"I’ve participated in a dozen of Mary’s cooking classes over the years, and each time I take home recipes and cooking techniques that I apply and make often. Her recipes are both delicious and healthy; sophisticated in the sense that she teaches international cooking styles and flavors, yet practical enough for someone who’s not the gourmet chef that she is. Many of her recipes can accommodate alternate ingredients to personalize to one’s taste or bring out one’s creative inner chef. Her industrial kitchen is both earthy and elegant, which aligns beautifully with her warm and interactive teaching style. The whole experience of cooking with Mary is joyful and memorable; and results in learning to become a well-seasoned cook!"
-- Beatrice --
Summer Orzo Salad with Arugula
Cook orzo and drain. Spread on a sheet pan to cool, tossing it lightly with the olive oil to prevent clumping.
In a small saucepan bring water to a boil and cook zucchini along with the frozen peas 3-4 minutes. Drain.
Prepare dressing by combining in a mason jar or small bowl the lemon juice, turmeric, coriander, pepper and salt with enough olive oil to make ½ cup.
Toss vegetables and parsley with the cooled orzo. Add arugula on top of the mixture. Just before serving toss the arugula, and dressing with the orzo salad. Add salt and pepper to taste and serve.