March 21, 2018

May and June Cooking Classes 2018

Phillis Carey Cooks!!
 May and June 2018 
To register for classes, 
    email to (best method)
   or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!
   Classes held at: 

Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd., Encinitas, CA 92024

Boys and Girls Club's Center for a Healthy Lifestyle
    533 Lomas Santa Fe Dr., Solana Beach, CA 92075
    The LA JOLLA Community Center
6811 La Jolla Blvd., La Jolla, CA 92037

Monday, April 16 at 6 pm in Solana Beach                        $52—Full
Monday, April 23 at 6 pm in Encinitas                                $52—8 spots
Tuesday, April 24 at 11:30 am in La Jolla                          $55—6 spots
Caprese Zoodle Salad with Fresh Mozzarella, Cherry Tomatoes, Basil and Salami Crisps:
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese;
Creamy Garlic Butter Tuscan Shrimp with Sun-Dried Tomatoes and Spinach;
Cauliflower “Mac” and Cheese with Bacon;
Cream Cheese Crepes with Strawberries, Crème Fraiche and Shaved Chocolate.

Monday, April 30 at 6 pm in Solana Beach                        $55—Full
Tuesday, May 1 at 11:30 am in La Jolla                             $55—Full
Tuesday, May 1 at 6 pm in Solana Beach                           $55—11 spots
Fresh Strawberry Margaritas;    Mexican Street Corn Dip with Blue Corn Tortilla Chips;
Triple Layer BBQ Chicken Quesadilla Wedges on Chopped Romaine with
Pico De Gallo and Chipotle Ranch Dressing;
Southwestern Rubbed Skirt Steak with Roasted Chilies and Tomatoes on
Cheese Grits with Black Bean Sauce;
Mayan Chocolate Pudding with Whipped Cream.       

MAY MASH-UPS—the art of combining two traditional dishes into one!
Monday, May 7 at 6 pm in Encinitas                                   $52
Tuesday, May 8 at 11:30 am in La Jolla                              $55
Caprese Quesadillas with Prosciutto, Basil, Tomatoes, Fresh Mozzarella, Pesto Topping and
          Parmesan Crust:
Smoked Salmon Dutch Baby with Dilly Crème Fraiche and Pickled Onions and Capers;
French Onion Soup Burger with Gruyere, Arugula and Mustard-Crusted English Muffins;
Mexican Chicken Lasagna with Pasta, Peppers, Salsa and Two Cheeses;
Carrot Cake Cheesecake with Pineapple Cream Cheese Frosting.
SENSATIONAL SHRIMP                    
Monday, May 14 at 6 pm in Solana Beach                          $53
Tuesday, May 15 at 11:30 am in La Jolla                           $55
New Orleans Barbecue Shrimp with Crusty Bread;
Italian Shrimp and Grits with Pancetta, Roasted Peppers and Capers;
Greek Shrimp Saganaki with Tomatoes, Fresh Dill, Kalamata Olives and Feta;
Asian Shrimp Risotto with Snap Peas, Carrots, Baby Bok Choy and Sesame Seeds;
Strawberry Scone Shortcake with Fresh Blueberries and Cream.

Monday, May 21 at 6 pm in Encinitas                                  $53
Tuesday, May 22 at 11:30 am in La Jolla                             $55
Orange Miso Glazed Broiled Salmon with Sesame Seeds and Scallions;
Fresh Mozzarella Stuffed Chicken Parmesan with Fresh Basil;
Peanut Crusted Spicy Glazed Pork Tenderloin with Hunan Sauce;
Grilled Flank Steak and Onions with Ancho Chili Rub and Onion Blossom Horseradish Sauce;
Chocolate Chip Salted Caramel Cookie Torte with Vanilla Ice Cream.

Monday, June 4 at 6 pm in Encinitas                                  $54
Blackberry Mule Cocktail;
Crispy Chili-Lime Roasted Chickpeas;
Korean Bulgogi Beef Street Tacos with Napa Radish Slaw with Soy-Lime Dressing and
Pickled Cucumbers;
Salvadorian Cheese Stuffed Pupusas with Cortido (Vinegary Sweet Slaw)
BBQ Sauced Pork Sliders topped with BBQ Slaw and Cheddar Cheese;
Brown Butter Crepes with Mascarpone Cream, Strawberries and Caramel Sauce.

