Food Demos/Recipes

Pork chops

Grilled Terriyaki Pork Chops

8 pork chops, 1/2" thick

1/2 cup soy sauce

1/3 cup packed brown sugar

1/4 cup vinegar

2 tbsp. vegetable oil

2 cloves crushed garlic

1/2 tsp. ground ginger

Marinade pork chops in above ingredients for at least 2 hours or overnight. Drain & grill 5 to 7 minutes per side. Brush occasionally with the reserved marinade sauce.

Couscous

Moroccan Couscous

1 1/4 tsp. ground cumin

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/8 tsp. ground cayenne pepper

1/4 tsp. ground coriander

1/4 tsp. ground allspice

1 tbsp. olive oil

1 large onion, cut in half and thinly sliced

1 red pepper cut into 1" pieces

2 zucchinis, halved lengthwise & cut into 3/4 in pieces

1/2 cup raisins

1 tsp. kosher salt

Grated zest of 1 orange

1 can low sodium garbanzo beans rinsed and drained

1 1/2 cups chicken broth

1/2 cup orange juice

1 1/2 cups Moroccan Couscous

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes.

Stir in oil & onion, cook until softened.

Stir in the pepper & zucchini, cook for 5 minutes.

Stir in the raisins, salt, zest, and garbanzo beans.

Pour in the chicken broth & orange juice, turn heat to high and bring to a boil.

When the mixture in boiling, stir in the couscous and remove from heat, cover, and let stand 5 minutes.

EAT LOCAL, WEST MICHIGAN!

Have you ever wondered where you could take cooking classes? Click on the blue button above to view a full list of West Michigan businesses that offer cooking classes. Grand Valley State University Health and Wellness also hosts cooking demonstrations put on by the Kent County Health Department. Visit our Events Calendar to see when the next cooking class will be offered!