‘Fall’ Into Healthy Habits
Week Three Advanced Prep
We are so excited to cook with you next week and to talk about the impact of food on health and menopause! Our class will focus on healthy and delicious holidays. We’ll be cooking Socca Flatbreads and Roasted Fennel and Grape Side Dish, that can also double as a main course (see options below).
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:
Preheat the oven to 450
Ensure that you have all of the ingredients listed for the recipe
Ensure that you have all the equipment needed on the equipment list
Measure and prepare your ingredients in advance
This is a VERY important step to make things run as smoothly as possible. Here is a link to a nice video explaining how to prepare your space before cooking:
Simple video (1 min) here: https://www.youtube.com/watch?v=ll2QRgNAdzc
If you want to get a headstart you can view this video on basic knife skills, some of which we will go over in class.
Equipment - List
Chef’s knife
Cutting board
Measuring spoons
Liquid measuring cup
Dry measuring cups
2 Rimmed sheet pans
Medium bowl
Whisk
Zester or microplane
10 inch non-stick skillet
Spatula
Food processor
Ingredients - List
Produce:
2 fennel bulbs (approx 1 pound total)
2 cups red or purple grapes
2 tsp fresh rosemary
1 lemon
Garlic cloves
Option - if you want to do another topping see recipes
Pantry:
Extra-virgin olive oil
Kosher salt (alternative - sea salt or iodized salt) and cracked black pepper
Chickpea flour
Balsamic vinegar
Other:
1 cup lowfat cottage cheese
Grated parmesan cheese
If you wish to turn the roasted fennel side dish into a main dish add 1 pound chicken sausages
To do ahead:
Measure all ingredients and prepare your work surface as described in the video : https://www.youtube.com/watch?v=ll2QRgNAdzc
For the Socca - have all the ingredients measured and prepped.
For the Fennel - have all the ingredients measured and prepped. We will prep fennel together.