Knowing how to cook is a life skill.  Cooking for yourself is the single most thing you can do to help keep disease at bay.  Sharing a meal is also a great way to bring family and friends together. It can be the quiet creative release at the end of a busy day ... and it's fun!

 

I've been cooking with my own kids for years, and I love that they know how to whip a meal together. Kids in my classes will learn basic techniques, how to read and prep a recipe, and use some math skills for measuring as well as try some new foods, be taught how to substitute ingredients for allergies or sensitivities and have nutrition principles woven in throughout.

 

Classes will be taught in my home kitchen (where my daughter will be assisting) in Mill Valley. Group size will be approximately 8 kids.

 

My kids' classes are offered in July as follows:

 

July 11th to July 15th Cooking around the World – Ages 8-12 years. Meets from 9am to 2pm.

Sample Menu:
North America: Mexico – enchiladas, salsas, guacamole, mole

Africa: Ethiopia – injera bread, berbere (spice mixture), atkilt wot (veggie salad mix), azifa green lentil salad, doro wot (traditional chicken stew)

Asia: Vietnam – fresh summer rolls, lettuce wraps, pho

Europe: Great Britain – English Tea Time – scones, sandwiches, jam

South America: Brazil – Pao de queijo (cheese bread), variety of BBQ with chimichurri and aji green sauce, empanadas

 

July 18th to July 22nd Cooking for Color – antioxidants! Ages 8 to 12 years. Meets from 9am to 2pm.
 

Sample Menu:

Red-Orange-Pink – charred bellpepper dip with dates, gazpacho, tomato tart, tea-spice smoked salmon, watermelon grilled cheese

Green – pesto that goes beyond basil, zoodles, olive oil tasting, super green smoothies,

Purple-Black – purple potato pizza, mangosteens, blackberry tart or pie

White – coconut ceviche, chicken salad, sunchoke soup, homemade almond milk

Chocolate – brownies from scratch, dark chocolate trail mix bites, truffles

 

July 25th to 29th Cooking around the World for Teens, Ages 13 years and up. Meets from 1pm to 5pm.

Sample Menu:
North America: Mexico – enchiladas, salsas, guacamole, mole

Africa: Ethiopia – injera bread, berbere (spice mixture), atkilt wot (veggie salad mix), azifa green lentil salad, doro wot (traditional chicken stew)

Asia: Vietnam – fresh spring rolls, lettuce wraps, pho

Europe: Great Britain – English Tea Time – scones, sandwiches, jam, cookies

South America: Brazil - Pao de queijo (cheese bread), variety of BBQ with chimichurri and aji green sauce, empanadas

 

MENUS ARE SUBJECT TO REVISION DUE TO AVAILABILITY OF INGREDIENTS AT TIME OF CLASS OR IF FURTHER RESEARCH SHOWS A BETTER ALTERNATIVE. If there is something listed here you're really attached to making, let me know, and I will do my best to offer it.

 

**I am open to another teen week for the week of August 1st if there is interest. We could do the cooking for color menu or do a master class and cook through a more advanced cookbook continuing to hone skills.

 

Do you have a 7 year old who is really keen to join in? Would your 12 year old fit in better with the teens? Please contact me directly to see how we can work it out.

 

All participants will receive aprons. The 8 to 12 year olds will have some art projects and snacks included but will need to bring a lunch. All recipes will be provided for take home.

 

Cost per week is $495 per child. 10% sibling discount.  
Click here to email me to sign up.

 

 

Cowgirl Cook is the cooking side of my practice. I prep meals for busy families and put stews and soups together for seniors on home care. I emphasize that I am a cook not a chef - I have taken classes for years and honed my skills with constant practice. I prepare hearty, wholesome meals and love exploring cuisines from around the world.

 

I use organic produce wherever possible and source ingredients from reputable suppliers. I won’t use anything that I would not feed my own family.  I cooked with my own kids (now 20 and 18) for years and look forward to cooking with yours.

 

Why the cowgirl? Well, I’m an avid equestrian training a formerly wild mustang, a lover of boots and the old West so it just seemed to fit.