We had a wonderful time welcoming Kristin Alpine from Wildflowers & Fresh Food for a delicious and healthy cooking class and dinner!
This class and dinner party was held at the USA Health Mapp Family Teaching Kitchen on Friday, July 11, 2025. Dinner guests enjoyed a colorful meal with fresh and vibrant flavors.
July 11, 2025 Cooking Class & Dinner Menu:
Refreshing Veggie/Fruit Platter
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Fresh Peach and Corn Salsa
Serves 4-6
2 peaches, chopped
2 ears of corn, shucked and kernels cut off cobb
1⁄2 serrano chile, seeded and minced
2 Tbsp fresh basil
1 Tbsp red onion, chopped
1 whole lime, zested and juiced
1 Tbsp vinegar
2 Tbsp olive oil
Combine ingredients and serve.
Black Bean Cakes
2 cup black beans – drained
1/2 small red onion- chopped
1 cup fresh cilantro – minced
1 jalapeno – minced
1 tsp garlic – minced
2 Tbsp taco seasoning
1⁄2 cup breadcrumbs
1 egg
Salt and pepper
1⁄2 cup corn is an optional addition
Smash black beans in a processor or with the back of a wooden spoon. In a large bowl combine black beans with onion, cilantro, garlic, jalapeno and mix well. Add egg, breadcrumbs and cheese, adding more bread crumbs if your mixture is too wet. Roll into balls and place on a parchment lined cookie sheet. Bake at 400 degrees for 20 minutes.
Pickled Red Onions
1⁄2 red onion thinly sliced
Fresh lime juice to cover – 1 lime
Squeeze lime juice over thinly sliced onion and allow to “pickle” for 20 minutes
Cabbage slaw
1⁄2 head purple cabbage – shredded
2 carrots shredded
1⁄2 c mint
2 Tbsp lemon juice
3 Tbsp olive oil
Salt and pepper
Combine ingredients and enjoy
Lime Crema
1 cup sour cream
Juice and zest of 1 lime
1 Tbsp cilantro
1⁄2 tsp salt
Combine and serve. Keeps well in the refrigerator for 3 days.
Refreshing Veggie/Fruit Platter
1 tsp Tajin or more to taste
1 sliced orange
1 sliced cucumber
1 sliced radish
1⁄2 sliced pineapple
Date Bark
20 dates, split and pitted
4 Tbsp tahini or nut butter
1⁄2 teaspoon cardamom
1⁄2 c chopped pistachios or another nut of your choosing
Pinch of sea salt
3⁄4 c dark chocolate chips
Edible flowers or dried fruit
Line a baking sheet with parchment, press down dates, spread tahini or nut butter, dust with the cardamon, pour over the melted chocolate, top with chopped nuts, seeds, coconut, flowers and or dried fruit
Freeze for 30 minutes. Store in the refrigerator in an air tight container for up to 3 weeks.
