This class and dinner party was held at the USA Health Mapp Family Teaching Kitchen on June 14 at 2:00 pm.

June 14, 2026 Cooking Class & Dinner Menu:

-Traditional Alfredo Sauce

-Vegan Cashew Alfredo Sauce

-Roasted Cauliflower

-Romaine Salad with Fresh Greek Dressing

-Vegan Lion’s Mane “Crab” Cakes

-Garlic Butter Oyster Mushrooms

-Roasted Brown Sugar Peaches

-Vegan Candied Pecans

-Coconut Whipped Cream

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Traditional Alfredo Sauce

Ingredients:

• 3 sticks unsalted Kerrygold butter
• 6 shallots, very finely minced
• 12 cloves garlic, very finely minced
• 6 cups heavy cream
• 1.3 lbs Parmesan cheese, freshly grated
• 3 teaspoons salt
• ¾ teaspoon black pepper
• 3 tablespoons Italian parsley, finely chopped
• 3 tablespoons green onions, thinly sliced
• Freshly cracked black pepper

Instructions:

1. Melt the butter in a large saucepan over low heat. Do not allow the butter to brown or burn.
2. Add the shallots and garlic. Cook over low heat, stirring frequently, until softened and fragrant, about 5–7 minutes. The shallots and garlic should be minced very finely so they blend into the sauce. Do not allow the garlic to brown.
3. Pour in the heavy cream and stir to combine.
4. Bring the cream to a gentle simmer. Stir constantly using a wooden spoon in slow figure-eight motions across the bottom of the pan to prevent scorching and ensure the cream heats evenly.
5. Allow the cream to simmer gently for about 5 minutes, stirring frequently. The sauce should reduce slightly during this time. Do not let it boil aggressively.
6. Remove the pan from the heat and allow it to rest for 1–2 minutes.
7. Gradually add the freshly grated Parmesan cheese, one handful at a time, stirring constantly until smooth and fully incorporated.
8. Return the pan to low heat if needed and continue stirring until the sauce becomes silky and velvety.
9. Stir in the salt, black pepper, parsley, and green onions.
10. To check for doneness, dip a spoon into the sauce and turn it over. The sauce should coat the back of the spoon with a smooth, velvety layer.
11. Taste and adjust seasoning if needed.

Notes:

• Mince the shallots and garlic as finely as possible so they melt into the sauce.
• Keep the heat low throughout the cooking process. High heat can cause the cream to scorch and the cheese to become grainy.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• If the sauce becomes too thick, add a splash of warm pasta water.

Vegan Cashew Alfredo Sauce

Ingredients:

• 2 cups raw cashews, soaked overnight and drained
• 3 tablespoons vegan butter
• 2 shallots, very finely minced
• 4 cloves garlic, very finely minced
• 2 tablespoons olive oil
• 1/2 cup vegan Parmesan cheese
• 1/4 cup nutritional yeast
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water, plus more if needed
• 1/4 cup vegan cream
• 2 tablespoons Italian parsley, finely chopped
• 2 tablespoons green onions, thinly sliced
• Freshly cracked black pepper

Instructions:

1. Melt the vegan butter in a saucepan over low heat. Do not allow the butter to burn.
2. Add the shallots and garlic. Cook over low heat, stirring frequently, until softened and fragrant, about 5–7 minutes. The shallots and garlic should be minced very finely so they cook down into the sauce without browning.
3. While the shallots and garlic cook, add the soaked cashews, water, vegan Parmesan, nutritional yeast, apple cider vinegar, olive oil, salt, and black pepper to a blender.
4. Blend for 2–3 minutes, or until completely smooth and creamy. If needed, add a little more water until the sauce reaches a smooth, pourable consistency.
5. Pour the blended cashew mixture into the saucepan with the shallots and garlic.
6. Stir in the vegan cream and bring the sauce to a gentle simmer over low heat, stirring constantly with a wooden spoon in slow figure-eight motions across the bottom of the pan.
7. Simmer for 5–10 minutes, stirring frequently, until the sauce is heated through and silky smooth.
8. Stir in the parsley and green onions.
9. To check for doneness, dip a spoon into the sauce and turn it over. The sauce should coat the back of the spoon with a smooth, velvety layer.
10. Taste and adjust seasoning if needed.
11. Finish with freshly cracked black pepper before serving.

Notes:

• A high-speed blender will create the smoothest texture.
• The vegan Parmesan does not need to melt completely; blending creates a smooth sauce.
• Keep the heat low throughout the cooking process to prevent scorching.
• Start with 2 cups of water and add more only if needed.
• Mince the shallots and garlic as finely as possible so they melt into the finished sauce.
• The vegan cream adds richness and helps create a texture closer to traditional Alfredo.

