2021 Class Calendar

Welcome to my cooking class calendar.
I look forward to connecting with you and cooking together soon.

Class Information and Pricing

FEBRUARY 12 – 14, 2021

friday | february 12, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | february 13, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | february 14, 2021 | 4:00-6:00p | live zoom | hands-on
red quinoa beet2_182mushrooms-puff-pastrychocolate mousse

SAINT VALENTINE BEETS & CHOCOLATE

slow-roasted golden beets with balsamic + lime
red quinoa + beet salad with feta honey ginger miso dressing
white wine mushrooms in all-butter pastry baskets
decadent chocolate cream

FEBRUARY 26 – 28, 2021

friday | february 26, 2021 | 11:00a – 2:00p | eureka springs | demo
sunday | february 28, 2021 | 4:00-6:00p | live zoom | hands-on
tostada-purple-cabbage-KGwhole-rice-spanish-KG

SAUCY STREET TACOS WITH THE WORKS

saucy street tacos with housemade beans, ever green guacamole,
caramelized onions, purple cabbage slaw + housemade spicy silken mayonnaise
Spanish style whole brown rice

5-WEEK SERIES:  FUNDAMENTALS OF PLANT-BASED COOKING

1 CLASS PER WEEK FOR 5 WEEKS beginning March 5, 2021

Register for a single class or the entire series

PLANT-BASED SERIES WEEK 1 

 friday | march 5, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 6, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 7, 2021 | 4:00-6:00p | live zoom | hands-on
nicholas-barbaros-hummus-unsplash-KGtomato-sauce-KGtofu-mayo-wfpbno-KGsuper-green-spinach-avocado-basil-raw-pesto 

 MEAL PLANNING, STOCKING THE PANTRY + BATCH COOKING
SAUCES + DRESSINGS, HERBS + SPICES
 

hummus, tomato sauce, mayo, pesto, tahini

  

PLANT-BASED SERIES WEEK 2 

  friday | march 12, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 13, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 14, 2021 | 4:00-6:00p | live zoom | hands-on
bean-barley-soup-KGblack beans cilantro_182 

  LEGUMES, PULSES, BEANS

hearty bean + barley soup
creamy black beans with coriander, cumin + fresh cilantro
French style curried green lentils
 

  

PLANT-BASED SERIES WEEK 3

 friday | march 19, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 20, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 21, 2021 | 4:00-6:00p | live zoom | hands-on
quinoa tabouli wfpbno webwhole-risotto-butternut-KGoat-power-bowl-KG

WHOLE GRAINS 

roasted yellow quinoa tabouli with fresh herbs
whole grain risotto with butternut squash
luscious oat breakfast bowl + overnight oats

  

PLANT-BASED SERIES WEEK 4

  friday | march 26, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | march 27, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | march 28, 2021 | 4:00-6:00p | live zoom | hands-on
greens-boiled-dandelion1-KGbrown rice risotto collard walnut pesto 182saag-tofu-paneer-KG

GREENS

Greek-style boiled greens + dandelion with lemon
whole-grain risotto with collard kale walnut pesto Brazil nut parmesan
stewed Indian curry spinach + chard with tofu paneer

  

PLANT-BASED SERIES WEEK 5

 friday | april 2, 2021 | 11:00a – 2:00p | eureka springs | demo
saturday | april 3, 2021 | 11:00-2:00p | eureka springs | hands-on
sunday | april 4, 2021 | 4:00-6:00p | live zoom | hands-on
brussels-sprouts-caramelized-KGgrated-carrot-salad-KGeggplant-in-tomato-sauceroasted-sweet-potatoes-KG

EAT THE RAINBOW ~ TANTALYZING VEGETABLES

caramelized Brussels sprouts
sweet carrot Dijon salad
twice baked eggplant with tomato
roasted garnet + purple sweet potato

Please note:  All recipe are Whole Food Plant-Based (WFPB).  ‘Whole food’ describes whole, unrefined, minimally-processed foods without extracted ingredients, such as sugar or oil that would damage the body’s endothelium (the inner lining of the arteries).  ‘Plant-based’ describes food that comes from plants, and does not include ingredients originating from animal, such as meat, chicken, fish, dairy products, eggs, or honey.  Ingredients are sourced locally and in-season whenever possible.  Menus are subject to change depending upon availability at farmers’ market and local suppliers, as well as passionate inspiration by Karen’s research. I am delighted to have you join me on this journey.

For inquiries or reservation requests, email me at hello@KarenGros.com