Cooking the Summer Farmer's Market
Thursday, August 21st, 2014
6:30 pm to 9:00 pm
Chef Pam Sawyer
This is the time of year that the Farmer's Market is over-flowing with options, and recipes abound with the abundance of early summer in the Pacific Northwest.
Learn how to combine some of those lovely and delicious summer crops, with some fine pantry staples, to fill your families spring table.
List of Recipes: Lemon-thyme Spring Crostini, Beluga Lentil Salad with Smoky Blue Cheese Saute of Kale, Spring Vegetables and Flageolet Beans Chickpea Salad with Einkorn, Arugula and Chive Dressing
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.