Here’s a fancied up presentation of the White Sonoran Wheat Salad we’ll make in the Flying Aprons Class.

Savor Sister Carolyn will be teaching a cook-along class for Flying Aprons on Dec. 15. We’ll make chicken breasts with prickly pear sauce (from The Prickly Pear Cookbook) , a Sonoran white wheat salad (from my new book A Desert Feast) , and an apple dessert with a mesquite crumble topping (from Cooking the Wild Southwest).  

If you cook along, you’ll have dinner ready at the end of the class. Or just watch and cook later. You can sign up for the class here.   Since this class is on Zoom (isn’t everything these days?) you can watch from anywhere. You can sign up on the Flying Aprons website here. 

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Still looking for a Christmas gift for your foodie friend? In my new book A Desert Feast: Celebrating Tucson’s Culinary History, you’ll read stories of how early residents existed on wild foods, how agriculture developed and the people built massive irrigation ditches with only wooden tools and baskets, and how the arrival of the Spanish changed everything. I also visit today’s farmers and talk about their challenges and how Tucsonans are learning to garden and grow their own food, starting with school and community gardens. You can order it from your local bookstore (they’ll love you for that) , from Native Seeds/SEARCH, or on-line sources.