Well, we did it. We got thru our run of record-breaking high temperatures in May here in Phoenix.  The rest of the summer should be a breeze now that these temps are the norm.

Our summer camps for kids are just about underway.  This year we added a fantastic full day session for kids 8-12.  The class materials are so exciting.  If your kids are attending our boot camps this summer, they’re going to have a great time.  If not, remember that cooking with your kids (and grandkids) is fun, rewarding and if done right, also reinforces what they learned during the school year. 

We have been promising to get our classes posted for the rest of the year.  But the Spring has been so crazy that we haven’t finalized our classes yet.  Check our website in a few weeks for class details for the rest of the year.  It’s hard to think about the holidays right now, but we are doing that for you. 

Although we are heavily focused on kids classes this summer, keep in mind we still have some adult classes during June and July so don’t feel left out.

This month, we are including a recipe that originated from a good friend in Chicago.  It’s called Pammy’s green bean Italiano.  It’s delicious, different, and you won’t have to worry about serving something mayonnaise based in the summer.  You will find the recipe at the end of the newsletter.

Herb of the Month – Basil.  If you have ever attended a class at Simply Impressive, you most likely know that I love fresh herbs and my all time favorite is basil.  I am attempting to grow some in my garden this summer so that I can always have it available when I need it.  Years ago I thought I hated basil because I only tasted dried basil.  But when I tried fresh basil, I was hooked.  The flavors are nothing alike.  There are many varieties of basil, but sweet basil is my favorite.

Basil has both culinary and medicinal uses.  In the kitchen I love to serve it on anything with tomatoes.  I put it into sandwiches, on to pizzas and turn it into pesto.  There are so many uses.  If you have never tried basil, now is the time.  It’s widely available at any grocery store and for the past few years, stores like Trader Joes and Fresh and Easy sell it as a plant.  So if you can keep it watered, you will have basil for quite some time.

Basil, which is in the mint family, has similar soothing properties as mint.  It is said to offer relief for nervous headaches and digestive complaints.  So next time you want to eat a fantastic meal AND get rid of your nagging headache, include some fresh basil in your meal.   

Potentially Spoiled or Old Food – do you ever put food in your fridge and find it months later when it becomes a science experiment?  If you say you have not, you’re probably one of the 2 people in the world who does not do this from time to time.  Sometimes, though, it is not so clear whether to serve something or discard it.  There’s a great site that has lots of information on if your food is ‘still tasty’.  Check out www.stilltasty.com to get information on how long you can store food in the refrigerator and freezer.  It does not address that frozen t-bone steak you left out on the counter overnight (yes, throw it out!) but it does have just about any type of food you can think of.

June Adult Classes – Our focus for June is on the kids, but we still want to have something adults will enjoy, too.  We are offering a class on Thursday 9:30 a.m. to 12:30 p.m.

On Thu 6/18 from 9:30 a.m to 12:30 p.m. we are offering classes on Ice Cream where we will prepare ice cream desserts using both homemade and purchased ice cream. $63 per person.

Upcoming Adult Classes for July –We are offering classes on Thursday 9:30 a.m. to 12:30 p.m.  For menus, ‘mouse over’ the class name at June Class Calendar.

On Tue 7/14 from 9:30 a.m to 12:30 p.m. we are offering a class on Meatless Meals.  We will make a meal featuring the wonderful fruits and vegetables of the season.  Don’t worry; you won’t even miss the meat!   $63 per person.

Upcoming Kids and Teen Classes for June and July – We are offering half day, half day with full day options and 3 day sessions.  For menus, ‘mouse over’ the class name at June Class Calendar and July Calendar.

The week of 6/1 thru 6/5 we are offering Cooking Boot Camp for Ages 8-12 (Menu 1).  This class has two options; half day and full day.  The half day class runs from 10:00 a.m. to 12:30 p.m.  If you choose the optional full day session, kids arrive at 9:00 a.m. and stay until 3:30 p.m.   During the extra time, they will learn lots of information that will help them be better cooks/bakers.  They will practice these skills in the afternoon when they prepare an afternoon snack.  Half day session is $245/week and the Full day session is an additional $100.  There are still a few openings it’s still not too late to sign up your child.

