Skip to main content Skip to footer

Course

Let's Eat Plants!

Course Overview

Celebrate spring things by exploring tasty dishes that star fabulous plants! The temperatures are shifting and so are our appetites - craving lighter greener fare that satisfies our hungers without weighting us down. Join award-winning food writer Beth Dooley to make Braised & Roast Radishes, Ramp Frittata; Savory Rhubarb and Bean Stew, and a delectable Lemon Mousse with Roasted Rhubarb.

Required Tools

  • All required tools/materials are provided by your instructor and North House and will be available once the course begins

Currently Scheduled Sessions