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Weeknight Dinner:

Roasted Salmon and Root Vegetable Salad With Cider Dressing And Herbed Couscous


Time: 60 minutes

Special equipment: rimmed sheet pan, parchment paper, 2-4 quart sauce pan, large bowl, small container or jar with lid.

Roasted Salmon and Root Vegetable Salad




3 cups mixed fibrous vegetables, cut into 3/4-inch pieces (beets, carrots, parsnips, potatoes, hearty cabbage, cauliflower, and fennel bulb are all great)

2 tablespoons extra virgin olive oil, plus 1 teaspoon (reserved)

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

¾ teaspoon Kosher salt

1 small red onion, thinly sliced

2 pound skin-on salmon filet (or smaller filets that add up to about 2 pounds)

5 cups arugula or chopped kale

3 tablespoons toasted pumpkin seeds (optional)

Cider Dressing




⅓  cup extra-virgin olive oil

¼  cup apple cider vinegar

1 tablespoon Dijon mustard

½  shallot, minced

¼  teaspoon fine sea salt

¼  teaspoon freshly ground black pepper


Herbed Couscous




1 ¾ cups water

½ teaspoon salt

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 ½ cups (10 oz) couscous

⅓ cup freshly chopped cilantro or parsley leaves


Cooking Together:

Sheet Pan Pizza And Chopped Salad


Time: 60 minutes (* NOTE *: 1 hour prior to class, students should remove the pizza dough from the refrigerator so it can come to room temperature. See details below)

Special equipment: 13 x 8 sheet pan (aka jelly roll pan), garlic grater or press, colander, food chopper or blender, pastry brush, knife/pizza wheel






* 1 pound store bought pizza dough (dough should be removed from refrigerator 1 hour prior to class, placed on the oiled sheet pan, and covered with plastic wrap)

1 (14.5 ounce) can whole peeled tomatoes such as San Marzano

1 garlic clove, grated or pressed

1 teaspoon olive oil

¼ teaspoon salt

⅛ teaspoon ground black pepper

Pinch red chile flakes (optional)

2 cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

¼ cup of your toppings like sliced olives, or jalapenos, or sliced pepperoni (optional)


Salad And Dressing




1 bag chopped romaine lettuce

½ cup cherry tomatoes, halved

½ english cucumber, cut into small chunks

1/3 cup red wine vinegar

1 lemon, juiced

1 teaspoon Dijon Mustard

1 garlic clove, grated or pressed (or ½ teaspoon garlic powder)

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil


Kid's S'mores Bars


Time: 30 minutes

Special equipment: 8x8” or 11x7” baking dish, large microwave-safe bowl, gallon Ziplock bag, parchment paper or aluminum foil


These bars are gooey and rich, and much easier to eat than regular S’mores! This recipe is appropriate for kids who are comfortable using the microwave and the oven, or for any age with adult supervision.




1/2 cup unsalted butter (1 stick), melted

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

Pinch of sea salt

¾ cup all-purpose flour

5 full-size graham crackers, roughly crumbled in a big Ziplock bag (about 2 cups)

1 heaping cup mini marshmallows

1 cup semi-sweet chocolate chips


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