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BEGIN:VEVENT
DTSTART;TZID=America/Denver:20230206T180000
DTEND;TZID=America/Denver:20230227T193000
DTSTAMP:20260430T160634
CREATED:20230119T044831Z
LAST-MODIFIED:20230120T072309Z
UID:19270-1675706400-1677526200@www.thesproutingkitchen.org
SUMMARY:Nutrition & Culinary Fundamentals: The Winter Edition (Feb 6\, 13th\, 20th\, 27th)
DESCRIPTION:For more info: https://www.thesproutingkitchen.org/nutrition-culinary-fundamentals-winter-edition/(opens in a new tab)
URL:https://www.thesproutingkitchen.org/event/nutrition-culinary-fundamentals-tickets/2023-02-06/
LOCATION:Zoom from your kitchen!
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210516T163000
DTEND;TZID=America/Denver:20210516T180000
DTSTAMP:20260430T160634
CREATED:20210428T144611Z
LAST-MODIFIED:20210428T144611Z
UID:16165-1621182600-1621188000@www.thesproutingkitchen.org
SUMMARY:Umami-Packed Noodle Bowls with Polk's Folly Farm Butcher Shop & Farm Stand
DESCRIPTION:In Collaboration with Polk’s Folly Farm Butcher Shop & Farm Stand! \nPolk’s Folly Farmstand is small\, family run local food shop offering humanely raised meats\, fresh eggs\, pesticide-free vegetables\, and a variety of other goods made with love and locally sourced ingredients in Cedar Crest\, NM. \n\nHow can raising animals fit into regenerative farming? They are our GO-TO spot for local meat (they have the best sausages!). They are local leaders in how they are sustainability raising pigs and practicing regenerative farming. They divert TONS of food from going to landfills by feeding it to their pigs. We’ll hear from Ethan\, from Polk’s Folly\, about how farming that heals the land\, treats all living beings with respect and care\, and supports healthy vibrant communities from the soil up.\n  \nWhat will we be cooking?\n\nFallon will show us\, using Polk’s Folly ground pork\, how to crisp it up with lots of ginger\, garlic\, soy & fish sauce. This creates quick\, yet deeply flavorful crispy pork!\nWe’ll then quick pickle some onions & radishes to give it some acidic tang.\nWe’ll serve the pork & pickles veggies over rice noodles and then top it all off with lots of herbs and fresh greens. This way of eating is inspired by Vietnamese dishes – where there is very flavorful meat served with rice noodles\, herbs\, and & fresh greens. It is SO tasty and refreshing – and fun to eat!\n\n  \nPurchase your meat + veggies from Polk’s Folly!\nTheir farm stand in Cedar Crest is open Thursday – Sunday from 10-6. If you haven’t been yet\, it is worth the trip to east mountains! Their shop carries other cuts of local meat\, veggies\, baked good\, flours\, honeys & so much more. So you can stock up on lots of local goods! \n  \nHow does the VIRTUAL class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together (like a cook-along)! \n\n\nOther details: \n\nClasses will be recorded\, if you cannot make the time or want the video for reference.\nYou only need to purchase one class per household.\nIf you cancel before 24 hours\, we can provide a voucher for another Sprouting Kitchen cooking class.\n\n 
URL:https://www.thesproutingkitchen.org/event/umami-packed-noodle-bowls-with-polks-folly-farm-butcher-shop-farm-stand/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/04/MAY-COOKING-CLASS-1-e1619621102471.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210316T180000
DTEND;TZID=America/Denver:20210316T193000
DTSTAMP:20260430T160634
CREATED:20210224T234059Z
LAST-MODIFIED:20210302T180832Z
UID:15590-1615917600-1615923000@www.thesproutingkitchen.org
SUMMARY:Gut-Building Savory Oats & Kombucha Coconut Ginger Refresher with NM Ferments!
