Lori Nelsen (Furman Earth and Environmental Science) and Chef David Porras led another amazing FUEL Cooking Workshop today for Furman faculty, staff, and families. This workshop featured recipes that were inspired by Mediterranean cuisine and featured local, farm fresh ingredients.
The starter course was a delicious Spinach salad with Strawberries, Feta, and Toasted almonds and dressed with a Homemade Apple Vinaigrette. To make the dressing, whisk together 2 ounces of olive oil, 1/4 ounce of apple juice, 1/2 ounce of apple cider vinegar, and salt and pepper to taste.
The entree featured a hearty Vegetable Ragout over Whole Grain Pasta and topped with freshly shaved Parmesan cheese and oregano. Start by placing a medium saucepan over medium heat. Add a little bit of olive oil, 2 diced carrots, and 1 small diced onion; saute for about 5-7 minutes until softened. Stir in 2 crushed garlic cloves, 1 Tbsp. tomato paste, and 1 Tbsp. balsamic vinegar; cook over high heat for 1 minute. Add 2-4 cups of chopped vegetables such as zucchini, bell peppers, and mushrooms. Add 2 (28 oz.) cans of crushed or diced tomatoes with basil. Bring to a boil over high heat, lower to medium heat, and simmer for 20 minutes. Meanwhile, cook whole grain pasta until al dente about 8-10 minutes in gently boiling water; drain. Combine the pasta with the ragout, season with salt and black pepper. Top with freshly shaved Parmesan cheese and oregano.
We finished our meal with a Homemade Blackberry Cobbler that featured whole grain flour, freshly whipped cream, and local blackberries.
The next Furman Employee Cooking Workshop is scheduled for Friday, September 8. The class is full but be sure to check back for photos and recipes.