Spring into Summer with a light, plant-based menu of delicious local greens and grains. Here’s how to move plants to center plate for seasonal entertaining that is healthy and sustainable. But WAIT! This class is all about cooking without a recipe. We’ll ground ourselves in basic techniques, then turn ourselves loose on a variety of locally sourced, sustainable ingredients. We’ll cover the different varieties of local whole grains, dried beans, and spring/early summer veggies. Expect a fabulous finish! This class is designed to inspire creativity and sharpen kitchen technique. We’ll cover appetizers, soups, entrees, salads, and dessert, depending on what’s freshest and in season.

You will need the following tools for this class:

Assorted small containers to bring leftovers home

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.