DESCRIPTION:In Collaboration with New Mexico Ferments! \nTheir mission is to cultivate wellness through producing high quality foods and beverages. They promote health by carefully crafting our products\, building relationships\, and supporting our local community. \nNew Mexico Ferments Kombucha is their main product\, and is a dryer\, non-alcoholic\, smooth and effervescent fermented green tea that is botanically spiked. They use organic and locally sourced ingredients if and when possible. They also produce kimchi & sauerkraut\, and work with local farmers and jam each jar with local goodness and flavor. \n  \n\nWhat will we be cooking?\n\nFallon will show us to make delicious savory\, umami-packed oatmeal. We’ll use a method of soaking steel cut oats in water (+ some kombucha!) to make them more digestible\, cook faster\, and help build a strong gut or microbiome. Then we’ll top our oats with NM Ferments kimchi or sauerkraut\, a poached egg (learn my easy technique!)\, and any extra veggies. This is the perfect breakfast to make in a big batch and have for the whole week!\nThen we’ll make a refreshing blended drink with NM Ferments ginger\, lemon\, cayenne kombucha + coconut water + ginger beer. You can add an optional splash of vodka for a “kombucha moscow mule-ish”.\nPLUS The NM Ferments folks will be joining our cooking class to tell us a bit about the numerous benefits of kombucha & about their company!\n\nPurchase your kombucha + kimchi prior to our class here!(not required to join the class\, but we recommend it!) If you’re not Albuquerque-local\, purchase some local ‘bucha from your home and join us! \n*We recommend their ginger\, lemon\, cayenne kombucha for refresher drink\, but feel free to try other flavors too! \n  \nHow does the class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together (like a cook-along)!\n\n\nOther details: \n\nClasses will be recorded\, if you cannot make the time or want the video for reference.\nYou only need to purchase one class per household.\nIf you cancel before 24 hours\, we can provide a voucher for another Sprouting Kitchen cooking class.
URL:https://www.thesproutingkitchen.org/event/gut-building-savory-oats-kombucha-coconut-ginger-refresher-with-nm-ferments/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/02/NM-Ferments-Cooking-Class-3-e1614209993126.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210307T170000
DTEND;TZID=America/Denver:20210307T183000
DTSTAMP:20260430T160634
CREATED:20210224T231533Z
LAST-MODIFIED:20210224T231831Z
UID:15581-1615136400-1615141800@www.thesproutingkitchen.org
SUMMARY:How to Roast ... Chicken y Mas!
DESCRIPTION:Featuring Guest Chef: ABQ-local chef\, Cassidy Tawse-García of Masa Madre\nCassidy is many things\, woven together by a love of food\, the land from which it comes\, and how we as people connect with each other. A self-taught cook\, she grew up on an organic farm in Colorado\, working at Farmer’s Markets and her parent’s farm-to-table catering company. As she continued cooking into adulthood her audience grew from complimentary friends at potlucks\, to 400+ people enjoying her local and seasonally-sourced foods community events. Now making Albuquerque home\, her newest venture\, Masa Madre\, is a personal cooking and sourdough micro-bakery that focus on relationships with farmers first. For Cassidy sourcing is everything\, and a goof meal begins with knowing and loving your ingredients. Most of what she cooks today is inspired by her family\, especially her great-aunt who hailed from Arroyo Honda\, NM\, as well as her trips and tastes through markets across the world! Masa Madre is the idea that food is more than eating. Eating is about building a connection with that which connects us all. \n\nWhat will we be cooking?\n\nTogether\, we will prepare the jewel in any home chef’s pocket\, a succulent and crispy whole-roasted chicken. Complete with the sides and sauces to make this a full meal\nWe’ll make a classic cornbread\, meaning there is no wheat flour or added sugar\, but we’ll mix it up by using blue corn! \nThen we’ll make a vibrant green salsa packed with herbs\, garlic\, salt\, and olive oil! Whip up a batch and it will stay good for weeks in your fridge\, and will be great on eggs\, toasts\, or just about anything else!\n\nHow does the class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together!\n\nOther details: \n\nClasses will be recorded\, if you cannot make the time or want the video for reference.\nYou only need to purchase one class per household.\nIf you cancel before 24 hours\, we can provide a voucher for another Sprouting Kitchen cooking class.
