Class Length:2:00 hours
What you’ll do
The importance of produce is real and far-reaching. It is recommended that we eat three to five baseball size servings of veggies daily. Join Vegetarian Chef/Cookbook Author Nettie Cronish for an informative, delicious class. We’ll begin with an Aromatic Soba Noodle Soup with Red Cabbage followed by Mashed Root Vegetables with Roasted Organic Garlic, easy-to-prepare Braised Kale with Pine Nuts and Cranberries, and our kid-approved Broccoli and Cauliflower Stir-Fry with Pecans.