# 68 Vegetarian Express
hands-on

What would you say to nutritious whole grains that cook in 20 minutes? Add seasonal vegetables, some fast-track protein (think nuts, seeds, lentils, tofu, seitan) and voilà, dinner is served – a balanced, ethnically-inspired meal that’s outrageously good and so easy to prepare. You’ll get time-saving tips and discover how to effortlessly vary grain recipes using different cooking liquids and a palette of spices. African-Spiced Coconut Teff & Red Lentil Stew with Collards and Yams; Gingered Tempeh and Shiitake Sourdough Sandwiches with Mesclun Mix; South American Red Quinoa with Green Beans, Pumpkin Seeds and Chiles; Coconut Curried Seitan with Carrots, Cabbage and Mung Bean Sprouts; Jade Rice Vegetable Pilaf with French Lentils and Toasted Walnuts; and Asian Vegetable Stir Fry with Bhutanese Red Rice and Spicy Peanut Tofu.

Wednesday, December 2, 6:30 – 10:00 p.m.
Instructor: Leslie Cerier
Fee: $105

# 69 Easy Ethnic Weeknight Meals
hands-on

So you want a great meal and you want it now? Here’s Myra to the rescue with sure-to-please ethnic flavors, reborn as complete lunches or dinners. Each is a snap to prepare, a feast for the eyes, and bliss for the palate. These quick and easy meals are worthy of company, yet perfect for when you want to enjoy them alone. We’ll follow the path of good eating across four continents with Dukkah-Crusted Chicken Breasts with Date-Pomegranate Molasses Relish and Lemony Chard with Spiced Chickpeas; Polenta Gratin with Spinach, Tomatoes, Coconut Milk and Peanut Butter; Braised Brazilian Grouper with Coconut Milk and Bahian-Style Salsa with Herbed Rice and Hearts of Palm; Sautéed Red Bhutanese Rice and Lentil Patties with Cilantro-Mint Sauce; and Green Leaf, Date and Cashew Salad with Tamarind-Lime Dressing. (Some fish, organic chicken and eggs will be used and wine will be served.)

Tuesday, February 23, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $110