The whole family can get into the holiday spirit with Organic Valley Eggnog! Made with all organic ingredients, this eggnog will surely make you feel like cuddling up with your family next to a fire. Yum!

From the Mouth of a Kid:

This eggnog is so good, it tastes just like melted ice-cream!

From the Eyes of a Parent:

Both kids and grown-ups in our family love their eggnog every holiday season! I like that Organic Valley’s Eggnog is not overly sweet, and it’s great that it also has 5 grams of protein per serving! The Organic Valley Eggnog stands out amongst the crowd for our family, with its wholesome and quality ingredients – which you can always count on with this brand!  

Flavorful Features:

Organic Valley products include:

• Milk
• Cream
• Half & Half
• Eggs
• Butter
• Cheese
• Yogurt
• Soy Milk
• Sour Cream
• Cream Cheese
• Cottage Cheese
• Protein Shakes
• Protein Powder
• Produce
• Meats

The Icing on the Cake:

Organic Valley Eggnog uses milk, cream, and eggs produced with no antibiotics, synthetic hormones, toxic pesticides or GMOs, as well as fair-trade vanilla, sugar and nutmeg!

Time to Eat?!

Sip some Organic Valley Eggnog as a dessert after dinner, or as a decadent holiday snack!

Good to Go?

Organic Valley Eggnog comes in a quart-size carton, perfect to share with family and friends, or to keep in your fridge and enjoy throughout the week!

Mix it Up!

Adults, try a splash of Organic Valley Eggnog in your morning coffee as a holiday creamer!

https://www.organicvalley.coop

https://www.facebook.com/OrganicValley/

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Stained Glass Window Cookies

“We found that Jolly Rancher candies produced the brightest, most vibrant “stained glass.” Be sure to use the original sweet candies, not the sour flavors. To crush, place each color in its own heavy-duty zip-top bag; crush with a rolling pin or meat mallet. You’ll find sparkling sugar in craft or specialty stores, but you can also use turbinado sugar as a substitute.”

Fudgy Chocolate-Peppermint Cookies

“A great way to use leftover candy canes! When a soft, fudgy cookie meets crunchy candy cane shards, it’s a match made in heaven. ”

Gingerbread People

“Kids and parents alike will love decorating these tasty Gingerbread cookies! For a whimsical presentation, arrange them in a lunch box lined with colorful packing paper. Use a variety of cookie cutter sizes to create “families.””

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Our friends at Organic Valley are making the holiday season sweeter with this delicious and smooth organic eggnog featuring yummy vanilla undertones and just the right amount of nutmeg. The Creative Kitchen loves Organic Valley because they source their milk from small, local farms that practice holistic animal care and whose cows are grass-fed and raised without antibiotics or growth hormones. Organic Valley Eggnog is sure to be a hit with your whole family this holiday!

From the Mouth of a Kid:

Tastes like melted ice cream!

From the Eyes of a Parent:

I already turn to Organic Valley for their milk, cheese, and other dairy products year round, and I’m happy I can share this classic holiday drink with my kids knowing that it comes from a trusted brand. This rich, creamy eggnog is tasty on its own, and my kids go even crazier for Organic Valley Eggnog French toast!

The Icing on the Cake:

Organic Valley Eggnog is certified kosher and non-GMO. It is also made with fair-trade sugar, vanilla, and nutmeg.

Time to Eat?!

Enjoy Organic Valley Eggnog seasonally from October through January.

Mix it Up!

Try making your favorite holiday baked goods with Organic Valley Eggnog instead of milk.

Organic Valley’s website is full of recipes for delicious Egg Nog treats! Check out these Egg Nog Cookies with Egg Nog Icing!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Double Crust Apple Pie

“A double crust seals in the apples’ natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.”

Ginger Pumpkin Pie with Toasted Coconut

“Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you’d like a dollop of something creamy, top with fat-free whipped topping.”

French Apple Tart

“The free-form apple tart is mighty easy because it works from a store-bought crust—yet it’s just spectacular, and so evocative of the season.”

