Ever purchase a special ingredient for a recipe only to be left with ¾ of a jar of tamarind paste, a half loaf of sprouted grain bread, or handfuls of fresh herbs you have no idea what to do with? In this class, Camille will challenge you to make use of pantry items whose shelf lives are ticking away. Learn to make sparkling elixirs with leftover fruit pastes, sauces or jams. Turn excess whole grain bread and leftover cans of pumpkin puree into a delicious Pumpkin Chai Bread Pudding. And turn trash into treasure by making a triple-herbed soup from your leftover thyme, cilantro, and other fragrant greens. Waste not, want not!