Roasted Cauliflower

Ingredients:

• 8 large heads cauliflower
• 1½ cups olive oil
• 2 tablespoons + 2 teaspoons garlic salt
• 1 teaspoon white pepper
• 2 teaspoons paprika
• 4 tablespoons dried minced onion
• 4 tablespoons onion powder

Instructions:

1. Preheat oven to 425°F.
2. Wash the cauliflower and cut into 1½- to 2-inch florets. Dry thoroughly with a clean towel or paper towels. Excess moisture will cause the cauliflower to steam instead of roast.
3. In a very large mixing bowl, combine the olive oil, garlic salt, white pepper, paprika, dried minced onion, and onion powder.
4. Add the cauliflower florets and toss until evenly coated.
5. Spread the cauliflower in a single layer on rimmed baking sheets. Do not overcrowd the pans. If the florets are piled on top of one another, they will steam and become soft rather than developing crispy, caramelized edges.
6. Roast for 25–35 minutes, stirring or flipping the cauliflower halfway through cooking, until the edges are golden brown and crispy and the centers are fork-tender.
7. Serve immediately.

Notes:

For best results, use multiple sheet pans so the cauliflower has plenty of room to roast. Proper spacing is the key to achieving crisp, caramelized cauliflower.

Romaine Salad with Fresh Greek Dressing

Ingredients:

Salad:

• 5–6 heads romaine lettuce, chopped
• 3 cucumbers, thinly sliced
• 2 pints cherry tomatoes, halved
• 1 shallot, very thinly sliced
• 2 yellow bell peppers, julienned (or diced if preferred)
• Salt, for the cucumbers and tomatoes

For the Dressing:

• 1 cup olive oil
• Juice of 3 lemons
• 4 cloves garlic
• 1 shallot, roughly chopped
• 1/4 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons fresh oregano
• 3 tablespoons fresh parsley

Instructions:

1. Slice the cucumbers and place them in a colander. Sprinkle lightly with salt and allow them to sit for 5–10 minutes.
2. Drain away the water released by the cucumbers and pat dry if needed.
3. Place the halved cherry tomatoes in the bottom of a large salad bowl. Sprinkle lightly with salt and allow them to sit while preparing the remaining ingredients.
4. Chop the romaine, thinly slice the shallot, and julienne the yellow bell peppers. (Diced bell peppers work as well, but we prefer the texture and appearance of a julienne cut.)
5. Add the romaine, shallot, bell peppers, and drained cucumbers to the bowl with the tomatoes.
6. To make the dressing, add the olive oil, lemon juice, garlic, shallot, kosher salt, black pepper, fresh oregano, and fresh parsley to a food processor.
7. Process until the garlic, shallot, and herbs are very fine and the dressing is smooth and well combined.
8. Taste and adjust seasoning if needed.
9. Toss the salad with the dressing just before serving.

Notes:

• Salting the cucumbers and tomatoes helps draw out excess moisture and improves flavor.
• Processing the herbs into the dressing creates a bright, fresh Greek-style vinaigrette.
• Toss immediately before serving to keep the romaine crisp.
• Julienned bell peppers provide a nice texture and presentation, but diced peppers may be substituted if preferred.

Vegan Lion’s Mane “Crab” Cakes

Ingredients:

• 8 cups lion’s mane mushrooms, shredded
• 4 cups breadcrumbs
• 2 cups finely chopped onion
• 2 cups finely chopped bell pepper
• 2 cups vegan mayonnaise
• 1/2 cup Dijon mustard
• 2 tablespoons Old Bay seasoning
• 1/2 cup lemon juice
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup green onion, finely chopped
• Salt and pepper, to taste
• Oil, for frying

Instructions:

1.  Shred the lion’s mane mushrooms using your fingers or a fork to create a crab-like texture.
2. In a large mixing bowl, combine the shredded lion’s mane, breadcrumbs, onion, bell pepper, vegan mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, parsley, green onion, salt, and pepper.
3. Mix until well combined.
4. Form the mixture into approximately 30 crab cakes.
5. Heat a thin layer of oil in a skillet over medium-high heat. The pan should be hot before adding the crab cakes.
6. Carefully place the crab cakes in the skillet, leaving space between each one. Do not overcrowd the pan.
7. Cook for 4–5 minutes on the first side, until deeply golden brown and crisp.
8. Flip the crab cakes using a very thin spatula and cook for 3–4 minutes on the second side.
9. Place a lid on the skillet and allow the crab cakes to steam for 1–2 minutes.
10. Remove the lid and flip the crab cakes again. Cook briefly on the first side until crisp.
11. Flip one final time and cook briefly on the second side until both sides are golden brown and crispy.
12. Transfer to a paper towel-lined plate and serve hot.

Notes:

• A very thin metal spatula works best for lifting and flipping the crab cakes without breaking them.
• The pan should be hot enough to brown and crisp the crab cakes.
• Do not overcrowd the skillet or the crab cakes will steam instead of crisp.
• The steaming step helps the cakes heat through and hold together, while the final flips restore the crispy exterior.
• Serve with lemon wedges if desired.

