Homemade Pesto
July 3-9
2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts (you can replace with the same amount of sunflower seeds if you are allergic to pine nuts)
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
2 cups cooked pasta of your choice
Food processor or blender

Peach Ice Box Cake
July 10-16
2 (10 3/4-oz.) frozen pound cakes, thawed (can be gluten free)
1 (10-oz.) jar peach preserves
1 quart vanilla ice cream, slightly softened (can be dairy-free)
1 cup heavy cream (or aquafaba - the liquid found in chickpea cans)
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar (you can use sugar substitute)
1 cup peeled fresh peach slices
Bread (serrated) knife
Loaf pan
Plastic wrap

Corn Risotto
July 17-23
6 cups gluten-free chicken (or vegetable) broth
3 Tablespoons butter (lactose-free if you need it)
2 cups sweet corn kernels (about 3 small ears worth)
2 large leeks, white and light green parts only, sliced in half then into thin half moons
2 cloves garlic, minced
salt and pepper
1 Tablespoon extra virgin olive oil
1 large shallot or 1/2 small onion, chopped
1-1/2 cups arborio rice (naturally gluten-free)
1/2 cup dry white wine (you can replace with white grape juice or apple cider vinegar)
- the alcohol is fully cooked off, but you can replace if you would like to remove the alcohol ingredient all together
1/2 cup freshly grated parmesan cheese (you can replace with the same amount of nutritional yeast if you are dairy-free)
Saucepan with lid (large enough that it can fit the stock liquid)
Large skillet
Spatula

Gingery Cherry Lime Lemonade AND Watercress and Cherry Salad
July 24-30
1/4 c. fresh lemon juice
1 shallot, chopped
2 tsp. finely grated fresh ginger
1/3 c. extra-virgin olive oil
2 tsp. Honey
1 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper
1 (4-oz.) package watercress
2 c. sweet cherries, pitted and halved
2 kirby cucumbers, sliced
1 large peach, pitted and thinly sliced
1/2 c. roasted salted cashews
1 1/2 c. granulated sugar
1 (4") piece fresh ginger, thinly sliced
1 c. freshly squeezed lemon juice (from about 6 lemons)
1 c. freshly squeezed lime juice (from about 7 limes)
1 c. black cherry vodka
1 liter cold club soda or seltzer
Lemon wedges, for serving
Fresh mint sprigs, for serving
Small saucepan
Medium bowl
Salad forks or a set of tongs
Small bowl

Gumbo
July 31 - August 6
Heavy bottomed pot
Whisk
Wooden spoon
1 heaping cup all-purpose flour (can be gluten free)
2/3 cup oil (vegetable or canola oil)
1 bunch celery , diced, leaves and all
1 green bell pepper , diced
1 large yellow onion , diced
1 bunch green onion , finely chopped
bunch fresh parsley leaves , finely chopped
2-3 cloves garlic
1-2 Tablespoons cajun seasoning 
6-8 cups Chicken broth (or vegetable broth)
12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)
Meat from 1 Rotisserie Chicken 
2 cups Shrimps , pre cooked
(you can replace the meats in the recipe with two 12 oz. cans red beans)
cooked white rice for serving

Ingredients are meant to be prepared (cut) prior to class, but it is recommended that adult supervision be available for these recipes to provide safety for learners as they use the stove or knives as necessary.