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Union County College Offering New Cooking Classes Taught by Personal Chefs and Professional Cooking Instructors


Union County College’s Division of Continuing Education is offering several new seasonal cooking classes taught by personal chef Adrienne Cymbala and professional cooking instructor Suzanne Zimmer Lowery. These hands-on classes are taught in the college’s kitchen and students will have fun tasting their kitchen creations at the end of each class.

One class that takes advantage of local fall fruits and vegetables is “Ripe Now: Cooking from the Farmer’s Market”. Sample dishes include fresh tomato salsa, Mexican red cabbage slaw, pollo con manzanas (chicken with apples), and chipotle roasted potatoes. This class will be held on Saturday, October 13 from 1:00 – 4:00 pm and price is $60. Another fall class, “Herbal Harvest” is great for anyone who enjoys cooking with fresh herbs. Students will prepare herb and ricotta frittata, bow ties with fresh basil pesto, herb poached salmon with dill sauce, and chopped salad with herb vinaigrette. This class will be held on Saturday, October 27 from 1:00 – 4:00 pm and price is $60.

In time for the holidays, learn some new side dishes for Thanksgiving. Sample sides include sweet potato crumble, apply stuffing, roasted root vegetable mélange, and more. This class meets Saturday, November 10 from 1:00 – 4:00 pm and the price is $60.

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In addition, anyone looking to incorporate more vegetables into their diet or to cut back on meat can try a Vegan style cooking class taught by Eileen Mallor. “Flavors of Italy, Vegan Style” will teach how to prepare delicious Italian meals that are low in cholesterol and saturated fat. A sample of recipes include pasta e fagioli, classic pesto, roasted Tuscan veggies and cutlets, eggplant parmesan, chickpea and arugula picatta, and few desserts. This class meets twice, on November 16 from 6:00 – 9:00 pm and Friday, December 7 from 6:00 – 9:00 pm, and the price is $110. Another Vegan class, “Vegan Burgers and Sides,” will teach the following recipes: lentil-olive burgers, quinoa-chickpea burgers, sweet potato fries, coleslaw, and potato salad. This class will be held on Saturday, December 8 from 9:30 am– 12:30 pm and price is $60.

All of the above classes will be held on the College’s Cranford campus, located at 1033 Springfield Avenue. For more information or to register for a course, contact the Division of Continuing Education at (908) 709-7600 or visit

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