Tuesday, October 17
6:30 pm - 9:30 pm
A great lunch should be a delicious and healthful mid-point meal between breakfast and dinner, sustaining your energy and helping you avoid crashing in the second half of the day. Join our NGI chef for a full menu that will inspire you to make more satisfying desk lunches and less Standard American Diet meals. Whether you meal prep your lunches for the week or take leftovers from dinner, this class will give you the opportunity to learn how to make a variety of creative lunches with nutritious and wholesome ingredients.
Rainbow Vegetable Summer Rolls with Fresh Herbs and Quick Peanut Sauce
Avocado, Cucumber, and Black Sesame Nori Rolls with Flash Sautéed Seaweed Salad
Creamy Red Lentil and Cauliflower Bisque with Toasted Shredded Coconut and Chopped Cilantro with Warm Focaccia Squares
‘BLT’ Sandwiches with Smashed Avocado, Crispy Mushrooms, and Tomato Jam
Summer French Lentil Salad with Sun Dried Tomatoes, Fennel, and Haricot Verts
Alexandra Borgia is a 1998 graduate of The Natural Gourmet Institute’s Chef’s Training Program as well as 1987 graduate of the New York Restaurant School. She has over 27 years of extensive culinary experience serving as roundsman, line cook, sous chef and head chef and consultant for well-known restaurants both in New York City and on Long Island. In addition to being a full-time instructor in the Chef’s Training Program, Alexandra is a private chef, where she concentrates on clients’ specific health needs.
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