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This weekend the Furman Culinary Club offered the first cooking workshop of the year:  Cooking 101.  Students gathered to make a few easy and healthy recipes and then shared lunch together.


All Furman students are welcome to join the Culinary Club and attend the events.  No experience is required and we are happy to help beginners.

Cooking workshops are usually offered 2-3 times per semester.  We invite students or faculty/ staff to lead the workshops or suggest meal themes.

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Culinary Club workshops are a casual way to meet other Furman students and share a fantastic meal.

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And now, let’s check out the food! This workshop featured easy, healthy meals that featured tons of beautiful produce.   Click on the links below to access the recipes.  You can also follow our Pinterest Page to see recipes from our past and future workshops. 


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Mango Coconut Quinoa

I loved this recipe.  Combine cooked and cooled quinoa with edamame, mango, coconut, almonds, golden raisins, red bell peppers, red onion, cilantro, and lime juice.  Serve cold.  It makes a delicious plant-based lunch.

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Eat Smart Superfoods Salad

This was such an easy recipe that my 11 year old daughter actually made it.  Just open a bag of Eat Smart SuperFoods Wild Greens and Quinoa mix and combine the ingredients.  It featured kale, beet greens, broccoli stalk, red cabbage, carrots, crispy quinoa, feta, and avocado herb dressing.  Eat Smart salad bags can be found in the produce section of the grocery store.

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White Bean Caprese Salad

Combine canned cannellini beans (rinsed and drained) with tomatoes, basil, fresh mozzarella, olive oil, and balsamic vinegar

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Chili Lime Chicken Tacos with Fresh Pineapple Salsa and Avocado Crema

Workshop participants voted this as their favorite recipe.  It is even perfect for picky eaters.  Make a simple pineapple salsa with chopped pineapple, red and orange bell peppers, red onion, cilantro, jalapeno, and lime juice.  Then blend avocado with light sour cream, lime juice, and salt to make an avocado “crema”.  Serve the chicken tacos on whole grain tortillas with pineapple salsa, avocado crema, and some light cheddar cheese.

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Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes

As one workshop attendee declared, “anything with garlic and parmesan cheese is delicious.”  I agree.  This beautiful recipe did not disappoint.  Combine zucchini, yellow squash and tomatoes with garlic, olive oil, Parmesan, and Italian seasoning and roast until tender.

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Cucumber, Tomato, and Avocado Salad

This cool, refreshing salad pairs beautifully with a sandwich, chicken, or fish.  Combine cucumbers, tomatoes, avocado, red onion, basil, red wine vinegar, and olive oil; serve chilled.

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Green Beans Gremolata

Gremolata is a topping made with grated lemon zest, garlic, and parsley.  It makes a fragrant and delicious topping for green beans.  
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Dark Chocolate Trail Mix Cookies

Melt dark chocolate chips and spoon little portions on wax paper.  Top with trail mix and refrigerate or freeze for a few minutes until set.  Store leftovers in the refrigerator.

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