March 12, 2016, at 11:00 AM
Kitchen Conservatory

It's Good To Be Green

You don't have to kiss a frog to find tasty fare made with plant-based ingredients. Join the popular me for a hands-on class creating pinto bean and quinoa burgers with homemade sriracha hummus, creamy lentil and coconut soup, kale salad with avocado dressing, Mediterranean vegetable tagine with chickpeas and sweet potatoes and onions seasoned with cumin and coriander and turmeric, baked Dijon blue potatoes, plus healthy and hearty fruit and oat bar bites.

THIS CLASS IS SOLD OUT, Please come see us in May!

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