This class and dinner party was held at the USA Health Mapp Family Teaching Kitchen on May 8th at 5:30 pm.

May 8, 2026 Cooking Class & Dinner Menu:

Carrot Ginger Soup

-Sweet Potato and Black Bean Tacos

-Pork and Broccoli Stir Fry

-Tofu Fajita Skillet

-Strawberry Tiramisu

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Carrot Ginger Soup

Serves 12-16 | Cost per Serving: $1.16 – $1.54

Ingredients:

• 4 tablespoon extra-virgin olive oil
• 2 medium yellow onions, chopped
• 1.5 teaspoons salt
• 1 head of garlic cloves, smashed
• 4 pounds carrots, roughly chopped
• 1.5 tablespoons grated fresh ginger
• ¼ cup apple cider vinegar
• 3 quarts of vegetable broth
• Freshly ground black pepper, to taste
• 1.5 tablespoons maple syrup, optional
• Coconut milk, for garnish, optional

Method:

1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook for 8 minutes more, stirring occasionally.
2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
4. Serve with a drizzle of coconut milk, if desired.

Sweet Potato and Black Bean Tacos

Serves 12-16 | Cost per Serving: $1.53 – $2.03

Ingredients:

• 6 pounds sweet potatoes (9 to 12 medium sweet potatoes), peeled and sliced into 1-inch chunks
• 1/3 cup of olive oil
• ¾ teaspoon cayenne pepper (omit if sensitive to spice)
• ¾ teaspoon salt

Ingredients for Spicy Black Beans

• 3 tablespoons olive oil
• 3 small yellow or white onions, finely chopped
• 2 tablespoons ground cumin
• ¾ teaspoon chili powder
• 6 cans black beans, rinsed and drained (or 7 cups cooked black beans)
• 1 cup water
• 1 tablespoon sherry vinegar or lime juice
• Salt and freshly ground black pepper, to taste

Method:

1. For the Sweet Potatoes: Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Toss the sweet potatoes with olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
2. For the Beans: In a large pot, warm olive oil over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened, for about 5 to 8 minutes.
3. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and bring to a simmer.
4. Cook for 5 minutes. Remove from heat and use a fork to mash up at least half of the beans. Stir in the vinegar, season with salt and pepper, and cover until you’re ready to serve.

Pork and Broccoli Stir Fry

Serves 12-16 | Cost per Serving: $2.27 – $2.96

Ingredients:

• 1 lb ground pork
• 4.5 lb fresh broccoli florets
• ½ cup vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon salt
• ¾ cup chicken broth
• ¾ cup water

For Marinade:

• 1 tablespoon rice wine or dry sherry
• 3 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon minced ginger

Method:

1. Cook rice using directions on the package.
2. Combine marinade ingredients in a bowl and add pork. Let stand for 15-20 minutes.
3. Heat oil in a skillet over medium heat. Add minced garlic and stir fry until golden brown. Add pork and cook until browned and thoroughly cooked. Remove pork from skillet with a slotted spoon, leaving the oil in the pan.
4. To the same pan, add the broccoli florets and stir fry for about 2 minutes. Broccoli should still be crisp. Add chicken broth and water and reduce heat to medium. Cover and simmer until almost all the water is absorbed.
5. Add the cooked pork and stir fry until hot.

Tofu Fajita Skillet

Serves: 12-16 | Cost per Serving: $2.68 – $3.58

Ingredients:

For the Fajita Spice Mix:

• 3 tablespoons chili powder
• 1.5 tablespoon smoked paprika
• 1.5 tablespoon cumin
• 1.5 teaspoon salt, (or to taste)
• 1.5 teaspoon onion powder
• 1.5 teaspoon garlic powder
• ¾ – 1.5 teaspoons cayenne, (optional for spice, ½ teaspoon will be very spicy)

For the Fajitas:

• 3 blocks extra-firm tofu, pressed and drained, and sliced into strips
• 9 bell peppers, (any color), sliced
• 3 medium red onion, sliced
• 1 head of garlic cloves, minced or pressed
• 1/3 cup light oil, (such as canola or vegetable)
• 2 limes
• Small corn or flour tortillas, warmed

Method:

1. Preheat your oven to 400ºF (200℃).
2. In a small bowl, add all the fajita spice mix ingredients, stir and set aside.
3. On a large baking sheet, spread the tofu, bell peppers, onion, and garlic. Drizzle the oil over top. Then sprinkle theb over top. Toss the ingredients well until everything is well coated.
4. Bake for 35-40 minutes. Squeeze the lime juice over top of the hot veggies and tofu. Serve hot with tortillas and toppings of choice.

Strawberry Tiramisu

Serves 18 | Cost per Serving: $2.78

Ingredients:

• 3 cups strawberry jam
• ¾ cup water, (or prosecco)
• 1.5 tsp balsamic vinegar, (or lemon juice)
• 1.5 cups heavy whipping cream
• 3 cups mascarpone cheese
• 1.5 cups confectioners’ sugar
• 1.5 tsp vanilla extract
• 6 cups sliced strawberries (3 pints)
• 72 ladyfingers

Method:

1. In a bowl, combine mascarpone cheese, cream, sugar, and vanilla extract. Beat with an electric mixer or stand mixer on medium-high speed for 1 to 1 1/2 minutes until smooth and thickened.
2. In another bowl, combine strawberry preserves, water, and balsamic vinegar. Stir with a fork until combined. Dip the ladyfingers in the mixture to coat them. Line the ladyfingers in a single layer, in the bottom of a 9” x 13” or similarly sized baking dish.
3. Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries.
4. Repeat with the remaining ladyfingers, mascarpone mixture, and sliced strawberries. Cover with cling wrap and chill at least 8 hours or overnight.