Welcome to [Your School Here] Online Culinary Portal!

Before You Begin…

To take class, you’ll need to download the Zoom application on your computer, phone, or iPad/tablet. This video conferencing tool is free and easy to use. We’ll post the links to join below. Please make sure you’re in the “meeting” five minutes before class is scheduled to start. If you’re having technical difficulties, send a note explaining your problem to info@allergictosalad.com.

Equipment List: This document contains all of the equipment you’ll need for your class series. It includes some possible substitutions as well. You can also view the list on Amazon.

Ingredient List:We recommend you purchase all non-perishable items at the beginning of your class series to have on hand. Ingredient amounts are listed for reference. Please wash any ingredients that need cleaning, but wait until class to measure or slice!

Private Policy: All students must read and sign Allergic to Salad’s Private Policy. Click here to submit.

Upcoming Classes

Thursday, March 26, 3:00 P.M.: Crudité Your Way

Making hummus from scratch with a variety of crisp, crunchy veggies for dipping. We’ll review basic knife skills and discuss how to safely chop in the kitchen, along with exploring Mediterranean and Middle Eastern cuisines.

Cooking Skills & Techniques: holding and using knives, proper hand washing and cleaning work surfaces

Hummus: Equipment, ingredients, and recipe for class. 

[Join class here]

Thursday, April 2, 3:00 P.M.: Endless Pastabilities

Rolling out homemade pasta and stirring up tomato sauce from scratch, using items you’ll likely already have in your pantry. We’ll discuss gluten formation and proper kneading technique, along with some of the fundamentals of Italian cuisine. Your little chef will soon become a boss at making sauce!

Cooking Skills & Techniques: rolling and kneading dough, stovetop safety, proper measuring

Homemade Pasta with Tomato Sauce: Equipment, ingredients, and recipe for class.

[Join class here]

Thursday, April 9, 3:00 P.M.: Botanical Buddies

Exploring the three sisters crops — beans, squash, and corn — and how they work together to help one another grow. We’ll make our own arepas from scratch and learn how to safely chop a butternut squash, along with discussing the importance of indigenous traditions. It’s sure to be an a-maize-ing experience!

Cooking Skills & Techniques: holding and using knives, proper measuring, stovetop safety

Three Sisters Arepas: Equipment, ingredients, and recipe for class.

[Join class here]

Thursday, April 16, 3:00 P.M.: Don’t Dread the Bread

Going over the basics of baking in whipping up an easy, tasty batch of quick bread. We’ll review how to properly measure dry and liquid ingredients, in addition to how to make substitutions in a recipe. Hope your b-ready to get going!

Cooking Skills & Techniques: oven and baking basics, proper measuring

Mix-and-Match Quick Bread: Equipment, ingredients, and recipe for class.

[Join class here]

Thursday, April 23, 3:00 P.M.: Stew-dent Chefs: Gumbo

A quick lesson in U.S. history while discussing the origins of gumbo, a popular dish in the American southeast. Then, we’ll break out our whisks to make a golden brown roux, transformed into a hearty stew with lots of vegetables.

Cooking Skills & Techniques: proper measuring, holding and using knives, making a roux

Gumbo: Equipment, ingredients, and recipe for class.

[Join class here]

Thursday, April 30, 3:00 P.M.: Chop, Peel, and Slice with Bibimbap Rice

Exploring Korean cuisine and learning about the historical significance of bibimbap, a versatile mixed rice dish. Students will be taught how to properly cook rice, along with reviewing knife skills and making substitutions. After today, you’ll be craving this bibimbap non-stop!

Cooking Skills & Techniques: holding and using knives, stovetop safety

Bibimbap: Equipment, ingredients, and recipe for class.

[Join class here]

Thursday, May 7, 3:00 P.M.: Eggcellent Adventures

Learning the ins and outs of eggs, including how to crack, whisk, and cook them. We’ll use this knowledge to make mini quiches with whatever veggies you have on hand, whether that’s mushrooms, broccoli, or even bell peppers. In addition, we’ll talk about the nutritional importance of eating a healthy breakfast. You’ll be amazed at the eggceptional dishes our chefs whip up!

Cooking Skills & Techniques: cracking and whisking eggs, oven and baking basics

Mini Quiches: Equipment, ingredients, and recipe for class.

[Join class here]

Thursday, May 14, 3:00 P.M.: From Seed to Stalk: Plant Part Burritos

Taking a deep dive into the anatomy of plants, identifying what vegetables and fruits fall under categories like roots, stems, and leaves. Then, we’ll peruse our fridge to compose plant part burritos, using everything from sesame seeds to apples. After this session, your little chefs are sure to be in the burrit-know!

Cooking Skills & Techniques: holding and using knives, dishwashing and cleaning work surfaces

[PDF here] Equipment, ingredients, and recipe for class.

[Join class here]

Thursday, May 21, 3:00 P.M.: Oodles of Noodles: Homemade Ramen

For our final session, we’ll be bringing our favorite Japanese restaurants to our homes with a recipe for homemade ramen. Along with a history lesson about this popular dish, all the knife skills we’ve learned will be used in chopping up a variety of veggies. Soup’s on, student chefs!

Cooking Skills and Techniques: holding and using knives, stovetop safety, proper measuring

[PDF here] Equipment, ingredients, and recipe for class.

[Join class here]

Previous Classes

Missed the live class, or want to revisit a recipe? See our archived classes below.

Thursday, March 20: Berry Exciting: Seasonal Fruit Salad with Honey-Mint Yogurt Dip

To begin, we’ll have some time for introductions before learning how to chop up all kinds of fruit for a fresh, vibrant salad. We’ll spice up some yogurt with honey and mint and serve it alongside or on top of our culinary creation. Orange you ready to get started on your adventures in the kitchen?

Cooking Skills & Techniques: hand washing and sanitizing work surfaces, holding and using knives

Seasonal Fruit Salad with Honey-Mint Yogurt Dip: Equipment, ingredients, and recipe for class.

Cooking Techniques & Skills

These videos will review a variety of cooking techniques, from how to chop an onion to knead dough for homemade pita bread. On days without at a live class, review one or two skills to keep the culinary knowledge flowing! To watch a video, click on the image.

Veggie Scrap Stock

Stacey will show us how to transform vegetable scraps, like carrot tops, scallion greens, and garlic peels, into a hearty stock, perfect for soups, stews, and more. A great way to reduce your food waste and save some money!

CORE/STEM Enrichment

Want to learn about the cultural significance of fermented foods or make your own sprouts? Try one of these CORE or STEM extensions after cooking class for fun history lessons, science experiments, and more! To watch a video, click on the image.

DIY Sourdough Starter

It’s alive! Stacey shows us how to make a sourdough starter at home by harnessing the wild yeast and other microorganisms in the air. Perfect for bread, pancakes, and more!

Sprouts at Home

Sprouts are easy to make, nutritious, and above all delicious! This is a great science project to try out while learning about how plants grow.


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