Cooking the Spring Farmer's Market
Thursday, May 22nd, 2014
6:30 pm to 9:00 pm
Chef Pam Sawyer
This is the time of year that the Farmer's Market starts to really come alive, and recipe options start to open up to all the spring vegetables and fruits.
Learn how to combine some of those lovely and delicious spring crops, with some fine pantry staples, to fill your families spring dinning table. Chef Pam is pulling from her favorite recipe box, and you can be sure that all the recipes will be seasonal, easy to recreate at home, and packed with flavor. If you are looking for a vegetarian class, this is a good one to take. Please let us know in advance if you are a vegetarian.
List of recipes:
Lemon-Thyme Spring Pea Crostini
Beluga Lentil Salad with Smoky Blue Cheese
Sauté of Kale, Seasonal veggies and Flageolet Beans
Chickpea Salad with Einkorn, Arugula and Chive Dressing
You will enjoy the foods created in class, plus appetizers, wine and lots of good
Class limit: 12
Discounts given when signing up for 4 or more classes at a time.
Newsletter discounts apply
Special 10% cooking-class discount on all store purchases the night of the class
Copies of recipes included.