Nutrition science to offer cooking classes in Thanksgiving side dishes

The Department of Nutrition Science is offering a new round of cooking demonstrations featuring Thanksgiving side dishes.

The class will involve instruction by a registered dietitian, hands-on cooking and tasting of all recipes, and a recipe booklet to take home. Dishes to be prepared include Quinoa Salad with Butternut Squash, Apple Stuffing Muffins, Garlic Mashed Cauliflower, Caramelized Butternut Squash, and Apple Cranberry Chutney. Participants are encouraged to bring containers in case there are leftovers.

Classes will be held 5:30-7 p.m. Wednesday (Nov. 11) and Nov. 17 in Lyles-Porter Hall, Demo Kitchen (Room 1107). The class will cover the same material on each date. Free parking is available after 5 p.m. in the Harrison Street Parking Garage attached to Lyles-Porter Hall.

Classes are $20 each and are open to the public. Registration is required at www.conf.purdue.edu/NutritionCookingDemos.

For more information, contact Jill Wanchisn, class coordinator, at jwanchis@purdue.edu or 765-496-0184.