Monday, June 11 at 6 pm in Solana Beach                        $52
Tuesday, June 12 at 11:30 am in La Jolla                          $55
Ras El Hanout Spiced and Grilled Chicken with Tfaya (Caramelized Onions and Raisins)
on Almond Couscous;
Piri Piri Prawns with Portuguese Tomato and Bacon Rice;
Shichimi Togarashi Spiced Miso Honey Salmon with Wasabi Ginger Aioli;
Garam Masala Spiced Chana (Chickpea) Curry with Coconut Milk;
Frosted Chai-Spiced Snickerdoodle Cookies.

SUMMER SALAD SUPPERS                  
Monday, June 18 at 6 pm in Encinitas                               $52    
Tuesday, June 19 at 11:30 am in La Jolla                          $52
Vietnamese Shrimp and Rice Noodle Salad with Cucumbers, Carrots, Bean Sprouts,
          Fresh Herbs and Peanut Dressing;
Southwestern Chili-Lime Rubbed Chicken Romaine Salad with Black Beans, Avocado Salsa
Dressing and Mexican Street Corn Salad;
Smoky Salmon and BLT Salad with Tomatoes, Avocado, Bacony Croutons and
Creamy Lemon Dressing;   Key Lime Pie Bars with Gingersnap Crust.

March 13, 2018

St. Patrick’s Day Recipe Ideas

Here are several favorites just in time to serve this week for St. Patrick's Day!

3 cups grated medium sharp cheddar cheese            Serves 4 to 6.
2 cups grated Gruyere cheese
2 T. flour
12 oz. lager beer (like Karl Strauss Amber Lager)
2 T. spicy brown mustard (like Guldens)
A few drops Tabasco
A few drops Worcestershire

Dippers:  Smoked Sausage (Kielbasa, cut across into 1-inch pieces and roasted for 8 to 10 minutes on parchment at 375 degrees), Mini-Gherkin Pickles, Apple Slices, Cauliflower florets (Briefly blanched in boiling water and cooled), and Rye Bread chunks

1. Toss cheese and flour together in a large bowl.  Bring beer to a boil in a medium saucepan over medium heat.  Add cheese by the handful, stirring until each handful melts before adding more cheese.  When cheese is all incorporated, stir in the mustard, hot sauce and Worcestershire and heat another minute or so—but do not boil.  Transfer fondue to a fondue pot and keep warm.

2. Offer all the dippers arranged on platters to guests and let them dip into the fondue and enjoy!

COLCANNON                                  Serves 6.
4 lbs. russet potatoes, peeled 
1 cup chopped onion 
12 T. unsalted butter, divided use   
 Salt and pepper to taste
1/2 cup or more half and half                  
1/2 cup chopped green onions
2 lbs. green cabbage, sliced in shreds  

1. Quarter potatoes and place in a large pot of cold water.  Bring to a boil, add 1 T. salt and then simmer until potatoes are tender.  Put through a ricer and stir in 3 T. butter and enough hot half and half to make creamy potatoes.

2. Meanwhile, sauté the cabbage and onion in 3 T. butter until tender.  Stir into hot potatoes.  Stir in green onions and season to taste with salt and pepper.  Serve hot, pressing an indentation in the center and adding a large dollop of butter.  

4 lbs. corned beef brisket                                          Serves 6 to 8.
Seasoning packet from corned beef
1 gallon water or as needed
1/2 cup light brown sugar, packed
1/2 cup water
1/2 cup brown mustard

1. Rinse off the brisket under running water, and then trim off excess fat. Place the meat and enough water to cover it in a stock pot; add the seasonings from the package and bring to a boil. Lower the heat so the water simmers gently. 

2. Cook until very tender but not falling apart, about 3 hours. About every half hour, skim the fat from the water's surface with a large spoon and discard. Add more water as needed to keep the brisket submerged. 

3. Test the cooked meat for tenderness by piercing the meat with a meat fork. It should meet only slight resistance. Remove the meat and transfer to a parchment-lined baking sheet.

