Cooking with Class

Our Life Skills program teaches a cooking class once a month, and our last class focused on processing fresh vegetables. Each student chose a vegetable they had never prepared, and learned how to process it. The 11 vegetables included broccoli, cauliflower, Brussels sprouts, carrots, squash, zucchini, onions, green beans, red peppers, mushrooms, and potatoes.  Once the vegetables were cut up, we made Ultimate Roasted Veggies and Chicken by adding olive oil, ranch seasoning, garlic seasoning, salt and pepper, and Parmesan cheese.


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