On Mon 6/8 thru Wed 6/10 we wil have our Ages 8-12 Mini Cooking Camp.  This session is from 10:00 a.m. to 12:30 p.m. We will be preparing 3 separate meals as well as covering some of the topics from our regular boot camps.  The cost is $155.

On Mon 6/22 thru Fri 6/26 we have scheduled Ages 13 & Up Cooking Boot Camp.  This session runs from 10:00 a.m. to 1:00 p.m.  The cost is $260 per week.

On Mon 6/29 thru Wed 7/1 we are holding another Ages 8-12 Mini Cooking Camp.  This session runs from 10:00 a.m. to 12:30 p.m..  We will be preparing 3 different meals as well as covering some of the topics from our regular boot camps.  The cost is $155 per session.

Please go to July Calendar to see details on the classes we are offering for kids in July.

Keep in mind that we hold private classes for kids, too.  Give us a call so we can design a schedule and menu to fit your child’s needs. 

Special Offers – Our specials for the month of June are below.  One discount per class, please.  Not valid on previous registrations. 

For June, we are offering a super duper special on adult classes.  Sign up for a class in June or July and bring a friend to the class free. 

For our kids/teen classes, sign up your child for a week long boot camp class and receive $15 off the week.  Or if you sign up for a 3-day camp, receive $10 off the session. 

Private groups – we love to hold private group sessions and hold them at my place or yours.  We can accommodate up to 12 at our location.  If you would like more information on private classes, give us a call.  We can plan special menus to fit your needs.

In the media – Ok, I keep saying I’m limiting our media events, but I seem to keep doing them.  But really, in June, there will not be time, so this is it for a while. 

You can catch us on AZ Midday on Friday May 28 at 1:00 p.m. on NBC Channel 12.  If you miss the actual segment, you can always catch it on azcentral.com website.  We will be talking about cooking with your kids.

We did a radio spot on Culinary Confessions a few weeks ago.  The topic was grilling.  We had so much fun on the show that we are looking forward to doing the show again.  Kim and Don, the show hosts, were so much fun we can’t wait to be invited back. 

Do you twitter?  If so, follow us to see what we’re up to.  Find us at http://twitter.com/SimplyImprssve.  We will be offering special deals thru Twitter this month so get ‘plugged in’ today.

Facebook – You all know that I am on facebook as Judy Toth, but did you know that you can become a friend of our Simply Impressive group.  We will be using that group as a way to let you know about upcoming events and TV/Radio shots.  My twitter tweets will also be found on my Facebook page (become my friend…Judy Toth).  To be part of our Facebook group, just go to Simply Impressive's Facebook Group  and become a member.  Exciting things will be happening for our Facebook friends and group members. 

Thanks -- I would like to thank you for your continued support of Simply Impressive Cooking School.  Have a great June and hope to see you soon. 

Recipe of the Month – With the hot weather upon us, it’s always nice to have new recipes for side dishes.  This is a fantastic green bean salad that is nothing like the 3-bean salads we all grew up eating.  One of my friends, Pam, served this to me and I just had to have the recipe.  Even though she is in Chicago, every time I make this, I feel like she’s right by my side.

Pammy’s Green Bean Italiano
Serves 4

16 oz	Frozen Italian green beans
15.5 oz	Garbanzo beans, drained
¼ cup	Chopped pimento
6 oz	Black olives, sliced (drained weight)
½ lb	Pepperoni
¼ cup	Extra virgin olive oil
¼ tsp	Garlic powder
1 tsp	Oregano

Cook green beans until tender.  Drain well.  Add remaining ingredients and mix well.  Microwave approximately 3 to 4 minutes. 

Serve either warm or room temperature