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