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Roasted Winter Vegetable Salad

Roasted Winter Vegetable Salad

It is time to bring out the fall vegetables and crank up the oven.

Roasted Winter Vegetable Salad

Adapted from ELR recipe journal


1 small head broccoli, chopped into florets

14 Brussels sprouts, halved

2 sweet potatoes, peeled and chopped into 1/2" cubes

¼  cup pomegranate seeds, or dried cherries

1 small bunch kale, preferably lacinato, washed and chopped

1 bunch mixed salad greens

¼  cup shredded Parmesan cheese {optional}

2 tsp. extra virgin olive oil

½ cup Pepper Jelly vinaigrette


Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

 Place the broccoli florets, halved Brussels sprouts and sweet potatoes on the baking sheet and drizzle with ¼ cup of pepper jelly vinaigrette. Toss to coat.


Place in the oven to roast for about 30 minutes, tossing halfway through.

When veggies have finished roasting, remove from the oven and let cool.


To assemble the salads, divide the chopped kale and

salad greens between two large bowls. Toss well. Top with roasted veggies, Pomegranate seeds and cheese, if using.

Toss both salads well and drizzle dressing over both.