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Hi Dani! I support the program that is run out of Corewell Health in Grand Rapids, MI. There’s a 1-hour classroom portion taught by an RD or physician and attended by the various resident groups – emergency, internal med, and family med. They then go into the kitchen (8 stations) for a brief discussion and knife skills demo before they are sent to stations that are set-up with recipes and all of the ingredients and supplies. The food is set out buffet style and then everyone eats together and we tie the food to the classroom portion, discussing the module topic – diabetes, allergens, etc. It’s a lot of fun! Please let me know if you have any further questions, I’m happy to help answer or guide you to someone in Culinary and Lifestyle Medicine at my org. 🙂

Hi Annie! Thanks for your note! I’m sorry! I tweaked the wording to be more clear – the tomatoes (roasted) go in with the pepper and onion after roasting. If you use crushed tomatoes without roasting, you would just start at step 3. I hope that makes sense 🙂

We still love this, but your original recipe had a dairy free dressing, but my link is broken – do you still have that handy??

Hi Nancy! That’s a good question! The ratio IS generally higher in olive oil (3:1 is classic!), but with a good, quality balsamic vinegar, I like to tip the ratio the other way 🙂