The second leg of Food University’s IKEA Family Circle Spring Appearances is rapidly approaching. The tour relaunches on Saturday March 12^th in Sunrise, Florida and will take place at the IKEA located at 151 NW 136^th Ave.  The first stop will feature two of Food University Star Instructor’s Karl Benko and Marc Silverstein. They will be there helping you to feed your hunger for all things culinary.  The whole team is excited for the second leg of the tour! But, just in case you cannot make it to next week’s event or you can’t wait until Food University makes a stop in your city, here is a simple and easy tomato sauce recipe. This recipe is sure to knock your socks off and not to mention, is super easy.

SIMPLE TOMATO SAUCE

INGREDIENTS
• 3 tablespoons extra-virgin olive 0il
• 2 medium yellow onions, peeled, grated
• 5 cloves garlic, peeled, halved and cut into thin slices
• Kosher salt
• Freshly ground white pepper
• 4 Roma tomatoes, cored, halved and diced
• 1 teaspoon granulated sugar
• 1 teaspoon dry oregano
• 1 (20-ounce) can whole tomatoes
• 1/2, cup basil leaves, stemmed and washed

DIRECTIONS
In a medium skillet heat the olive oil over medium heat. Add the onion and garlic slices
and season with salt and pepper, to taste. Cook for about 2 minutes then add the fresh
tomato, sugar and oregano. Stir to blend and add the canned tomatoes. Cook for an
additional few minutes over high heat, stirring from time to time. Taste for seasoning,
add the basil leaves.

Star instructor Curtis Aikens is a hit at Food University events this past weekend in Detroit and Minneapolis. Lucky members of the audience got a close-up look at the quick, easy and healthy recipes Curtis prepared from the Food U menu. In Minneapolis, he presented an easy tomato sauce recipe that can be done in minutes. Curtis wowed the Detroit area crowds at the IKEA store on Saturday. Among the recipes he demonstrated, an easy yet tasty Green Onion Dressing:

INGREDIENTS

1 batch of scallions

1 teaspoon Dijon mustard

4 teaspoons Champagne vinegar

1 small garlic clove

1 teaspoon kosher salt

1/2 cup extra virgin olive oil

DIRECTIONS

Rinse the scallions, trim the root end, and then roughly chop them. Place all of the ingredients except the oil in a food processor and puree. Then add the Oil in a slow, thin stream with the processor on until it is incorporated. This dressing will go well with most salads but it will especially enliven blander greens like iceberg or Boston lettuce.

Upcoming Live Event Host: Claudine Pepin

Food U’s next stop is Austin, Texas November 6th. Watch the talented Claudine Pepin (shown here with her father and world-renowned chef Jacques Pepin), as she hosts a dazzling cooking showing dedicated to such topics as “Spice It Up with Flavor Enhancers” and “Memorable Entertainment.” For more information, visit our Upcoming Live Events page.