Online Program

The Kripalu Sunday Supper Club Spring–Summer 2023

COOK LIVE WITH KRIPALU’S BELOVED CHEF JEREMY

It's springtime... and a whole new season of Sunday Supper Club recipes with Chef Jeremy Rock Smith! As we emerge from winter and welcome the spring season, join Jeremy from the comfort of your own home kitchen. Learn to whip some fresh and healthy Kripalu Kitchen suppers as you

  • Discover new and classic Kripalu Kitchen recipes you can easily recreate at home
  • Focus on how to read and interpret recipes for timing and success
  • Reduce food waste through proper meal planning and prepping tips.

These themes and skills will be woven into each weekly session to help you improve your foundational skills while you master these yummy supper recipes.

Notes  Recipes and shopping lists will be provided in advance—you are invited to cook in real-time with Jeremy or just watch and cook later alongside the recorded class. All recordings will be available within 72 hours of the end of each session. You will have access to the video recording(s) for 30 days after the program ends. 


KRIPALU SIGNATURE
This program—developed and led by our own faculty with the Kripalu methodology in mind—is offered exclusively at Kripalu.


Preview the Sessions

Week 1 Moroccan Chickpea Tagine, Cous Cous or Quinoa, Feta, Mint, Sautéed Baby Kale

Week 2 Peruvian Style Rice, Shrimp or Smoked Tofu, Cherry Tomato Salad

Week 3 Asparagus Lemon Risotto, Spinach & Swiss Chard, Pine Nuts

Week 4 Tofu & Veggies, Coconut Ginger Sauce, Creamy Coconut Jasmine Rice

Week 5 Walnut Encrusted Chicken or Tempeh, Mango Sauce, Quinoa Pilaf, Sautéed Arugula

Week 6 Mediterranean Style Halibut or Tofu, Braised Fennel, Roasted Spiced Carrots


"Taking Jeremy's cooking class kept my family learning and staying excited about cooking at home."
Past online program participant 


Program at a Glance

Yoga Experience
None
Suitable For
All
Program Theme
Cooking and Nutrition

Presenter(s)

Jeremy Rock Smith, Kripalu faculty and a graduate of the Culinary Institute of America, began his career in classical French cuisine.

Full Bio and Programs

Registration is closed.

Visit the presenter's bio page for their next program, or view a calendar of our current program offerings.

413.448.3152

HOW TO PLAN YOUR VISIT

ONLINE TERMS AND CONDITIONS


Need help? Call Us: 413.448.3152