Koshiki’s children ask for Hiyashichuka as soon as the weather warms up: chilled curly wheat noodle topped with cucumber, carrots, tomato, eggs, and chilled and shredded chicken (or substitute tofu) drizzled with refreshing sesame vinaigrette.

Most of all, this salad-like noodle dish has well-balanced ingredients (grain, vegetable, protein, seeds, egg), a balance of flavor elements (sweet, sour, salty, fatty, and pungent), and will make you full and satisfied.

Menu:

Home-made noodle

Sesame dressing

Kinshi Tamago

Shredded chicken or tofu

Other vegetable toppings

Koshiki Smith, The Japanese Kitchen

As we slowly transition from heavy winter food to lighter spring food, we can make the most of our creativity while generating the least amount of dirty dishes whist preparing a hearty and refreshing plant-based pasta and salad dinner.

In this class, Chef AmyLeo will demonstrate how you can make one-pot pasta and a hearty salad; all in one dinner bowl. No fancy methods, just a bit of efficiency and technique.

AmyLeo Barankovich, Vegan Affairs MN

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.

A seed is a miracle waiting to happen! Come celebrate seeds and get ready for this season’s sowing with Midwest Food Connection. We will start seeds indoors together, learn how to care for and transplant them. We’ll talk about what this means and how you can grow food to help your community! Supplies to grow along will be provided for attendees to take home in advance of this virtual class.

Instructors from the Midwest Food Connection

Please RSVP in advance via the Eventbrite link below. You will receive an email from Eventbrite that contains a Zoom link or phone number to join the class in advance of the class date.