Past drop-in classes

Want to purchase a past class? Full class recordings and printable recipes are available for $0-10.

Explore past classes below and just contact me to purchase!

Breakfast burritos and homemade hot chocolate
Join me to make a pile of hearty, delicious egg and potato breakfast burritos — enjoy some right away and stash some in the fridge for the week ahead! Migrant workers in the 1950s popularized burritos as a quick lunch in the U.S. From there, they took off, and the first breakfast burrito with eggs and potatoes was served in New Mexico in the 1970s. Ours will have a choice of gold or sweet potatoes, scrambled eggs or tofu, your favorite beans and cheese, and lots of optional additions. However you customize your burrito, it’s a hearty, flavorful breakfast — especially accompanied by rich, spiced hot chocolate with cinnamon.

Homemade edible gifts
Join me for our annual homemade holiday treat class! We’ll whip up two gift-able recipes: a choose-your-own-adventure chocolate bark and jars of crunchy homemade granola. Great for anyone on your list who would appreciate a consumable gift made with love.

Cozy vegetable stew with herb dumplings
For a cozy, nourishing meal, we’ll make a simple vegetarian stew with homemade dumplings — buttermilk herb biscuit dough dropped into the pot and simmered in the broth until tender. (GF, vegan, and omnivore adaptations provided).

A colorful picnic lunch
With a (washable) blanket and a little space to spread out, a picnic can be anywhere — indoors or out. Cook along with me as we make fresh-squeezed pink lemonade, rainbow veggie wraps, and berry crumb bars to pack up and enjoy in your favorite spot!

Stuffed French toast and orange spritzers
Join me for a delicious Sunday brunch: rich, custardy, vanilla-scented French toast stuffed with a choose-your-adventure filling. We’ll also make a fresh-squeezed citrus spritzer to sip on while we cook!

Tofu banh mi
Let’s make my version of an iconic Vietnamese sandwich: tangy, crunchy quick-pickled vegetables, a creamy spread, and savory, crispy tofu on soft, crusty baguette slices. This sandwich illustrates the resilience and ingenuity of the Vietnamese people after French colonizers imposed their own cuisine and ingredients on the country. We’ll learn a little sandwich history and make a build-your-own-sandwich bar for everyone in the household to choose their own adventure (great for kids still exploring new ingredients and flavors).

Korean vegetable pancakes (yachaejeon)
Inspired by Korean yachaejeon, these vegetable “pancakes” are crunchy, crispy, savory, snacky delights, especially when dipped into a tangy dipping sauce. We’ll get to practice tons of knife skills, talk about balancing flavors, and learn about safely flipping pancakes on the stove — a skill everyone should have!

Hand pies and fruit coolers
Bake along with me over Zoom as we make delicious hand pies: mini pies with your choice of filling tucked into a golden, flaky crust (no special equipment required). I’ll provide options for a variety of sweet and tart fruit fillings, and we’ll end with a refreshing fruit cooler to drink while we enjoy our mini pies. 

This is a great class for beginners. There will be lots of practical skills, like rolling out dough, knife skills, stovetop and oven safety, balancing flavors, and assembling pastries.

Homemade Holiday Gifts
A new and improved version of a past favorite class. We’ll be making delicious, homemade holiday treats: customizable chocolate bark, jars of hot chocolate mix, and my favorite slice-and-bake cookie dough. Great for anyone on your list who would appreciate a consumable gift made with love — teachers, neighbors, grandparents, yourself!

Lasagna, Kale Caesar Salad, and Citrus Dessert Platter
Join this class to practice knife skills, tackle homemade lasagna, and whip up a balanced, delicious dinner for the whole family, salad to dessert. We’ll make our marinara and Caesar dressing from scratch for our lasagna and crunchy salad; a juicy citrus platter is the perfect refreshing dessert after a hearty meal.

