“Shed COVID-19”
Week 1 Advanced Prep

We are so excited to cook with you next week and to talk about cooking and the impact on our health! Our class will focus on how plant proteins can keep us on a healthy track. We’ll be making the Spring Vegetable Barley Soup and Guilt-Free Caesar Salad.  Feel free to make all the recipes, one or two, or just watch and learn. 

To make the most of our time together, there are a few things you will need to do in advance of the class, so please read closely:

• Ensure that you have all of the ingredients listed for the recipe

• Ensure that you have all the equipment needed on the equipment list

• Preheat the oven to 350 degrees

• Measure and prepare your ingredients in advance* (this is called mise en place)

• This is a VERY important step to make things run as smoothly as possible. 

  • Watch this simple video (1 min) here on how to prepare your space: https://www.youtube.com/watch?v=ll2QRgNAdzc

• Great video on basic knife skills:

  • https://stellaculinary.com/cooking-videos/culinary-knife-skills

*Do ahead:

• For the soup - all ingredients prepped  - except fennel and leeks - we will do this together. 

Pesto - if you’re making  - prep all ingredients

• For the salad - all ingredients prepped - except romaine - we will do this together.  

Equipment - List

Chef’s knife
Cutting board
Measuring Cups
Measuring Spoons
Food Processor (optional if making pesto)
Rubber Spatula
Large soup pot or Dutch oven
Wooden spoon
Ladle
Large bowl
Immersion blender or blender
Rimmed baking sheet
Vegetable peeler

Ingredients - List 

Produce:

• 4 cups packed fresh basil leaves (if making pesto)

• 1 pound of leeks

• 1 fennel bulb

• 5-6 garlic cloves

• 4 sprigs of thyme or ½ teaspoon of dried

• 6 oz zucchini

• 6 oz of asparagus

• 5 oz of baby kale

• 2 romaine hearts

• 1 lemon

• 1 cup frozen peas (or fresh)

Pantry: 

• Extra-virgin olive oil 

• Worcestershire sauce

• Dijon mustard

• Kosher salt and freshly ground pepper

• 1-2 anchovies or 1-2 teaspoons of anchovy paste

• ¼ cup pine nuts (or walnuts or almonds if making pesto)

• 1 bay leaf

• 3 cups low sodium chicken broth (or water)

• ½ cup pearl barley

Other:

• ¼  loaf sourdough bread

• 1 container of pesto (if not making your own)

• Parmesan or Pecorino cheese rind

• ¾ cup finely grated parmesan or pecorino cheese plus more for serving

• 1 container silken tofu