Cooking for Wellness - Summer Webinar Series 

In response to the COVID-19 social distancing recommendations, we've temporarily suspended our popular Cooking for Wellness classes and will offer free online live webinar presentations on topics that will help you transition to cooking more healthful meals at home. UPlan employees and spouses are eligible to receive 50 Wellbeing points when you attend any one of the presentations. 

In this NEW summer cooking series, we will share tips, tricks, and recipes intended to help you incorporate plant foods into your dietary pattern. Special focus will be on ways to utilize local, seasonal produce. 
Each webinar is 1.25 hours long and will include information about basic nutrition, ingredient substitution, cooking techniques, storage, cooking oils and more! 

**All webinars will include a live cooking demonstration and time for Q&A.**

  • Plant-Forward Cooking Series - July Produce

Learn new ways to utilize the produce found in your CSA bags, farmers markets, and local grocery stores. Early July produce may include the following: turnips, broccoli, kohlrabi, zucchini, Russian kale, green onions & assorted herbs.
Wednesday, July 8, 2020 - 12:30 - 1:45 pm - Registration Closed

  • Plant-Forward Cooking Series - Preserving the Bounty

Learn new ways to utilize the produce found in your CSA bags, farmers markets, and local grocery stores. Early July produce may include the following: Napa cabbage, cucumbers, broccoli, kohlrabi, zucchini, fresh garlic, green onions & assorted herbs. In this webinar, we will focus on how to make quick pickles and kimchi. 
Monday, July 20, 2020 - 1:30 - 2:45 pm - Registration Closed

  • Plant-Forward Cooking Series - Summer Flavors!

Learn new ways to utilize the produce found in your CSA bags, farmers markets, and local grocery stores. Early July produce may include the following: potatoes, green beans, carrots, eggplant, broccoli, tomatoes zucchini, garlic, fresh onions & assorted herbs
In this webinar you will learn a variey of simple ways to enjoy the peak flavors of late July produce.
Wednesday, July 29, 2020 - 12:30 - 1:45 pm - Registration Closed

  • Plant-Forward Cooking Series - Summer Squash and Cucumbers

Are you overwhelmed with an abundance of zucchini, yellow summer squash, and cucumbers?
In this webinar you will learn a variety of ways to prepare and preserve these quintessential summer vegetables and some healthful reasons to include them in your diet.
Monday, August 10, 2020 - 1:30 - 2:45 pm - Registration Closed

  • Plant-Forward Cooking Series - Summer Vegetable Gratins

In this webinar you will learn how to make a gratin (layers of vegetables topped with browned crust made from a variety of ingredients.
Our summer webinars focus on dishes that utilize local summer produce. (August produce - garlic, radish, cucumbers, bell and hot peppers, potatoes, carrots, green beans, sweet corn, tomatoes, kohlrabi, green onions, fresh red/yellow/white onions, Russian kale, & assorted herbs.)
All webinars include a live cooking demonstration and information related to basic nutrition, ingredient substitutes, cooking techniques, storage, cooking oils and more! There will be time for Q&A during the webinar.
Wednesday, August 19, 2020 - 12:30 - 1:45 pm - Registration Closed

For questions or more information on these webinars, contact Robin Schow, Education Program Director of the Healthy Foods, Healthy Lives Institute, scho0040@umn.edu / 612-626-6425

Fall Cooking Webinars - Coming in October!