4. Preheat oven to 325 degrees. In a sauce pot, combine the sugar and water and bring to a simmer over medium-high heat. When the mixture has turned syrupy, after about 5 minutes, stir in the mustard. Continue simmering another 2 to 3 minutes.  Paint a thin coating of glaze over the entire brisket. Put in the oven and bake for 30 minutes, reglazing every 10 minutes. Remove the brisket when the glaze is shiny, and let it rest for 15 minutes. Use a sharp slicing knife to carve thin slices and serve. 

March 6, 2018

Guinness Brownies for St. Patrick's Day

Phillis Carey’s Idea of the perfect St. Patrick’s Day dessert.    3/2018

1 cup flour
3/4 cup unsweetened cocoa powder
1/4 tsp. salt
6 T. unsalted butter, cut into cubes
8 oz. bittersweet chocolate, chopped
5 oz. white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
1 1/4 cups Guinness stout, at room temperature
1 cup semisweet chocolate chips
Powdered sugar for dusting
Vanilla ice cream

1. Preheat oven to 375 degrees.  Line a 9 x 13-inch pan with aluminum foil and butter the foil.

2. In a medium bowl, whisk together flour, cocoa powder and salt to combine; set aside.  Melt butter with bittersweet and white chocolates in a glass bowl in the microwave on HIGH power for 1 minute; stir and melt 30 seconds and stir until smooth; cool a few minutes.

3. With a mixer beat eggs and sugar on high speed until light and fluffy, about 3 minutes.  Add melted chocolate mixture, beating on medium low speed until combined.  Beat in flour mixture alternately with beer; the batter will seem a bit thin.

4. Pour batter into prepared pan and sprinkle with semisweet chocolate chips—some with sink.  Bake 25 to 30 minutes or until a toothpick comes out almost clean.  Cool on a rack and sprinkle with powdered sugar.  Lift foil out of pan and pull back the foil.  Cut brownies into large squares and serve with ice cream.

January 7, 2018

February, March, April 2018 Cooking Class Menus

Cooking Classes available for registration.

Phillis Carey Cooks!!
February, March, April 2018 
To register for classes, 
    email to (best method)
   or call (760) 942-1756
No need to pay ahead—Payment’s due at the class!

Classes held at: 

ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr.* Solana Beach, CA 92075
                        The LA JOLLA Community Center
                     6811 La Jolla Blvd. *  La Jolla, CA 92037

Italian Fare
Monday, February 5 at 6 pm in Encinitas                        $52
Creamy Zucchini Soup with Prosciutto and Pine Nut Garnish;
NYC Grandma-Style Pizza with Sopressata, Red Onions and Provolone;
Sicilian Slow-Roasted Salmon in Parchment with Olives, Capers, Raisins and Lime Juice;
Pork Ragu with Ham, Mushrooms and Red Wine Tomato Sauce on Butternut Squash Polenta;
Chocolate Ricotta Cheesecake with Chocolate Almond Crumb Crust and Amaretto Cream.

Soup for Dinner
Monday, February 12 at 6 pm in Solana Beach                 $52
Tuesday, February 13 at 11:30 am in La Jolla                 $55
Green Minestrone with Pesto, Vegetables, Pasta and White Beans;
Smoky Corn Chowder with Bacon, Chicken, Peppers and Sweet Potatoes;
Sausage and Pepperoni Pizza Soup Topped with Cheese;
Red Lentil Chicken Soup served with
Garlic Flatbreads with Sautéed Onions and Gouda Cheese;
Red Velvet Oreo Swirl Cheesecake Brownies.

Cool Weather Luncheon
Thursday, February 22 at Noon in Encinitas                    $42
Maple Roasted Carrot and Dried Cranberry Arugula Salad;
Hazelnut Crusted Chicken Breasts with Berry Cassis Sauce;
Lemon and Spinach Orzo Risotto;
Individual Caramel Cream Chocolate Angel Food Trifle.

Wine Country Cooking
Monday, February 26 at 6 pm in Encinitas                      $55
Tuesday, February 27 at 11:30 am in La Jolla                 $57
Passion Fruit Aperol Prosecco Sprtiz;
Cioppino Seafood Stew with Gremolata Toasts;
Warm Asparagus and Bacon Toast with Roasted Red Pepper-Shallot Vinaigrette;
Fresh Herb Crusted Filet Mignon with Horseradish Hollandaise;
Roasted Carrots, Potatoes, Radishes and Snap Peas with Herbs and White Balsamic Vinegar;
Darkest Chocolate Cake with Red Wine Glaze.