Garlic Butter Oyster Mushrooms

Ingredients:

• 2 lbs oyster mushrooms, torn into bite-sized pieces
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, finely minced
• 1 sprig fresh rosemary
• 2–3 sprigs fresh thyme
• 1½ teaspoons kosher salt, divided
• 1/2 teaspoon black pepper

Instructions:

1. Heat a large skillet over medium-high heat.
2. Add the oyster mushrooms to the dry skillet in a single layer. Sprinkle with a small pinch of the kosher salt.
3. Cook undisturbed for 3–5 minutes.
4. As the mushrooms release moisture, continue cooking until most of the liquid has evaporated and the mushrooms begin to look dry around the edges.
5. Drizzle in the olive oil and add the remaining kosher salt.
6. Continue cooking for another 3–5 minutes, stirring occasionally, until the mushrooms are deeply golden brown and lightly crisp around the edges.
7. Reduce the heat to medium-low.
8. Add the butter, rosemary, thyme, and garlic. Toss continuously for 1–2 minutes until the butter has melted and the garlic is fragrant.
9. Continue cooking for another 1–2 minutes, allowing the rosemary and thyme to infuse the butter.
10. Remove and discard the rosemary sprig and thyme stems.
11. Stir in the black pepper and serve warm.

Notes:

• Do not overcrowd the pan. Cook in batches if necessary.
• The pan should be hot enough to brown and crisp the mushrooms.
• Allow the mushrooms to release and evaporate their moisture before adding the oil.
• Add the garlic near the end to prevent burning.
• The rosemary and thyme should lightly perfume the butter without overpowering the mushrooms.
• Oyster mushrooms shrink significantly as they cook, creating a rich, concentrated flavor.
• Serve warm over Alfredo pasta.

Roasted Brown Sugar Peaches

Ingredients:

• 13 peaches, halved and pitted
• 1 cup brown sugar
• 1 teaspoon salt
• 1½ tablespoons vanilla bean paste
• 4 tablespoons water

Instructions:

1. Preheat oven to 375°F.
2. In a mixing bowl, combine the brown sugar, salt, vanilla bean paste, and water.
3. Stir until the mixture resembles wet sand.
4. Arrange the peach halves cut-side up in one large baking dish or two baking dishes if needed.
5. Spoon the brown sugar mixture evenly into the center of each peach half. Any remaining mixture can be distributed around the peaches in the baking dish.
6. Bake for 15–20 minutes, or until the peaches are tender and the sugar has melted into a caramelized syrup.
7. For additional caramelization, broil for 1–2 minutes at the end, watching carefully.
8. Allow the peaches to rest for 5 minutes before serving.
9. Spoon any syrup from the bottom of the baking dish over the peaches before serving.

Notes:

• You will likely need two baking dishes to keep the peaches in a single layer.
• The brown sugar mixture should resemble wet sand before being spooned onto the peaches.
• The peaches will release juices as they roast, creating a rich vanilla-brown sugar syrup.
• Serve warm with coconut whipped cream and candied pecans.

Vegan Candied Pecans

Ingredients:

• 4 cups pecan halves
• 2/3 cup brown sugar
• 3 tablespoons water
• 3/4 teaspoon salt

Instructions:

1.  Place the pecans in a large dry skillet over medium-low heat.
2. Lightly toast the pecans for about 5 minutes, stirring or tossing frequently, until fragrant and slightly darker in color. Do not over-brown them.
3. Remove the pecans from the skillet and set aside.
4. In the same skillet, add the brown sugar, water, and salt.
5. Cook over medium heat, stirring until the sugar dissolves and becomes syrupy.
6. Return the toasted pecans to the skillet and stir constantly until they are evenly coated.
7. Continue cooking for 3–5 minutes, stirring constantly, until the pecans are glossy and lightly caramelized.
8. Spread the pecans onto parchment paper in a single layer.
9. Allow them to cool completely before breaking apart and serving.

Notes:

• The pecans should only be lightly toasted. They will continue to cook slightly when added back to the hot sugar syrup.
• Do not walk away from the pan. The sugar can burn quickly.
• Stir constantly once the pecans are added to the syrup.
• The pecans will become crunchier as they cool.

Coconut Whipped Cream

Ingredients:

• 3 cans full-fat coconut milk or coconut cream, chilled overnight
• 3 tablespoons powdered sugar
• 1½ teaspoons vanilla bean paste

Instructions:

1. Refrigerate the coconut milk overnight. Do not shake the cans.
2. Open the cans carefully and scoop only the thick coconut cream from the top into a chilled mixing bowl. Reserve the liquid for another use.
3. Add the powdered sugar and vanilla bean paste.
4. Beat with a hand mixer until light, fluffy, and smooth.
5. Refrigerate until ready to serve.

Notes:

• Full-fat coconut milk or coconut cream works best.
• Keep chilled until serving.
• If the whipped cream softens, refrigerate for 15–20 minutes and whip again.