URL:https://www.thesproutingkitchen.org/event/how-to-roast-chicken-y-mas/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/02/Cassidy-Class-e1614208402102.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210228T180000
DTEND;TZID=America/Denver:20210228T193000
DTSTAMP:20260430T160634
CREATED:20210125T041705Z
LAST-MODIFIED:20250930T223356Z
UID:15211-1614535200-1614540600@www.thesproutingkitchen.org
SUMMARY:Connecting Through Chocolate with guest Belen from Bate Bate Chocolate *free event*
DESCRIPTION:In this free event\, we’ll learn about the history & traditions behind chocolate from our favorite local chocolate maker\, Belen! Order some chocolate\, meet us on zoom\, and let’s connect with a warm mug of delicious hot chocolate.\n\nFeaturing Guest Belen Romero\, from Bate Bate Chocolate!\nBate Bate Chocolate exists today as a company dedicated to culture\, tradition\, community\, and quality.  Their chocolate products celebrate the complexity of cacao from different origins\, and are all artisanally crafted straight from the cacao bean. We roast them in micro batches\, grind them\, conch and refine them\, then temper\, mold\, and pack each bar right here in NM. Belen is passionate about food connects us to cultural heritage\, to friends\, to family\, and to ourselves. \n\nLet’s make some traditional drinking chocolate together!\nBelen will show us how to make drinking hot chocolate using her specially made drinking chocolate tablets. We encourage you purchase them\, and make the drinking chocolate with us!\n\nTO ORDER BATE BATE DRINKING HOT CHOCOLATE (not required to join the class\, but we recommend it!)\nOrder here through Bate Bate Website\nFor shipping\, order by Feb 17th to get your chocolate in time!\nFor ABQ locals\, order by Feb 24th for delivery\n\nHow does the class work?\nOnce you sign up for a class\, you will get the zoom link emailed to you. Then order your chocolate (or use any chocolate)\, meet us on zoom\, and we’ll cook the recipe together!
URL:https://www.thesproutingkitchen.org/event/connecting-through-chocolate-with-guest-belen-from-bate-bate-chocolate-free-event/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/01/CONNECTING-THROUGH-CHOCOLATE-2-e1611548110471.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210223T173000
DTEND;TZID=America/Denver:20210223T190000
DTSTAMP:20260430T160634
CREATED:20210125T032034Z
LAST-MODIFIED:20210125T032034Z
UID:15204-1614101400-1614106800@www.thesproutingkitchen.org
SUMMARY:Stuffed Chipotle Sweet Potatoes with Chimichurri Sauce
DESCRIPTION:What will we be cooking?\nThis is the perfect weeknight meal! We’ll roast then stuff sweet potatoes with a zesty\, chipotle ground meat (or bean) mixture and top it all off with melty cheese. Then we’ll practice our knife skills and make a rustic chimichurri\, a classic South American sauce full of herbs\, vinegar\, garlic and shallots. We’ll also explore how we can swap herbs for other greens like swiss chard\, spinach or kale.\nHow does the class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together!
URL:https://www.thesproutingkitchen.org/event/stuffed-chipotle-sweet-potatoes-with-chimichurri-sauce/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/01/STUFFED-SWEET-POTATOES-chimichurri--e1611357623434.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210221T170000
DTEND;TZID=America/Denver:20210221T183000
DTSTAMP:20260430T160634
CREATED:20210125T034740Z
LAST-MODIFIED:20210125T184453Z
UID:15209-1613926800-1613932200@www.thesproutingkitchen.org
SUMMARY:Blood Orange Salsa + Fish Tacos // *Fundraiser for Diversify Dietetics*
DESCRIPTION:All proceeds from this class will be donated to Diversify Dietetics\, whose mission is to increase the racial and ethnic diversity in the field of nutrition by empowering nutrition leaders of color.\n\nFeaturing Guest Dietitian: Amrie DeFrates\, live from Temecula\, CA!\nA registered dietitian since 2012\, Amrie first became interested in the field of nutrition because of her love for science\, gardening\, and cooking. Throughout her time in the profession\, she has taught hundreds of nutrition education and kitchen skills classes\, including classes for school gardens and farm fieldtrips. She is the founder of Dietitians in the Garden\, a community for dietitians who crave a connection to how food grows. Amrie is thrilled to collaborate with The Sprouting Kitchen where nutrition\, growing food\, and cooking come together in such a meaningful way. \n\nWhat will we be cooking?\nTis the time of year for citrus\, so we will be making a wintery citrus salsa. Learn how to properly slice and supreme citrus to make this sweet and zesty salsa. Then we’ll pair it with crispy fish\, crema and tacos! We’ll also discuss the history of fish  tacos and the issue of cultural appropriation versus appreciation in food.\nHow does the class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together!
