Coconut Curry Salmon with Roasted Cauliflower may sound like a meal that you would only make for a weekend occasion or when entertaining guests. But this simple recipe can be prepared in under an hour, with fewer than 10 ingredients.
Join us October 8 at 6:30 p.m. for a cooking class via Zoom to learn how. Maureen Fitzgerald P'08, former food editor of The Philadelphia Inquirer, and founder of a healthy cooking program for urban school children, will lead the class from her home kitchen. She will discuss basic cooking techniques, knife skills and how to build layers of flavor in your cooking.
The Coconut Curry recipe is gluten free and easily adapted to vegan, by using tofu. It is also just as delicious made with chicken. The recipe is Whole30 compliant with the Whole30 Food Program.
Once you register, you will receive the recipe, including a list of the ingredients you need to have on hand, and prep instructions for the class. Please note that registration is required and is on a first-come, first-served basis.