Jessica Flanigan is teaching a class at In The Kitchen on April 17th called Eating Fresh Food: 5 dishes, 1 grocery list, seasonal recipes (12 noon / $30)

Jessica and her sweet daughter Mae.

Jessica is going to teach you her kitchen secrets to cut your kitchen time in half. We will prepare five recipes that require minimal effort and maximize the flavor of food.

Lemon Kale Pesto…Roasted Vegetable & Farro Salad with Truffle….Flageolet Bean

Soup…Warm Beet Salad with Roasted Chicories…Grass Fed Beef Meatballs with Miso Fennel

Email or call Jessica at 530.559.8338 or jessicapflangian@gmail.com

I just discovered her BLOG and it has gobbled up my afternoon. She writes about food and family and friends and general adventures in Nevada County and actually all over the world. I am constantly amazed at the creativity that blogging helps foster.

Here is her recipe for Coriander and Mung Bean Soup

Coriander  & Mung Bean Soup

1/4 – 1/3  cup extra virgin olive oil
1 1/2 cups finely chopped yellow onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 cups finely chopped sweet potato
2 cloves finely diced garlic clove
1 tbls. fennel seed coarsely chopped
1 1/2 tsp. coriander seeds (grind in coffee or spice grinder)
1 tsp. cinnamon
1 tsp. cumin powder
1 tbls. ras el-hanout powder
1 cup dried mung beans
6 cups stock
pinch salt
1 bay leaf
1 lemon (juice and zest)

In pressure cooker or soup pot, add olive oil and onion. Sautee for 5 minutes then add cumin, coriander, cinnamon, fennel and ras el-hanout. Then add carrot, celery and sweet potato. Sautee for 10 minutes and add mung beans, bay leaf and stock. Add lemon zest and juice. Cover and cook 90 minutes in soup pot or 50 minutes in pressure cooker. If using a pressure cooker, bring to full pressure and then turn down to simmer for remaining time. Season with salt after soup is cooked.

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blog, cooking school, IN THE KITCHEN, local food in california, nevada city food, recipes by Wendy Van Wagner