Vegetables at the Center of the Plate-Summer Harvest
Ah, the gorgeous and plentiful vegetables of summer-summer squash everywhere, okra, local tomatoes, finally! colorful peppers galore, green beans, cucumbers overflowing?With farmer's markets all around us and home gardens all the rage, this "Seasonal Harvest" class series has a simple twist: rather than creating a meal around the fish, the poultry, or the meat, we're putting the vegetables first: at the center of the plate. Our brand-new lineup of fresh summer recipes and preparations are for those times when you'd like to go a bit beyond a drizzle of olive oil and a sprinkling of salt; they are fun to prepare ahead and serve chilled or at room temperature, or quick and easy to assemble in minutes and enjoy without turning on the stove.
We?re revisiting some classics (Stuffed Summer Vegetables), exploring international preparations (Grilled Okra with Tomato, Lemon and Cilantro, Chickpea Socca Niçoise with Cherry Tomatoes), and learning some innovative new dishes (Zucchini Carpaccio with Fresh Herbs and Ricotta, Green Gazpacho) that will certainly inspire you to gather up your favorite vegetables each week from your local harvest, prepare them deliciously, and enjoy your and your family?s good health!
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
Consuming raw or uncooked shellfish and meats may increase your risk of food-borne illness, especially if you have certain medical conditions.
This class is currently not available at this location. Please check our calendar for available class offerings.
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