Savory Salmon
Monday, March 5 at 6 pm in Solana Beach                      $55
Salmon Burgers with Tarragon Mayonnaise with Capers, Lemon and Horseradish;
Miso Glazed Salmon with Sesame Asparagus;
Roasted Salmon with a Parmesan Herb Crust on Creamy Garlic Spinach;
Ancho Rubbed Salmon with Roasted Poblano Hollandaise;
Lemon Buttermilk Sheet Cake with Super Strawberry Cream Cheese Frosting;

Fast and Fabulous Everyday Entrees
Monday, March 12 at 6 pm in Encinitas                         $53
Tuesday, March13 at 11:30 am in La Jolla                     $55
Bacon Wrapped Pesto, Spinach and Parmesan Stuffed Pork Tenderloins;
Sheet Pan Greek Feta Chicken with Baby Potatoes, Tomatoes, Asparagus
and Kalamata Olives;
Indian Spiced Shrimp in Coconut Milk with Ginger, Chilies and Basmati Rice;
Perfect Filet Mignon Beef Stroganoff with Egg Noodles;
Chewy Bailey’s Coffee Blondies.

Sunshine Brunch                                                                  
Monday, March 19 at 6 pm in Solana Beach                    $52
Shakshuka (Mediterranean Baked Eggs in Tomato Sauce) with Artichokes and Dill;
Baked Ham and Cheese Stuffed Croissant Sandwich Strata;
Overnight Amish-Style Baked Oatmeal with Dried Cherries and Almonds;
Caramelized Bacon Twists;
Cinnamon Chocolate Cream Scones;
Blintz Bake with Orange Blueberry Sauce.

Springtime Appetizers
Monday, March 26 at 6 pm in Encinitas                         $54                
Tuesday, March 27 at 11:30 am in La Jolla                    $55
Blackberry Vodka Spritz;
French Caramelized Onion Puff Pastry Cups;
Smoked Paprika Prawns with Mango Chimichurrri;
Crispy Prosciutto Cups Filled with Egg Salad;
Smoked Salmon, Dill and Caper Torta with Buttered Toasts;
Parmesan Asparagus Roll-Ups with Bacon Cream Cheese Filling.

Spring Dinners
Monday April 9 at 6 pm in Encinitas                              $53
Tuesday, April 10 at 11:30 am in La Jolla                      $55
Sage and Pecan Crusted Pork Cutlets with Blackberry Drizzle and Smoked Gouda Grits
and Haricot Verts;
Chicken Breasts with Asparagus, Mushrooms and Cherry Tomatoes
 in a Boursin Cheese Sauce with Orzo;
Pepper Crusted Steaks with a Strawberry Zinfandel Sauce and Orange Mustard Aioli
with Apple Spinach Salad with Citrus Vinaigrette;
Blueberry Cheesecake Galette.

More Low Carb Cooking
Monday, April 16 at 6 pm in Solana Beach                      $52
or Monday, April 23 at 6 pm in Encinitas                         $52
or Tuesday, April 24 at 11:30 am in La Jolla                    $55
Caprese Zoodle Salad with Fresh Mozzarella, Cherry Tomatoes, Basil and Salami Crisps:
Spaghetti Squash Lasagna with Sausage Sauce and Spinach Ricotta Cheese;
Creamy Garlic Butter Tuscan Shrimp with Sun-Dried Tomatoes and Spinach;
Cauliflower “Mac” and Cheese with Bacon;
Cream Cheese Crepes with Strawberries, Crème Fraiche and Shaved Chocolate; 

November 15, 2017

Thanksgiving Turkey

Thanksgiving is now just around the corner.  I thought I would share a few of the turkey recipes I've taught over the years.  These are a few of my favorites and hopefully will give you some new ideas. Enjoy your Thanksgiving!

Click here to print or save a copy of these recipes.






November 2, 2017

Thanksgiving recipes 2017

Thanksgiving is near!

