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Learning to Cook Moroccan Cuisine at La Cocina Que Canta Part 2

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It’s not just about the food, it’s about the experience.  That was the most important lesson I took away from the wonderful cooking class taught by Denise and Meadow Linn at our organic farm and cooking school, La Cocina Que Canta. In Part 1, I posted some photos of our cooking class and collecting our ingredients in the garden. In this post, you see the final product! And let me tell you, it was delicious! Below is the Moroccan menu we prepared, made even more wonderful by all the beautiful flowers decorating the table, fresh from the garden. This is farm-to-table at its best.

The Menu for the Hands On Cooking Class with Visiting Chefs Denise and Meadow Linn

Entree:

Vegetarian Kefta (Moroccan Spiced Meatball with Firm High Protein Tofu)

Soup:

Curried Carrot and Apple Soup

Salad:

Arabian Chopped Salad

Whole Grain:

Whole Grain Tabbouleh

Vegetables:

Casablanca Carrots

Raita

Tunisian Garbanzo Beans with Harissa

Dessert:

Tahini Balls + Fresh Oranges

Coconut Lace Cookies

Everything was delicious! My favorites were the soup, the garbanzo bean salad and of course the desserts. A huge thanks to Denise and Meadow Linn for making this class so special.

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