Each of the dishes you make in this class when served with a small green salad or cup of soup will each create a delicious vegetarian supper from seasonal produce.  Get creative with winter greens, root vegetables and the brassica family (if you are not a farmer that’s broccoli, cauliflower, brussels sprouts, etc.)

Celery Root, Apple, Quinoa & Herb Salad 
Winter Greens Salad with Sunchokes, Fennel and Carrot, Whole Grain Mustard Vinaigrette and Pretzel Croutons
Chioggia Beet Carpaccio with Arugula and Warm Goat Cheese 
Lentil and Mushroom Ragout with Preserved Lemon 
Vegetable Stew with Dried Limes and Barberries
Blood Orange Tart

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