Cook Well Berkeley Cooking Classes
Each semester, Cook Well Berkeley puts on 3 cooking classes. Demonstrations, recipes, and samples are provided. To see what we're offering this semester, please see our workshops and programs page.
The recipes from each class are below and are organized by class type.
Spring 2020 -- Lemony Red Lentil Soup, Simple Roasted Cabbage Steaks
- Must-Know Cooking Techniques, Spring 2018 -- Basic Stir Fry
- Handout - Healthy Cooking Cheat Sheet
- Practical Kitchen Tools, Spring 2017 -- Easy Cauliflower Mash, Blender Banana Pancakes, Peanut Slaw, Orange Poppy Seed Salad Dressing
- Handout - Practical Kitchen Tools
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Spring 2011 Recipes -- Classic Bulgur Tabouli, Broiled Herb & Parmesan Polenta Slices, Sweet & Savory Popped Corn, Quinoa Citrus Salad
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Resources
- Make-Ahead Meals, Spring 2019 -- African Peanut Stew; Beans, Greens and Grains
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Lunch, Fall 2015 -- Mediterranean Salmon Salad, Smashed White Bean Collard Wrap, Roasted Veggie Lunch Bowl, Whole Grain Salad with Miso Dressing
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Handouts:
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Recipes
- Fall 2019 Plant-Based & Planet-Friendly -- Mashed Cauli-tatoes, Gardener's Pie
- Fall 2017 Plant-Powered Meals -- Sushi Salad, Eggplant Lasagna Rolls, Tempeh Breakfast Sausage, 5+ Ingredient Chili
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Fall 2013 -- Black Bean & Seasonal Vegetable Enchiladas, Winter Squash & Coconut Soup, Farmers' Market Quinoa Salad (with the option of adding sausage)
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Fall 2012 -- Lentil Burgers, Mediterranean Quinoa Salad, Tempeh Tacos with Avocado, Protein Packed Granola
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Fall 2011 -- Black Bean & Vegetable Enchiladas, Winter Squash & Coconut Soup, Farmers' Market Pasta Salad
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Resources
Fall
- Fall 2018 -- Green Bean Casserole (from scratch), Citrus Endive Boats
- Fall 2017, 7-Minute Veggies -- Avocado Chimichurri, Portabella Steaks, Asian Cole Slaw, Broiled Green Beans
- Fall 2016 -- Yakisoba Spaghetti Squash, Sweet Potato Mash, Carrot Apple Soup, Roasted Brussels Sprouts
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Fall 2015 -- Vegan Kale Caesar Salad, Roasted Cauliflower with Tahini Sauce, Carrot Pancakes, Creamy Pesto Spaghetti Squash
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Fall 2014 -- Cauliflower Pizza Crust; Brussels Sprouts Chips; Roasted Squash with Lemon-Tahini Sauce; Butternut Squash, Sweet Potato and Apple Hash
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Fall 2014 Extra Recipes -- No Bake Chocolate Pumpkin Pie, Simple Cauliflower Mash
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Fall 2013 -- Roasted Beet & Apple Radicchio Slaw, Sauteed Chard, Curried Cauliflower Soup, Arugula Persimmon Pear Salad
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Fall 2012 -- Sesame Shitake Bok Choy, Mashed Cauliflower with Leeks, Roasted Butternut Squash & Parsnip Soup, Massaged Kale with Cranberries & Pecans
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Fall 2011 -- Roasted Autumn Harvest Vegetables, Sauteed Rainbow Chard, Cumin Lime Slaw, Grilled Zucchini & Peppers
Spring
- Spring 2019 -- Cream of Asparagus Soup with Gremolata, Sesame Cauliflower Wings
- 7-Minute Veggies, Spring 2017 -- Soy Garlic Mushrooms, Cauliflower Fried Rice, Ranch Roasted Carrots, German Cucumber Salad
- Spring 2016 -- Deconstructed Spring Roll Salad, Cucumber Sunomono, Fennel and Orange Salad, Truffle Parsnip Fries with Creamy Garlic Tahini Dip
