Join me — I’m teaching a series of cooking classes and photography workshops this Summer. I’d love to see you there . . .

FOOD (Vegetarian/Vegan)

For the Love of Dairy Hands-On: Four DIY Recipes You Can Master At Home

Learn to master the art of making homemade yogurt (regular and Greek-styles), along with fresh buttermilk, mozzarella, and ricotta cheeses. With minimal ingredients and a
little time, making creamy, tangy yogurt or fresh soft cheese by hand is delicious, simple, and cost-effective. Students should bring a small cooler to class to keep yogurt at temperature to culture.

Regular and Greek Yogurt Made with organic whole or 2% milk, plus cream-top plain organic yogurt

Buttermilk Cheese with organic whole or 2% milk, buttermilk, and sea salt. We’ll make plain and flavored varieties: cardamom; black pepper hazelnut; and chocolate tarragon.

Ricotta with organic whole or 2% milk and buttermilk

Mozzarella Prepared with organic whole or 2% milk, citric acid, liquid rennet, and kosher salt

Date: Monday, June 1, 2015
Time: 6:15-8:45 pm
Instructor: Nikki Gardner
Location: Different Drummer’s Kitchen (Northampton, MA)

Vegan Sauces and Pairings (Hands-On)

Dinner can be a drag to make when you’re unprepared and in a hurry. Learn to make essential vegan sauces to pair with your favorite dishes for fast and delicious weeknight meals. In this hands-on class, we’ll mix and match sauces with vegetables, pasta, and rice bowls.

Tahini Lemon Sauce
Romesco Sauce
Herbed Vegan Aioli
Miso Sesame Sauce
Cashew Curry Sauce
Ginger Peanut Sauce

Date: Wednesday, June 10, 2015
Time: 6:15-8:45 pm
Instructor: Nikki Gardner
Location: Different Drummer’s Kitchen (Northampton, MA)


Spanish Vegan Dinner (Hands-On)

Inspired by traditional Spanish dishes, this vegan menu adds a bright twist to paella with a medley of fresh ingredients. The paella features roasted tempeh, chickpeas and cauliflower and is accompanied by two sauces – roasted garlic aioli and roasted tomato sauce – then finished with sautéed tomatoes and served with a side of grilled zucchini. We’ll end this meal with a chocolate orange flan to make a menu that is ideal for summer gatherings.

Vegetable Paella with roasted tempeh, chickpeas, and cauliflower with saffron rice

Tofu-Roasted Garlic Aioli Silken tofu, roasted garlic, olive oil, and lemon juice

Roasted Tomato Sauce Tomatoes, jalapeños, garlic, olive oil, and thyme

Sautéed Cherry Tomatoes

Grilled Zucchini with Garlic and Parsley Oil

Chocolate Orange Flan

Date: Monday, July 27, 2015
Time: 6:15-8:45 pm
Instructor: Nikki Gardner
Location: Different Drummer’s Kitchen (Northampton, MA)


Vegan Sunday Supper (Hands-On)

Supper doesn’t get much simpler than pulling together seasonal ingredients that are both light and easy to make ahead. Pasta tossed with shiitakes, tomatoes, and basil and topped with mushroom nuggets is the main dish, accompanied by a crisp and sunny Mediterranean salad and a side of grilled fennel and radicchio. Dessert is a classic berry cornmeal tart topped with extra berries in the sauce.

Mediterranean Salad Bibb lettuce, cucumbers, sweet peppers, olives, tomatoes, capers, herbs, and red wine vinaigrette

Grilled Fennel and Radicchio Dressed in olive oil

Pasta with Shiitakes, Tomatoes, and Basil

Mushroom Nuggets Tofu, cremini and portobello mushrooms, onion, garlic, herbs, and breadcrumbs

Raspberry Cornmeal Tart with Raspberry Sauce

Date: Monday, August 10, 2015
Time: 6:15-8:45 pm
Instructor: Nikki Gardner
Location: Different Drummer’s Kitchen (Northampton, MA)



Develop Your Photo Habit & Style: 10 Minutes a Day for 31 Days

All you need is you, your favorite camera (film, digital, smart phone, instant…), and ten minutes a day for 31 days. That’s it. Turn your camera on and go.

In this self-paced course, I’ll teach you how to develop your visual voice, make photography your daily habit, and pick up mad technical skills along the way. Whether you’re a new or seasoned photographer, the assignments will sharpen your eye and your technique. I designed it to be straightforward, fun, and effective. Over 31 days, you’ll delve into both the art and craft of making poetic images. Choose from Session One or Session Two or both!

