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 full of flavor. This class will focus on quintessential spring vegetables - asparagus, artichokes, peas, greens and wild mushrooms. You will make 5 unique dishes that will be served in a tapas-style meal!
Grilled Artichokes with Artichoke Parmesan Dip - this a great appetizer or side dish. If you are intimidated by cooking artichokes, this should help!
Snap Pea Salad - Snap peas are possibly my favorite vegetable. This is a quick to make salad with the sweet flavor and crunch texture of snap peas with a lemony mint dressing.
Asparagus Balsamic Tart - the techniques for this dish can be used for a variety of vegetable tarts through out the year. Once you have the technique down - no recipe required! This is one is one of my favorites.
Lemon Pappardelle with herbs and chanterelle mushrooms - we will hand make this lemony herb infused pasta and toss is with beautiful wild spring chanterelles (nature permitting)
Vanilla Spinach Cake -this is a seriously delicious cake with 3 cups of spinach. I had started teaching cooking classes & was only teaching vegetarian classes. People didn’t know me very well and were pretty skeptical when we made this for St. Patrick’s days. Everyone loved it and I was often asked to make the cake again as a birthday cake.
*** Sign up by May 21, 2020 to secure 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.