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X-WR-CALDESC:Events for Sprouting Kitchen
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DTSTART;TZID=America/Denver:20201221T173000
DTEND;TZID=America/Denver:20201221T190000
DTSTAMP:20260502T024958
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:20260502T024958
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:20260502T024958
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:20260502T024958
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:20260502T024958
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:20260502T024958
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:20260502T024958
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:20260502T024958
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:20260502T024958
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
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