Basic &Beyond: 119 Cedar Ave., Marysville; 425-343-7611; e-mail basic.beyond@yahoo.com. Unless otherwise noted, classes are from 7 to 9 p.m. Call or e-mail for registration form.
– Kids in the Kitchen, noon to 2 p.m. July 30, $15 per child-adult pair; hands-on; all children must be accompanied by an adult; for ages 3 and up; toasty breakfast pockets; corn dog bites; banana splits.
– Low-carb and diabetes, 5 to 6:30 p.m. July 30, $15; insalata caprese (summer tomatoes); Asian lettuce rolls; Santa Fe quinoa salad; special sauteed green beans.
– Quick and cool dinners, 7 to 9 p.m. July 30, $15; Asian lettuce rolls; blackened fish tacos; cheeseburger salad; peach dream trifle.
– Flat-belly foods, 5 to 6:30 p.m. Aug. 6, $15; guilt-free guacamole; white bean dip; olive tapenade; barley salad with avocado and roasted chicken; raspberry and chicken spinach salad.
– Five-ingredient feasts, Aug. 6, $15; garden frittata, pork and vegetable skillet; sassy chicken and rice; turkey pesto spaghetti.
J. Matheson Kitchen &Gourmet: 2609 Colby Ave., Everett; 425-258-4589; www.jmatheson.com. Registration required.
– Gluten-free cooking and baking with Karen Lamphere, 6 to 8 p.m. July 29, $27.50; coconut-quinoa pancakes; chickpea flatbread; lettuce wraps with chili peanut noodles; chocolate brownie cupcakes.
– Hands-on cupcake decorating 101 with Diane Nishimoto, 6 to 7:30 p.m. July 30, $35.
– Hands-on kids’ pizza with Paula Erickson, 6 to 8 p.m. Aug. 4, $22.50; pizza with several toppings; ice cream dessert; suited for ages 8 and up.
– Traditional French summer fare with Petite Chef Anne, 6 to 8 p.m. Aug. 10, $37.50; gougeres autromage; pate aux pommes de terre; potato pie main course with green salad; charlotte aux fruits trais (fresh fruit charlotte-frozen raspberries).
Nippon Business Institute: Everett Community College, 2000 Tower St., Everett; 425-267-0150; www.everettcc.edu/ccec.
– Farm to Market to Table with Michael Aspen, 6 to 8 p.m. Aug. 13, $59; spicy heirloom tomato soup; spit-roasted lamb with sweet corn and basil risotto; brandied peach panna cotta; additional topics include preparation methods and food safety; for ages 16 and up; register at 425-267-0150.
WSU Snohomish County Extension: McCollum Park, 600 128th St. SE, Everett; 425-338-2400, ext. 5500, www.snohomish.wsu.edu.
– Preserve the Harvest workshops, 9 a.m. and 1 p.m. sessions (choose one each day), $25 per session, $80 for four sessions; register at 425-257-6039, e-mail klchristen@cahnrs.wsu.edu. Canning specialty items, Aug. 1, focus on jams and salsa. Pickling, Aug. 15, focus on canning green beans or cucumber dill pickles. Pressure canning, Aug. 29, focus on techniques for preserving low-acid foods like seafoods and meats.
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