Big Food on a Small Budget: Lentils

This class is a mix of hands-on cooking and demonstration; wine and beer will be served

When you have a small budget for both money and time, you can still create food that is big on both flavor and nutrition. Michelle is ready to show you how!

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lentils, caramelized carrots, labne, cracked spices
lamb + lentil broth, shaved winter veg, zhug
potato + lentil hash, gem, radish
sandwiches with lentil puree, marinated beets, fried onion + dill
 

Michelle McKenzie is 18 Reason’s Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle’s food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School. Her cookbook, Dandelion & Quince: A Cookbook of Essential Wildlings, will be published by Roost Books in 2016.