Culinary Boot Camp: 5-Day Summer Intensive (Vegetarian)

Join us for an adult "summer camp" experience! Why let the kids have all the summer fun?

This is the intensive, 5-day version of our regular 5-week Vegetarian Culinary Boot Camp.

This hands-on, skills-based series is plant-forward and covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.This class will meet at the same time, Monday-Friday, for a total of 5 classes.

WEEK 1: Knife Skills and Vegetable Techniques

SKILLS COVERED: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Vegetables, Roasted Ratatouille, Blanched String Beans with Lemon Gremolata

WEEK 2:  Legume Techniques

SKILLS COVERED: Cooking Dried Beans, Selecting and Seasoning Canned Beans, Pressing/Seasoning Tofu, Cooking Whole Grains
RECIPES INCLUDE: Smoky Black Bean Soup, Stewed White Beans with Rosemary and Garlic, Red Lentil Dal, Korean Braised Tofu, A Good Pot of Rice

WEEK 3: Egg + Grain Techniques

SKILLS COVERED: Eggs 101; Cooking Whole Grains
RECIPES INCLUDE: Frittata with Roasted Tomatoes + Herbed Goat Cheese, Shakshuka, Farro Risotto, Baked Fruit Clafoutis (our favorite eggy dessert)

WEEK 4: Pasta Techniques

SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique, Gnocchi-Making
RECIPES INCLUDE:  Pappardelle with Wild Mushroom Ragout, Linguine with Lemon-Parmigiano, Ricotta Gnocchi with Kale Pesto

WEEK 5: Vegetarian Meals Around the Globe

SKILLS COVERED: Working with Herbs and Spices; Understanding Flavor Profiles; Vegetarian Meal Planning
RECIPES INCLUDE: Indian Matar Paneer, Lebanese Fattoush Salad with Spiced Chickpeas, Thai Red Coconut Curry with Crispy Tofu and Basil, French Lentil Salad with Herbed Feta