Here are several of Phillis Carey's favorite Turkey Day recipes.  Enjoy them!

Make-Ahead Mashed Potatoes    Serves 8 to 10.  
5 pounds russet potatoes, peeled and quartered
1/2 cup unsalted butter, cut in 8 pieces
1 (8 ounce) package cream cheese, cut into 8 pieces and softened
1-1/2 to 2 cups sour cream
Salt and pepper to taste

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 teaspoon salt to the water. Cook potatoes until fork tender, about 15 minutes longer.

2. Place butter, cream cheese and 1 cup sour cream in the bottom of a large bowl. Drain potatoes and garlic and let air dry for 5 minutes. Press potatoes and garlic through a ricer into the bowl on top of the other ingredients. Stir to combine until smooth adding more sour cream as needed. Season to taste with salt and pepper.

3. Mashed potatoes may be served immediately or transferred to a buttered 4-  quart casserole. Cool to room temperature and then refrigerate, covered with foil, for up to 48 hours. Bake, covered, at 350°F for 40 to 45 minutes or until very hot.

Tangerine Cranberry Sauce     Makes 1 1/2 cups.  
12 oz. fresh or frozen cranberries
1 cup sugar
1/3 cup fresh squeezed tangerine juice (orange juice also works well)

Place all ingredients in a saucepan and cook over medium heat, stirring often, until cranberries pop, about 10 minutes. Watch for hot splatters. Cool to room temperature and then refrigerate up to 5 days.

Fresh Mango And Cranberry Relish   Makes 2 1/2 cups. 
1 lb. mangoes (about 2), peeled and cubed
2 cups cranberries (8 oz.)
1/2 medium unpeeled orange, seeded, cut into large pieces
½ cup sugar

Place mangoes, cranberries and orange in processor and pulse to coarsely chop.  Transfer to bowl and stir in sugar.  Let relish stand at least 30 minutes before serving.  Keeps 3 days in refrigerator.

Sausage, Apple And Dried Cranberry Stuffing           
Serves 10 to 12. 
1 lb. firm white bread, cut into 3/4-inch cubes (about 12 cups)
1 lb. sweet Italian sausages, casings removed
1/4 cup unsalted butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 lb. tart green apples, peeled and chopped 
2 cups chopped celery with leaves 4 tsp. poultry seasoning
1 cup dried cranberries
4 tsp. chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend (optional)
1 1/2 to 2 cups canned low-salt chicken broth

1. Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.

2. Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing if you wanted a firmer more set dressing.

3. To bake, preheat oven to 350°F. Butter 15x10x2-inch baking dish or 2 smaller casseroles. Mix 1 1/2 cups broth into stuffing or enough to moisten the bread well. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown if desired, about 15 minutes.

Shredded Brussels Sprouts with Pine Nuts  Serves 8. 
1 1/4 lbs. small Brussels Sprouts
2 T. olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup water
2 T. unsalted butter
1/3 cup pine nuts, toasted

Halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices or slice with food processor. Heat oil with garlic in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water and butter; sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Toss in the toasted pine nuts.

Green Beans with Caramelized Shallots        Serves 10. 
6 T. unsalted butter, divided use
1/2 lb. shallots, thinly sliced
Coarse salt and pepper to taste
2 T. balsamic vinegar
 4 tsp. sugar
1 T. salt
2 lbs. thin green beans
Salt and pepper to taste 

1. Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse salt and pepper to taste. Sauté until soft and golden, about  10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. (Shallots may be cooked the day before.)

2.  Bring a large pot of water to a boil and add the salt.  Add the green beans and boil 3 to 4 minutes or until just tender and still bright green.  Drain and rinse in cold water.  (Beans may be cooked the day before.) 

3. Melt remaining 3 T. butter in a large skillet over medium high heat.  Add the green beans and cook and toss until heated through, as much as 10 minutes.   Add shallots and heat through; season with salt and pepper and serve immediately.

