NE Take Over of Casa Review

Grating ginger for the Orange Gingered Carrots.

We had a great time cooking at Casa de Luz, on Sunday, June 10. Joining teacher Christina Terriquez in the kitchen were Amanda, Chris, Maria, Vanessa, Cheryl, and Melissa.

Clockwise from top left: Quinoa, Amaranth and Corn Timbal with Apple Braised Beets, Tempeh Stuffed Spelt Crepes with Kabocha Sauce, Orange Gingered Carrots, Umeboshi Lemon and Onion Pickles, and Sautéed Greens with Lemon and Poppyseeds.

Our menu for the evening:
Herbed Onion Soup
Fresh Green Salad with Cucumbers, Red Radishes and Herbed Green Goddess Dressing
Orange Gingered Carrots
Umeboshi Lemon and Onion Pickles
Sautéed Greens with Lemon and Poppyseeds
Quinoa, Amaranth and Corn Timbal with Apple Braised Beets
Tempeh Stuffed Spelt Crepes with Kabocha Sauce

Students wash and cut vegetables.

Apples take on the rich color of beets, while the beets are sweetened by the apples as they braise together.
Browning tempeh in a giant cast iron skillet.
Sample plate at the end of the night, before it reaches a customer.