This menu is a collection of plant based dishes featuring vegetables prepared to create the taste and flavors typical of an Italian restaurant. The dishes are organized in a traditional style of appetizer, salad, entree…. but like most plant based meals all the dishes could be served mezze style and one could be a main course.

Menu
Appetizer: Mushrooms al Forno with Fontina and Marsala - a kicked up Italian version of traditional stuffed mushroom. Definitely hard to eat just one.
Salad: Broccoli Salad with Oregano Vinaigrette with Olives and Crispy Shallots - I love this salad! So easy and lots of flavors. The crispy shallots are an extra that pushes it over the top!
Entree: Eggplant Polpette with San Marzano Sauce - I learned to make this dish in Italy at a Slow Food Conference. The theme was “cooking without waste” and chef taught the “meatball “dishes served their restaurants.
Side: Orzo with Garlic and Cavalo Nero Ribbons - as simple pasta to hold the sauce for the pollute.
Dessert: Blood Orange Olive Oil Cake with Pistachios and Candied Ginger - blood oranges, a winter citrus more popular in Italy than in the U.S. ,create a wonderful bitter/sweet balance in desserts and the sunset colors of the oranges creates a stunning presentation.

Instructor - Linda Lewis Elbert
Class Categories - Hands On; Adults Only

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