Nutrition science partnering with farmers, producers for cooking classes

The Department of Nutrition Science has teamed up with a variety of local farmers and producers who will be featured during cooking classes this semester.

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. Participants are encouraged to bring containers in case there are leftovers.

Classes scheduled for March are:

Wednesday (March 9): Cooking with Honey
This class will focus on recipes featuring locally produced honey. A variety of sweet and savory salads, side dishes and desserts planned for the evening. Local beekeeper and honey producer Ken Foster from Wildcat Creek Apiary will visit to share interesting facts on honey as well as beekeeping. Recipes include Citrus Salad with Mint, Honey & Lime; Roasted Vegetables with Honey & Balsamic; Apple, Brie & Honey Bruschetta; Honey Almond Granola; and Lavender Honey Lemonade.

March 23: Pizza Night!
The class will add a healthy twist to traditional pizzas by incorporating a variety of seasonal vegetables. Participants will learn to create whole-grain pizza dough from scratch. Locally produced sausage from The Farm at Prophetstown will be featured The farm's executive director will talk about their pasture-raised, antibiotic-free and hormone-free products. Pizza recipes will include Butternut Squash and Crispy Sage Pizza; Breakfast Pizza; Cauliflower Crust Pizza; and individual pizzas to be topped with an assortment of fresh vegetables.

Classes will be held 5:30-7 p.m. 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.

Additional classes will be added as more farmers and producers join the program. A list of classes can be found at www.conf.purdue.edu/eatlocal.

Classes are $20 each and are open to the public. Registration is required at www.conf.purdue.edu/eatlocal. For more information, contact class coordinator Jill Wanchisn at jwanchis@purdue.edu or 765-496-0184.