Department of Nutrition Science to host cooking classes

Fresh recipe ideas will be on the table this semester at interactive cooking demonstrations hosted by the Department of Nutrition Science.

Classes will be 5:30 to 7 p.m. Feb. 17 and 24 in Lyles-Porter Hall Demo Kitchen, Room 1107. Free parking is available after 5 p.m. in the Harrison Street Parking Garage attached to Lyles-Porter Hall. Classes are $20 per person and are open to the public. Registration is required at www.conf.purdue.edu/NutritionCookingDemos. Other class dates also are listed on the website.

A variety of themes and topics will be featured. All classes will include instruction by a registered dietitian and chef, hands-on cooking and tasting of all recipes and a recipe booklet to take home. Bring takeout containers for any possible leftovers.

Two classes will be hosted in February. They are:

Feb. 17 -- Winter soups and salads
This class covers winter soups and salads featuring seasonal ingredients. The soups will be paired with salads that include various locally grown produce, as well as hearty grains, to create classic and unique flavors. Participants also will learn how to prepare homemade dressings. Recipes include white bean and kale soup; lentil and sweet potato soup; roasted butternut, kale and cranberry couscous salad; beet salad with quinoa and spinach; and a wheat berry and spinach salad with orange-curry vinaigrette.

Feb. 24 -- Vegetarian cooking
The recipes prepared in this class will expertly highlight seasonal produce to create a variety of entrée and side items. Recipes will include fresh beet dip; roasted grape, goat cheese and honey stuffed sweet potatoes; creamy pumpkin risotto; roasted butternut squash and spinach lasagna; and cauliflower steaks with romesco sauce.

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