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TZID:America/Detroit
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BEGIN:VEVENT
UID:35326@arabamerica.com
DTSTART;TZID=America/Detroit:20251106T123000
DTEND;TZID=America/Detroit:20251106T130000
DTSTAMP:20251028T235304Z
URL:https://www.arabamerica.com/events/ubs-in-person-cooking-class-morocca
 n-lamb-skillet-sundried-tomato-lentil/
SUMMARY:UBS In Person Cooking Class: Moroccan Lamb Skillet\, Sundried Tomat
 o\, Lentil
DESCRIPTION:\n\n\n\n\n\nOverview\n\n*Class is In Person* Join our fun\, int
 eractive cooking class &amp\; learn to cook with Moroccan Merguez with thi
 s lentil-tomato-merguez skillet.\n\n\n\n\nNOTE: This event is for UBS empl
 oyees only. Be sure to register using your ubs.com email address. One regi
 stration per employee please.\n\nThis event is optional and not firm-manda
 ted. Please note our attendance policies: Sign Ups: Eventbrite sign-ups ar
 e limited to one in-person class sign up per week per person. No-Shows: P
 lease cancel if you are unable to attend or you will be marked as a ‘no 
 show’. After five no-show’s without notification\, access to further c
 lasses will be paused for 30 days. Cancellations: Cancellations made more
  than 24 hours before the scheduled class will be refunded the class fee a
 nd applicable taxes\, no refund can be issued on Eventbrite fees. Cancella
 tions made within 24 hours of the class are non-refundable.\n\n\n\nMorocca
 n Merguez with Spiced Lentils\n\nServes 4\n\nAbout 2 tbsp olive oil\n\n1 
 ½ lbs merguez sausage\, removed from its casing\n\nKosher salt and freshl
 y ground black pepper\n\n½ tsp cumin or coriander seeds\n\n1 onion\, dice
 d\n\n1 carrot\, diced\n\n4 garlic cloves\, minced\n\n1 sundried tomato\, m
 inced\n\n1 ½ - 2 tsp spice mix\, recipe below\n\n¼ cup chicken or vegeta
 ble stock or water\n\n¼ cup tomato puree\n\n2 cups chopped leafy greens\,
  such as kale\, swiss chard\, collard\, or beet or mustard greens\n\n2 cup
 s cooked green lentils\n\nFor Serving\n\nHarissa hot sauce\n\n1 bunch pars
 ley\, chopped\n\nToasted flatbread or couscous\, for serving\n\n1. Place a
  large skillet over medium high heat and add a thin layer of oil. When oil
  is hot and shimmering\, add merguez and use a wooden spoon\, whisk or pot
 ato masher to gently break into small pieces\, spreading it across the who
 le pan. Season with salt\, pepper\, and a generous pinch of spice mix. Coo
 k until browned\, about 6 - 8 minutes\, not stirring too often in order to
  allow it to brown. Remove from pan and use a slotted spoon to transfer me
 at to a plate. Discard excess fat\, leaving a layer behind in the pan.\n\n
 2. Return pan to stove and place over medium heat. Add cumin seeds and sti
 r for about 10 seconds or until aromatic. Stir in onion and carrots and se
 ason with salt and pepper. Continue to saute\, stirring occasionally\, unt
 il vegetables are brown\, about 5 - 8 minutes.\n\n3. Add garlic and sundri
 ed tomato and stir constantly for 30 seconds until aromatic\; add ground s
 pices and continue to stir for another 15 seconds. Add chicken stock and t
 omato and use a wooden silicone spoon to scrape brown bits from bottom of 
 pot.\n\n4. Add greens in handfuls\, waiting for the first batch to wilt sl
 ightly before adding the next. Stir in cooked lentils and bring to a gentl
 e simmer\; taste and adjust seasoning. Cook until liquid has mostly evapor
 ated. Stir in merguez and cook until just heated through. Transfer to plat
 ter and garnish with parsley\; serve with flatbread and couscous.\n\nSpice
  Mix\n\n1 tsp sweet paprika\n\n½ tsp smoked paprika\n\n½ tsp ground cori
 ander\n\n¼ tsp turmeric\n\n⅛ tsp cayenne\, optional\n\n\n
LOCATION:UBS Cooking School\, 1000 Harbor Boulevard\, Weehawken\, NJ\, 0708
 6\, United States
GEO:40.759753;-74.022997
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=1000 Harbor Boulevard\, Wee
 hawken\, NJ\, 07086\, United States;X-APPLE-RADIUS=100;X-TITLE=UBS Cooking
  School:geo:40.759753,-74.022997
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