Food Made Fast with Flair!

Instructor: Judi Simon-Bouton
Date: Monday, February 4

Are you looking for delicious, nutritious meals that are simple to prepare and have some flair? Judi Simon-Bouton has a collection of dishes that can be made in 10, 20, or 30 minutes, such as Grilled Fennel Salad with Goat Cheese, White Wine Risotto with Fresh Mushrooms, Pork Cutlets with Sweet Potato Mash, and more. These recipes feature unusual flavor combinations that let you make something special in very little time. Come ready to cook and sample at least 10 appetizing recipes!

back to list

Waffles Morning, Noon, and Night

Instructor: Paula Gray
Date: Tuesday, February 5

Waffles - they're great for breakfast, of course. But their crispy texture is versatile. Waffles can make great appetizers, serve as the perfect base for an entrée (as was popular in the 1903s), or can stand on their own as dessert (think chocolate). Class participants will make several recipes, from savory to sweet, and explore adventuresome toppings, such as salsa and hot fruit-flavored maple syrup. Come hungry to this relaxing, comforting class.

back to list

What's That? Unusual but Delicious Fish

Instructor: Chris Catchick
Date: Thursday, February 7

Chris Catchick of the Co-op's Seafood Department is ready to bring you face to face, skillet to fire, with monkfish, skate, tilapia, and other denizens of the deep that often elicit questions from customers. Using mostly stove-top recipes, Chris will lead participants in preparing monkfish and other unusual fish in bright, direct ways that should make you more at ease with their visual strangeness. Monkfish, for example, looks unlike anything you might think of as fish. The Seafood Department takes care to display this fillet in a manner that will frighten neither children nor their grandparents. Sautéed and finished with tarragon cream and lemon, however, it tastes remarkably like lobster!

back to list

Quark in the Kitchen

Instructor: Ann MacDonald and Juliana Knoettner
Date: Monday, February 11

If you think quarks exist only in outer space, come learn how to use Quark and other wonderful specialty cheeses in the kitchen. Through a combination of tasting, demonstration, and hands-on instruction, Cheese Shop Manager Annie MacDonald and specialty food expert Juliana Knoettner will introduce you to cheeses like Crème Fraiche, Mascarpone, and Fromage Blanc and suggest food combinations and recipes to help you enjoy them to their best advantage.

back to list

Stuffed Breads

Instructor: Judi Simon-Bouton
Date: Monday, February 25

What could be better on a winter's day than hot bread oozing with goodies fresh from the oven? Class will include a demonstration of making bread dough in the food processor and a hands-on baking session. Recipes will include both sweet and savory fillings that can be used for brunch, dinner, or dessert. Come with an appetite!

back to list

An Evening in Alsace

Instructors: David Bridges and Phil Myers
Dates: Tuesday, February 26 OR
Tuesday, March 19
Tuition: $25 for members, $30 for non-members

Explore the eclectic flavors of Alsace, a region that has changed hands between France and Germany over the centuries. Dave will discuss wines of the region while Phil presents indigenous offerings from this most intriguing European destination. Dishes will include Alsatian Tart Flambé (Flammekuechen), Foie Gras, Salmon with Riesling Sauce, and a dessert of Seasonal Fruit Gratin!

This class can accommodate 16 people over the age of 21.

back to list

Fun with Spinach - for Kids or Company

Instructor: Jamie King
Date: Thursday, February 28

Who says that kids won't eat spinach? Though they may not like it straight up as a vegetable, cook Jamie King has spinach recipes up his sleeve that appeal to children and adults alike. Working in small groups, participants in this class will prepare Spinach and Orzo, Spinach Mushroom Lasagne, Greek Spinach Spanakopita, and Spinach with Chicken Florentine. Spinach has the longest season of any local crop. Learn some new ways to enjoy it!

back to list

Organic Gardening for Beginners

Instructor: Elizabeth Ferry
Date: Monday, March 4

Many people describe organic as "no synthetic pesticides" but are at a loss to say what organic agriculture is for. Whether it’s in a garden plot or on a farm, organic growers feed the soil. Soil is the foundation of the food chain in organic agriculture; feeding the soil is a long-term investment in soil fertility. Participants in this class will learn some organic methods for enriching garden soil, including the use of compost. Other topics include choosing seeds for your garden, which plants to start as seedlings, what crops do well in the Upper Valley, the importance of mulch, and more. Vegetables will be the primary focus, but we will touch on culinary herbs and edible flowers as well. If you are new to gardening, or are ready to try organic growing methods, come and have your questions answered.

back to list

Better Health for Life: Eating by the Pyramid

Instructor: Mary Choate, R.D.
Date: Tuesday, March 5
Tuition: $15 for members, $18 for non-members

Many people are familiar with the food pyramid and its recommendations of daily servings of healthy foods. But the picture doesn't tell the whole story. Registered Dietitian Mary Choate is ready to help you use the pyramid to guide you in healthy eating.

Come see what counts as a recommended serving of meat, grains, fruits, vegetables, and dairy products, and find out what size portion is appropriate for your gender, height, and age. Learn how to make healthy choices and substitutions. The potential health benefits are significant: eating by the pyramid can help you to maintain a healthy weight, reduce elevated blood pressure, enhance your immune system, and more. Sample food and take home some quick and healthy recipes, too.

back to list

Nutrition for Dogs and Cats

Instructor: April Frost
Date: Thursday, March 7
Tuition: $15 for members, $18 for non-members

The nutritional content of your pet's food can affect the animal's health and behavior. April Frost, animal behaviorist and holistic counselor, will demonstrate how easy it is to prepare a variety of fresh, wholesome meals for your pets to optimize health and well-being. She will also address a nutritional approach to many common chronic health issues, such as ear and skin problems, arthritis, and allergies. Information will include the importance of enzymes in the digestive system, differences in types of protein, how to interpret information on pet food labels, and how to make pet meals at home.