URL:https://www.thesproutingkitchen.org/event/blood-orange-salsa-fish-tacos-fundraiser-for-diversify-dietetics/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/01/BLOOD-ORANGE-SALSA-FISH-TACOS-with-guest-Amrie-Defrates-e1611547419407.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210216T173000
DTEND;TZID=America/Denver:20210216T190000
DTSTAMP:20260430T160634
CREATED:20210125T031228Z
LAST-MODIFIED:20210209T063104Z
UID:15138-1613496600-1613502000@www.thesproutingkitchen.org
SUMMARY:Pumpkin Mole Enmoladas
DESCRIPTION:What will we be cooking?\nMmmm mole: a Mexican sauce that is deep and rich in flavor. We’ll be making a version\, inspired by the amazing cookbook Decolonize Your Diet\, that used pumpkin\, allspice\, chocolate and peanuts for flavor and can be made in just over an hour! We’ll also discuss the history behind mole and the many ways it can be made. \nWe’ll stuff tortillas with cheese\, chicken or beans and smother it in the rich mole sauce. Enmoladas are similar to enchiladas\, but the difference is you use a mole sauce rather than a chile sauce. To keep it super seasonal\, you can use any type of local winter squash for the pumpkin. \nHow does the class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together!
URL:https://www.thesproutingkitchen.org/event/pumpkin-mole-enmoladas/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/01/Pumpkin-Mole-Enmoladas-e1611356209827.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210209T180000
DTEND;TZID=America/Denver:20210209T193000
DTSTAMP:20260430T160634
CREATED:20210125T031132Z
LAST-MODIFIED:20210125T043218Z
UID:15130-1612893600-1612899000@www.thesproutingkitchen.org
SUMMARY:Polenta Bowls w/ guest Chispas farmer\, Casey Holland *fundraiser for ABQ Mutual Aid*
DESCRIPTION:In this class you’ll learn how to cook creamy polenta + plus have an important conversation about agriculture & community resilience. Best of all\, all proceeds will be donated to ABQ Mutual Aid\,  a coalition of local organizations and individuals working to protect our at-risk community members during the COVID-19 emergency in New Mexico.\nFeaturing: Casey Holland\, Chispas Farm\nCasey has farmed in the South Valley for over 10 years. She is a well known figure in the local farming community who is passionate about supporting and building community. Casey farms at Chispas farms\, a 4 acre-farm\, where they practice regenerative agriculture and grow a biodiverse variety of crops.\nWhat will we be cooking?\nWe’ll learn how to make a creamy polenta\, an Italian creamy corn porridge. Blue corn can be used to make chaquehue or grits can be used as well! Then we will sauté some mushrooms and greens\, and top it off with a fried egg + hot sauce. Talk about comfort in a bowl.\nHow does the class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together!
URL:https://www.thesproutingkitchen.org/event/polenta-bowls-w-guest-chispas-farmer-casey-holland-fundraiser-for-abq-mutual-aid/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/01/Cozy-polenta-bowls-w_-guest-Casey-Holland-of-Chispas-Farms-1-e1611548582513.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20210207T160000
DTEND;TZID=America/Denver:20210207T173000
DTSTAMP:20260430T160634
CREATED:20210121T185600Z
LAST-MODIFIED:20210121T185600Z
UID:15116-1612713600-1612719000@www.thesproutingkitchen.org
SUMMARY:Pupusas with guest Nathaly Aquino
DESCRIPTION:Mmmmm pupusas. Thick corn tortillas stuffed and oozing with cheese and beans. Wondering how the filling makes its ways into the tortilla and how to do it with out the whole thing falling apart? We’ve got you! \nSpecial Guest: Nathaly Aquino\nNathaly has worked with the Sprouting Kitchen as dietetic intern. Her family is from El Savador\, so we couldn’t think of anyone better to teach us about pupusas! She has experience in quality management\, environmental health science\, and plant diseases. \nWhat will we be cooking?\nWe’ll be making pupusas\, which are thick corn tortillas/cakes which can be stuffed with beans\, meat\, and/or cheese. We’ll also make curtido – a tangy cabbage slaw\, and salsa roja – a spicy salsa; both are classic sides with pupusas. \nHow does the class work?\nOnce you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients\, meet us on zoom\, and we’ll cook the recipe together!
