Monday, May 8, 2017 Culinary Adventure

with Chef Lisa Birsch

Chef Lisa delighted us last Fall with her ability to create food that was as tasty as it was healthy.  For many of us, her cooking is a dream come true as we learn how to lighten the fats in recipes and yet keep the flavors that make her foods mouth watering.  Yes, she does use cream and butter, and yes, she often cooks gluten-free, and yes we can actually treat our both taste buds and our bodies.   She was one of the few Valley Chefs who contributed recipes to ASU’s project “Let’s Eat Local”, a cookbook designed to help our community use locally-grown produce in nutritious and easy recipes.  She has partnered with Outrageous Olive Oil company to use their products in her courses and to provide us with a tasting of their balsamic vinegars and olive oils.  Come for the tastes.  Come for the nutrition.  Come for the recipes.   Just come and you’ll leave happy. 

Menu:

• Orange and Radish Salad – Oranges and radish slices over delicate greens with a citrus vinaigrette
• Shrimp Piccata Pasta - Sautéed shrimp in a lemon and white wine caper sauce served over linguine
• Green Beans Amandine – Crisp tender green beans dressed in olive oil and sherry vinegar with sliced almonds
• Individual Lemon Cheesecakes – Creamy cheesecake topped with tangy lemon curd