Mediterranean cuisine is all about balancing the sweet and the salty, which is why in this interactive cooking class, Chef Valentina uses a hands-on approach to help you slow down and cook with intention. Begin by assembling a crisp Greek salad with briny olives, feta and a bright and light dressing. Next, prepare a velvety roasted pepper hummus using farm fresh produce like baby carrots, Persian cucumbers and garlic. Finally, prepare chicken shawarma pita with toasted almond, yogurt and lemon before ending on a sweet note with maple vanilla baked pears.
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Greek Salad
With a mix of greens, olives, feta and dressing
Roasted Pepper Hummus
With baby carrots, Persian cucumbers, olive oil and garlic
Chicken Shawarma Pita and Lime Jasmine Rice
With toasted almond, yogurt, lemon and garlic pita bread
Maple Vanilla Baked Pears
With cinnamon yogurt, granola and maple syrup
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