Ready for a Healthier New Year? Give This Recipe a Try!

Add more antioxidants, vitamins, minerals and fiber to your diet, faster and easier with these recipes and classes from Uncorked Kitchen!

eating healthy cooking class in denver

We understand that sometimes life is too busy to pull out a bunch of pots and pans and cook after a long day. We know that cooking healthy meals isn’t always the priority, even though you’d like to cook more often instead of going out or making boxed meals. We also know that the same old menu can get boring.

The truth is a variety in your meals can help you feel more satisfied, and it doesn’t have to be complicated. It’s also true that eating more whole, plant-based foods means you’ll be adding more antioxidants, vitamins, minerals and fiber to your diet, and, even a shift towards more of these meals will result in a healthier you (and family).

Uncorked Kitchen offers several cooking class options, from quick and easy weeknight cooking, to one-pot cooking, and even nutritious meatless dishes to create more variety in your kitchen. To get you started, give one of these simple, healthy recipes a try:

Healthy Meatless Quinoa Salad

Tropical Power Greens and Quinoa Salad

Serves 4

½ cups fresh or canned Pineapple, tidbits, drained (2 Tablespoons juice reserved)

4 ounces Jicama, ¼” strips

2 Mandarin or Clementine oranges, segmented

¼ cup Red or Green onions, diced

1 small Avocado, diced

¼ cup Olive or Avocado oil

2 Tablespoons Red wine vinegar

Salt and Pepper

5 ounces Power Green Salad Mix (ex. Baby kale, baby chard, baby spinach and/or arugula)

1 cup cooked and cooled Quinoa


Macadamia nuts, toasted and chopped

Coconut flakes, toasted


  • Toss pineapple, jicama, orange segments, onion, and avocado together in a mixing bowl.
  • For the vinaigrette, combine the oil, red wine vinegar and 2 tablespoons reserved pineapple juice. Toss with Power Greens and quinoa, and lightly season with salt and pepper.
  • Plate greens, top with fruit mixture. Optional garnishes are chopped macadamia nuts and toasted coconut flakes.

Easy One-Dish Meatball Recipe

Polpetti (small Tuscan meatballs)

Serves 6-8 as a starter

1 pound ground Beef

2 tablespoon olive oil, divided

1 shallot minced

2 cloves garlic minced

¼ cup fresh grated Parmesan

1 teaspoon dried porcini powder

¼ cup bread crumbs (panko or fresh) soaked in milk

2 eggs

Salt and pepper

1 cup dry white wine

1 tablespoon parsley or chives, chopped


  • In a large pot heat 1 tablespoon olive oil over medium heat gently sweat the garlic and shallots until softened turn off the heat and stir in the porcini powder, let mixture cool.
  • Drain breadcrumbs from the milk and squeeze out the extra liquid.
  • Place beef, garlic and shallot mixture, parmesan, eggs and bread crumbs in a bowl and gently mix together.
  • Using an ice cream scoop, or your hands, shape the meat mixture into a ball about the size of a ping pong ball.
  • Using the same pot that the shallots and garlic cook in, add the rest of the olive oil and heat over medium high heat.
  • Add the meatballs in a single layer and sear until golden brown on all sides.
  • Deglaze the pan with the white wine and gently scrape up any brown bits on the bottom of the pan.
  • Let simmer for a few minutes until the alcohol has cooked off and the wine has been reduced by half
  • Serve in small bowls with fresh grated parmesan on top, and chopped chives or parsley if desired.

Uncorked Kitchen offers a variety of classes and tastings to help you meet a variety of culinary and dietary goals. Visit our event calendar to find the perfect one for you!


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Tuesday-Friday 3pm–10pm
Saturday 10am-10pm
Sunday 10am-8pm

Tuesday-Friday 3pm–5pm

Saturday-Sunday 10am-2pm