Hands-on cooking class

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Hidden Roasted Veggie Pasta

Hidden Roasted Veggie Pasta

This is an easy way to incorporate vegetables into your children’s diet. We roasted them first and then pureed them into to the sauce and none the wiser will they be. Toss the sauce over pasta or zucchini noodles and top with grated cheese. This sauce freezes well and that is a plus for the busy school schedule that is just around the corner.

Hidden Roasted Veggie Pasta

Serve 6 


1 medium eggplant

2 carrots

3 green onions

1 can of artichoke hearts

1 large zucchini

1/4 cup Delightful Palate Balsamic Garlic Honey

Salt and pepper to taste

I jar of prepared marinara sauce

Cooked whole wheat spaghetti or zucchini noodles


Preheat oven to 400. Chop all veggies into desired shape except for the artichoke hearts- drained. In a large bowl, combine the veggies with the Balsamic Garlic Honey. Spread out onto a large pan lined with foil or a baking dish and sprinkle with pepper. Bake in oven for 30-45 minutes, turning the veggies over halfway. Once cooled, mix the veggies in a blender with a simple marinara (preferably low sodium). Toss the finished sauce with whole wheat pasta or spiralized vegetable noodles. For added protein, cook ground turkey in a skillet with olive oil and add to the finished product.