This class can accommodate 16 people.

back to list

Living on a Gluten-free Diet

Instructor: Fran Peront
Date: Monday, March 11

Gluten is a protein substance that is present in wheat, oats, rye, and barley. For medical reasons or personal preference, some people need to eliminate these common, and seemingly omnipresent, grains from their diet. This class features information on how to read product labels to detect hidden sources of gluten; useful cookbooks; hands-on preparation of some quick and easy gluten-free dishes; a demonstration of gluten-free breading making; and additional resources for individuals on this specialized diet.

back to list

Best of the Bleus!

Instructors: Paula Gray and Ann MacDonald
Date: Tuesday, March 12

Food Programs Coordinator Paula Gray and Cheese Shop Manager Annie MacDonald are waiting to introduce you to varied tastes and textures of blue cheeses from around the world including creamy Italian Gorgonzola, pungent French Roquefort, fiery Cabrales from Spain, and England's regal Stilton. The class will include taste samples; suggestions for pairing with wine, fruits, nuts, and other foods; and recipes for hors d'oeuvres, soups, and entrees.

back to list

Exploring Specialty Foods at the Co-op

Instructor: Phil Myers
Date: Thursday, March 14

Specialty ingredients add interest and simple elegance to a recipe or a meal. Come for an evening of tasting exotic specialty items found at the Co-op, including truffles, olives, hard cheeses, and more. In addition to sampling these foods, Chef Phil Myers will introduce you to techniques for preparing and combining their flavors for optimal enjoyment.

back to list

Traditional Chinese Cooking

Instructors: Qing-Lin Zhu and Fenglan Li
Date: Monday, March 18

Healthy, low calorie, and delicious - Chinese food is all of these and inexpensive, too! Qing-Lin Zhu and Fenglan Li are eager to share dishes of their native China. Students in this hands-on class will make the ever-popular Chinese Dumpling, Shredded Beef with Onion, Eggplant with Garlic, and a Mixed Fruit and Vegetable Salad. Expand your cooking repertoire and celebrate the Year of the Horse!

back to list

The Transitional Vegetarian

Instructor: Mary Choate, M.S., R.D.
Date: Thursday, March 21

Are you interested in increasing the number of vegetarian meals in your diet but uncertain of how to proceed? Co-op Food and Nutrition Educator Mary Choate has been preparing vegetarian meals and snacks for friends and family for over 15 years. This class includes a presentation on vegetarian nutrition and samples of ready-to-eat prepared foods and homemade vegetarian dishes. Recipes such as Vegetarian Pot Pie, Gourmet Stuffed Peppers, and Spiced Garbanzo Bean Snack feature familiar ingredients with a few surprises.

back to list

A Naturopathic Approach to Stress

Instructor: Maureen Williams
Date: Monday, March 25
Tuition: $10 deposit reserves a seat. Refunded to attendees.

Stress has a tremendous influence on our health. It taxes certain biological systems and leaves us more vulnerable to many illnesses. Fibromyalgia and chronic fatigue syndrome are conditions directly resulting from severe or chronic stress, but stress can also trigger other diseases and impair our ability to recover health. This presentation will address ways to manage stress and prevent illnesses linked to stress, such as changing some habits and supporting stress-managing systems of the body with nutritional and herbal medicines.

back to list

Easy Fish Chowders and Stews

Instructor: Chris Catchick
Date: Tuesday, March 26

Using the fish and shellfish most commonly available, this class focuses on uncomplicated, quickly prepared chowders and brodetti. We'll prepare a basic fish broth for the freezer, as well as several bases - cioppino, barolo, and chiantia - appropriate for more seasonal catches.

back to list

How to Register

	We do not take registration information over the phone.
	Class participants will be selected by lottery on Tuesday, January 15.
	Pick up a registration form at the Hanover or Lebanon food stores.
	Fill out a registration form indicating what classes you would like to take. Be sure to include your current mailing address on the form. Return the completed form to the Information Desk at either store, or mail to: Cooking Class Registration, Hanover Co-op, P.O. Box 633, Hanover, N.H. 03755.
	Confirmation letters will be sent out by January 18th. The letter will indicate whether you are in a class or on the waiting list.

Registration after January 15th
You may still register for a class after January 15th. Registration forms can be picked up at, and returned to, the Information Desk at either the Hanover or Lebanon store.

Payment
Payment is due within 10 days of the postmark of your confirmation letter. You may pay by mail or in person at the Information Desks using a credit card, cash, or check. You may also call with credit card information after you receive your confirmation letter. Call (603) 643-2667 ext. 3128.

If payment is not received within 10 days, your name will be moved to the waiting list and someone else will take your place. In all cases, payment is expected before the class begins.

Refund Policy
Full refund of tuition payments will be made if the Co-op cancels your class due to lack of registration or other circumstances beyond our control. Please provide a daytime phone number and/or an e-mail address on your registration form so we can reach you promptly if the need arises.

If you cancel, your tuition payment will be refunded only if we are able to fill your place with a name from the waiting list. For more information, call the Information Desk at (603) 643-2667, extension 3128.

Please note:
The Co-op encourages exploration of a variety of approaches to food, nutrition, and health in our classes. However, inclusion in our class offerings does not imply endorsement by the Co-op.