November 14, 2019, at 06:30 PM
A fall plant-based cooking class
- 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