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Autumn is officially here, and if you love pumpkin as much as we do, get ready to “fall” in love with Rudi’s Pumpkin Sandwich Bread! Rudi’s Organic Bakery is known for its high-quality breads made with simple, wholesome ingredients, and Rudi’s limited edition Pumpkin Sandwich Bread is made with real organic pumpkin. Each slice is rich and hearty with a subtle sweetness and hints of cinnamon and nutmeg that perfectly compliments both sweet and savory sandwich fillings. This mildly-spiced bread is durable enough for French toast and adds a burst of festive flavor for the Fall season!

From the Mouth of a Kid:

I love when my mom makes French toast and sandwiches with this bread!

From the Eyes of a Parent: 

Rudi’s Pumpkin Bread is the perfect way to spice up breakfast, lunch, and dinner! It’s all natural, low in sugar, and tastes great with so many different toppings. My kids love it with nut butter, and when I’m rushing out the door in the morning, I simply toast a slice and spread on some cream cheese.

Flavorful Features:

While this Pumpkin Sandwich Bread is available seasonally, Rudi’s offers a variety of organic baked goods year-round including bagels, English muffins, tortillas, rolls, pretzels, and even gluten-free bread.

The Icing on the Cake:

Rudi’s Pumpkin Sandwich Bread is made with organic wheat flour, pumpkin, and spices. It’s also Kosher, vegan, and non-GMO certified.

Time to Eat?!

Make Rudi’s Pumpkin Sandwich Bread part of a wholesome breakfast, or use these slices in place of your typical sandwich bread at lunch time.

Good to Go?

Yes – especially for school lunches!

Mix it Up!

Use Rudi’s Pumpkin Sandwich Bread to make your favorite bread pudding or stuffing recipe this Fall!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

2 tablespoons sugar

36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

Instructions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Makes 3 dozen cookies

Tips & Tricks: 

Peanut Butter Blossoms can be made with any type of kisses or candies! Get your kids helping in the kitchen by allowing them to help decorate these yummy cookies with their favorite treats.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, melted

1 egg

1/4 cup Gold Medal® all-purpose flour

1/4 cup unsweetened baking cocoa

1/2 cup finely chopped almonds

1 teaspoon almond extract

60 Hershey’s® Kisses® Brand milk chocolates, unwrapped

3/4 cup powdered sugar

Instructions:

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Makes about 5 dozen cookies

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

The holiday season is the best time of the year, but it can also get pretty hectic with family and out of town overnight visitors. Take the stress out of holiday mornings with this playful recipe for Peanut Butter and Jelly Muffins, from our friends at Cooking Light! It’s a great recipe to make in advance, so you don’t have to worry about making breakfast during the holidays when your house is full and you’re juggling holiday prep, family, and friends.

Ingredients: 

Instructions:

1. Preheat oven to 400°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugars, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
3. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter.
5. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam.
6. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

Makes 12 muffins

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

With holiday cookies and festive feasts galore, ensure your family begins Christmas day on a healthful note with a well-balanced and tasty family breakfast. Make sure to try these quick, easy, and scrumptious breakfast ideas from our friends at Cooking Light, that the whole family will love! AND the best part is the casseroles can be made ahead and feed a crowd, so you won’t miss a blink of the Christmas morning festivities!  

Egg and Hash Brown Casserole

This dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.

Ingredients

8 center-cut bacon slices

1 1/2 cups chopped onion

8 ounces sliced shiitake mushroom caps

3 garlic cloves, minced

2 cups shredded hash brown potatoes

1/4 cup no-salt-added chicken stock

5 cups fresh baby spinach

2 tablespoons thinly sliced fresh basil

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 ounces reduced-fat Swiss cheese, finely chopped

Cooking spray

1/2 cup 1% low-fat milk

6 large eggs, lightly beaten

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.

2. Preheat oven to 350°.

3. Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350° for 28 minutes.

4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

David Bonom, Cooking Light
DECEMBER 2012

Sausage and Polenta Breakfast Casserole

Creamy and savory collide in a wonderful way—everyone gathered around your holiday breakfast table will love this one.

Ingredients

2 teaspoons olive oil

10 ounce diced chicken andouille sausage

2 cups sliced green onions

1 tablespoon chopped fresh thyme

4 garlic cloves, minced

4 1/2 cups fat-free milk

1 1/2 cups uncooked quick-cooking polenta

1/4 teaspoon salt

4 ounces cheddar cheese, shredded (about 1 cup)

1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)

2 teaspoons hot pepper sauce

4 large eggs, lightly beaten

Cooking spray

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.

2. Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.

3. Preheat oven to 425°.

4. Uncover dish. Bake at 425° for 25 minutes or just until set.

5. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.

David Bonom, Cooking Light
DECEMBER 2012

 Pineapple and Orange Salad with Toasted Coconut

Serve this all-purpose side with any of our casseroles. Assemble the night ­before, but stir in and sprinkle with coconut just before serving. Omit the red pepper if you prefer a very mild mix.

Ingredients

2 cups orange sections (about 4 oranges)

1/2 cup pomegranate arils

4 sliced peeled kiwifruit

1 (4-pound) pineapple, peeled and cut into 1-inch cubes

1 teaspoon grated lime rind

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

1/8 teaspoon ground red pepper

1/2 cup flaked sweetened coconut, toasted and divided

Preparation

1. Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.

2. Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.

David Bonom, Cooking Light
DECEMBER 2012

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Fall/Spring Class Schedule and Special Events

*Please note that all classes require advance registration.

Remaining Fall Classes

Manhattan Youth Downtown Community Center

120 Warren St., between Greenwich and West Street

Registration Phone #:  212-766-1104

http://www.thecreativekitchen.com/classes-and-events/

Fun Foods for Toddlers

“Fun Foods for Toddlers” is The Creative Kitchen’s class designed to bring age-appropriate recipes to toddlers and their families, with a special focus on themes, colors, numbers and shapes. Parents learn techniques for getting toddlers to help-out in the kitchen and incorporating new and wholesome foods into the family’s diet.

Monday Series 10:30-11:30am, October 1^st  – December 17^th, Ages 2 to 4, 12 classes

Thursday Series 11am – 12pm, October 4^th – December 20^th, Ages 2 ½ to 5, 12 classes 

Cost: $480 per series 

City Treehouse 

192A W 20^th Street, between 6^th and 7^th Avenues

Registration Phone #: 212-255-2050

http://www.thecreativekitchen.com/classes-and-events/

Fun with Food 

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Recipes feed the brain and the belly, focusing on themes such as numbers, colors and shapes. Adult participation required.

Ages 2 to 4 

Tuesdays, 10:30am-11:15am, September 11^th – December 18^th, 14 classes 

Series Price: $40/class; $560/session 

Everybody Eats Lunch

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Children will experience different flavors, textures and recipes as they cook their own lunches! Everyone eats their dish at the end! Adult participation required.

Ages 2.5 to 5 

Fridays, 12:00-12:45pm, September 14^th – December 21^st, 14 classes

Series Price: $40/class; $560/session

Upcoming Fall Special Events

J&R Jr. Chanukah Event

J&R Jrs. @ J&R Music and Computer World

23 Park Row, at Ann Street

The Creative Kitchen and Cricket Azima will host a hands-on cooking class for kids ages 2 and older (adult chaperone required) from 4:15 – 5pm.  Participants will make and eat Playtime Pasta – a taste of what’s to come in The Creative Kitchen’s cooking classes offered at J&R Jr.’s.  For more information or to register for these classes, visit www.thecreativekitchen.comor call 718-406-7506.

Ages: 2yrs and up 

Event Date/Time: Wednesday, December 12^th 4:15-5:00pm

Kids! Winter Wonderland 

Wholefood Bowery Market

95 East Houston St

The recipes may vary, but one thing remains the same—cultures from all over the planet celebrate the winter holidays with family and food! In this hands-on class, kids of all ages will learn how to make some fun and festive holiday favorites that celebrate Hanukkah, Christmas, and Kwanzaa, all in one afternoon.

On the Menu: Mashed-Potato Latkes with Applesauce and Sour Cream; Kwanzaa “Celebration Stew” with Chicken and Collard Greens; Gingerbread Cupcakes with Maple-Cinnamon Frosting; Peppermint Hot Chocolate with Organic Valley Milk.

