Class Length:2:00 hours
What you’ll do
Whether you’re a vegetarian or a flexatarian, making the commitment to put more plant-based ingredients on your plate has never been easier. Vegetarian Chef/Cookbook Author Nettie Cronish encourages you to embrace nature’s healthy bounty. We’ll start with Quinoa Stew with Fingerling Potatoes, Peas, and Peaches and Cream Corn, followed by Black Bean Breakfast Burritos, a refreshing salad of Almond Fennel Celery Slaw, and round out the meal with a seasonal Fruit Crisp with Pumpkin Seed Crumble.