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Learn New Recipes and Cooking Techniques this Spring.

Monday, March 11, 2013
Learn New Recipes and Cooking Techniques this Spring.
Tired of the same old recipes or feel like you don’t know what to cook for lunch or dinner? Learn to whip up some great new menu items from culinary professionals and each class just meets once so you can select the class that works best for you. All classes take place in the kitchen in the cafeteria and food and materials are provided.  Here’s what’s in store for March - May:
 Vegan Cooking Basics: Learn to add more plant-based meals to your repertoire. Dishes covered include quesadillas, lentil sloppy joes, chickpea Better than Tuna salad, scaloppini marsala, and chocolate chip cookies. Meets Saturday April 6, 9:30 a.m. 12:30 p.m. $69. A second vegan class with different recipes will be offered Saturday April 13, 9:30 a.m.  12:30 p.m. $69.
 Cinco de Mayo Fiesta Prepare for this festive holiday with tortilla soup, homemade guacamole, fajitas, jicama-orange salad, and aniseed cookies. Meets Saturday April 20, 9:30 a.m. 12:30 p.m. $69.
 Gluten-free and Casein-free Gourmet Cocktail Party Prepare delicious gluten-free recipes including spring rolls with sesame sauces, baked falafel with tahini dipping sauce, black bean roasted corn and avocado salsa, and baked chicken nuggets. Meets Saturday April 20, 1:00  4:00 p.m. $69.
 Deliciously Dairy-free with Non-Dairy Substitutions Great for anyone with a dairy intolerance or looking to reduce dairy from their diet. Make potato-leek soup, chicken Paprikash, Indian creamy spinach, and more. Meets Saturday April 27, 9:30 a.m. 12:30 p.m. $69.
 Citrus Sensations Menu items include lemon-orzo soup, blue cheese and onion bruschetta, baked orange-ginger salmon, green beans with lemon gremolata, and lemon-orange tartlets. Meets Saturday May 4, 9:30 a.m. 12:30 p.m. $69.
 Not Totally from Scratch  Simplify cooking by using some prepared product shortcuts for homemade-taste results. Recipes include pork loin with artichoke pesto, sour cream and scallion mashed potatoes, Waldorf apple slaw, and chocolate brioche bread pudding.  Meets Saturday May 11, 9:30 a.m. 12:30 p.m. $69.
For more information visit www.ucc.edu/noncredit or to register call (908) 709-7600 or visit the Continuing Education office.
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