Fat is the third major macronutrient the body needs for energy each day. It often has a bad reputation so taking this class can help to provide clarity on the role it serves in the body and how to incorporate it into a meal plan designed to manage diabetes. Healthy fats can be incorporated into all meals and snacks throughout the day to help you feel satisfied in more ways than one! What to Expect from Class: One-hour education session and Q&A with instructor and registered dietitian, Marissa Chiapperino Two-hour hands-on cooking activity in which you will prepare and take home 4-5 recipes that align with the educational topic discussed this session RECIPES: Snacks for Diabetes Smoothie Bar Zucchini fritters Roasted chickpeas Cheesy Egg Souffles Gỏi Cuốn (Vietnamese Spring Rolls w/ Peanut Sauce) Please bring to the class: close-toed shoes, preferably non-slip. Instructor: Marissa Chiapperino.

Northern Spain's region of Catalonia has a thriving culinary scene. Catalan pre-dinner snack customs are celebrated by many through the tradition of pintxos, often consisting of bread topped with local delicacies. Regional cheeses also highlight unique Catalonian terroir. In this class we'll explore pairings and accompaniments while discussing flavors and Catalan customs. Instructor Hannah Morrow

Hailing from Rome, Suppli are Sicilian Arancini's northern cousins. In this class we'll learn how to make the perfect Suppli rice, along with multiple traditional fillings. Often underrepresented, Lazio is home to some fabulous wines, perfectly paired alongside other regional bites. Instructor Hannah Morrow

Making changes to a meal plan can oftentimes feel overwhelming. In this class we will talk about how meal planning can make or break your ability to lead a more nourishing life with food. The concepts discussed will be suitable for those with many different health concerns or those who just want to get more comfortable in the kitchen. RECIPES: Meal Prep for Diabetes Chilled Avocado and Cucumber Mint Soup Eggplant and Lentil Meatballs Chili-stuffed Spaghetti Squash Kale and Faba Bean Salad Grain-free Granola What to Expect from Class: One-hour education session and Q&A with instructor and registered dietitian, Marissa Chiapperino Two-hour hands-on cooking activity in which you will prepare and take home 4-5 recipes that align with the educational topic discussed this session Please bring to class: Close-toed shoes, preferably non-slip (sneakers will work just fine) 4-5 meal containers to take food home Pen and paper Insturctor Marissa Chiapperino.

Learn the tricks of the trade to become a kitchen wizard in a cooking class taught by Nadim Kashouh, Chef and Owner of Nadim’s Downtown Mediterranean Grill. Enjoy an evening of hands-on instruction, beer & wine, and of course decadent homemade food. Todays Menu: Hummus, Cheese roll-up, Mediterranean salad, simmered lamb with Hashwee rice, and rice pudding for dessert. Select wine will accompany the meal.

Oaked wines are found globally, but the US is known for oaked whites. Together we’ll taste domestic and international oaked wines, learn around how new vs old oak affects wine structure and composition and where wine barrels are from/why they’re effective in flavor addition and maturation. We’ll ramp up the smokiness and flavor alongside Springfield’s own Theodore’s BBQ. Instructor Hannah Morrow

Did you know food labels are more of a marketing tool than they are an aid for health. You may have noticed a few years ago the food label got a face lift. As with any change, it can make breaking down the nutrition in food feel complicated. Come learn how to pull apart the label line by line, learn what the catchy phrases mean and apply them to your health goals. RECIPES: Grilled Swordfish and Pepper Salad Chicken, Lemon and Olive Bake Sweet Potato Berry Muffins Easy Breakfast Salad Cheddar and Herb Savory Overnight Oats What to Expect from Class: One-hour education session and Q&A with instructor and registered dietitian, Marissa Chiapperino Two-hour hands-on cooking activity in which you will prepare and take home 4-5 recipes that align with the educational topic discussed this session Please bring to the class: Close-toed shoes, preferably non-slip (sneakers will work just fine) 4-5 meal containers to take food home Pen and paper It will be helpful to have taken “What is a Carbohydrate,” “What is a Protein” and “What is a Fat” but is not necessary. Instructor Marissa Chiapperino

Italian white truffle season descends upon us in the fall, where we can bring the taste of Alba right directly into our Massachusetts kitchen. Paired with regional Piemontese stuffed pasta you'll be transported to the northern hills of Italy. Instructor Hannah Morrow