November 14, 2019, at 06:30 PM
Kitchen Conservatory

A fall plant-based cooking class

Your menu:

  • butternut squash soup with sautéed green peas and pesto sauce
  • herbed scalloped Yukon potatoes with leeks, roasted Brussels sprouts with cashew cream and coconut "bacon"
  • butternut squash risotto with mushrooms and spinach
  • kale and cauliflower salad with roasted sweet potatoes and red bell peppers

Was this event as much fun for you as it was for me?

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