Simple and Seasonal Summer Grilling

Nothing says summer quite like grilling outdoors with friends and family. While hot dogs and burgers may be the traditional fare, it is time to elevate your grilling game and support your health!

Join us for a virtual cooking class where you will prepare a summer grilling menu that is simple, delicious, and nourishes you and your guests from the inside out with seasonal and anti-inflammatory ingredients. No grill? The recipes we will be cooking are easily adaptable for stovetop or roasting/broiling in the oven.

You will learn practical tips to bring evidence-based nutrition into your summer grilling while preparing grilled cod and miso-glazed mushrooms with fresh chimichurri, charred corn and black bean salad, and grilled peaches with dukkah and blueberries. The menu’s ingredients all have skin, gut, and brain boosting benefits. Ingredient substitutions, including protein options, will be demonstrated or suggested to accommodate most dietary needs and preferences.

The recipes, including ingredients and equipment needed, will be sent out at least one week before the class so you’ll have time to shop for ingredients in advance.

This class will be recorded and a one-week link to the recording will be shared with all registered participants. Attend the live session or listen to the recording within one week to receive incentive points.

Request disability accommodations and access info.

Instructor: Lisa Roberts Hurd, MPhil, is a culinary archaeologist committed to advancing the UN’s Sustainable Development Goal of Good Health & Well-Being through food. Features include NASDAQ, The Huffington Post, and Cherry Bombe, among many others. She holds degrees from Oxford University, Tufts University and The French Culinary Institute.

Class details are subject to change.