Date: Start anytime; this is a self-paced e-course
Duration: 31 days
Fee: $31.00
Instructor: Nikki Gardner


Tuesday at the Market: A Digital Photography Workshop For Food Lovers

In this two-hour workshop, local photographer Nikki Gardner will teach you how to use your digital camera to get the most effective and stunning results for your needs. She will teach photography basics (light, composition, framing, and exposure) along with visual storytelling techniques. You’ll also practice capturing the vibrant food scene at the Tuesday Market in Northampton: the local farmers, their produce, and the market shoppers. Bring your manually adjustable digital camera, a notebook to jot down notes, and any questions you may have.

Date: Stayed tuned for upcoming dates…
Time: 4 to 6 pm
Fee: $50.00 (per workshop, per person)
Instructor: Nikki Gardner
Location: Tuesday Market, Pedestrian Plaza (next to the parking garage in downtown), Northampton, MA
To reserve your spot, email: info [at] artandlemons [dot] com

p.s. Sign up for the Art & Lemons newsletter (see sign-up box on the right) to get the latest workshop schedule, recipes, photo tips, good reads + more delivered monthly to your inbox.


Art & Lemons photos/recipes featured on: blogEATS, design*sponge, Farm Bell Recipes, Foodgawker, Gourmet Live, Los Angeles Times, Mint Design, Tastespotting, the kitchn, HuffPost Taste (& again), The New York Times, WBUR’s Public Radio Kitchen, Whole Living, Yummly

Conference Speaker: “Being Relevant—What’s Your Story,” TECHMunch: Food Blogger Conference, Boston 2011

Contributing Writer: Mortal Muses (a gathering spot to learn and share the art of photography)

Featured Cooking Instructor/Presenter: Worcester Veg Fest, April 6, 2014

Guest blogger: Cookus Interruptus, Food Nouveau, Shutter Sisters, Snack Girl, The Blissful Chef, Mortal Muses

Interviews: Moms Who Click, BlogHer, Farm Bell Recipes, The Daring Kitchen, The Stir

Selected essays and journalism:

Recent photo essays and stories: Red Fire Farm Tomato Festival, Hot Hot Heat at Chilifest!, Behind the Kitchen Door at Coco’s

“Inside the Carving Shed: A Lunch with a Woodworker in British Columbia,” The Daily Meal, July 25, 2013
“The Cool Charm of Salt Spring Island,” The Daily Meal, July 9
“Surf and Sun Weekend in Tofino, British Columbia,” The Daily Meal, July 5, 2013.
“A Foxglove Farm Retreat in British Columbia,” The Daily Meal, July 1, 2013.
“Ecotourism in Style at Sonora Resort, British Columbia,” The Daily Meal, June 24, 2013.
“Gourmet Cooking Class at the Exclusive Sonora Resort,” The Daily Meal, June 21, 2013.
“A Night in Vancouver’s Wedgewood Hotel & Spa,” The Daily Meal, June 19, 2013.
“The P-Word: Demystifying the Art of Platform Building with Christina Katz,” IACP Newsletter—WORDS, Summer 2012.
“A Mission for Candy,” Food & Think (Smithsonian Magazine), September 19, 2011
“Sunday in New York,” Artful Blogging, Summer 2011
“Roasted Root Vegetables with Brown Butter,” The Daring Kitchen, October 2010
“A Farm, a Bus, and a Mission,” Boston Local Food Festival, August 18, 2010
“Dress Your Salad Greens with Homemade Vinaigrette,” The Daring Kitchen, August 2010
“Breaking the Mold: Award-winning cheese,” Edible Pioneer Valley, Spring 2010: Issue 7
“Make Your Own Fresh Buttermilk Cheese,” The Daring Kitchen, May 2010
“Watch It: Treme,” Venus Zine, April 8, 2010
“How To Make Yogurt At Home,” The Daring Kitchen, April 2010
“Broiled Grapefruit,” 5 Minutes For Mom, February 4, 2010
“Love Soup,” The Daring Kitchen, February 2010
“Polenta: A Seasonal Classic,” 5 Minutes For Mom, January 13, 2010


WWLP/22 News Mass Appeal: Skillet Asparagus with Lemon-Thyme Butter, Homemade Vegetable Stock, Strawberry Yogurt Pops, Vegan Sweet Potato Chili with Spicy Pepita Oil and Cornbread Croutons, A Sunny Winter’s Day Salad, Savory and Sweet Crepes, Gluten-Free Eggplant Rollatini with Mixed Green Salad, Gluten-Free Chocolate Chip Cookie Sandwiches with Vanilla Frosting, Granola-Filled Baked Apples, Raw Chocolate Truffles, Spring Vegetable Polenta Pizza, Gingery Rhubarb Crisp, Grilled Portobello Mushroom Sandwiches

Writing Mentor:

Afghan Women’s Writing Project, 2009-2013