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Wednesday, May 25 at 3:00 pm: Spring Favorites

Local farmers’ markets are beginning to fill up with springtime favorites, including asparagus, spring greens, rhubarb, and strawberries. Join us and presenter, Danielle Cook, as she prepares two flavorful, innovative, and easy dishes sure to liven up your kitchen repertoire. There will be lots to discuss about the great nutrition in these tender crops, as well as sharing ideas on ingredient substitutions. On the menu for the day is an Orzo Salad with Asparagus, Spinach, Feta and Pine Nuts followed by a Strawberry-Rhubarb Compote with Vanilla and Cardamom.

Danielle Cook, MS, is a holistic nutrition professional, educator, and pioneer of outstanding health programs. After her son’s cancer diagnosis at age 11, she launched herself into better understanding which foods might best help him during treatment and then, as a cancer survivor, for life beyond. She is the founder and director of Happily Hungry, a nutrition program for children affected by cancer and chronic illness.

In addition, Danielle has been presenting regular cooking demonstrations for other venues, including the US Botanic Garden in Washington, DC, Brookside Gardens in Wheaton, MD, Life with Cancer Center in Fairfax, VA, and Whole Foods Market.

Her first book, Happily Hungry: Smart Recipes for Kids with Cancer, was released in 2012. She has appeared on the Today Show, CNN with Sanjay Gupta, NationSwell, France24 News Network, WTOP radio, and NPR-Boston. She obtained her bachelor’s degree from Clark University in Worcester, MA, and completed her masters of science in Holistic Nutrition at Hawthorn University.  Danielle lives in Washington, DC.

If you were registered for one of our previous fourth Wednesday cooking classes, you will remain on the list for  Danielle’s class, and there is no need to reregister.

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This is a Virtual Event

No classes on Monday, May 30th in observance of Memorial Day
Masks continue to be required at all in-person programs. We encourage the use of N95 or KN95 masks.