Cook's Culinary Academy

Some fun spring dishes!!

After a brief hiatus, I am back with exciting new culinary creations!

We partnered with Cook's Culinary Academy to bring you some fun recipes to try at home with the whole family! Like this yummy Baked Spaghetti Squash recipe...

Ingredients:
1/2 lb ground turkey or chicken (optional)
1 tablespoon olive oil
1 large spaghetti squash
1 egg
2 cups good sauce (we use Roa’s)
1 cup part skim ricotta cheese
1 1/2 cups part skim shredded mozzarella cheese
1 teaspoon fresh oregano
5 fresh basil leaves, torn
salt & fresh ground pepper
4 10oz ramekins

Cooking: Preheat the oven to 350 degrees. Poke the spaghetti squash 10 times and microwave for 10 to 12 minutes stopping every 3 to 4 minutes to turn. You’ll know it’s done when the skin starts to buckle. Remove and split open. While it’s cooling off heat a non-stick pan over medium high heat for 3 or 4 minutes. Add oil to the pan and blot the turkey meat dry before adding to the pan. Space the meat out in the pan and cook until it is just brown on both sides. As long as it is browned, it can be a little under cooked. It will cook the rest of the way in the oven. Set aside and begin scraping out your squash with a fork. Transfer scraped squash into a colander and let drain while you are prepping the rest of the ingredients. In a large bowl, mix together sauce, ricotta, egg, 1 cup of cheese, oregano, basil and salt & pepper to taste. Mix in the drained spaghetti squash until it’s all well combined. Place one scoop of squash mixture in each ramekin covering the bottom. Layer browned meat on top of squash mixture and then place another scoop of squash on top of the meat. Sprinkle remaining cheese on top of each and place on a cookie sheet. Bake for 35 to 45 minutes or until cheese is melted and bubbly and squash looks set. Remove from oven and let cool for 5 minutes before serving.

What a wonderful day to plant a garden! After that freak snowstorm and frost, we are finally ready to start planting. Fruits, veggies, flowers, and even ornamental cabbage! 🌱🫐🥬🍅🥕

Summer is around the corner and we want to spend it with you! We are cooking up some exciting youth programming — from culinary and theatre to science, sports, and more — starting in June! Stay tuned for more details and visit https://bit.ly/32gfCWz to register.

Summer camps are supported by Cox.

Who doesn’t love fresh bread? At the Rainbow Bread Workshop on Saturday, April 17, your children will learn how to make a classic recipe with a colorful and creative twist! The chef instructor will show kids how to create the perfect bread dough by hand, which can be the base for endless variations for years to come. Learn more at https://bit.ly/39zfhCz

Registration for April programs is still open! We offer a variety of activities for all age levels – parents, too. Programs include learn to ride, basketball, ballet, culinary, parent and tot gymnastics, adult learn to swim classes, and more! Visit https://bit.ly/3aSR775 for more information.

New Morrison chef introduces himself through food at Arkansas Children’s Northwest Hospital Daily special menu items, fun fusion cuisine make a splash on social media, but Chef Brigham “Cookie” Cook has his sights set on more: helping kids with disabilities and growing community gardens.

Oh my borscht! This Siberian soup just can’t be BEET! 🥣

We took a trip to the European Gourmet of NWA in Rogers to try their legendary borscht beet soup with tomatoes and dill. We were thrilled to find that this independent European cafe and grocer not only had the best soup in town, but also had delicious fair-priced meals, interesting grocery finds (including pine cone syrup🌲), and the BEST service in town!

Swipe 👉 for more pics... PS their hot Russian mustard is a MUST TRY!

Visit European Gourmet of NWA:
1149 W Walnut St, Rogers, AR 72756
(479) 278-2747
Open: Tuesday to Saturday 11:00 - 7:00
https://www.eurogourmetnwa.com

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