|Recipes included (clockwise from top): Pasta Salad with Garbanzo beans, Mediterranean Crustini, Kale and Butternut Squash Sauté, and Beet Coleslaw.|
|Renee reviews food safety tips for summer picnics|
We also reviewed Picnic Food Safety tips. Try to use cold food or nonperishable food for picnics - it's easier to keep food cold than to keep it hot. But if you are cooking, make sure to use a food thermometer to know that you're cooking to a safe temp: steak, pork and lamp chops to 145F; poultry and ground beef to 165F. Cooked food should not be out for more than 2 hours - bring it in and just pull it back out when you're ready to eat.
|Our 'work bench' after less than an hour of prep and cooking!|
Next month's cooking class will instead be food demonstrations during the farmer's market: Garden Fresh Meals on Saturday, July 20th 11-1:30pm.