Cooking With Ms. Angela & Friends

http://favchef.com/2023/angela-goncalves

Is Angela Goncalves your Favorite Chef? One chef will win $25k, an advertorial feature in Taste of Home, and a cooking experience with Carla hall.

🌻☀️ beautiful day Barton Orchards Farm

🎉Summer camp is back after a 2 year COVID-19 break! Stay. Tuned for dates.
Space will be limited. 👩🏻‍🍳

Tired of leftovers? Mini- Turkey meatloaf with mashed potato frosting!

My little plant 🪴 grew so much basil!
Fall harvest, Pesto 🇮🇹🪴🇮🇹👩🏻‍🍳❤️

Easy summer cooking:
Zucchini noodles over my fresh tomato sauce…. Lots of garlic and a little pesto-

Cooking camp
Menu almost
Ready!!!
Aug 9-13

Cooking camp 🥟
Aug 9-13
9am-noon
9yr-14yr
$300 per participant
Includes all materials/ingredients
recipe booklet 👩🏻‍🍳👨‍🍳
Each day we will focus on a different theme. Chef’s -in - training will learn cooking basics, and prepare apps complete meals, desserts and more!
Text Angela with questions
914-261-7248
Space is limited
Wilton, CT

Guess what you can make with a waffle iron??? Pizza!!! That’s right, pizza is stuffed in this biscuit. Use pizza dough or Biscuit dough. Fun & yummy!

Small group lessons available soon!
Spring Saturdays

Perfect quick dinner! Escarole and bean soup.
1 bunch escarole (washed and chopped)
1 can White cannellini beans rinses and drained
1 box veggie or chicken stock
4-5 gloves of garlic diced or sliced thin 1/4 cup Parmesan cheese
*Salt, pepper, red pepper flakes to taste

In a large pot, heat 2 tablespoons of olive oil, add garlic and cook about 15 seconds until fragrant. Add washed and chopped escarole. Next add salt and pepper and coat evenly until it begins to wilt, for about three minutes. Next add your box of broth. Once that begins to come to a slow boil add your beans, and again at salt pepper red pepper flakes if you like. Also stir in the Parmesan cheese. Let simmer until all of the flavors blend about 20 min.
* for a creamier soup you can use a handheld mixer and purée half of it. Or serve as is. today I doubled the recipe.