Cook Once, Eat Twice: Monday, April 10 from 6-8 p.m.
Make your dinners do double-duty! Learn how to plan meals based around key foods prepared in larger amounts — for use in two different recipes to enjoy on two different days. For example, prepare peppers for a stuffed roasted peppers dish—and use the remaining peppers for a pasta sauce. Or, make a power quinoa bowl that can be turned into soup. Join us to discover, and get practice cooking (and tasting), more ways to cook once and eat twice.
This dietitian-led cooking class will be held in the kitchen at Erikson Hall, kitchen/room 200 and open to UK employees, spouses and retirees. Cost: $20.
Limited space available! If registration is full, select the waitlist option. Sign up »
Check out photos from recent cooking classes.
Featured Recipes from Previous Cooking Classes
Five Ingredients or Less cookbook developed in Fall 2012 (PDF)
Healthy One-Pot Wonders cookbook developed in Spring 2012 (PDF)