Farm to Fork Cooking Class: Low Carbs



October 22 is a class focused on low carb items that are easy to prepare and savory to eat.  There is no reason not to enjoy your food even if it is low carb.  This time of the year it is easy to get fresh winter squash.  This can be a staple in the cooler months that may be prepared many different ways  .Even if you  claim to not like cauliflower, be sure to try this unique recipe, it may surprise you.  It is a great replacement for potatoes.  If you have never made your own creme fraiche you will be impressed by how easy it is to prepare and how superior it is to store bought. The no noodle zucchini lasagna is so delicious that you won't miss the noodles.  Using pecans for a quiche crust is different, but pares nicely with wild mushrooms.  For that sweet bite we all crave, the fall pumpkin mousse is sure to delight you. With this menu you will enjoy a delicious and satisfying meal and still keep within your boundaries.  


 October 22, 2011


 Cooking the Low Carb Smart Weigh
 $75
 Winter salad with roasted squash and pomegranate vinaigrette
Cauliflower popcorn
Curried chicken salad with homemade crème fraiche
No noodle zucchini lasagna
Wild mushroom quiche with pecan nut pie crust
Cooking the Low Carb Smart Weigh