Cooking Matters @ Alliance Class 6: Natalie Holdstock, Intern

During our final Cooking Matters class, we discussed how smoothies are an easy and delicious way to incorporate more nutrient dense food in your everyday diet. Leafy greens, like spinach and kale, are an excellent source of vitamins. Spinach and kale are mild in taste, and can be added without changing or taking away from the sweetness of the fruit in the smoothie. 

Our second meal featured during our last class was an amazing salad bar. The class discussed how salads can be delicious without having to douse them in salad dressing.


Our volunteer instructor, Lindsey Miller, had some great salad dressing recipes that were light but also added some great flavor!


Salad Dressings

#1 Rule: 2 parts oil, 1 part acid, salt and pepper

Balsamic Vinaigrette:

3-4 tbsp. olive oil

2 tbsp. balsamic vinegar

1 tbsp. dijon

Salt and pepper 



2 tbsp. olive oil

2 tsp. red wine vinegar 

1/2 tsp lemon juice

Garlic powder



Salt and pepper


2 tbsp. olive oil

2 tsp. balsamic 

2 tsp. honey

Splash of soy sauce

*Add: ginger

*Add: sesame seeds



The "Lindsey":

2 tbsp. olive oil

2 tsp. AVC

2 tsp. honey

1 tbsp. dijon

Congratulations to the graduates!

We wrapped up our last session with a class graduation. Each participant received a certificate of completion as well as their last produce bag provided by the Inter-Faith Food Shuttle. We enjoyed having everyone so much and hope that our participants learned a lot over the course of this class.