Fall Harvest Farmer’s Market Cooking Class at Homeworks on Oct 29th


Entertain with the freshest ingredients this fall in these sweet and savory dishes!

Announcing a new cooking class with all the trimmings for autumn entertaining with Barb Scala.

October 29th at 6:30pm
711 Boston Post Road
Old Saybrook CT

Great dishes for Thanksgiving sans the turkey based on garden, farm fresh and artisan ingredients while keeping dairy and refined sugars to a minimum. Delish!

Sweet and Savory Pumpkin Seed Crunch
Quinoa Sweet Potato Sliders
Roasted Butternut Squash over Wilted Arugula Salad with Walnuts and Feta
Grilled Farm Fennel Sausage with Grainy Mustard
Acorn Squash Stuffed with Wild Rice, Mushrooms and Kale
Brussels Sprouts with Leeks, Pomegranate Seeds and Crumbled Country Bacon
Gluten-Free Apple Tart

$80.00 per person, Registration Required
(To register call Homeworks 860-388-3331)


Quinoa Black Bean Burgers


The answer for what to do with left over quinoa.

Spiced up Mexican, black beans and quinoa make a tasty burger, cake or slider. The perfect vegan addition to any Cinco de Mayo buffet (if egg omitted).

Serve with a dollop of guacamole and a side of salsa.

3 Tablespoons olive oil plus 3 more Tablespoons
1 medium onion
1/2 red bell pepper
2 garlic cloves, minced
15 ounces black beans, drained
1 Tablespoon dried oregano
1/4  teaspoon cayenne pepper
1/4  teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/4 cup chopped cilantro
2 cups quinoa, cooked
1 Tablespoon dijon mustard
1 egg (optional)

Preheat oven to 350 degrees. Finely chop onion and red pepper. Saute in skillet with olive oil with minced garlic until onions are translucent. Set aside. In a medium bowl, mash black beans and add oregano, cayenne, chili powder, paprika, cumin, salt and pepper. Stir in onion-pepper mixture, cilantro and mustard. Add quinoa and egg and mix thoroughly. If omitting the egg, decrease quinoa amount by 1/2 to 1 cup or burgers will fall apart.  Form into burgers or sliders.

Heat remaining olive oil in a heavy skillet on medium high and add burgers. Turn after approximately 4 minutes or until browned and crisp, being careful to maintain their shape – especially if egg is not used. Brown on other side and pop in the oven for approximatley 15 minutes or heated thoroughly being careful not to dry them out. Serve.

Makes 6-8 burgers or 15-18 sliders.


Quinoa with Chipotle Lime Dressing


Top with sliced avocado and diced plum tomatoes for extra tastes and textures

Quinoa is one of my favorite grains loaded with protien. I use sprouted artisan quinoa with it’s nutty texture and taste and prefer it to rice these days.

2 cups quinoa
4 cups organic vegetable stock
2 roasted peppers, chopped
1/2 cups scallions, chopped
salt & pepper to taste
chopped cilantro and scallions as a garnish

Chipotle Lime Dressing

Cook quinoa in vegetable stock according to package instructions. Add peppers and scallions and toss with chipotle lime dressing to taste. Garnish with cilantro and scallions.