Summer edition v1.0 is another Healthy Cooking Live demonstration that illustrates the concept of cooking a week’s worth of food in one day, but “summer style!”  As always we’ll be doing some rice and beans; Hoppin’ John featuring the humble black-eyed pea.  We’ll go over three composite salads from start to finish as well as go through the process of cleaning and storing salad greens in a bulk fashion that will facilitate 10 minute salad dinners!  We will also be doing quick summer versions of chili and ratatouille that will get us on and off of the stove quickly so as not to heat up the kitchen and house in the summer.  To finish things off we do what is by far the most popular dish I’ve created; the whole grain oatmeal, and we’ll be adding a new quinoa porridge that’s a great option for breakfast variety that carries the same nutrient and fiber punch we like to start the day with!

On the Menu: