In this class, Chef Jessica will show us how to make a yeast bread called Pan de Muerto; Champurrado, a thick and flavorful Mexican hot chocolate; and Enfrijoladas de Queso y Jalapeño, filled corn tortillas and dipped in a chipotle bean sauce topped with crema, avocado and cilantro.
Jessica Tijerina, Tijerina Global Spices
We will learn how to stuff and shape these pork & napa cabbage stuffed savory dumplings, then cook them two ways: pan-fry them for a crispy perfection and boil them for steaming silky texture. We will also make homemade ponzu sauce, Japanese sour and savory citrus dipping sauce.
Koshiki Smith, The Japanese Kitchen
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a series of delicious meals, drinks, medicines, and desserts using local and traditional foods as we explore nutritional and cultural significance of their ingredients. The instructors will share their expertise on sourcing, sustainability, and environmental impacts we’re seeing in real time.
Derek Nicholas will showcase how to cook a bison roast by slow braising. After braising, Derek will use the bison roast to make some delicious tacos.
Derek Nicholas, Division of Indian Work
Join us for all of the classes in this series:
How to Build an Underground Oven (Duck, Burdock, and Squash)
Tea Workshop; Medicine Around Us
Wednesday, November 10th- Maple Cranberry Apple Crisp with Puffed Wild Rice
Wednesday, November 17th- Bison Roast and Bison Tacos
This class has been rescheduled from Wednesday, November 10.
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a series of delicious meals, drinks, medicines, and desserts using local and traditional foods as we explore nutritional and cultural significance of their ingredients. The instructors will share their expertise on sourcing, sustainability, and environmental impacts we’re seeing in real time.
Learn how to puff wild rice for this tart and sweet dessert with Vanessa Casillas and Hope Flanagan. We’ll also learn about wild rice characteristics, maple syrup harvesting, and cranberries.
Vanessa Casillas, Gatherings Café/Minneapolis American Indian Center
Hope Flanagan, Dream of Wild Health
Join us for all of the classes in this series:
How to Build an Underground Oven (Duck, Burdock, and Squash)
Tea Workshop; Medicine Around Us
Wednesday, November 17-Bison Roast and Bison Tacos
Wednesday, December 8 Maple Cranberry Apple Crisp with Puffed Wild Rice
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a series of delicious meals, drinks, medicines, and desserts using local and traditional foods as we explore nutritional and cultural significance of their ingredients. The instructors will share their expertise on sourcing, sustainability, and environmental impacts we’re seeing in real time.
In this class, Derek Nicholas and Hope Flanagan will be discussing various Native teas. Teas are not just a drink- our tea is medicine used orally, used in direct contact as a wet compress, foot baths, hair rinse, or bath additive. In this workshop, we’ll learn about Cedar Cranberry Tea, Bergamont Hyssop Tea, and Raspberry Tea.
Derek Nicholas, Division of Indian Work
Hope Flanagan, Dream of Wild Health
Join us for all of the classes in this series:
Wednesday, October 27th- Four Sisters Pasdayapi Salad
Wednesday, November 3rd- Tea Workshop; Medicine Around Us
Wednesday, November 10th- Maple Cranberry Apple Crisp with Puffed Wild Rice
Wednesday, November 17th- Bison Roast and Bison Tacos
DIY Video // October – How to Build an Underground Oven (Duck, Burdock, and Squash)
Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a series of delicious meals, drinks, medicines, and desserts using local and traditional foods as we explore nutritional and cultural significance of their ingredients. The instructors will share their expertise on sourcing, sustainability, and environmental impacts we’re seeing in real time.
Alanna Norris and Youth Leader Ava will show us how to make a Four Sisters Pasdayapi Salad, a fresh and healthy recipe using wild rice, black beans, and hominy, from Dream of Wild Health’s Youth Leader Cookbook.
Alanna Norris & Ava, Dream of Wild Health
Join us for all of the classes in this series:
Wednesday, October 27th- Four Sisters Pasdayapi Salad
Wednesday, November 3rd- Tea Workshop; Medicine Around Us
Wednesday, November 3rd- Video Premiere- How to Build an Underground Oven (Duck, Burdock, and Squash)
Wednesday, November 10th- Maple Cranberry Apple Crisp with Puffed Wild Rice
Wednesday, November 17th- Bison Roast and Bison Tacos
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $15 when the recipe includes meat. This dish is great for leftovers and has lots of textures and delicious flavors in every bite from creamy beans, and delicious chicken, and greens all piled on a crunchy tortilla.
Natalia Mendez, Seward Co-op
Note- this class was originally listed in our quarterly newsletter Sprout! as 10/23. It has been rescheduled for 10/30.
Agedashi Tofu was the ultimate best-selling appetizer at Koshiki’s former restaurant, Tanpopo Noodle Shop. What made this dish so special was the marriage of creaminess of tofu, crunchiness of skin, savory broth, and fresh ginger. It is still one of Koshiki’s family favorites to make at home. Along with Agedashi Tofu, we will prepare Maze Gohan, Japanese dirty rice made with carrots and burdock on the side.
Koshiki Smith, The Japanese Kitchen
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10. The fall brings an abundance of different squash, gourds and pumpkins. Chef Jessica will show us how to make three quick and easy recipes:
A quick, healthy and savory pumpkin soup,
Butternut squash macaroni & cheese,
And stuffed delicata squash with kale, garlic, grains and jalapeno.
Jessica Tijerina, Tijerina Global Spices
Nourish 101 classes feature basic scratch-cooking techniques and recipes that feed a family of four for under $10. Join September and Nevaeh from Seward Co-op to learn this easy and delicious weeknight meal.
September Garwick Evans & Nevaeh Taylor, Seward Co-op staff