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Satisfying Spring Salads, Spring 2015 -- Cucumber Watermelon Salad; Asian Chicken Salad; Rainbow Thai Chopped Salad; Springtime Buckwheat Salad
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Spring 2014 -- Sauteed Radishes, Spinach Artichoke Hummus, Roasted Carrots & Parsnips, Grilled Asparagus
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Spring 2013 -- Ratatouille Skewers, Sauteed Spinach with Walnuts & Golden Raisins, Quick Pickled Spring Vegetables, Shaved Asparagus with Parmesan Dressing
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Spring 2011 -- Sauteed Bok Choy with Mushrooms, Roasted Spaghetti Squash with Melted Leeks, Asian Snap Pea & Turnip Slaw, Kale Chips, Grilled Beets with Asparagus
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Recources
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Vegetables Made Easy -- Four simple methods for preparing delicious vegetables along with tips and suggestions
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Farmers' Market Finder(link is external) from the Pacific Coast Farmers' Market Association
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Fruit and Vegetable Seasonality Chart(link is external) from CUESA
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Fall 2014/Spring 2015 -- Frittata Muffins, Pizza Omelet, Breakfast Bites, Savory Oatmeal
Handout: 10 Ways to Cook Eggs
Spring 2020 -- Panzanella, Oat Milk, Roasted Potato Peels, Bruised Apple Tea and Applesauce
- Spring 2018 -- Spaghetti Squash Pad Thai, Chia Pudding
- Handout - Building a Healthy Plate
- Fall 2016 -- Spinach Poppy Seed Salad, Peanut Tofu Bowl, Scrambled Chickpea Pitas, Tropical Fried "Rice"
- Handout - Healthy Snacks
- Spring 2016 -- Sweet Potato, Bean, and Veggie Enchiladas, Slow Cooker Chicken Curry, Cajun Turkey Meatloaf, Broccoli "Cheeze" Soup
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Recipes
- Fall 2019 -- Chocolate Pistachio Apricots, Cranberry Thyme Cheeze Ball
- Fall 2018 -- Soft Pretzels, Crispy Rice Bars, Beeswax Wraps
- Fall 2017 -- Wheat Crackers, Cookie Dough Dip, Secret Ingredient Brownies, Holiday Paprika Popcorn
- Fall 2016 -- Curried Lentil Soup in a Jar, Easy Coconut Macaroons, Chocolate Peanut Butter Apples Nachos, Homemade Sriracha
Fall 2018 -- Creamy Mushroom Pasta, Oven "Fried" Tofu and Roasted Broccoli
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Spring 2015 -- Mediterranean Potato Salad, Spinach Artichoke Dip, Guacamole Deviled Eggs, Watermelon "Cake"
- Handout:
Spring 2019 -- Carrot Dogs, 5 Ingredient Chili, Stuffed Bananas, and Foil Packet Meal Template
- Spring 2016 -- Tofu Taco Wraps, Breakfast Pizza Puffs, Ranch Roasted Chickpeas, Cauliflower Fried "Rice"
Fall 2019, Spices Around the World -- Shakshuka, Curried Chickpea Salad
Fall 2013 -- Curried Quinoa Pilaf, Smoky Spice Rub (with Salmon), Mixed Herb Pesto (with Seasonal Vegetables), Sauteed Spiced Apples
Spring 2017 -- Tahini Cucumber Noodles, Baked Shoestring Sweet Potato Fries, Simple Lemon Garlic Zucchini Pasta, Miso Zucchini Noodle Soup
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Recipes
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Spring 2014 -- Blueberry Chia Jam, Kale and Sweet Potato Quinoa Salad, Savory Oatmeal, Savory Roasted Chickpeas
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Spring 2013 -- Make Ahead Steel-Cut Oats, Parmesan-Thyme Popcorn, Buckwheat Tabouli with Chickpeas, Balsamic Berries with Yogurt & Mint
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Resources
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Recipes for Healthy Living (American Diabetes Association)
Spring 2018 -- 2-Ingredient Sweet Potato Pancakes, Chocolate Pumpkin Pie, and many more ideas