Let’s Grow Akron’s collaborative virtual cooking classes focus on local, seasonal eating. The benefits of cooking and eating produce that is grown locally and harvested are emphasized. Seasonal produce is more readily available and therefore, more affordable at the grocery store or farmer’s market. Local produce is harvested closer to ripeness and travels a shorter distance from the farm to the grocery store therefore, retaining more nutrients and reducing impact on the environment. Purchasing from local growers and producers stimulates and strengthens the local economy. Seasonal produce grown and harvested locally has the best flavor!
Use this link to register for the April 15 Virtual Cooking Class: https://www.eventbrite.com/x/virtual-cooking-class-minority-health-month-tickets-148004931735
SPINACH AND ASPARAGUS FRITTATA
3 TB UNSALTED BUTTER
1 CUP CHOPPED ASPARAGUS, THIN, ENDS TRIMMED AND CUT
1 CUP FRESH SPINACH, CHOPPED, RINSED AND DRAINED
1/2 CUP PORTA BELLA MUSHROOMS
¾ CUP HEAVY WHIPPING CREAM
6 EGGS, SCRAMBLED
2 TB FRESH PARSLEY, MINSED
SALT AND PEPPER FOR TASTE
CHOPPED SCALLIONS, FOR GARNISH
Heat butter on a 10-inch cast iron or oven proof skillet. Add spinach and mushrooms, stirring
occasionally until soften. Add asparagus and stir for 3-4 minutes.
In one bowl, beat eggs and add seasonings. Pour the egg mixture into the pan and cook until
almost set, but still runny on top, about 4 to 5 minutes. Add fresh parsley and place in 350
degree oven to finish baking 10-15 minutes or until golden brown at top.
Garnished with chopped scallions. Serve immediately.
Recipe by Dannika Stevenson
Use this link to register for the April 29 Virtual Cooking Class: https://www.eventbrite.com/e/virtual-cooking-class-minority-health-month-tickets-148203287021
STUFFED CHICKEN BREAST WITH SMOKED GOUDA AND ASPARAGUS
1 PKG OF 4-5 CHICKEN BREASTS, SKINLESS & BONELESS
1 BUNCHED ASPARAGUS, RINSED AND ENDS TRIMMED
2 LEMONS, HALVED
1 PKG OF SMOKED GOUDA SLICES
4 TB UNSALTED BUTTER
SEA SALT FOR TASTE
CRACKED BLACK PEPPER FOR TASTE
1-2 TSP PAPRIKA, GRANULATED GARLIC AND ONION POWDER
2 TSP PARSLEY, MINSED FOR GARNISH
Pre Heat Oven 375
Cut the thick side of each chicken downwardly in the shape of a butterfly and lay on sheet pan.
Squeeze half lemon and season inside with salt and pepper.
Add one slice of gouda cheese and three asparagus spears to each chicken breast. Fold
chicken breast over and close with a few toothpicks diagonally. Season chicken on both sides.
In a large sauté pan on medium heat, add olive oil and 2 TB of butter. Sear chicken 5-7
minutes on one side and add 2 TB butter and flip over. Sear other side for same time.
Transfer pan to oven and cook for 20-25 minutes until cooked thoroughly. With a meat
thermometer, chicken should reach 165 degrees for doneness.
Remove toothpicks. Baste chicken with sauce from pan. Garnished with Parsley. Serve with side favorites.