beans get topped with an herbaceous cilantro vinaigrette to make this bowl a delicious and complete meal.
Mei Fun Noodle Bowl
December 4th
Mei Fun refers to the rice vermicelli noodles that are the base of this dish from Singapore. The sautéed veggies, egg, and ground chicken get topped with a savory and spicy sauce
Lasagna Roll Ups
December 11th
Lasagna is part of my family’s Christmas meal and I wanted to share this adapted version for you to make any time you crave lasagna and homemade marinara sauce. Served along with a salad with a fresh dressing.