On Monday the cooking class used a Martha Stewart recipe for fish tacos. Before panfrying, the cod was dipped in a liquid which featured dark Mexican beer.
Squash, carrots, and zucchini were sauteed and placed in the taco shells with the fish, along with some fresh purple cabbage.
I made individual strawberry shortcakes using this buttermilk pound cake recipe. Emma added fresh pineapple to her whipped cream and strawberries.