A diet rich in foods from the earth doesn’t have to lack flavor & depth. If you are trying to incorporate more vegetables in your diet, or feel like you’re in need of veggie inspiration, this class is for you! In April, we’re showing you the fulfilling Spring menus that can be created without meat. Not by bending recipes to our will, but rather by looking around our garden and celebrating what we already have on hand. The recipes you’ll learn will be technique driven, meaning you’ll be able to apply what you learn to make many variations to last throughout the season. Each item could be a complete vegetarian meal in itself, or be a fantastic accompaniment to your favorite protein. Come enjoy spring from the garden at The Kitchen!
Class culminates in a delicious meal served family style around our beautiful barn wood tables.
On the menu:
creamy asparagus and cashew soup ~ roasted beets with pistachio pate ~ pea pesto with ricotta and any-day bread ~ bean confit with lemon, garlic and saffron ~ almond torte with orange blossom coconut cream