Making healthy meals on the cheap

Kimberly Maloomian (center) teaches a class in Marlborough how to prepare low-cost ingredients such as roasted vegetables. (Mark Wilson/Globe staff)

By Laurie Edwards

Globe Correspondent / November 19, 2008

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MARLBOROUGH - For just a moment, the rhythmic chop of knives slicing through vegetables in near perfect unison is the only sound in the otherwise noisy kitchen. Eager to use the skills they learned the week before, the 11 women make quick work of the bell peppers, onions, winter squash, and rutabaga before them. (Full article: 684 words)