EVENTS AT PV DESIGN CENTER  

Raving About Rosemary Tuesday, 2/12, 6-8 pm

What do you do with all the rosemary growing in your garden or your neighbor’s yard?  Harvest it, dry it, power it, and use it in sweet and savory dishes from breakfast to dessert and natural body care products.  Chef Rachel will share some of her favorite rosemary recipes plus tips for drying, storing, and using the herb for gifts.  She will also share the herb’s history and healing properties.  Wheat-free, gluten-free, dairy free.

Menu
Rabbit or Lamb Stew w/ Root Vegetables & Rosemary
Rosemary-Garlic Muffins
Roasted Silver-Dollar Sweet Potatoes w/ Rosemary
Roasted Parsnip Fries with Rosemary
Kale w/ Rosemary, Onions, & Olives
Rosemary-Hazelnut Shortbread w/ Lemon Ice Dream

RSVP required

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Savvy Cooking with Citrus Monday, 2/25, 6-8 pm

Savvy cooks use citrus to flavor fish, add pizzazz to poultry, jazz up cooked vegetables, dress salads, freshen fruits, and make delicious drinks. Find out how to add flair to your daily fare with the season’s juiciest oranges, lemons, limes, and tangerines artfully paired with herbs, spices, and nuts. Enjoy ample samples and take home printed recipes plus prep, cooking, and serving tips. Come hungry. Wheat-free, gluten-free, dairy-free recipes.

Menu
Baked Chicken Thighs w/ Cumin & Lime
Parboiled Crudite Platter of Seasonal Vegetables
w/ a duo of dips
            Spicy Peanut Lime/Orange Sauce
            Cashew-Macadamia Dill Dip
Quinoa Tabouli, a twist on the classic dish w/ sun dried tomatoes & pine nuts
Coconut Orange Macaroons
Sweet Herb Lemonade

RSVP required

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Savvy Cooking with Quinoa Wednesday, 3/13, 6-8 pm

Tired of rice? Bored with bread and pasta? Try quinoa (pronounced Keen-WAH), a quick cooking, wheat-free, gluten-free, high-protein super grain cultivated 4000 to 8000 years ago in the Andean region of South America. Chef Rachel will show you how to use the whole grain, flour, and flaked forms to make an enticing array of dishes from appetizers to breakfast and dessert! Wheat-free, gluten-free, mostly dairy-free demonstration.

Menu
Roasted Red Pepper & Tomato Soup
Quinoa Salad With Lime Ginger Dressing & Shrimp
Golden (Quinoa) Hash Browns
Quinoa and Coconut Waffles with Whipped Honey Butter & Fruit
Flourless Quinoa Chocolate Cake/Cupcakes with Chocolate Buttercream Frosting
Quinoa Granola

RSVP required

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Moroccan Munchies Monday, 3/25, 6-8 pm

Chef Rachel will show you how to incorporate some of the flavors of Moroccan cooking into your daily and weekly meals. You’ll discover enticing spice blends, delicious ways to satisfy your sweet tooth, time-saving strategies, mix and match menu ideas, and user-friendly recipes. Sample a memorable meal and take home the tips you need to add flair to your daily fare. Wheat-free, gluten-free, dairy-free.

Menu
Kalamata Olive Hummus w/ Veggie Dippers
Fennel & Sea Salted Brown Rice Crisps
Moroccan Spiced Salmon with Moroccan BBQ Sauce
Tender Sautéed Kale or Collard Greens with Onions, Celery & Walnuts
Poached Pears with Raisins, Turkish Dried Apricots & Anise & Toasted Pecans
Moroccan Mint Tea

RSVP required

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Savvy Salad Celebration Monday, 4/8, 6-8 pm

Say goodbye to repeats of summer’s lettuce, cucumber, and tomato salads. Discover delicious ways to make interesting salads that incorporate fresh fruits, dried fruits, parboiled or roasted vegetables, toasted nuts, or wilted cabbage. Chef Rachel will walk you though raw, cooked, composed, pressed, and tossed salads you’ll want to serve again and again. 

Menu
Baby Greens w/ Pears, Pecans & Poppy Seed Pineapple Drizzle
Creamy-Crunchy Coleslaw w/ Celery Seed & Dill
Parboiled Vegetable Medley w/ Very Easy Vinaigrette
Greek Kale Salad, a delicious twist on a classic dish using a super nutritious leafy green
Everlasting Salad
Homemade Baked Blue Corn Chips

RSVP required

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Dinner with Dates Tuesday, 4/16, 6-8 pm

Date ranches once stretched from Glendale to Mesa, Arizona, covering 300 acres and producing more than one million pounds of dates annually. Although the number of date trees has dwindled over the past 50 to 60 years, the southwest is still home to some of the most delicious dates. Local cooking instructor, cooking coach, author, freelance writer, and chef Rachel Albert will share interesting facts about this ancient fruit. She’ll walk you through the ins and outs of buying, storing, and adding dates to sweet, spicy, and savory recipes from breakfast to dessert. Wheat free, gluten free, and dairy free.

Menu
Warm Dates Stuffed with Goat Cheese
Bacon Wrapped Dates
Nutty Apple & Green Salad with Dates & Fruity Balsamic-Mustard Vinaigrette
Vanilla-Infused Omelet with Mango-Ginger Chutney
Dark Chocolate-Dipped Date Nut Truffles
Chocolate Chip Blondies or Date-Rum Pecan Ice Dream

RSVP required