I have the good fortune of assisting with a cooking class. It is a 3-session series called “Creative Seasonal Cooking: The Comforts of Winter”. The teacher of the class, Tom Hudgens, is a friend and colleague and is also the author of The Commonsense Kitchen cookbook and The Whole Hog Blog where you can find all the recipes from the class.
One of my tasks is class photographer so feast your eyes on food from last weeks class and then take a look at Tom’s blog.
The colorful seasonal menu is loaded with flavor and has inspired me to eat more winter salads this week.
The orange-red onion relish was the perfect addition to a chicken dinner this week and was pretty made with Cara Cara Oranges with their pink flesh.
The fresh ginger cake was topped with lemon curd folded with whipped cream but is delicious on it’s own.
Here is the whole menu:
WINTER BEET SALAD WITH FETA CHEESE, WALNUTS, AND HERB VINAIGRETTE
SPICED PORK TENDERLOIN WITH ROASTED YAMS, TENDER GREENS, AND ORANGE-RED ONION RELISH
FRESH GINGER CAKE WITH MEYER LEMON CREAM
Click here for the recipes. Thanks for stopping by!