Eating Right When the Budget’s Tight
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Shopping on a budget never tasted so good! Learn how to prep and prepare flavorful and fun meals on a tight budget. Looking to cook healthy meals at home, while reducing your grocery bills? Well, then this class is for you.

We’ll start with a healthy appetizer of hummus, followed by a warming lentil soup. We will also serve up a little fancy-free frittata. This class is vegetarian and gluten free.

This class is limited to 15 people who have not yet taken this class. Please sign up early. The class is free, but requires a $10 deposit at sign up which is returned to you on the day of the class in the form of a Co-op Gift Card.

Refund Policy

Please note that we cannot issue refunds for missed classes or cancellations that are made within 48 hours of the class.

Check out some of Michelle's creations at

Instructor: Michelle Guerrie

I started my culinary adventures with an Easy Bake Oven. I vividly remember cooking itty-bitty chocolate cakes under a light bulb and how happy it made my brother and sisters to have a wee bite of a tiny cake.

My Mother was a wonderful self-taught cook. She produced huge dinner spreads with an array of wonderful dishes, but what sticks in my mind is my Father’s favorite meal of beans, cornbread and lemon meringue pie. My Mom would give me the important job stirring the lemon custard for the pie. Later, when I was 12, my Mother purchased a café, and I started waiting tables and flipping burgers along with the entire family.

I loved waitressing and cooking. To me, service to me is an opportunity to give people a magic carpet ride. I have kicked up my serving game a notch and now I am adept at tableside carving or preparation and flaming desserts/coffees. The world is my oyster, and I love learning about cuisine and food traditions from every culture.

I have trained with chefs from around the world, a couple of my favorites being Julia Child and Jacques Pépin. I am a graduate of the Culinary Institute of America and hold a Pâtisserie Certificate from Le Cordon Bleu. I have made desserts at the 5-star hotel The Little Nell, helped in the legendary Chez Panisse kitchen, studied vegetarian cuisine at the Ananda Village Expanding Light ashram and made breakfast delights at the Winchester Inn. Cooking and food is my passion. My food philosophy is that delicious, affordable and easy meals can be prepared in 30 minutes or less. Mental "Mise en Place" is the key. All of my cooking is gluten-free and can be adapted to a vegetarian or omnivore perspective. I love sharing all that I know and teaching people how to cook. I am so lucky to have a job I love doing just that as the Demo Coordinator at the Ashland Food Co-op.

Mahlea Rasmussen

Instructor: Mahlea Rasmussen

Mahlea Rasmussen has been happily employed at the Ashland Food Co-op since 2013. Starting in the Deli and later moving to Produce, she has been given a unique perspective on many aspects of the store. Before working at the Co-op, Mahlea graduated from Southern Oregon University and has a background in Theatre Arts and Communications.  Her favorite part of working at the Co-op is sharing her love for cooking, community and product knowledge. Mahlea is also happy to be able to share and show off her cooking skills through the Meal Solutions program and Co+op Basics Cooking Class.

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