You do not need to be a vegetarian or vegan to want to eat more vegetables. We all know eating plants is good for us and good for the planet. This will introduce you to some fabulous vegetable dishes that are fun to make and bursting with flavor. This class will focus on vegetables that are in season in the wintertime - root vegetables, squashes, mushrooms and greens. You will make 5 unique dishes that will be served in a tapas-style meal!
Winter Greens Frittata- a quick easy anytime meal with greens and herbs. My chickens will contribute the eggs!
Mushrooms - Royal Trumpet Mushroom “Scallops” and Whole Roasted Maitake Mushroom - Royal Trumpet mushrooms are my all-time favorite mushrooms; however, I would never think they could be a stand-in for either scallops or calamari. However, they are very close, and I find them equally satisfying. Maitakes are beautiful and when roasted develop a delicious crispy texture.
Celery Root Bisque with Crispy Shallots - This smooth, rich tasting dairy free soup lets the flavor of this outwardly unappealing veg shine through. Celery root is delicious as a roasted vegetable, seared like a steak, made into “noodles” and combined with potatoes for lightened-up mash. I choose this soup as way to showcase its flavor and texture.
Golden Beet, Herb and Preserved Lemon Risotto - tiny 1/4’’ cubes of golden beets cooked in vegetable stock give a sweet earthiness to risotto with preserved lemons to lend brightness. The risotto is topped with sauteed beet greens and ricotta salata. With a bit of “make ahead”, this is a quick 30-minute supper.
Rustic Apple and Rutabaga Crostada - this is a simple-to-make freeform tart. The apples and rutabaga slices are mixed and flavore with cranberries, muscavado sugar and whiskey.
***Sign up by February 27 to reserve your spot***
Pre-registration and payment are required! Absolutely no drop-ins. Mindful Cuisine Kitchen classroom is in a private home.
Parking available on address site, no street parking.