May 3, 2023

Earth Day Cooking Class with Chef Christine from Mise En Place

We had so much fun cooking along with Chef Christine from Mise En Place! Chef Christine is so talented and was a fantastic guide helping us prepare her delicious recipe for an Apple, Radish, Pea Shoot and Spicy Lettuce Salad, Sautéed Scallops (or Trumpet Mushroom Scallops) with Cherry Tomatoes and Green Onions, Leafy Greens, Herb Butter, and Apple Stuffed French Toast. Check out the recipes, grocery list and video below. Bon Appetite!


Earth Day Cooking Class Ingredient and Equipment List

Seasonal Roots/Mise En Place Bundle Includes:


Additional Ingredients:


  • 1 shallot
  • 1 garlic clove
  • 1 bunch Italian parsley


  • 5 Tbsp unsalted butter
  • 1 cup half and half


  • 2 large eggs


  • Olive oil
  • Salt and pepper
  • Lemon juice
  • Apple cider vinegar
  • Mild spanish paprika
  • Vanilla extract
  • Cinnamon
  • Sugar
  • Nutmeg
  • Confectioners sugar (optional)

Equipment Needed:

  • Chef’s knife
  • Cutting board
  • baking sheet
  • Mixing bowls
  • Measuring cups and spoons
  • Saute pan
  • Deep saute pan
  • Baking dish

Class Prep List & Agenda

Mise-en-place is the religion of all good line cooks. Do not “mess” with a line cook’s ‘meez’ — meaning his setup, his carefully arranged supplies of sea salt, rough-cracked pepper, softened butter, cooking oil, wine, backups, and so on. As a cook, your station, and its condition, its state of readiness, is an extension of your nervous system…

The universe is in order when your station is set up the way you like it: you know where to find everything with your eyes closed, everything you need during the course of the shift is at the ready at arm’s reach, your defenses are deployed. – Anthony Bourdain, Kitchen Confidential. 

Here’s what you can prep ahead of class, techniques learned and the order that the recipes will be prepared.


1st Recipe: Apple, Radish and Spicy Lettuce Salad

  • To Do: Bake croutons in 350F oven, measure vinaigrette, prepare vegetables
  • Techniques Demonstrated: How to dice a shallot, simple mason jar vinaigrette

2nd Recipe: Apple Stuffed French Toast

  • To Do: Preheat oven to 200F, peel/core/slice apples, make egg mixture, cut

bread into thick slices and make pockets, have 9×13 pan ready

  • Techniques Demonstrated: Simple stuffed french toast

3rd Recipe: Sauteed Scallops

  • To Do: Remove side muscle of scallops, pat dry, chop green onions, cut large

tomatoes in half, chop parsley

  • Techniques Demonstrated: Delicious one pan meal

4th Recipe: Lemony Leafy Greens

  • To Do: Wash and rinse all greens, chop garlic
  • Techniques Demonstrated: Quick spring greens recipe


Apple, Radish and Spicy Lettuce Salad

Serves 4-6


  • 1/4 cup cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 shallot, minced
  • Salt and freshly ground black pepper
  • 2 bunches spicy lettuce blend or arugula, thick stems removed, rinsed and dried
  • 1/2 pound radishes, thinly sliced on mandolin 1 red apple, peeled, cored and finely diced
  • 1 sourdough boule or country white bread, cut into 1/2-inch cubes (3 cups) 1/4 cup extra-virgin olive oil
  • Kosher salt and Freshly ground pepper


  1. Preheat the oven to 350°. On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
  2. Whisk together vinegar, olive oil, shallot, salt and pepper. 
  3. Toss spicy lettuce, radishes and red apple together. Toss salad with dressing right before serving.

Lemony Leafy Greens

Serves 4


  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 lb fresh kale, Swiss chard, spinach, or beet greens washed and rinsed and stems removed
  • 1 tablespoon lemon juice
  • Salt and pepper to taste


  1. In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. 
  2. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. 
  3. Serve immediately.

Sauteed Scallops (or Trumpets) with Cherry Tomatoes and Green Onions

Serves 4


  • 1 1/2 pounds large sea scallops, side muscles removed
    • or trumpet mushroom stems cut into 1 1⁄2” pieces
  • Fleur de sel or coarse kosher salt
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 large green onions, chopped, white and green parts separated 12-ounce container cherry tomatoes or grape tomatoes
  • 4 tablespoons coarsely chopped fresh Italian parsley, divided
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon mild Spanish paprika (pimentón dulce) or Hungarian sweet paprika


  1. Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. 
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
  3. Transfer scallops to plate; cover. Add 1 tablespoon of oil to the same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. 
  4. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. 
  5. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

Apple Stuffed French Toast 

Serves 4


  • 2 large apples
  • 1 tablespoon butter, melted
  • 1 teaspoon sugar
  • 2 dashes cinnamon
  • 1 cup half-and-half
  • 2 large egg
  • 2 teaspoons vanilla
  • 1 teaspoon sugar
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg, grated
  • 4 slices day old bread, like sourdough or brioche (very thick slices)
  • 4 tablespoons unsalted butter
  • 2 to taste confectioners’ sugar (optional)


    1. Peel, core, and slice the apples.
    2. Cook apple slices in 1 teaspoon melted butter in a sauce pan over
      medium heat until soft.
    3. Drain apples and toss in ½ teaspoon sugar and dash cinnamon.
    4. Whisk together half-and-half, egg, vanilla, remaining sugar,
      cinnamon, and nutmeg and set aside.
    5. Cut a pocket into the very thick bread slices almost all the way
    6. Stuff bread slice with the apple mixture slices(depending how
      big your bread slice is you may not use all of the apple).
    7. Put apple stuffed bread into a baking dish(like a 9×13).
    8. Pour liquid mixture over the bread and let stand for about 15 minutes.
    9. Heat a large skillet on low heat and melt butter.
    10. Add bread and cook for about 5 minutes on each side.
    11. Dust with confectioners’ sugar if you please and enjoy.

About Seasonal Roots

Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at