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Learn seasonal cooking, nutrition in Happy Kitchen classes
For more than 15 years, instructors with the Sustainable Food Center have been teaching free nutrition and cooking classes to underserved areas in the community. The Happy Kitchen/La Cocina Alegre classes are usually offered in Spanish, but in the past few years, there has been a big enough demand from the community at large that the Sustainable Food Center is offering the classes for a fee, according to Susan Leibrock, community relations manager for the organization. “The fees help offset the cost of providing the classes to those who could not otherwise afford to attend,” Leibrock says.
The series of six, 90-minute classes costs $175 and includes cooking demonstrations, nutrition and wellness information, a copy of “The Happy Kitchen” cookbook and ingredients each week so students can try making the recipes at home. “You can go to cooking classes that are entertaining or pretty advanced, but we want to provide the in-between classes where people can find out how to cook on a budget, in season” or following certain nutritional guidelines, says Joy Casnovsky, director of the program.
The next round of classes, which are held in the early evening at various community sites around Austin, won’t start until fall, but in order to get a head count and set up the classes, the Sustainable Food Center is encouraging people to sign up now. The organization is also looking for churches, schools, businesses or non-profits who would like to host classes. E-mail katy@sustainablefoodcenter.org for information on attending or hosting classes or to register.
I got to sit in on one of the last classes before the summer break, where two Happy Kitchen facilitators taught us ways to incorporate more calcium into our diets. They used fresh ingredients to make these two easy dishes that are perfect for summer salads.
Creamy Green Dressing
1 cup canola or olive oil (if using for a dip, reduce amount to 1/2 cup or less)
2 Tbsp. apple cider vinegar or fresh lemon juice
2 Tbsp. apple juice
2 Tbsp. fresh parsley, chopped
1 tsp. fresh basil, chopped
1/2 tsp. salt
1 garlic clove, pressed or minced
1 cup low-fat yogurt or buttermilk
6 spinach leaves (optional)
Put all ingredients in the blender except for the oil and blend for one minute. While the blender is running, slowly add the oil. Turn off the blender as soon as the dressing thickens and the oil is combines. Chill for 30 minutes and use as a salad dressing, dip for vegetables or as a marinade. — From ‘The Happy Kitchen’ cookbook
Thai Cucumber Salad
1 large cucumber, sliced
1/4 white or yellow onion, thinly sliced
1/4 cup cilantro and/or mint
1/2 tsp. chile paste
1 Tbsp. lime juice
2 tsp. white wine or rice vinegar
1 Tbsp. sugar
1-2 Tbsp. fish sauce
1/2 cup chopped roasted almonds or peanuts
In a medium bowl, combine cucumbers, onions and herbs. In a small bowl, combine the rest of the ingredients except for nuts and whisk until combined. Pour liquid over cucumber mix and let marinate for approximately 30 minutes to allow the flavors to combine. Top with nuts and serve.
— From Lindsey Ripley, a Happy Kitchen facilitator
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