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Roasted Spring Vegetable Pesto Tart with Delightful Palate’s Balsamic Garlic Honey Salad Dressing

Roasted Spring Vegetable Tart

Roasted Spring Vegetable Pesto Tart

with Delightful Palate’s Balsamic Garlic Honey Salad Dressing                                                                    

                           1  egg


1 tbsp. water


1/2 of a 17.3 ounce package  Puff Pastry Sheets (1 sheet), thawed according to package directions


Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes. (You can also use a tart pan).

 Roasted Vegetables

2 pounds fresh asparagus

2 pints cherry tomatoes

1 red onion, sliced in wedges leaving the root intact

1 cup sliced mushrooms

20 fresh basil leaves, chopped or julienned

½ cup Delightful Palate’s Balsamic Garlic Honey Salad Dressing

 Kosher salt, plus extra for sprinkling

Freshly ground black pepper

 Preheat the oven to 400 degrees F.

 Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus, cherry tomatoes, mushrooms and red onions on a baking sheet, drizzle with Balsamic Garlic Honey, and then toss to coat the vegetables completely. Spread the vegetables in a single layer and sprinkle liberally with salt and pepper add the basil leaves. Roast the vegetables for 20 minutes, until asparagus, mushrooms and onion are tender and the tomatoes are soft.

 Arugula Pesto

                        1 clove garlic, peeled

                        5 cups baby arugula

                        1/2 cup finely shredded Asiago or Parmesan cheese

                        1/4 cup toasted pine nuts              

                           1/4 cup extra-virgin olive oil

                           1 tablespoon lemon zest

                           1/4 teaspoon salt

With the motor running, drop garlic through the feed tube of food processor; process until minced. Stop the machine and add arugula, cheese, pine nuts, lemon zest, oil and salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.

 Ricotta and Mascarpone mixture:

            2 cups ricotta

              ½ cup mascarpone cheese

               small handful basil, chopped

             pinch nutmeg

             2 tbsp. grated parmesan

             1 garlic clove, crushed

Mix the ricotta, mascarpone the basil, the nutmeg, Parmesan and garlic. Set aside.

Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry.  Dollop the ricotta and mascarpone  mixture cheese on top on tart Bake for 20 minutes or until the pastry is golden brown.


Spread the ricotta and mascarpone mixture on the bottom of tart shell then layer with the vegetables and dollop the pesto on top of the tart and bake for 20 minutes or until pastry is golden brown