Ages 2 to 5 (+1 caregiver), 12:00 pm – 1:00 pm (to register http://wfmkids2-5.eventbrite.com/)

Ages 6 to 9 (drop-off class), 2:00 pm – 3:00 pm (to register http://wfmkids6-9.eventbrite.com/)

Ages 10 to 13 (drop-off class), 4:00 pm – 5:30 pm (to register http://wfmkids10-13.eventbrite.com/)

 Event Date/Time: Sunday, December 16^th 12pm – 5:30pm 

City Treehouse Winter Event

192A W 20^th Street, between 6^th and 7^th Avenues

Registration Phone #: 212-255-2050

http://www.thecreativekitchen.com/classes-and-events/

Warm up with winter treats. In this hands-on class, kids will learn how to make fun and festive wintertime favorites while enjoying Peppermint Hot Chocolate with Organic Valley Milk!

Ages 2 to 6

Saturday, January 26^th, 11:00am – 12:00pm

 Upcoming Spring Classes

Karma Kids Yoga

104 West 14th Street, between 6th and 7th Avenues

Phone: 718-406-7506

http://www.thecreativekitchen.com/classes-and-events/

The Creative Kitchen Lunch Club at Karma Kids

The Creative Kitchen nourishes mind and body at Karma Kids! Children experience different flavors and textures of wholesome ingredients while getting hands-on to create balanced dishes that stimulate the senses. Incorporate good-for-you foods into your kid’s diet while focusing on themes such as numbers, colors, and shapes.  Everyone enjoys their delicious creation for lunch at the end of class.

Ages 2 to 5

Mondays, 1-2pm, January 7^th to March 11^th, 10 classes

Cost: $45/class; $400/session

J&R Jr.

23 Park Row, at Ann Street

Registration Phone #: 718-406-7506

http://www.thecreativekitchen.com/classes-and-events/

Lunch Club

Cricket Azima and The Creative Kitchen team create age-appropriate recipes that focus on kid-friendly themes, colors, numbers, and shapes. Toddlers have fun with their adult chaperone (required) cooking and eating and a delicious dish in each class. Bellies of all ages will leave happy and satisfied! Icing on the cake–kids have a blast making food related arts and crafts!

Ages K-2^nd Grade

Wednesdays, 11:30am – 12:15pm, January 9^th – March 13th, 10 classes

Cost: $45/class; $400/session (chaperone must attend)

After School Snack Club

Cricket Azima and The Creative Kitchen team create age-appropriate recipes that focus on kid-friendly themes, colors, numbers, and shapes. Children have fun cooking and eating and a delicious dish in each class. Bellies of all ages will leave happy and satisfied! Icing on the cake–kids have a blast making food related arts and crafts!

Ages Kindergarten to 2^nd Grade

Wednesdays, 3:45pm – 4:45pm, January 9^th – March 13th, 10 classes

Cost: $45/class; $400/session (drop-off optional)

After School Dinner Club

Cricket Azima and The Creative Kitchen team create age-appropriate recipes that focus on kid-friendly themes, colors, numbers, and shapes. Children have fun cooking and eating and a delicious dish in each class. Bellies of all ages will leave happy and satisfied! Icing on the cake–kids have a blast making food related arts and crafts!

Ages 3^rd Grade to 5^th Grade

Wednesdays, 5:00pm – 6:00pm, January 9^th – March 13th, 10 classes

Cost: $45/class; $400/session (drop-off optional)

Manhattan Youth Downtown Community Center

120 Warren St., between Greenwich and West Street

Registration Phone #:  212-766-1104

http://www.thecreativekitchen.com/classes-and-events/

City Treehouse 

192A W 20^th Street, between 6^th and 7^th Avenues

Registration Phone #: 212-255-2050

http://www.thecreativekitchen.com/classes-and-events/

Fun with Food 

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Recipes feed the brain and the belly, focusing on themes such as numbers, colors and shapes. Adult participation required.

Ages 2 to 4

Tuesdays, 10:30am-11:15am, January 8^th – April 9^th, 12 classes

Series Price: $40/class; $560/session

Everybody Eats Lunch

Cricket Azima and The Creative Kitchen present a hands-on cooking series. Children will experience different flavors, textures and recipes as they cook their own lunches! Everyone eats their dish at the end! Adult participation required.

Ages 2.5 to 5

Fridays, 12:00-12:45pm, January 11^th – April 12^st, 12 classes

Series Price: $40/class; $560/session