URL:https://www.thesproutingkitchen.org/event/pupusas-with-guest-nathaly-aquino/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2021/01/PUPUSAS-with-guest-Nathaly-Aquino-e1611255328321.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20201221T173000
DTEND;TZID=America/Denver:20201221T190000
DTSTAMP:20260430T160634
CREATED:20201126T001136Z
LAST-MODIFIED:20201127T181427Z
UID:14624-1608571800-1608577200@www.thesproutingkitchen.org
SUMMARY:Butternut Squash Green Chile Pasta Bake
DESCRIPTION:This pasta bake is nutty\, cheesy\, a little spicy and topped with crunchy garlicky breadcrumbs. It’s almost like a more wholesome mac n’ cheese\, but with all the same comforting taste. \nWhat’s on the menu?\n\nWe’ll mix roasted butternut squash flesh with onion\, garlic\, herbs\, stock and green chile. Then we’ll mix it with pasta – maybe even a chickpea pasta for some extra protein and adventure.\nThen we’ll top the whole thing off with lots of cheese and breadcrumbs and pop it in the oven!\n\nWhat will the live\, virtual cooking class look like?\nCooking classes take place on zoom\, with participants cooking along at the same time with Fallon!  Once you sign up\, you’ll get the recipe emailed to you. The recipe will also have many substitutions and Fallon is available to help participants tailor the recipe to their availability and food preferences.
URL:https://www.thesproutingkitchen.org/event/butternut-squash-green-chile-pasta-bake/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/11/latke-lab-1-e1606349483219.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20201213T160000
DTEND;TZID=America/Denver:20201213T173000
DTSTAMP:20260430T160634
CREATED:20201125T235745Z
LAST-MODIFIED:20201127T203806Z
UID:14620-1607875200-1607880600@www.thesproutingkitchen.org
SUMMARY:LATKES! + homemade apple sauce
DESCRIPTION:Let’s celebrate Chanukah by making the classic holiday dish: Latkes! Fallon will guide you through making these tasty pancakes + some Chanukah holiday background about the Festival of Light! \nWhat’s on the menu?\n\nWe’ll turn grated potatoes\, onion\, (maybe some green chile for a New Mexican twist‽) breadcrumbs and eggs into crispy pancakes that are delectably delicious.\nYou’ll also learn how to make homemade applesauce is just 30 minutes. It’s so easy and tasty!\nLastly\, we’ll top the latkes off with our applesauce and sour cream (trust me it’s so good) and an optional side salad (to get some veggies in of course).\n\nWhat will the live\, virtual cooking class look like?\nCooking classes take place on zoom\, with participants cooking along at the same time with Fallon!  Once you sign up\, you’ll get the recipe emailed to you. The recipe will also have many substitutions and Fallon is available to help participants tailor the recipe to their availability and food preferences.
URL:https://www.thesproutingkitchen.org/event/latkes-homemade-apple-sauce/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/11/latke-lab-e1606348594470.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201027T180000
DTEND;TZID=America/New_York:20201027T193000
DTSTAMP:20260430T160634
CREATED:20201005T194005Z
LAST-MODIFIED:20201005T194158Z
UID:14504-1603821600-1603827000@www.thesproutingkitchen.org
SUMMARY:Chicken & Vegetables in Chinese Black Bean and Garlic Sauce with Guest Dietitian\, Melanie Wong (6 est / 4 mst)
DESCRIPTION:In this new series\, we’ll be having some of our favorite registered dietitians lead cooking classes on the Sprouting Kitchen site! Become a more confident home cook & learn new healthy\, seasonal recipes. Fallon\, the Sprouting Kitchen owner\, will be there to help facilitate the class and cook along! \nFeaturing Guest Dietitian: Melanie Wong\, live from Detroit Metro Area\, Michigan!\nMelanie Wong\, MA\, RDN is a dietitian and cook leveraging food and nutrition knowledge with culinary skills to help people foster healthy relationships with food and their health. She is a firm believer in enjoying food and understanding how it got on your plate. When she is not eating\, thinking\, or writing about food you can find her dancing or tending to her garden. Find her online at www.melonpassioncooks.com or on Instagram @melonpassion \nWhat will we be cooking?\nMelanie Wong will be teaching us how to use classic Chinese ingredients like fermented black bean and garlic sauce and Shaoxing cooking wine to make a homey stir-fry. We will make a chicken stir-fry with assorted vegetables in fermented black bean and garlic sauce with long-grain rice. While you will receive the full ingredient list and recipe feel free to use the fall bounty and proteins available to you for this flexible dish. We will chat about Chinese ingredients and seasonings\, cooking techniques\, and food and culture. \nHow does the class work?\nCooking classes take place on Zoom\, with participants cooking along at the same time with Melanie!  Once you sign up\, you’ll get the recipe emailed to you. The recipe will also have many substitutions and we are available to help participants tailor the recipe to their availability and food preferences.
