Culinary Arts

Cooking for Your Health: Creamy Mixed Lentil Soup

Join local family physician and certified culinary medicine specialist Dr. Humaira Lateef to learn the nutrition benefits of everyday foods and how to use them for taste, flavor, and better health.

This is the second class in Dr. Lateef’s series highlighting the versatility and health benefits of legumes and lentils. Together, we will get hands-on in the kitchen to make a creamy mixed lentil soup featuring three different lentils. After cooking, we’ll sit down to enjoy the soup together, served with a side of naan bread. Participants will receive a handout with valuable information and are welcome to take home any leftovers.

Class Note: We recommend everyone bring an apron, a hairnet or head covering, and a 2-cup container for leftovers.

Community Instructor: Humaira Lateef, M.D. FAAFP, CCMS

Sourdough Bread Baking

Demystify the sourdough bread-making process in this hands-on, two-part class, and learn how to successfully create wholesome, homemade baked goods.

On Monday, June 9, we’ll kick off Part One by breaking down how sourdough bread baking works, taking away much of the uncertainty that can come with this type of baking. Everyone will get hands-on to mix up their own starter while discovering the customs and folklore of sourdough—and, of course, sampling some homemade sourdough bread. Each participant will take home their starter in a quart-sized glass jar, along with detailed instructions for its care.

Return for Part Two on Monday, June 16, when you’ll bring your starter back to class to check its progress and share your starter stories. We’ll observe the “pull and fold” method of working with sourdough dough and dive into all your questions. You’ll also receive a collection of favorite recipes from the instructors, including sourdough chocolate chip cookies, English muffins, crackers, and baguettes. You’ll leave feeling confident, inspired, and ready to start baking at home!

Community Instructors: Jan Szalkowski and Wendy Steusloff

Baking: Celebrating Cinnamon

Roll up your sleeves and get hands-on as you bake a batch of delicious cinnamon treats! In this fun and flavorful class, you’ll learn how to make a Cinnamon Swirl Quick Bread topped with a crunchy, cinnamon-infused streusel, plus Cinnamon Scones bursting with a double cinnamon filling.

After sampling your creations in class, you’ll head home with approximately six (6) to twelve (12) Cinnamon Scones (depending on size), one (1) loaf of Cinnamon Swirl Quick Bread, recipes, and a copy of “Beth’s Tips for Better Bakes” to inspire your future baking adventures.

Class Notes: Please bring a reusable medium-sized container for taking scones home. Quick bread will be baked and taken home in an aluminum pan. Some samples/recipes contain milk, eggs, and wheat.

577 Staff Instructor: Beth Phlegar

Cooking for Your Health: Kichari & Raita

Join local family physician and certified culinary medicine specialist, Dr. Humaira Lateef, to learn the nutritional benefits of various foods and how to use them for taste, flavor, and better health.

Participants in this class will learn about and make Kichari, a dish of rice and moong lentils cooked together and served with Raita (spiced yogurt). Kichari is more than just a simple dish in ayurveda: it’s a therapeutic food that supports healing, detoxification and overall balance in the body and mind.

Join us for this fun class showcasing the versatility and health benefits of legumes and lentils, as we get hands-on time in the kitchen making a healthy recipe that we will enjoy together. Participants will receive a handout with valuable information and can take home any leftover food.

Class Note: We recommend everyone bring an apron and a hairnet or head covering, and a 2-cup container for leftovers.

Community Instructor: Humaira Lateef, M.D. FAAFP, CCMS

Seasonal & Regional Gourmet: Persian Grill

Explore American regional and international cuisines using seasonal ingredients. In this “Mediterranean Grill” class, we’ll learn how to cook simple, regionally inspired dishes, including a variety of kebabs, rice pilaf, pickled vegetables, dips, and more. We’ll enjoy our dishes together for lunch, and participants can expect to take recipes and leftovers to share and enjoy at home.

Class Notes: To help us honor 577’s commitment to sustainability, please bring three (3) 16 oz. rectangular containers for your leftover portions. Some samples/recipes contain wheat.

Community Instructor: Tim McLean

Homemade Yogurt

Learn how to make your own creamy delicious yogurt at home with just a few simple ingredients. Participants will be guided step-by-step through the process of fermenting milk, choosing the right cultures, and achieving that perfect texture and tang.

We’ll also get hands-on to explore the many ways yogurt can be used in other cooking, from smoothies, dips, dressings, and even baking. Participants will get a chance to make and sample a class-made dip, and everyone will go home with several recipes. A perfect class for beginners and all levels of experience are welcome.

Class Notes: Some samples/recipes contain milk, peanuts, and honey.

Community Instructors: Jan Szalkowski and Wendy Steusloff

Delicious & Healthy Ratatouille

Join local family physician and certified culinary medicine specialist, Dr. Humaira Lateef, to explore the dietary pattern and health benefits of a mediterranean diet.

This fun class will have you getting hands-on time in the kitchen making a delicious and healthy Ratatouille that we will enjoy together. Participants will also take home leftover food along with a handout including our Ratatouille recipe, plus valuable information.

Class Notes: To help us honor 577’s commitment to sustainability, please bring a 5 to 7 oz. food container for your leftovers. We recommend everyone bring an apron and a hairnet or head covering.

Community Instructor: Humaira Lateef, M.D. FAAFP, CCMS

Baking Quick & Easy Desserts

Learn how to make quick and easy, semi-homemade baked goods, perfect for last-minute treats. Using some store-bought, key ingredients, participants will transform bakery-style croissants into almond croissants, premade pie crust into a rustic mixed berry tart, and frozen puff pastry into a delicious chocolate braid. We will taste everything in class and participants will take home everything they made, plus recipes.

Class Notes: To help us honor 577’s commitment to sustainability, please bring a reusable container for taking your croissants home. Some samples/recipes contain egg, tree nuts, & wheat.

577 Staff Instructor: Beth Phlegar