^{Learn to Cook to Eat Better and Live Longer}

Ordering for delivery and take out may be convenient but is it really the best for you? Learning to cook from home has numerous benefits and could make you happier and healthier! Cooking is also easy and fun! Juliana, who "knows her way around the kitchen" will show some simple, easy-to-follow dishes you can make at home that taste delicious and pack a nutritious punch.

Zucchini Pesto

Just when you think you've done everything you can think of with zucchini, think again. Who knew you can make a delicious pesto with this popular vegetable? Juliana shows you how to combine zucchini with pine nuts, Romano cheese, fresh parsley, garlic, diced tomatoes and extra virgin olive oil to make a delicious pesto that can be combined with pasta or made as a bruschetta.

Escarole and Beans

Escarole? What's that and how do you cook it? Juliana shows how to cook this lesser known yet delicious vegetable and combine it with the delicious flavors of olives, beans, sun dried tomatoes, and garlic.

Orange Salad with Fennel and Arugula

This orange salad  is a great spring time dish to add refreshing flavor to your meal. The combination of sweet oranges, red onions, crisp fennel, peppery arugula mixed together with red wine work together harmoniously.

Serves 4-6 people:
1 cup of fennel (sliced)
2 cups of arugula
4 large onions
¼ of a red onion (thinly sliced)
¼ cup chopped Italian parsley
Small glass of red wine
Extra Virgin Olive Oil
Salt and pepper to taste
Chopped jalapeno (optional)

1) Place arugula on platter
2) Peel oranges and slice ¼ inch thick. Cut slices in half and place on top of arugula
3) Add sliced fennel and thinly sliced onion
4) Add chopped parsley
5) Drizzle with red wine and extra virgin olive oil

Plant Slant Tacos

Chef William Blum, head chef at Arthrex, to demonstrate an easy-to-make plant-based dish that everyone in the family can enjoy. Taco Tuesday anyone?

Garlic and broccoli anyone? This delicious, simple to make dish can be eaten on its own or paired with with fish or meat of your choice.

Serves 3-4 people:
1 large head of broccoli
3 tbsp lemon juice
4 tbsp Extra Virgin Olive Oil
6 cloves of garlic (sliced)
Salt and pepper to taste

1) Wash head of broccoli and cut into florets
2) Place in a steamer and cook until desired texture (10-15 min)
3) Place extra virgin olive oil and sliced garlic in a skillet and sauté until lightly golden
4) Place steamed broccoli on a platter
5) Pour sautéed garlic and extra virgin olive oil on broccoli
6) Pour lemon juice on broccoli
7) Add salt and pepper to taste

Risotto

Chef William Blum, head chef at Arthrex, to demonstrate an easy-to-make plant-based dish. Risotto can seem daunting, but actually is simple to make and delicious to eat!

Tomato Bruschetta

Learn how to make this delicious and easy to make tomato bruschetta (with a kick) with Juliana. The combination of fresh tomatoes and basil, crushed garlic, and red flake pepper gives this amazing flavor with some spicy flare.

Serves 4 people:
4 slices of Italian Country Bread
2 ripe tomatoes cubes
Salt and pepper to taste (may substitute black pepper for red pepper flakes for extra spiciness
3 cloves garlic (crush in a garlic crusher)
6 basil leaves (shredded)
2 tbsps. extra virgin olive oil
1 whole garlic clove

Take the sliced bread and toast it in a 350-degree oven until golden. Take a whole clove of garlic and rub it on the toasted bread.
Mix the tomatoes, crushed garlic, shredded basil, olive oil, salt and pepper in a bowl. Cover the toasted slices of bread just before serving.

Cauliflower Rice

Chef William Blum, head chef at Arthrex, to demonstrate an easy-to-make plant-based dish. For all you fried rice fans, you've got to try this version on a classic!