Most of us are stuck in a rut when it comes to cooking vegetables. It's time to move off the beaten track and start exploring the flavors of the lovely spring vegetables available locally. In this two-week class, we'll cook up some of that nutritional powerhouse, lacinato kale, using the ultimate vegetable delivery system, the stir-fry; turn zucchini into crisp little pancakes and a comforting main-course custard; oven-roast a wide variety of tender spring vegetables until they are caramelized and scrumptious; make an extraordinary salute-to-spring green soup. Most important, you'll learn to look at vegetables differently so you can improvise delicious veggie dishes on your own. $15 food fee for certified organic produce payable to instructor at the first class. Please bring a dishcloth and towel to class and plan to help with cleanup.
This class meets on May 14 and May 21