Roasted Butternut Squash With Red Grapes, Pine Nuts and Sage                         Serves 4 to 6. 
1 (2 1/4 lb.) butternut squash, peeled, seeded and cut into 1 1/2 inch pieces    (I just buy the already cubed squash—1 1/2 lbs.)
1 1/2 cups seedless red grapes (about 8 oz.)
1 medium onion, cut into 1 inch cubes or chunks
2 T. thinly sliced fresh sage leaves
1/4 cup olive oil
1/4 cup toasted pine nuts

1. Preheat oven to 425 degrees. Combine butternut squash, grapes, onion and sage in a large bowl. Drizzle with oil and season generously with salt and pepper.  Toss to coat. 

2. Spread squash out onto a parchment-lined large baking sheet and roast until squash and onion begin to brown, stirring occasionally, about 50 minutes (less time with the already cubed squash).  Serve sprinkled with toasted pine nuts.

The Best Pumpkin Pie Ever!     Serves 6 to 8.  
1 1/3 cups all-purpose flour
1 T. sugar
1/2 tsp. salt
6 T. chilled unsalted butter, cut into 1/2 inch pieces
2 T. chilled Crisco, cut into 1/2 inch pieces
3 T. (or more) ice water

2/3 cup golden brown sugar
1/2 cup granulated sugar
2 T. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 1/2 cups canned solid pack pumpkin
2 T. real maple syrup
3 large eggs
1 cup heavy whipping cream
Sweetened whipped cream, for serving

1. To make the crust, mix flour, sugar and salt in food processor. Add butter and Crisco and pulse to process until mixture resembles coarse meal. Drizzle 3 T. ice water over mixture. Process just until moist clumps form, adding more water by tsp. if dough is dry. Gather dough into ball and flatten into disk. Wrap in plastic and refrigerate for 30 to 60 minutes.

2. Roll dough out into a 12 inch round. Transfer dough to a 9 inch pie pan. Trim edges and fold under. Crimp edges decoratively. Refrigerate until very cold.

3. Preheat oven to 400 degrees. Line pastry with foil and fill with pie weights. Bake 12 minutes. Remove foil and weights and bake until very light brown, about 5 minutes. Reduce oven temperature to 375 degrees. Cool crust on a rack.

4. For filling, place brown sugar, granulated sugar, flour, salt and spices in a large bowl. Whisk until combined. Whisk in pumpkin, maple syrup and eggs and then cream. Pour mixture into crust. Bake until edges puff and center is just set, 50 to 60 minutes. Cool completely on a rack. Serve with whipped cream.

September 17, 2017

Cooking Classes Nov. Dec. 2017 and Jan 2018

Phillis Carey Cooks!!
  November and December 2017
and January 2018
To register for classes, 
    email to (best method)
   or call (760) 942-1756
No need to pay ahead--Payment is due
at the class!

Classes held at the
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Drive * Solana Beach, CA 92075
or at the
ENCINITAS Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
or at
The LA JOLLA Community Center
6811 La Jolla Blvd., La Jolla, CA 92037

Monday, 11/6 at 6 pm in Solana Beach
Tuesday, 11/7 at 11:30 am in La Jolla
Mascarpone and Pine Nut Crusted Salmon Fillets with Pesto Zucchini Noodles;
Citrus Chicken Sauté with Pistachios and Roasted Broccolini;
Lemon Garlic Shrimp on Parmesan Cauliflower Rice with Roasted Red Peppers;
Greek Feta Chicken with Yogurt Marinade on a bed of Wilted Garlic Spinach;
Strawberry Fool.

Monday, 11/13 at 6 pm in Encinitas
Tuesday, 11/14 at 11:30 am in La Jolla
Caprese Salad with Prosciutto, Fried Artichokes and Sicilian Olives;
Sicilian Chicken Breasts Agrodolce (Sweet/Sour Sauce with Tomatoes, Capers and Olives)
with Pasta; 
Skirt Steak with Salmoriglio (Fresh herb and Lemon Pesto);
Sicilian Potato Gratin with Capers, Sun-Dried Tomatoes and Pecorino Romano Cheese;
Bittersweet Chocolate Budino with Whipped Cream and Chocolate Curls.

Thursday, 11/30 at Noon in Encinitas
Spinach Salad with Bacon, Caramelized Apples and Ginger Vinaigrette;
Pistachio Crusted Chicken Breasts with Creamy Herb Mustard Sauce;
Chunky Smashed Red Skinned Potatoes with Scallions;
Pumpkin Sheet Cake with Toasted Pecans and Cream Cheese Frosting.

