Cooking for Wellness Beginner Class


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potatoes and carrots

This four part series is offered by UMD Employee Health & Wellness Dietitian, Amanda Joyce.

The series is geared toward giving beginner cooks the skills they need to confidently prepare whole foods at home.  Classes including instruction/demonstration as well as hands-on preparation by participants.  Recipes will be shared and we will taste together at the end of the session.

Topics for the Four Sessions:

Session 1 (Vegetables):  Antipasto Salad, Steamed Veggies with Garlic & Oil, Braised Brussel Sprouts, Crunchy Asian Salad, Roasted Vegetables

Session 2 (Soups):  Chicken Tortellini Soup, Cozy Butternut Squash Soup with Fried Sage Leaves, Cheesy Broccoli Soup, Smoked Sausage & Bean Soup

Session 3 (Whole Grains): Lemon Parmesan Risotto, Southwestern Wheatberry Salad, Waldorf Salad with Steel-cut Oats, Quinoa Curry with Cashews & Chickpeas

Session 4 (Proteins): Chicken with Simple Pan Sauce, Dill Salmon, Quick Gnocchi with Greens & Beans, Tofu Peanut Stir Fry


Spring 2018 Session:  

  • 4 sessions to be held every other Thursday (Feb 1st, Feb 15th, Mar 1st, Mar 15th)
  • Make-up session to be held on Thurs, March 22nd if we should need to cancel for due to university closure or instructor illness
  • This two hour session will go from 3:45-5:45pm


Clean-up Policy:  All participants are asked to clean up their own work stations during class.  Each participant is also asked to sign up to serve as a clean-up assistant  for one class and will assist with washing/sanitizing/drying/putting away dishes and utensils for that class.  Clean up time should not take any longer than the two hour class session. 

Register online using the UMD Events Calendar for our Spring 2018 sessions.  Class will be limited to 8 participants.