Nutrition Science announces new cooking classes for May

The Department of Nutrition Science will explore Asian cuisine and cooking with famers market finds during cooking classes in May.

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.

May 18: Exploring Asian Cuisine

This class will explore a variety of Asian dishes while incorporating fresh and locally sourced produce from Little Prairie Farm in Brookston. The owner of the farm, Richard Kremer, will visit the class to discuss his products and his farm operation. Recipes for the evening include Kimchi with cabbage, radishes and bunching onions; Steamed Dumplings (pot stickers) with pork, onions and kale; California Rolls with cucumbers and carrots; Spring Rolls with carrots, beets and radishes; and Pho Noodle Soup.

May 25: Farmers Market Finds

This class will explore some of the fresh produce available from the Purdue Student Farm. The new farm manager, Chris Adair, will visit to provide produce harvesting and selection tips as well as discuss the campus farm. Featured recipes will include Radish and Microgreens Salad; Fresh Lettuce Wraps; Strawberry Basil Honey Punch; Radish Butter; and Wilted Kale with Balsamic Vinegar and Orange Zest.

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.

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.