Suzanne Landry, the Fresh Food Chef and author of The Passionate Vegetable will share cooking and preparation styles of vegetables beyond the ordinary steaming and boiling. Pairing with whole grains or herbs and spices, we can create stir-frys, soups, fresh garden salads, and comforting baked and roasted vegetable dishes. Come out and enjoy! Pre-registration required by emailing firstname.lastname@example.org .
Roasted Ratatouille over Spaghetti Squash
Crunchy Jicama Cabbage Salad with Dill dressing
Herbed Basmati Rice Salad with Garden Vegetables
Honeyed Heirloom Carrots