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 - Register here

  • 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 - Register here

  • 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 simple ways to enjoy the peak flavors of late July produce.
Wednesday, July 29, 2020 - 12:30 - 1:45 pm - Register here

  • Plant-Forward Cooking Series - August topics TBD

Learn new ways to preserve and utilize the produce found in your CSA bags, farmers markets, and local grocery stores.
August produce may include the following: cabbage, potatoes, beets, peppers, assorted kale, fennel, onions, garlic, wax beans, cucumbers, carrots, broccoli, tomatoes zucchini, & assorted herbs.
Monday, August 10, 2020 - 1:30 - 2:45 pm - Register here
Wednesday, August 19, 2020 - 12:30 - 1:45 pm - Register here

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