Do you desire to eat a nutritious filling breakfast every morning but find you don't have the time to prepare it? Are you dishing out $12 for a sub-par deli-made dish you know could be made at home for $2? Are you tiring of the same foods in your breakfast rotation? Inspired by a friend who painstakingly makes eggs and kale every single morning, this class will teach you tips, techniques and recipes for eating a wholesome delicious breakfast that will fuel you all morning long without the daily fuss or expense! You will learn how to prepare batches of breakfast foods for the week with tips for storing, reheating, assembling and eating on the go. Menu items could include:

• mini zucchini Parmesan herb quiches

• overnight stone fruit and almond butter oats

• spicy root vegetable and sausage hash with soft boiled eggs

• amaranth porridge with date jam

• therapeutic kichari (a savory Indian breakfast porridge cooked with Ayurvedic principles)

Do you sometimes dread your weekly CSA pick-up because last week's tomatoes and corn are still staring at you from your counter, and kale is rotting in the back of your fridge? Do you arrive from an overzealous farmers market trip loaded down with bags of produce you'll never use? Is your garden overproducing chili peppers? Learn how to utilize what's fresh, in season and abundant from your CSA, garden, or farmer's market and put a little away for a rainy fall or winter day! Learn up to 8 creative ways to use any single seasonal ingredient or choose one of these three options to make the most of a variety of fresh produce:

1. Pickling and preserving

2. Breads, bars and baked goods

3. Soups and stews

Part science class, part baking class, you will learn the technicalities of baking and the important functions of key ingredients. You'll apply this knowledge to test some health-supportive and allergen friendly substitutions in traditional recipes for baked goods. In this class:

• experiment with whole grains in place of white flour

• find alternatives for highly processed white sugar

• decorate cakes with naturally colored icings

• add vegetables, fruits, nuts and seeds to cakes, cookies, breads, custards and pies

• create vegan & gluten free versions of the classics

You will walk away with a final product you can feel better about consuming and the confidence to try your own substitutions on any baking recipe.

If you love Indian food but are intimidated by the idea of making it yourself, this class is for you. Perhaps you have a dal recipe in your rotation but want to learn variations or enhance your flavors. This class will teach you the fundamentals of working with legumes, sourcing and utilizing vibrant Indian spices, developing layers of flavor and perfecting a "tadka". And what is dal without rice? You will also learn how to make perfectly fluffy fragrant basmati rice. Menu items could include:

• mung bean dal with curry leaves

• traditional Nepalese dal bhat recipe (red lentil dal with rice)

• chana saag masala (spiced chickpea dal with spinach)

• brown basmati pilaf with peas, cashews and golden raisins

• spiced Indian chai tea