APRIL IS HERE !!!

with NEW RECIPES --PLEASE PRINT AND JOIN IN


  • OUR APRIL MENU
  • & please NOTE: Videos will be on YouTube*for those who can’t make the 11 AM classes. Please check on Patreon as well.
  • I Let’s begin with one of my favorites,

We missed a couple of weeks this month due to several things…and I apologize if it’s inconvenienced your cooking schedule.

However, we will make up for it with some great EASY recipes for April into May…So plan to join me and possibly a surprise guest chef this month! It will not be dull….


THE CREPES SHOWED UP AND WE'LL FIX THAT SOON

LOL, Meantime it's really the squash for this Thursday


# 178 THURSDAY, April 18th at 11 AM CST

SPAGHETTI SQUASH BOLOGNESE

 One of my favorite wonderful delicious sauces


  •  #179 THURSDAY, April 25th at 11 AM
  • POACHED SALMON with a CITRUS NAPPA SLAW
  • An easy truly taste bud pleaser

  • #180 THURSDAY, MAY 2nd at 11 AM
  •          A COLORADO VACATION SNACK PACK
  •   The Short, Salty and Sweet of it
  • ________________________________________________
  • #181 THURSDAY, MAY 9th at 11 AM
  •    STRAWBERRY & ? DESSERT CREPES
  •         On Page 22 in your book

CLICK YOUR ZOOM CLASS LINK: 

to join us on Zoom Thursdays as 11 AM CST 


https://us02web.zoom.us/j/87856075905? Passcode: 593220


Welcome to March and the beginning of Spring.

As we enter March, it's time for succulent new veggies and fruits with which to create anew .  It's also the start of my 4th year of on-line classes and a chance for you to sign up for more recipes and tips on https://patreon.com/rickiskitchen.


 

EVERYTHING BEGINS WITH FRESH 


#178  THURSDAY, APRIL 18th  at 11 AM


Light up your life with time and food & BREATHE 

Spaghetti Squash Bolognese

Spaghetti Squash Bolognese

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*If you missed any of the classes you can find the recipes on

Patreon.com/rickiskitchen


JOIN my patreon Rickiskitchen  and get advanced notice of the classes, all the wonderful recipes and chime in with your comments.  Get your questions answered. Will post recipes weekly there for members of "rickiskitchen.net" and some for the curious public who visit my site.


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