Greetings,

I Hope you all are enjoying summer! Recently I had a week long summer camp for Kids in the Kitchen at In the Kitchen Cooking School.  It was a fun week of cooking, recipe box decorating, hula hooping and fun in the park.  I am looking forward to more cooking camp fun next year and hope that many of you can join us next time!

I had a request for summer classes, and I have come up with dates and menus.

I will be working on a fall line up of classes soon.  Look for “Chinese Restaurant Favorites” – Pot Stickers and Custard tarts, “German Cuisine” – Soft Pretzels, Chicken Schnitzel, Apple Sauce, “Gourmet Grilled Sandwiches and Bagel Melts” – perfect for light dinners and lunches..  Let me know if you have menu requests/suggestions and I will be happy to test and come up with some kid friendly meals.

Here are the dates for Kids in the Kitchen summer classes which are held on Fridays at In the Kitchen Cooking School in Nevada City from 3:30 to 5:15.  Classes are geared for kids ages 8 to 12.  Cost is $35 and include:  hands on cooking skills, kitchen wisdom, and a fun time for all!

Sign up for all three summer classes and cost is $95 (which is a series savings of $10).  The kids usually make enough food to offer as samples for the parent picking up!

Class size is limited, please sign up early.  To reserve a spot, send a check to:  Alma Rowe, PO Box 1492, Rough and Ready, CA 95975.  If your child can not make it to a class – you can send a friend in their spot and you will receive the recipes for the class too.

I have included a recipe for a skillet frittata that I made for dinner last night which was quick, easy and delicious! See below the class descriptions for recipe…

Serves: 4 “main meal” portions or 8 appetizer portions Time: 30 minutes

2 tablespoons olive oil

2 Italian turkey or pork sausages – casings removed

1/2 cup chopped onion

1 head of broccoli

8 large eggs

1/2 cup shredded cheese – cheddar or swiss

1/4 teaspoon kosher salt

1.  Preheat broiler with a rack set 4 inches from heat.  Heat oil in a large, ovenproof frying pan over high heat.  Cook onion for three minutes, stirring often.  Add sausage and cook for another three minutes.  Add broccoli and reduce heat to medium, and cook, stirring occasionally, another three minutes or until broccoli is tender.

2.  Meanwhile, whisk eggs in a large bowl until starting to foam.  Stir in cheese and salt.  Pour mixture into pan with vegetables; cook on stove until the bottom sets, about 3  minutes.  Broil until firm and browned, 3 minutes.

** You can make this vegetarian too – omit the sausage and add another favorite vegetable such as Rainbow Chard to the saute…***