Monday, 12/4 at 6 pm in Encinitas
Tuesday, 12/5 at 11:30 am in La Jolla
Clementine Rosemary Prosecco Cocktail;
Arugula Salad with Oranges, Roasted Fennel with a Balsamic Mustard Vinaigrette;
Fusilli with Shrimp in Sun-Dried Tomato Cream with Fresh Basil;
Beef Tenderloin Stuffed with Prosciutto and Parmigiano-Reggiano;
Sautéed Spinach with Olives, Raisins and Pine Nuts;
Tiramisu Cheesecake with Chocolate Ganache and Kahlua Cream Toppings.

Monday, 12/11 at 6 pm in Encinitas
Creamy Portobello Soup with Ham and Leeks;
Turkey Breast Porchetta with Pancetta and Herb Filling and a Bacon Wrap and
Herbed Cranberry Sauce;
Filet Mignon with Caramelized Onion and Blue Cheese Sauce;
Salmon with Sicilian Pistachio Salsa Verde;
German Chocolate Cheesecake.
Monday, 12/18 at 6 pm in Solana Beach
Pomegranate Mule;
French Martini;
Baked Brie with Herbed Artichokes and Baguette Slices;
Saucisson en Croute (Sausage Baked in Sour Cream Pastry) with Chutney and Mustard;
White Bean Soup Shooters with Bacon and Goat Cheese Croutons;
Coconut Crusted Crab Cakes with Lime Dipping Sauce;
Bailey’s Cream Chocolate Truffles.

BUDDHA BOWLS—an entire healthy meal packed in overstuffed bowls that resemble the belly of Buddha filled with 15% lean protein, 35% vegetables, 25% whole grains/beans, 10% sauce and 15% extras like nuts, seeds or sprouts!
Monday, 1/8 at 6 pm in Encinitas
Pacific Rim Buddha Bowl—Brown Rice Base, Chili Lime Black Beans, Grilled Chicken Strips,
          Cabbage, Tomatoes, Avocado, Olives, Cotija Cheese, Pepitas
and Ginger Cilantro Sauce;
Spanish Buddha Bowl—Quinoa Base, Smoky Grilled Shrimp, Roasted
          Cauliflower and Red Onions, Spinach, Almonds and Romesco Sauce;
Indian Buddha Bowl—Kichiri (Basmati Rice and Lentils) Base, Curried
          Chickpeas, Broccoli, Red Peppers, Cilantro, Cashews and Curry Sauce;
Teriyaki Buddha Bowl—Coconut Rice Base, Teriyaki Salmon, Roasted Bok Choy, Baby
          Broccoli, Shiitake Mushrooms, Sesame Seeds and Spicy Peanut Sauce.
Monday, 1/15 at 6 pm in Encinitas
Tuesday, 1/16 at 11:30 am in La Jolla
Butternut Squash Mac and Cheese with Bacon and Smoky Cheddar;
Moroccan Chicken with Green Olives, Preserved Lemon and Almond-Saffron Quinoa;
Chili Verde (Pork, Green Chilies and Tomatillos Stew);
Peruvian Spatchcock Chicken with Tangy Green Sauce with Garlic-Roasted Purple Potatoes;
French Pear Cake with Lemon Scented Cream.

Monday, 1/22 at 6 pm in Encinitas
Abundant Ginger Chicken Dumpling Soup with Spinach;
Prosperous Sweet-Sour Citrus Shrimp with Asparagus;
Long Life Noodles with Hoisin Pork and Napa Cabbage;
Rich Black Bean Sesame Beef with Broccoli;
Happiness Walnut Cookies;

Monday, 1/29 at 6 pm in Solana Beach
Tuesday, 1/30 at 11:30 am in La Jolla
Pork Tenderloin with Pears and Caramelized Shallots;
Chicken and Italian Sausage Sauté with Olives, Capers and Lemon
and Garlicky Olive Bread;
Lemony Cajun-Seasoned Salmon with Roasted Brussels Sprouts;
Buffalo Chicken and Cauliflower Bake with Cheddar and Gouda Cheeses;
Chocolate Mascarpone Panna Cotta with Shaved Chocolate Topping.