F3 Wellness Connections Summer Cooking Class with Emily Szajda

Preparation for the cooking class: please chop, dice and prep all ingredients in their raw form. Set them aside in individual dishes ready for the class.

Equipment:

Spoons

Chef knife

Small sauce pan

Mixing bowl x3

Baking dish

Sheet Pan

Parchment paper

Cutting board

Food processor-not absolutely needed if you do not have one

Small baking ramekins x4 or medium baking dish

Spinach and Four-Cheese Stuffed Mushrooms baked with a Dijon, white wine sauce

Ingredients

8-10 Cremini “Baby Bella” mushroom caps, wash and set aside stems to mince
1/4 c Onion, minced
1 Clove Garlic, minced
1 Sprig Fresh Rosemary, minced fine (1/2 tsp Dried Rosemary)
1/2 tsp Dried Thyme
1 tsp Dried Oregano
1/2 tsp Sea Salt
1/8 tsp Black Pepper
1 c Frozen Spinach

Thickener
1 Tbsp Tapioca Starch
1/4 c White Wine
1/2 c Almond Milk
1-2 tsp Dijon Mustard, to taste

1/4 c Fontina Cheese Blend or Cheese Alternative #vegan

Directions

Preheat oven to 415 degrees Fahrenheit. In a small saucepan over medium heat, sauté shiitake mushrooms, cremini stems, onion and garlic until dry, no liquid remains. (About 4-5 minutes) Add seasoning, rosemary, thyme, marjoram, salt and pepper. Continue to add frozen spinach. Let cook on low heat while you make the thickener.

In a medium mixing bowl, thoroughly whisk together tapioca starch, white wine, almond milk and mustard. Add liquid to the sauté pan and heat until thickened.

Pour spinach mixture over cremini caps arranged in a small baking dish. Top lightly with cheese of choice. Bake for 20-25 minutes or until the cheese is golden brown and sauce is bubbling. Enjoy as a starter or a main accompanied by a side salad.

 

Eggplant, Prosciutto, Arugula, and Apple Flatbread Pizza

 

Flatbread

3 cups all-purpose flour

1 teaspoon table salt

1 cup warm water

3 tablespoons olive oil

cornmeal for dusting

desired toppings

Instructions

Preheat oven to 500 degrees.

Add flour and salt to a food processor and pulse until well mixed. Add water and oil. Pulse until a dough ball forms (about 1 minute or so). Scrape down sides as needed. 

Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth. Divide dough into 2 equal balls. Use a rolling pin to roll each dough ball out into a long oval to your desired thickness. Thinner is better in this case. Dust 2 baking sheets with cornmeal and place a flatbread crust on each. Poke the surface of the flatbread all over with a fork.

Bake flatbreads for 7-9 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through. Brush with olive oil and top with desired toppings and bake for another 5-10 minutes or so. 

Toppings

Ball, sliced (leave off if vegan)

Pesto Eggplant, thinly sliced, sprinkle with salt

Arugula greens

Prosciutto (leave out if vegetarian/vegan)

Apple, sliced thin

Fresh Mozzarella

Balsamic Glaze

Strawberry Balsamic Crumble with Vanilla Ice Cream or Greek Yogurt sweetened with honey and cardamom

Ingredients

2½ cups chopped strawberries

1 teaspoon balsamic vinegar

¼ tsp cardamom

⅓ cup whole rolled old fashioned oats

⅓ cup chopped pistachios

¼ cup almond flour*

2 tbsp maple syrup

½ teaspoon cinnamon

⅛ teaspoon sea salt

1 tablespoon hardened coconut oil, plus more for the skillets

scant 1 tablespoon water

ice cream or alternative yogurt from soy or almonds for serving

Instructions

Preheat the oven to 350°F and grease 4 small ramekins or mini-skillets with coconut oil.

In the bowl of a food processor, pulse the oats, pistachios, flour, cinnamon and salt until just combined. Add the maple syrup and coconut oil and pulse again. Add the water and pulse again. The mixture should be crumbly. 

In a medium bowl, combine the strawberries with the balsamic vinegar and cardamom. Divide the strawberries between the ramekins or mini-skillets. Top with the crumble.

Bake 15 minutes or until the fruit is bubbly and the topping is lightly browned. Remove from the oven and let cool for 10 minutes. Serve with scoops of vanilla ice cream.

Alternatively, this can be served unbaked. Sprinkle the pistachio crumble over the fresh strawberries and top with a dollop of yogurt, if desired.