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© 2019 by What's For Dinner, NY. Proudly created with Wix.com

Cook, Bake, Nourish

What's For Dinner Spring 2020...

NEW ONLINE SIGN UP! 

 

April Class Dates:

4/1 Bowls of Plenty, SOLD OUT

4/15 Weeknight Dinners a la Melissa Clark, Hands On, SOLD OUT

4/29 Even More Cast Iron Cooking

 

May Class Dates:

5/15 Hands on Israel: One Spot

5/20 Caribbean Grill

5/27 Greek Island Grill, SOLD OUT

5/29 Mostly Plants, Mediterranean, NEW

 

4/1 Bowls of Plenty (150.00, 11:00am to 2:00pm): The original class, inspired by Carolyn Carreno's book of the same name, this is the way that I love to eat and your family will too. Delicious combinations of grains, vegetables, and protein topped with tasty sauces. Mix and match or make up your own combinations. FAMILY FAVORITE!

 

Chicken Miso Bowl with Charred Broccoli, Sweet Potato, Avocado and Scallions

Vietnamese Salmon Bowl with Sweet and Tangy Vinaigrette

South of the Border Bowl with Quinoa, Black Beans, Shrimp, Corn, and Avocado

Farmers Market Veggie Bowl with Kale Pesto and Mozzarella 

 

4/15 Weeknight Dinners a la Melissa Clark Hands On Class( 150.00, starts at 11:00am): On April 30th, we are lucky enough to host the amazing Melissa Clark here at What's For Dinner to raise money for the scholarship fund at Westchester Community College. Sign up details to come...Inspired by her cooking, don your aprons and prepare these weeknight favorites.

 HANDS ON! 

 

Sheet Pan Supper with Chicken, Potatoes, and Arugula

Vietnamese-Style Skirt Steak with Herb and Noodle Salad

Miso Salmon

Asian Grain Bowl with Roasted Shiitakes, Tofu and Miso Dressing

Shakshuka

Stovetop Mac and Cheese

Tuscan Kale Salad

Citrus Salad with Olives

 

4/29 Even More Cast Iron Cooking (125.00, starts at 11:30am): A GAME CHANGER!

The cast iron skillet is one of my favorite tools, especially for getting light, healthy and tasty dinners on the table quickly. Now that you have mastered your cast iron pan, here are some more simple weeknight meals to make:

 

Vietnamese Chicken Pho

Tuna with Farro Salad

Salmon with Stir-Fried Asian Greens 

Mustard-Glazed Lamb Chops with White Beans and Celery

 

5/15 The Food of Israel Hands On: (150.00, starts at 11:00am): HANDS ON!

Don your aprons and explore the tastes, techniques, and ingredients of Israel's exciting culinary scene.

 

Authentic Hummus, 3 ways

Tahini

Homemade Pitas

Falafel

Herbed Meat Kebobs

Ottalenghi's Roast Chicken with Sumac, Zatar, and Lemon

Fattoush Salad

Mediterranean Eggplant Salad with Pomegranate

Cauliflower Tabboule

Vanilla Poached Pears with Whole Wheat Walnut Crumble and Yogurt

Homemade Kit Kat

5/20 A Taste of the Caribbean Grill (150.00, starts at 11:00am) NEW CLASS!

Extend that relaxed summer feeling that we all love so much right into fall with these vibrant and flavorful dishes inspired by the flavors of the Caribbean. 

 

Jerk Chicken

Cuban Flank Steak with Lime 

Coriander Lime Shrimp

Cuban Black Beans with Sliced Avocado

Parrot Cay Big Salad

Easiest Mango Salsa

Coconut Rice

Simple "Key"Lime Pie (uses regular limes)

Island Rum Punch

 

5/27 Greek Islands Grill ( 150.00, starts at 11:00am): OLD FAVORITE!

Bring the taste of the Greek Islands to your table with these light and delicious dishes. 

 

Mezze Selection: Charred Eggplant Salad, Feta Spread, Cucumber Tzatziki with Grilled Bread

Baby Lamb Chops with Rosemary

Best Ever Grilled Shrimp

Salmon Tartare

Santorini Quinoa Salad

Avocado Salad with Feta, Avocado, Dill, and Radish

Greek Almond Semolina Cake

5/29 Mostly Plants: Mediterranean (135.00, starts at 11:00am) OLD FAVORITE!

Inspired by a trip to Shuka, a Mediterranean restaurant in Soho, and a desire to eat mostly plants, this delicious menu brings the vibrant tastes of Turkey, Greece, and Morocco to your table.Each dish is simple enough to prepare as a weekday meal or serve them all together for a feast sure to impress any guest.

 

Quick Hummus: Two Ways: Sweet Potato and with Crispy Chickpeas 

Muhammara (Roasted Red Pepper and Walnut Spread)

Homemade Pita Chips 

Kale Tart with Almond Meal Crust

Eggplant and Bulgur with Chermoula

Whole Roasted Cauliflower with Sesame, and Tahini

Roasted Zucchini with Almonds, Sultanas and Zhoug

Sabzi Herb Salad with Fresh Tomatoes

Ricotta Panna Cotta with Oranges, Honey and Pistachios

 

All classes meet at 8 Richbell Road, Scarsdale, N.Y.