Free Cooking Class with Cara Tannenbaum – Summer 2025
Crawford Park will be hosting a free live-streamed cooking class with professional chef, Cara Tannenbaum on August 27th
Limited FREE in-person tickets are available on Eventbrite
https://www.eventbrite.com/e/free-cooking-class-with-cara-tannenbaum-tickets-1552542770219
The live stream is a two-hour class and starts at 6:00 – 8:00 pm
The live stream can be viewed on Crawford Park Facebook and Crawford Park Instagram
Summer vegetables are at their prime right now, let’s take advantage of their peak freshness, and their late summer juicy taste!
Summer Tomato and Peach Salad
2 limes, juiced
1/2 small red onion, thinly sliced
2 tsp sugar
1 clove garlic
1/4 cup cilantro leaves
1/4 cup olive oil
2 Persian cucumbers, split and sliced
2 large ripe tomatoes stem removed and cut into thin wedges
2 large ripe peaches pit removed, cut into thin wedges
1/4 toasted pumpkin seeds kosher salt
Freshly ground pepper
1. Divide the lime juice and place in a bowl. Mix in the onion slices, sugar, and season with salt. Toss well. Set aside for the onion to pickle a little as you prepare the remainder of the ingredients.
2. Mince garlic into medium bowl. Add remaining lime juice, chopped cilantro leaves and olive oil. Whisk to combine.
3. Add cucumbers, tomatoes and peaches, toss in the vinaigrette. Drain the red onions, and add to the salad.
4. Season with salt and pepper. Sprinkle with pumpkin seeds.
Charred Corn, Zucchini, and Orzo Salad
1/4 cup olive oil
2 ears corn
2 medium to large zucchini , sliced in rounds
1 clove garlic
1 cup orzo, cooked Al dente and shocked in cold water
Microplaned zest of one lemon
4 Tablespoons fresh lemon juice
Kosher salt
Freshly ground pepper
4 ounces crumbled feta
1/2 cup chiffonade of basil.
1. Heat an outdoor grill, or an indoor grill pan.
2. Brush the cleaned ears with olive oil and place on preheated grill. Cook and remove when slightly brown.
3. Brush the zucchini with a bit more oil, season with salt and pepper, and grill until there are visible grill marks and the zucchini is cooked.
4. Make dressing with olive oil, lemon juice, and lemon rind. Mix well and set aside.
5. When cool enough to handle, scrape the corn off the corn into a bowl. Add the zucchini. Add the feta cheese and chiffonade of basil. Toss well,and season with salt and pepper.
