5/4 Weeknight Dinners: Spring Vegetables #2

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5/4 Weeknight Dinners: Spring Vegetables #2

from 66.00

5/4 - Friday - 6:30-8:45 (GF)

Spring is such an abundant time, new vegetables are arriving every week in my farmer’s share. In this class we will cook produce of the moment to truly eat seasonally. We’ll cover technique, storage, prep and more. We’ll focus on cooking without recipes and how to put together the naturals flavors of foods grown in season. A perfect sauté plus a simple protein and you’ve got dinner! Full meal served. We'll cover:

  • Fava Beans & Olives

  • Artichokes (babies & mamas)

  • Herbs & Herb Sauces

  • Asparagus several ways

  • Whole Roasted Branzino with Fennel & Toasted Fennel Oil

  • Sautéed Spring Vegetables with Pancetta and Hazelnuts

Participants:
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