Make-ahead Thanksgiving Sides
We’ll be chopping, measuring, mixing, and cooking up some beautiful vegetarian sides for your Thanksgiving or harvest dinner table. We’ll make vegetarian stuffing, cranberry sauce two ways, and a crunchy autumn salad. Enjoy your sides right away or stash them in the fridge/freezer to pull out later in the week. 100% of proceeds from this class split between Seeding Sovereignty and FAST Blackfeet.

Chili, Corn Muffins, and Apple Spritzes
We’ll be making my favorite flavorful chili (vegetarian or with meat!) and golden corn muffins in this intermediate class. We’ll sip on an autumnal apple cider mocktail while we cook. Chefs will hone their knife skills, learn about layering spices, practice baking techniques, and have a colorful pot of chili ready to serve at the end of class.

Vegetarian Enchiladas
Practice knife and stove-top skills and make an impressive dinner for the entire family with this customizable vegetable and bean enchilada recipe. Homemade enchiladas are among my favorite nourishing comfort meals. Enjoy as a satisfying brunch or lunch after class, or make ahead for dinner and relax for the rest of your Sunday!

Pumpkin Cinnamon Rolls
Celebrate the flavors of fall and practice your baking skills in this casual Sunday cook-along class. We’ll make a batch of pumpkin cinnamon dough, mix up a warmly-spiced filling, and roll and cut our swirly rolls to pop in the oven. While they bake, we’ll whip up a tangy, not-too-sweet crème fraîche icing to drizzle over our warm rolls. I can’t think of a nicer treat on a chilly Sunday than a fresh-from-the-oven cinnamon roll!

Sunday Brunch: Biscuits, Savory Scramble, and Fruit Spritzers
Fluffy, tender biscuits, savory scrambled eggs or tofu with fresh veggies, and refreshing, colorful fruit spritzers make a delicious and pretty breakfast, brunch, or lunch.

After School Snacks: A-Z Muffins and Crudité Platter with Tahini Dip
Snack attack! Celebrate late summer and early fall with my favorite “A-Z Muffins”: tender, satisfying, totally customizable apple-zucchini muffins. (Great after school or toasted for breakfast!) We’ll also practice knife and whisking skills to make a colorful crudité platter with a creamy tahini dipping sauce.

Salad Feast and Fruit Fool
Celebrate summer and practice your chopping, mixing, and seasoning skills as we assemble a trio of fresh, delicious, hearty salads. We’ll make a luscious caprese, a crunchy cucumber salad, and a colorful seasonal green salad with homemade dressing and croutons. Stick around for dessert and we’ll whip up fruit fool, a classic British treat with layers of luscious fruit and custardy cream.

Tarte Soleil (“Sun Tart”) and green salad with homemade vinaigrette
Puff pastry is the magic ingredient in this beautiful choose-your-own-filling tart, which comes out of the oven looking like a radiant sun. The crispy, buttery tart will be balanced out by a fresh green salad and a tangy homemade vinaigrette. Make this menu to share with loved ones for a special occasion, or just to brighten up your Sunday!

Chicken Paprikás (Hungarian chicken stew), baby potatoes, and cucumber salad
If you’ve never had the classic Hungarian dish, you’re missing out! This flavorful stew of tender braised chicken is delicious served over something starchy to soak up the sauce; we’ll make some baby potatoes. A fresh, cold cucumber salad is the perfect crunchy side to the cozy stew. This was a childhood favorite of mine when my family lived in Budapest, and I think it will be a hit with your family too. Jó étvágyat!

Choose-Your-Own Adventure Celebration Cake
A delicious one-bowl yogurt cake with homemade whipped cream is the perfect way to celebrate Mom, springtime, or yourself! There’s always a reason for cake. I’ll give you lots of ideas for customizing both the cake and whipped cream: you can make it chocolatey or lemony, swirled with jam or peanut butter, topped with cocoa whip or cinnamon whip... I'll give you all the options!

Carrot soup and crunchy homemade croutons
This velvety-smooth soup lets the humble carrot really show off. The flavors are bright and springy, with just a hint of gingery warmth. The color is a pop of vivid orange to dress up your lunch or dinner table. And crispy, crunchy homemade croutons provide a lovely contrast to the creamy texture of the soup.