It’s graduation season!
The best gift to give a graduating senior about to leave the nest for the first time is a set of cooking skills. Whether your grads will be living on their own for the first time or want to be able to cook on occasion, they’ll need to know how to boil water, cook pasta, make a salad, and know what to do with an egg. Basic knowledge of nutrition will set them on the right path to becoming healthy adults.
For those of you located in the San Francisco Bay Area, I’ll be co-teaching a “Cooking for College” class with my colleague and fellow Food For Health contributor Heather D’Eliso Gordon, RD, who has a special interest in plant-based nutrition. We’ll be teaching basic techniques for beginner cooks including how to make a salad and vinaigrette, soup, pasta, pasta sauce, eggs, and how to use a rice cooker.
Here’s a sneak peek at two recipes we plan to cook in class. Heather’s recipe is a family favorite: whole-wheat pasta with red lentil and roasted pepper marinara sauce. She incorporates olives and tomatoes for a wonderful umami flavor and red split lentils for more vitality from fiber and protein.
My stir fry is a one-pot meal that can be enjoyed with whatever vegetables you have on hand. Keep it colorful and “eat the rainbow” to make sure you’re getting a wide range of nutrients. To make it a complete meal, add some protein, such as chicken, tofu, shrimp, or edamame.
Servings: 4 to 6
For serving: Steamed brown rice, other grains, or cooked noodles
If using tofu: