This class and dinner party was held at the USA Health Mapp Family Teaching Kitchen on Friday, August 8, 2025. Dinner guests enjoyed a colorful meal with fresh and vibrant flavors.

August 8, 2025 Cooking Class & Dinner Menu:

Crab and Zucchini Salad with Basil and Almonds

Caramelized Corn and Asparagus Pasta with Mint

Crispy Grains with Feta and Cucumbers

Polenta with Mushroom Ragu

Caramel Popcorn with Peanuts

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Crab and Zucchini Salad with basil and almonds

3 fl oz olive oil
¼ c shallots, minced
¼ c capers, chopped
1 ea lemon, juice and zest
2 ea garlic cloves, minced
Salt and pepper
½ ea sweet onion, julienne
1 pint cherry or grape tomatoes, halved
2½ lbs zucchini or other summer
squash, sliced into half moons
1 lb crab meat, picked
½ c basil, minced
½ c parsley, minced
½ c almonds, roasted and chopped
½ c Romano cheese, grated (if
desired)

Method:
Whisk together olive oil, shallots, capers, lemon, garlic, and some salt and pepper. Set aside to build flavor.

Place the remaining ingredients into a large bowl, season

Caramelized Corn and Asparagus Pasta with Mint

6 ea ears of corn, husked
Salt and pepper
24 oz penne pasta
½ tsp sugar
¼ c olive oil
6 ea garlic cloves, minced
Pinch chile flakes
1 lb asparagus, sliced on thin angle
1 ea green onion bunch, sliced thin
1½ tsp turmeric
½ c mint, minced

Method:
Remove kernels from corn cobs and keep separated for now.

Bring a large pot of water to a boil with some salt in it. Add the corn cobs to the pot and let cook to infuse some flavor.

When water is boiling, add the pasta and cook until al dente. Drain and hold
warm. Discard the corn cobs.

Heat a large saute pan over medium high heat. Add the olive oil to the pan, then add the corn, sugar, and some salt and pepper. Let cook until corn is
caramelized, then stir in garlic, chile flakes, turmeric, and heat until fragrant.

Fold in asparagus, green onions, and mint. Let cook about a minute, then toss
with pasta. Add a little olive oil if desired. Adjust seasoning as needed.

Crispy Grains with Feta and Cucumbers

6 c cooked grains (farro, brown rice, quinoa, or a mixture)
8 oz feta cheese, crumbled
2 ea chick pea cans, drained and rinsed
½ ea sweet onion, minced
3 ea cucumbers, seeded and cut into quarter moon shapes
1 ea lime, juice and 1 tsp zest
1 ea grapefruit, juice and 1 tsp zest
2 Tbl dill, minced
2 Tbl parsley, minced
2 Tbl cilantro, minced
¼ c olive oil
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper as needed

Method:
Heat the oil in a large saute pan over high heat

When hot, add the grains to the pan and let cook until crisp on one side. Flip
them over and season with cumin, coriander, and some salt and pepper (may
need to do this in batches)

Remove grains from the pan and hold warm. Add more oil to the pan if needed and add the chick peas and onion to allow them to crisp as well.

When crisp, toss with grains and remaining ingredients. Adjust seasoning as
needed.

Polenta with Mushroom Ragu

FOR RAGU
1.5 oz dried wild mushrooms
4 Tbl extra-virgin olive oil
3 ea shallots, finely chopped
4 ea garlic cloves, very thinly sliced
2½ lbs mixed mushrooms, chopped
3 Tbl tarragon, minced
2 ea bay leaves
2 tsp kosher salt, plus more to taste
1 Tbl all-purpose flour
1 c walnuts, toasted and chopped
1 ea lemon, juice and zest

FOR POLENTA
3 qt vegetable broth
3 c polenta
1 Tbl onion powder
1 Tbl garlic powder
3 Tbl olive oil
½ cup nutritional yeast

Method:
To make the ragu: Place the dried porcinis in a medium bowl and cover with 4
cups boiling water. Let soak 30 minutes. Strain liquid into a glass measuring cup, pressing on mushrooms to release liquid. Reserve liquid and coarsely chop mushrooms; set aside.

In a large skillet, heat oil over medium heat. Add shallots and cook, stirring, until softened, 3 to 4 minutes. Add garlic and cook until softened, 2 minutes.

Add mushrooms, tarragon, bay leaves, and ½ teaspoon salt. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender and liquid is evaporated, 4 to 5 minutes.

Add flour and cook, stirring constantly, 2 minutes. Add porcini mushrooms and increase heat to high. Cook until liquid has reduced to nearly a glaze, scraping any bits from the bottom of the pan. Add porcini soaking liquid and bring to a simmer. Cook over medium-high until broth is thick and flavorful, 10 to 15 minutes. Remove bay leaves and season with salt and lemon to taste.

To make polenta: Meanwhile, in a large heavy saucepan, bring broth and olive oil to a boil. Add 1 teaspoon salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often with a wooden spoon, until thickened to your liking, about 15 minutes. Stir in nutritional yeast. Serve immediately topped with mushroom ragu. Garnish with chopped tarragon and walnuts.

Caramel Popcorn with Peanuts

For the Popcorn:
½ cup  olive oil
4 Tbl  coconut oil
1 cup  popcorn kernels
1 tsp salt

For the Caramel:
1 cup sugar
1 cup brown sugar, packed
3 Tbl water
3 Tbl coconut oil
½ tsp vanilla extract
½ tsp baking soda
¾ c peanuts, toasted

Method:
Before beginning, set aside a large baking sheet lined with parchment paper.

Prepare the popcorn. In a 4- or 5-quart stock pot with a lid, combine the oils and popcorn kernels over high heat, frequently shaking the pot back and forth to heat the kernels as evenly as possible.

Once the first kernel has popped, place the lid on the pot and continue to shake the pot to keep the kernels from burning. Once the kernels have filled the pot, transfer the popped popcorn to a large bowl and toss with the salt. Set aside.

Make the caramel. In a large saucepan over medium-high heat, combine the
sugars and water, mixing well until the sugar is dissolved. After the sugar is
dissolved, let the mixture boil, unstirred, until light amber in color, about 8 to 10 minutes; wash down the sides of the pot with a wet pastry brush from time to time to prevent crystals from forming.

Turn off the heat and add the coconut oil and vanilla, carefully stirring to distribute the oil. Be careful, this may splatter. Remove the pan from heat and sprinkle the baking soda and peanuts over the mixture, stirring to distribute. Immediately pour the caramel sauce over the popcorn, stirring quickly to distribute. Spread the popcorn onto the prepared sheet and allow to cool completely before serving.

Popcorn will keep for 2 weeks in a dry, airtight container at room temperature.