Cooking Classes

Sustainable Solano offers healthy cooking workshops around the county that share ways to cook with fresh, seasonal produce. Check here for updates or on our calendar for more information.

2020 Online Cooking Classes

Join Sustainable Solano’s Local Food Program Manager Stephanie Oelsligle Jordan for lively online demonstration cooking classes that celebrate spring ingredients and support local farmers. Learn tips and tricks for storing ingredients and cooking seasonally from a CSA box.
(Nov. 20) Thanksgiving Sides Marathon! Get the recipes for Twice-Roasted Squash (& Toasted Squash Seeds) and Kale & Brussels Sprout Salad (The class videos are posted on each recipe page)
(Nov. 13) Coconut Green Curry with Winter Squash & Mushrooms – Get the recipe and watch the video here
(Oct. 29) Taller de Cocina para el Dia de Los Muertos (our first cooking class in Spanish!) Get the recipe and watch the video here
Class taught by Chef Lisa Núñez-Hancock
(Sept. 1-Oct. 6) Bounty of the County: Stronger Together brought together trios of Solano County farmers, chefs and winemakers each Tuesday for a presentation and demonstration. Watch the presentations here!
(August 7) Grill It! (Brined and Grilled Carrots with Cilantro-Yogurt Sauce, and Grilled Vegetable Ratatouille) – Get the recipes and watch the video here
(July 31) French Potato Salad – Get the recipe and watch the video here
(July 17) Spanish Tapas – Get the recipes and watch the video here
(July 10) Easy Taco Toppers (Homemade Mexican Pico de Gallo, Guatemalan Chimichurri Sauce, and Roasted Tomatillo & Avocado Salsa) – Get the recipes and watch the class video here!
(June 23) Solano Summer Squash (Grilled Zucchini and Corn Salad) – Get the recipe and watch the class here!
(June 19) Sauce It! (Honey ‘Citronette’, Italian Salsa Verde, Moroccan Chermoula Sauce) – Get the recipes and watch the class video here
(June 19) Solano County Virtual Fair Classes – Get the recipe for Panzanella Salad and Strawberry Ice Pops (The class videos are posted on each recipe page)
Class taught by Chef Lisa Nunez-Hancock with funding from Republic Services

 

(June 12) All About Lavender (Roasted Beet Salad with Honey-Lavender Dressing and Lavender-Lemonade Ice Pops) – Get the recipes and watch the class video here

 

(June 5) Solano Stone Fruit (Fresh Peach Salsa and Cast-Iron Glazed Stone Fruit with Pistachios & Whipped Cream) – Get the recipes and watch the class video here.

 

(May 29) Tops to Roots: Zero-Waste Cooking Class – Get the recipe for Pan-Roasted Radishes and Radish Greens here and Roasted Carrots with Carrot-Top Pesto here. (The class video is posted on each recipe page as well.)

 

(May 15) Spring Minestrone Soup – Get the recipe and watch the class video here

 

(May 9) Mother’s Day Brunch with Strawberries! (Mixed Greens Salad with Balsamic-Glazed Strawberries & Easy Strawberry Refrigerator Jam) – Get the recipes and watch the class video here

 

(May 1) Knife Skills, Kitchen Basics & Quick-Pickled Vegetables – Get the recipe and watch the class video here

 

(April 24) Spring Hot & Sour Soup  – Get the recipe and watch the class video here

 

(April 18) Asparagus Salad with Sesame-Tangerine Vinaigrette  – Get the recipe and watch the class video here

 

(April 9) Mixed Greens Salad with Peas, Pistachios & Pecorino – Get the recipe here

 

Cooking Class Videos

Watch the latest cooking classes here
(find videos with relevant recipes in the links above)

If you watched a cooking class video, please take our quick survey. These surveys help us gather data important to our funders.

Interested in hosting a demonstration cooking class at your business, place of worship, or event? Contact Local Food Program Manager Stephanie Oelsligle Jordan at stephanie@sustainablesolano.org 

Refer to our events calendar for more details and to register for certain workshops.

Funding for cooking classes promoting specialty crops was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM190100XXXXG008. The content is solely the responsibility of the authors and does not necesssarily represent the official views of the USDA.