Cam Around Town: Holiday cooking classes (recipes)


Feature reporter Cameron Fontana learned some fun new recipes, perfect for the holidays.

Raw Kale Salad

Yield: 8 servings


1 large bunch of kale, tough stems removed, washed and torn into bite-sized pieces

Juice of 1 lemon

1/4 cup extra virgin olive oil

2 cloves of garlic, mashed

1 Tbsp. of honey

Salt and pepper, to taste

1/2 cup grated Pecorino Romano, Parmesan, or Asiago cheese

Optional: 2 cups of croutons from lightly toasted whole wheat bread


1. Place kale leaves in a large serving bowl.

2. In a medium bowl, whisk together lemon juice, olive oil, garlic, honey, and salt and pepper.

3. Pour dressing over kale and gently rub the dressing into the kale until all leaves are coated well. Add the cheese and croutons and toss well.

4. Let kale sit for at least 5 minutes to soften before serving.

Vegetable and Cheese Frittata

Yield: 8 servings


1 Tbsp. olive oil

1/2 yellow onion, diced

3 cloves garlic, minced

2 cups fresh baby spinach leaves 1 red pepper, diced small 8 ounces of mushrooms, sliced

12 large eggs

4 ounces shredded cheddar cheese

1/2 tsp. dried oregano 1/2 tsp. dried basil 1/2 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. ground black pepper

Note: other veggies can be added as desired


1. Heat a large skillet (10-12 inches) over medium heat. Add olive oil and sauté onions for 3-5 minutes until tender. Add garlic and sauté 1 minute more.

2. Add red peppers and mushrooms and sauté until tender. Add spinach and continue sautéing until spinach wilts.

3. Meanwhile, in a medium bowl, whisk eggs with salt, pepper, and herbs.

4. Pour eggs over vegetables in the pan. Sprinkle with cheese. Reduce heat to low. Cover with a lid and cook 7-8 minutes or until eggs are firm.

5. Remove from heat. Cut into wedges and serve warm.

Chef’s Note: Frittata can be baked in the oven as a casserole. To do so:

_Spray a 9 x 13 baking dish with cooking spray.

_Preheat oven to 350 degrees.

_Place sautéed vegetables in an even layer on the bottom of the prepared pan. Pour eggs over veggies, then top with shredded cheese. Bake uncovered for approximately 35 minutes—until eggs are set and a thermometer reads 160 degrees.

Wild Rice with Apples, Butternut Squash and Cranberries

Yield: 8 side dish servings


2 Tbsp. olive oil

1/2 yellow onion, diced 2 cloves of garlic, minced

1/4 tsp ground allspice 2 Ohio apples, diced

2 Cups of wild & brown rice, cooked according to package directions 2 Cups of cooked butternut squash*, diced medium

1/2 Cup dried cranberries

1/4 Cup of maple syrup

1/4 Cup of fresh sage leaves, finely chopped

Kosher Salt to taste


1. Sauté the onion in the olive oil until tender, 3-5 minutes. Add the garlic and allspice and sauté 1 minute more.

2. Add the apples and cook until soft.

3. Add the pre-cooked rice, squash, cranberries, maple syrup and sage leaves and heat through. Season to taste with salt.

Chef’s Note: *To roast butternut squash: Peel squash, remove seeds, cut in cubes. Toss with olive oil & salt and place on a foil-lined sheet pan. Bake in a 425-degree oven for 40 min. until golden & tender.

This recipe makes a nice accompaniment to a Thanksgiving dinner. Or you can make it the next day and incorporate any left-over turkey to make a complete one-dish meal.

close video ad
Unmutetoggle ad audio on off