This class will be taught by Chef Ani. When the weather warms up, I can’t wait to eat big piles of flavorful vegetables, light proteins and whole grains dressed up with some of my favorite light sauces. We’ll keep the butter and cream in the fridge for now and focus on crafting bright, bold flavors from fresh fruits, vegetables, nuts and herbs. These sauces are versatile, easy to prepare and flavorful enough to complement the best summer asparagus or jazz up the blank culinary canvasses of lean proteins. Additional lessons include how to store and handle herbs for maximum flavor, how to choose the best sauce-making method and how to store your sauces for maximum shelf life. This class has gluten-free, dairy-free and vegetarian options- please specify upon registration. This class has hands on opportunities as desired. On the menu:
- Asparagus with Romesco Sauce (Spain)
- Avocados with Salsa Verde (Italy)
- Artichokes with Mojo Rojo (Spain)
- Portobello Mushrooms with Harissa (Northern Africa)
- Hearts of Palm with Oil-Free Tomato Basil Dressing (American)
- Fresh Fruit Salad with Peach Vanilla Coulis (French)
Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online  to pre-register. Classes and events are subject to change or cancellation. If you cannot attend your class, you must call Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance. You will receive classroom credit for the amount of the class to be used no later than three months from the date of the class that you registered for. Please call the above number or contact Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com  if you have any questions. Thank you!