½ cupcrumbled feta cheeseplus extra ½or so for serving
1 ½ poundsGround turkey
½ red onionminced
4tablespoonsred wine vinegar
For the Pitas
4-6non-pocket Greek pitas
MASTERS CLASSES ONLY: Greek Spinach Rice
1green onionthinly sliced
1/6 red oniondiced
1/2 cupvegetable stock
1/2 teaspoondried dill
1/2tablespoonfeta cheeseto serve
Prepare the Cucumber Tomato Relish
Toss olive oil, vinegar, tomatoes, cucumbers, and onion in a bowl and adjust the seasoning if necessary.
Make the Tzatziki
Seed and then finely dice cucumber and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with yogurt, feta, garlic, and mint. Adjust the seasoning if necessary.
Make the Meat
In a large skillet, heat oil over medium-high heat. Add ground meat, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the meat and reserve. Lower the heat to medium and sauté ½ minced red onion in the juices until soft, about 5 minutes. Add oregano and garlic and cook until fragrant. Season. Add tomato paste and cook until it caramelizes. Deglaze and scrape any bits up that have adhered to the pan. Add the meat back in, stir and keep warm.
Toast the Pitas
In a skillet, drizzle a small amount of olive oil and heat to medium high.
Place pita in pan and heat each side for just about 20 seconds.
Serve with extra feta.
MASTERS CLASSES ONLY
Warm a little over half the oil in a medium pan over a medium heat and add the spring onion and red onion. Cook the onions for a couple minutes to soften them without browning.
Add the spinach and wilt it down in the heat of the pan. Stir regularly and lift the cooked spinach from the bottom to the top to help it wilt a little faster.
Once the spinach has all wilted down, add the rice and vegetable stock. Stir to combine and scrape down any spinach that has become stuck to the sides of the pan.
Once it comes to a simmer, cover and reduce the heat. Cook for around 20 - 25 minutes until the rice has cooked and absorbed the liquid. Add the dill, the remaining oil and the lemon juice and stir to mix through. Serve either as it is or topped with a little crumbled feta on top.
My 11 year old daughter was born to cook and she had the time of her life!
She learned a lot of cooking skills, made a ton of great food and played games in the process.
They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
Lindy, San Mateo
I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
The location, decorations, etc. were all top notch.
They handled all the details from start to finish (set up and clean up too!)
Carolyn, Redwood City
Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
either cracking eggs, or rolling cookie dough, or mixing on the side.
She is always so happy at the end of day talking about what they learned!
Our kids are 14 and 12, and enjoy cooking immensely.
This is a wonderful little school - easy-going and knowledgeable instructors,
inviting little kitchen, very clean and friendly.
Lisa, San Jose
I love to cook with my daughter.
She has taught both my husband and her friends how to cook these dishes.
Her confidence in the kitchen is astounding.
This is the ONLY camp that she has asked to repeat next year.
My 7 year old son has been begging for cooking lessons. He had a blast!
They made so much food, Dad enjoyed it for dinner and
he was so impressed that his son had made it all from scratch.