URL:https://www.thesproutingkitchen.org/event/chicken-vegetables-in-chinese-black-bean-and-garlic-sauce-with-guest-dietitian-melanie-wong-6-est-4-mst/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/10/Melanie-Wong.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201025T160000
DTEND;TZID=America/Los_Angeles:20201025T173000
DTSTAMP:20260430T160634
CREATED:20201005T192353Z
LAST-MODIFIED:20201005T211749Z
UID:14494-1603641600-1603647000@www.thesproutingkitchen.org
SUMMARY:Minnesota Nice Wild Rice with Oregon Deep Tissue Massaged Kale Salad with Guest Dietitian\, Lauren Burns (7 est / 4 pst)
DESCRIPTION:In this new series\, we’ll be having some of our favorite registered dietitians lead cooking classes on the Sprouting Kitchen site! Become a more confident home cook & learn new healthy\, seasonal recipes. Fallon\, the Sprouting Kitchen owner\, will be there to help facilitate the class and cook along! \nFeaturing Guest Dietitian: Lauren Burns\, live from Corvallis\, Oregon!\nLauren Burns\, RD\, LD is an outpatient clinical dietitian and diabetes educator for a small critical access hospital on the Oregon Coast. Prior to becoming a dietitian\, Lauren spent many years working with local growers and producers in the Twin Cities area of Minnesota as a produce purchaser for a large natural foods cooperative. Lauren is a graduate of Bastyr University in Seattle\, WA and Oregon Health and Science University in Portland\, OR. As a former artist\, musician and local food systems enthusiast\, Lauren likes to use her creativity to address complex food access concerns for her direct community and patient population. To connect with Lauren\, find her on IG at @laurmburnsrd \nWhat will we be cooking?\nYou’re invited on a culinary adventure that pairs flavors of the American Midwest with the Pacific Northwest. Raised on Dakota land in Minnesota\, Lauren Burns will teach about harvesting\, preparation and cultural significance of wild rice to the Leech Lake Ojibwe people. Lauren will pair this childhood staple with a side salad inspired by the rich agricultural traditions of the Willamette Valley (Kalapuya land) in Oregon\, where she now calls home. These dishes will be paired with seasonal baked acorn squash and sauteed pork or tempeh. \nHow does the class work?\nCooking classes take place on Zoom\, with participants cooking along at the same time with Lauren!  Once you sign up\, you’ll get the recipe emailed to you. The recipe will also have many substitutions and we are available to help participants tailor the recipe to their availability and food preferences.
