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July 26, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Kathryn Joel for a Greek-inspired summer meal. Together you'll prepare a classic Greek Roasted Pepper & Feta Dip, as well as Shrimp with Orzo & Feta, combining pan-seared shrimp with orzo pasta, feta, spinach, tomato and herbs. Kathryn's simple but delicious recipe is as perfect for a weeknight meal as it is for entertaining, and can be served either warm or at room temperature.
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INGREDIENTS
Shrimp with Orzo: Large or Medium Shrimp, Orzo, Shallots, Garlic, Tomatoes (fresh), Tomatoes (canned), Ouzo (or pernod or white wine), feta, spinach, dill, extra-virgin olive oil
Roasted Pepper & Feta Dip: sheep feta, cream cheese, yogurt, red peppers, jalapeño, dried oregano, cumin, parsley, dill, lemon, extra-virgin olive oil, pita bread to serve
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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