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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Filtering by Tag: Salads

Couscous Salad with Chicken and Nectarines

Kim Mahan

3/4 cup couscous

1 cup chicken broth

 Bring broth to a boil add couscous, stir once, cover and remove from heat. Letset for 10 minutes, remove cover and fluff couscous with a fork. Cool.

 Dressing:

1/4 cup olive oil

1/3 cup balsamic vinegar

2 cloves garlic minced

Salt and pepper to taste

 Whisk together.

 Salad:

2 cups roasted chicken meat diced

2 cups cherry tomatoes cut in half

2nectarines diced

1/4 cup parsley chopped

1/4 cup basil chopped

 1/4 cup mint chopped, plus more for garnish

2 cups romaine lettuce thinly sliced

 Place all ingredients into a mixing bowl, stir in couscous and dressing. Stir together and place into a serving bowl garnish with chopped mint.

 Serves 4 to 6.

Rice and Cherry Salad

Rice and Cherry Salad

Gregory Clapp

I posted a photo of this dish on my Facebook page, and several people asked for the recipe, so here it is and how I made it.  I used pink riceand it was amazing.  It's made with whole grain rice, spinach, basil, walnuts and goat cheese.

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Ricotta Cheese

Gregory Clapp

Making Ricotta is surprisingly easy, and making it fresh adds a special, amazing element to many dishes.  It's an elegant addition to a simple green salad.

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Grilled Chicken Salad with Blackberries

Gregory Clapp

My sister loves to pick berries, and on a recent visit she picked lots of blackberries at our neighborhood park.  This is a great way to use them to make a simple, wonderful dinner salad for our warm summer evenings.

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Dried Cherry and Almond Chicken Salad

Gregory Clapp

This is a tasty addition to your picnic basket or patio gathering.  It’s easy to make starting with a store-bought roasted chicken, adding cherries, nuts, and a few chili flakes for zip.

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Salad with Chévre (goat cheese) Crouton

Salad with Chévre (goat cheese) Crouton

Gregory Clapp

This simple yet amazing salad came from the restaurant where I interned when we lived in Barcelona.  This was my favorite salad that Chef Phillipe made, and he would make it for me even if it wasn’t on the menu.  Use a high-quality goat cheese, preferably one with a rind.  This salad is beautiful plated individually.

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Zucchini Salad with Cilantro Dressing

Gregory Clapp

I have not offered this recipe in a class, but I have used it several times for catered events to great reviews.  Since zucchini is available year-round this is a great salad to serve instead of the predictable side of lettuce.

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Southwest Caesar Salad

Gregory Clapp

I catered a western-themed party and invented this recipe as part of the menu.  It’s a Caesar salad with a smoked paprika Caesar dressing and roasted corn.  My clients liked it so well I decided to share it.

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Couscous Salad with Nectarines and Chickpeas and a Honey-Cumin Dressing

Gregory Clapp

This is a great salad to serve along side barbequed meats, or is perfect for your next picnic.  The ingredients can be prepared in advance and tossed together before serving. 

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Greek Lentil Salad

Gregory Clapp

This is a great salad, side dish, or even a main dish served with Greek pitas or a crusty French bread.

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