Cooking in the Spring can be frustrating...the weather has changed and although the nights can be a bit cold, you're mowing the grass and winter is starting to be just a memory...but that doesn't mean that we're still making heavy soups and winter comfort food!  Spring food is lighter and we start eating lighter, more colorful soups and salads are on the menu again!

This demonstration features maybe the most popular salad I've ever done...the quinoa with Edamame, Black Beans, & Sweet Corn as well as a very nice bulgur wheat and French lentil salad I discovered while in the Middle East...it's called mujadara and is one of my personal all time favorites.  I show you how to caramelize onions for this with absolutely no oil!  We also have two new light and refreshing soups that are quick and easy, but still extremely satisfying.  As always I cover the most important meal of the day; breakfast!  We'll make my indispensable whole grain oatmeal, but also a brand new quinoa porridge!

On the Menu:

• Brown Rice and Chick Peas Biryani Style

• Sweet Brown Rice Vegetable Soup

• Chick Pea Tomato Bisque with Zucchini

• Mujadara; French lentils & Bulgur Wheat with Caramelized Onions

• Quinoa Salad with Edamame, Black Beans, & Sweet Corn

• Whole Grain Oatmeal with Fresh Berries

• Quick and Easy Quinoa Porridge

Topics For Discussion:

• Chronic disease: the modern dietary dilemma
• How to cook tasty food with less salt, fat, & sugar
• Kitchen organization for healthy cooking; the basics
• Using a pressure cooker; the basics
• What food to keep on hand
• What equipment to have in your kitchen