Beans and Grains

As we learn about wide varieties of beans and grains, 

we discover ways to prepare economical meals

and add extra protein and flavor to our recipes.

Cowboy Beans

Greek Style Chickpea Hummus 

Hoppin' John w/Black-eyed Peas and Sausage.

Cajun Quinoa

White Bean Dip

Black Bean Wraps

Gracious Hospitality 2026

As we begin our 20th year of classes, we are blessed with seven ladies this year.

We begin our studies with a greater understanding of what it means when God commands us to be hospitable. We learn from the example that God has set for us through His grace and His desire for a close relationship with us. 

 Our practical lessons begin today by cooking with herbs and spices and using them in both fresh and dried forms to flavor our food.

 

 

Herbs and Spices

Basil, oregano, thyme, sage, and rosemary were some of the herbs 

that were used to season the autumn squash dishes.

Zucchini and Thyme

Summer Squash with Basil and Chives

Spaghetti Squash with Oregano, Basil  and Thyme

Roasted and Mashed Butternut Squash with Red Curry

Roasted Butternut Squash with Sage and Cranberry

Yellow Summer Squash Soup with Basil and Oregano

Dill Green Peas with Walnuts

Cream Cheese and Dill Corn

Working and preparing our recipes together in the kitchen.