Cooking with Chef Monteleone via Zoom

Monday, August 2
2:00PM–3:00PM


Health & Wellness

Cooking with Chef Monteleone via Zoom!

Join us on August 2, from 2-3pm for this FREE class. Good nutrition is an essential part of staying healthy. Knowing what foods to eat can boost the immune system, reduce inflammation, and help keep up strength and energy. This class will teach cooking skills needed to prepare easy recipes that not only taste good but will also help develop healthy eating habits. Brett Monteleone is a chef from South Louisiana and will serve as the instructor of this class.

25 samples will be raffled off, which can be picked up from the SMH Wellness Pavilion (501 Robert Blvd) at the end of the class. The recipes planned for this month are Roasted Carrots and Corn and White Bean Succotash.

NOTE: In order to be included in the raffle for the samples, you must pre-register for the event via Zoom.

Register in advance for this meeting:

https://slidellmemorial-org.zoom.us/meeting/register/tZAvce6hpz0qH9ENSnq6RCSu6LW2THQUDQoe



Roasted Carrots

Yield: 4 servings

Ingredients:

12 baby carrots, peeled, trimmed and cut in half lengthwise

2 Tbsp. balsamic vinegar

1 Tbsp. soy sauce

1 Tbsp. light brown sugar

1 Tbsp. shallot, minced

1 tsp garlic, grated

1 tsp ginger, grated

3 Tbsp. vegetable oil

Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees.
  2. Toss carrots with 1 Tablespoon vegetable oil, salt and pepper.
  3. Place carrots on a lined baking sheet, trying not to overlap.
  4. Bake at 400 for 30 minutes.
  5. Carrots should be fork tender.

For the dressing:

Ingredients:

½ cup plain Greek yogurt

2 Tbsp. buttermilk

1 Tbsp. chopped cilantro

1 lime, zest and juice

Directions:

  1. Add all ingredients to a mixing bowl and mix well.

Garnish:

Candy pecans / Toasted almonds / Chives or green onions



Corn and White Bean Succotash

Yield: 6 servings

Ingredients:

2 Tbsp. extra virgin olive oil

2 cups yellow onion, small dice

1 tsp garlic, minced

3 cups grape tomatoes, halved

4 ears of corn, cleaned, roasted and trimmed from cob

2 cups white beans, cooked al dente

2 Tbsp. parsley, chopped

1 Tbsp. green onions, chopped

Salt and pepper to taste

Directions:

  1. To a pot over medium heat, add olive oil and yellow onions.
  2. Cook until the onions are softened.
  3. Add garlic and cook until fragrant.
  4. Add the tomatoes, corn and beans and cook until they are heated through.
  5. Remove from heat and add parsley and green onions.