TOASTED ALMONDS

Past Classes

• Chopped Challenge! Bok Choy and Tofu with Soy Honey Glaze, Baby Spinach Salad with Lemon Dressing, Tamarind Fizzes, and Plum Mascarpone Galette
• Summer Camp!
• Smoked Salmon Pasta, Lemon Butter Asparagus, and Nina’s Gluten-free Granola
• Kale Potato Frittata and Dutch Baby with Strawberry Rhubarb Sauce
• Vegetarian Potstickers and Burdock Root Syrup
• Moroccan Chicken with Preserved Lemons and Green Olives, Mint Roasted Vegetables, and Couscous
• Lentil Soup with Sausage, Greens and Garlic
• Lemongrass Chicken and Bok Choy Stirfy, Spring Greens with Clementines and Candied Pecans, Cheesy Toasts, Rhubarb Apple Berry Cobbler
• Spinach-Ricotta Stuffed Pasta with Quick Tomato Sauce, Butter Lettuce with Blood Oranges and Avocado
• Roasted Chicken and Root Vegetables, Caesar Salad with Garlic Croutons, and Salted Caramel Sundaes
• Doctored Pasta, Garlicky Broccoli and Mary’s Apple Pie
• Gifts from the Kitchen: Rosemary Ginger Syrup, Peppermint Pretzel Sticks, and Pomegranate Chocolate Bark
• Fresh Local Cider, Salmon, Slaw, and Ozettes
• Tomato-Basil Bisque with Croutons, and Greens with Mustard Vinaigrette
• Sweet Potato Hummus and Delicata Boats with Red Rice Stuffing
• Gluten-free Granola Parfaits and Hearty Vegetable Chili
• White Bean Dip and Flourless Raspberry Chocolate Cakes
• Bugs in a Boat and Pumpkin Spice Ice Cream
• Avgolemono, Cucumber Mint Salad, and Baked Apples
• Veggie Quesadillas, Warm Berry Sauce with Yogurt and Almonds