URL:https://www.thesproutingkitchen.org/event/minnesota-nice-wild-rice-with-oregon-deep-tissue-massaged-kale-salad-with-guest-dietitian-lauren-burns-7-est-4-pst/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/10/lauren-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20201020T180000
DTEND;TZID=America/New_York:20201020T193000
DTSTAMP:20260430T160634
CREATED:20201005T190924Z
LAST-MODIFIED:20201015T154018Z
UID:14487-1603216800-1603222200@www.thesproutingkitchen.org
SUMMARY:Butternut Squash Galette & Sautéed Apples with Guest Dietitian\, Stefie Bazen (6 est / 4 mst)
DESCRIPTION:In this new series\, we’ll be having some of our favorite registered dietitians lead cooking classes on the Sprouting Kitchen site! Become a more confident home cook & learn new healthy\, seasonal recipes. Fallon\, the Sprouting Kitchen owner\, will be there to help facilitate the class and cook along! \nFeaturing Guest Dietitian: Stefie Bazen\, live from Grand Rapids\, Michigan!\nStefie been a dietitian for just about 3 years\, and loves working in large scale foodservice operations.  She’s currently a full time graduate student working toward her MA in Dietetics.  She is also a horticulturalist\, and worked in landscape design for a number of years.  She enjoys planning out gardens and have a small herb garden at our residence.  Stefie love sharing ways to get more color in your diet\, and promote vegetable consumption whenever I can.  She just moved back to Michigan from Arizona\, where she lived for about 2 years and now hiking in the mountains may be her favorite pastime. \nWhat will we be cooking?\nFor a rustic vibe at your fall dinner table\, bake a galette\, a French term for a free form tart. Made with a flaky\, buttery crust\, and stuffed with the warm savory notes of fall\, this butternut squash galette will win any dinner guest. You can create all of it\, or save time and use a store-bought crust\, no worries! This dish is best served warm and is either lovely little appetizer or take a larger slice and it is the main meal. Served with warm sautéed apples for the best of seasonal favorites. \nHow does the class work?\nCooking classes take place on Zoom\, with participants cooking along at the same time with Stefie!  Once you sign up\, you’ll get the recipe emailed to you. The recipe will also have many substitutions and we are available to help participants tailor the recipe to their availability and food preferences.
URL:https://www.thesproutingkitchen.org/event/butternut-squash-galette-sauteed-apples-with-guest-dietitian-stefie-bazen/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/10/stefie.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20201018T160000
DTEND;TZID=America/Los_Angeles:20201018T173000
DTSTAMP:20260430T160634
CREATED:20201005T185047Z
LAST-MODIFIED:20201005T193647Z
UID:14480-1603036800-1603042200@www.thesproutingkitchen.org
SUMMARY:Butternut Pear Hash with Autumn Kale Salad with Guest Dietitian\, Amrie DeFrates (7 est / 4 pst)
DESCRIPTION:In this new series\, we’ll be having some of our favorite registered dietitians lead cooking classes on the Sprouting Kitchen site! Become a more confident home cook & learn new healthy\, seasonal recipes. Fallon\, the Sprouting Kitchen owner\, will be there to help facilitate the class and cook along! \nFeaturing Guest Dietitian: Amrie DeFrates\, live from Temecula\, CA!\nA registered dietitian since 2012\, Amrie first became interested in the field of nutrition because of her love for science\, gardening\, and cooking. Throughout her time in the profession\, she has taught hundreds of nutrition education and kitchen skills classes\, including classes for school gardens and farm fieldtrips. She is the founder of Dietitians in the Garden\, a community for dietitians who crave a connection to how food grows. Amrie is thrilled to collaborate with The Sprouting Kitchen where nutrition\, growing food\, and cooking come together in such a meaningful way. \nWhat will we be cooking?\nDive into the flavors of fall with this warm and comforting hash featuring seasonal butternut squash and pears. Oven-roasted with familiar autumn spices like cinnamon and nutmeg\, you’ll be sure to come back to this recipe time and time again. Its versatility lends well to a fancy brunch or a unique dinner\, and is rounded out nicely with a brightly dressed kale salad topped with cranberries\, parmesan cheese\, and homemade candied walnuts. \nHow does the class work?\nCooking classes take place on Zoom\, with participants cooking along at the same time with Amrie!  Once you sign up\, you’ll get the recipe emailed to you. The recipe will also have many substitutions and we are available to help participants tailor the recipe to their availability and food preferences.
URL:https://www.thesproutingkitchen.org/event/butternut-pear-hash-with-autunm-kale-salad-with-guest-dietitian-amrie-defrates/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/10/Amrie-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20201005T180000
DTEND;TZID=America/Denver:20201005T193000
DTSTAMP:20260430T160634
CREATED:20200901T205248Z
LAST-MODIFIED:20201006T221720Z
UID:14394-1601920800-1601926200@www.thesproutingkitchen.org
SUMMARY:Ian Class
DESCRIPTION:In this new series\, we’ll have our same engaging virtual cooking class\, plus we’ll have a local New Mexico farmer pop-in. They’ll share about how being connected to our food & where it comes from can have profound effects on our own health\, as well as our planet’s future.  \nFeaturing: Jason & Carmel Hinkes\, Song Dog Farm\nJason will discuss the soil food web\, which is a deep look at life in the soil and why it matters! He’ll also talk about how they use “biological farming” to foster healthy soil so they can grow healthy plants that gives us nutrient dense food! \nWhat will we be cooking?\n\nWe’ll be making a green tomato salsa\, a great way to make the most of those last green tomatoes! Can also sub tomatillos or red tomatoes.\nWe’ll pair the salsa with roasted sweet potatoes\, red onions\, and beans!\n\nHow does the class work?\nFallon (Registered Dietitian\, avid cook\, and owner of the Sprouting Kitchen) will lead the cooking portion of the class. Once you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions!). Our local farmer guest will be talking about a topic related to farming/sustainability!
