In the Kitchen

With Christine Ciancetta
First Thursday of Every Month
9-10:30am & 1-2:30pm* repeat of morning session

This spring, Christine Ciancetta, long-time instructor at BSC, member of the board for Slow Food Olympia, and aficionado of delicious, clean, whole food will be “in the kitchen,” putting her own delectable, engaging spin on this free and informative monthly event.

Join Christine for new recipes, product sample tastes, and free coffee or tea, compliments of Bayview.

February 6th— Lentil Lessons

(Book Club Option! Read Lentil Underground: Renegade Farmers and the Future of Food in America by Liz Carlisle) Lentils are nutritious, inexpensive, sustainable, and easy to prepare. Join Christine as she shares what she’s learned about this fabulous legume! You’ll taste her Ethiopian Red Lentil Stew, and Lentil Fritters with Cool Cucumber Mint Sauce in class and also receive recipes for Mediterranean Lentil Soup with Lemon, and Baked Sweet Potato with Goat Cheese and Puy Lentils. Prepare to become a lentil convert!

NOTE: No registration required for any session.

March 5th— Something from Nothing (Guest Instructor Barb Agee)

Guest instructor Barb knows how to create something from nothing using stored squash, sausage in the freezer, and an amazing tomato sauce that freezes well in her Roasted Butternut Squash, Spinach and Sausage Bake with Roasted Tomato Sauce. You’ll also taste her Chunky Potato-Leek Soup with Fennel, a great way to use up extra potatoes. Take home recipes for Mushroom Bourguignon, a vegetarian dish with lots of mushrooms, leeks and carrots, and Spinach Sauté with Raisins and Pine Nuts.

NOTE: No registration required for any session.

April 2nd— New Growth

Christine celebrates the last of the hardy winter greens and the new growth of spring greens with her savory Vegetable Pancakes with Bok Choy and Mustard Greens, and gluten-free Quinoa Tabbouleh, loaded with fresh herbs and lemon. You’ll also receive recipes for Massaged Kale Salad with Apples and Almonds, and a warm Tuscan Kale, White Bean, and Sausage Soup.

NOTE: No registration required for any session.

May 7th— Lentil Lessons

(Guest Instructor Barb Agee)It’s still early in the Pacific Northwest growing season but Barb has the recipes that celebrate spring! Try her Asparagus with Serrano Ham and Fried Egg, perfect for a lunch or brunch, and Leeks Francoise Salad with Spring Greens and Shoots. Recipes to try at home include Angel Hair Pasta with Scallops and Spinach, and Sesame-Glazed Bok Choy.

NOTE: No registration required for any session.