Sign up for our four-week session including 45-minute classes on Thursdays from 5 pm - 5:45 pm ET starting January 21st. Enrollment is $5 a student for kids ages 8-12.

In these easy, cook along lessons, we will embark on several culinary journeys to El Salvador, Thailand, Morocco, and Mexico with Chef Gabriela as she uses the Science through Cooking approach to make international recipes while learning geography, history, and math facts to explore the scientific concepts behind each dish. During each lesson, students will discover new recipes, countries, cultures, and peoples! All lessons will include recipes with vegan and gluten free alternatives and align with relevant learning standards.

Week 1: Expedition to El Salvador on January 21st

Pupusa Ingredients: 

• 4 cups masa harina
• 2 teaspoons salt
• 3 cups cold water
• 1 tsp ground cumin
• 4 tbsp cilantro.
• pinch of black pepper
• 1 cup of your choice of filling: vegetables, grated cheese, meat, or beans 

Week 2: Expedition to Thailand on January 28th 

Spring Roll Ingredients: 

• 1/2 cup crunchy bean sprouts
• 1/3 head of green cabbage (chopped thinly)
• 5 green onions (chopped)
• 1 cup thin noodles (pre-cooked, rice noodles, Chinese noodles, or bean thread noodles) or tofu 
• 1/4 cup chopped fresh cilantro
• 1/4 cup carrots (grated or julienned)
• 1 tablespoon lime juice
• 1 tablespoon soy sauce 
• 12 spring roll wrappers

Week 3: Expedition to Morocco on February 4th

Moroccan Cauliflower with Lemon: 

1 large head of cauliflower

1 1/2 teaspoons cumin

1 teaspoon ginger

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon turmeric

Black or cayenne pepper, to taste

Lemon juice, to taste 

2 to 3 tablespoons fresh cilantro (chopped)

Week 4: Expedition to Mexico on February 11th

Guacamole 

• 3 avocados, peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• ½ cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 tomatoes diced
• 1 teaspoon minced garlic

Time: 5 pm - 5:45 pm ET