Pack the Cooler: Batch Cooking for the Cottage

Cottage season should mean more time on the dock and less time standing over a stove, and this class is going to make that happen.

This virtual batch cooking class for cottage season is built around one idea: do the work at home so the weekend takes care of itself. Three recipes, all designed to travel, all built to impress without any effort once you get there.

The marinated chicken thighs puts perfectly seasoned chicken on the grill the moment you arrive. Learn that you can marinate, freeze & thaw to further deepen the flavours.  Understanding the science behind it means you will use this technique all summer.

Our Jarred Pasta Salad is the kind of recipe people will ask you for on the spot.  You build a jar packed with pickled vegetables, marinated feta, fresh herbs and a built-in vinaigrette that travels beautifully. At the cottage, you pour it over cooked pasta (or quinoa, or beans!) stir, and serve. That is the whole job.

The cheeseburger dip rounds out the cooler. Think of the viral chicken wing dip format but built around all the flavours of a classic cheeseburger.  Testers noted 'they cannot stop eating this!'.  Served with gourmet chips, it disappears fast and takes almost nothing to pull together.

Pack the cooler on a Thursday or Friday. Eat well all weekend.

Recipes covered (serves 4-6)
Marinated Chicken Thighs with Ranch Dip
Jarred Pasta Salad with Pickled Vegetables and Marinated Feta
Cheeseburger Dip with Chips

What's Included: 
Detailed Shopping List
Video to keep you engaged
Cooking Guide at your side
Recipe Package