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Cooking Classes

  • Sourdough Starter Workshop May 16, 2013 - 6:30 pm Learn how to cultivate natural local wild yeast to make your own sourdough starter for great breads, pancakes & quick breads. We will begin our starter fermentation in class with a follow-up class May 22 to check your progress.

Sunday, October 16, 2011

64 Days of Michael Pollan Food Rules

While I was out running errands I came across this book written by Michael Pollan, Food Rules An Eater's Manual, at Sunshine Natural Foods in Auburn. I flipped through a few pages and found it to be pretty inspiring. There are 64 rules in his book so therefore I am going to turn them into 64 days with some recipes!

Day#1 Eat Food
"These days this is easier said than done, especially when seventeen thousand new products show up in the supermarket each year, all vying for you food dollar. But most of these items don't deserve to be called food-I call them edible foodlike substances. They're highly processed concoctions designed by food scientist, consisting mostly of ingredients derived from corn and soy that no normal person keeps in the pantry, and they contain chemical additives which the human body has not been long acquainted. Today much of the challenge of eating well comes down to choosing real food and avoiding these industrial novelties."

Chopped Veggie Salad with a Balsamic Dressing

Green Bell Peppers, diced= 2ea.

Red Bell Peppers, diced= 2 ea.

Zucchini, diced= 6 ea.

Cucumbers, diced= 2 ea.

Broccoli, chopped= 3 ea.

Marinated Artichoke Hearts= 2 cups

Green Onions, sliced= 1 bunch


Shallots, finely diced= 2 ea.

Balsamic Vinegar= 1 cup

Canola Oil= 1 cup

Garlic Cloves= 3ea.

Dijon Mustard= 2 Tbsp.

Parsley= ½ bunch

1. Chop all veggies and combine in a large bowl.

2. In another bowl add all dressing ingredients and whisk. Pour over chopped veggies and toss.

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