This unique, hands-on cooking class features Mediterranean-inspired dishes that are gluten-free, vegetarian and, if desired, vegan. You’ll begin by preparing a refreshing arugula salad, topped with beetroot and oranges. Chef Burcu will then demonstrate how to make zucchini boats, loaded with feta (or tofu) and fresh basil. For the entrée, you’ll stuff bell peppers with quinoa, cranberries and almonds — then roast them to perfection. To cap the meal, you’ll bake apples with walnuts, cinnamon and star anise.
Beetroot and Orange Salad
With olive oil, garlic, balsamic vinegar and arugula
With feta cheese or tofu, garlic and basil
Quinoa Stuffed Bell Peppers
With cranberries and almonds
With walnuts, brown sugar, cinnamon and star anise