URL:https://www.thesproutingkitchen.org/event/whats-in-the-fridge-or-field-fried-rice-home-composting/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/08/Ian.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20200921T180000
DTEND;TZID=America/Denver:20200921T190000
DTSTAMP:20260430T160634
CREATED:20200901T205344Z
LAST-MODIFIED:20200910T183954Z
UID:14383-1600711200-1600714800@www.thesproutingkitchen.org
SUMMARY:Crusted Winter Squash Wedges & All About Seeds
DESCRIPTION:In this new series\, we’ll have our same engaging virtual cooking class\, plus we’ll have a local New Mexico farmer pop-in. They’ll share about how being connected to our food & where it comes from can have profound effects on our own health\, as well as our planet’s future.  \nFeaturing: Tiana Baca\, Tierra Luna Farm \nWe’ll discuss all things seeds: Why we should save them\, plant diverse seeds & how to eat them. Tiana has been farming for nearly a decade and is the founder of Tierra Luna Seed Collaborative\, providing regionally adapted seed to the Middle Rio Grande and fostering a community of seed conscious eaters.  \nWhat will we be cooking?\nWe’ll cut open a winter squash and learn how to save the seeds. Then we’ll slice it into thin wedges and create a “crunchy crust” with breadcrumbs\, parmesan\, herbs & lemon zest. We will make a sour cream sauce to go on the side. \nHow does the class work?\nFallon (Registered Dietitian\, avid cook\, and owner of the Sprouting Kitchen) will lead the cooking portion of the class. Once you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions!). Our local farmer guest will be talking about a topic related to farming/sustainability!
URL:https://www.thesproutingkitchen.org/event/crusted-winter-squash-wedges-all-about-seeds/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/08/tiana-.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20200914T180000
DTEND;TZID=America/Denver:20200914T193000
DTSTAMP:20260430T160634
CREATED:20200901T205240Z
LAST-MODIFIED:20200902T235156Z
UID:14372-1600106400-1600111800@www.thesproutingkitchen.org
SUMMARY:Roasted Cherry Tomatoes & Nature Therapy Discussion
DESCRIPTION:In this new series\, we’ll have our same engaging virtual cooking class\, plus we’ll have a local New Mexico farmer pop-in. They’ll share about how being connected to our food & where it comes from can have profound effects on our own health\, as well as our planet’s future.  \nFeaturing: Libby McDonald\, Urban Farmer \nWe’ll discuss how being in nature is important for mental health. Then we’ll make rosemary tinctures\, which are simple yet great for memory\, clarity and overall brain function. We’ll also make some garlic-infused oil\, which is both medicinal and delicious.  \nWhat will we be cooking?\nWe’ll roast cherry tomatoes with olive oil\, garlic & herbs in the oven until they are soft and concentrated in sweet\, tangy\, tomato flavor. Then we’ll make some pasta to toss these with (or could be added to toast or pizza!)  \nHow does the class work?\nFallon (Registered Dietitian\, avid cook\, and owner of the Sprouting Kitchen) will lead the cooking portion of the class. Once you sign up for a class\, you will get the recipe emailed you (please email if you need help with ingredient substitutions!). Our local farmer guest will be talking about a topic related to farming/sustainability!
URL:https://www.thesproutingkitchen.org/event/roasted-cherry-tomatoes-nature-therapy-discussion/
LOCATION:Zoom from your kitchen!
ATTACH;FMTTYPE=image/png:https://www.thesproutingkitchen.org/wp-content/uploads/2020/08/Rtom-2.png
END:VEVENT
END:VCALENDAR