Whole Foods Supper Club-GREENS!
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month is all about Greens!July 21 at 6:30 p.m Tasty whole foods supper club. Fun,
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Maecenas vestibulum urna augue. Duis sit maximus commodo hendrerit lorem maximus mi.
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER, FALL This month is all about Greens!July 21 at 6:30 p.m Tasty whole foods supper club. Fun,
Arame Cucumber Salad 1 Cup arame, rinsed well and set aside to soften (do not soak) 2 Teaspoons soy sauce 2 Teaspoons umeboshi plum
Parsnip-Fennel Puree 2 to 3 Parsnips, diced 1 Fennel bulb, stalks trimmed flush with bulb and bulb diced 2 to 3 Cloves fresh garlic,
Red Onion Pickle 2 to 3 Red onions, cut into thin half-moon slices 1/2 Cup Umeboshi plum vinegar Juice of 1 lemon 1/2 Cup mirin
Radish, Fennel and Dandelion Salad 3-4 red radishes, very thinly sliced umeboshi vinegar extra virgin olive oil 2-3 cloves fresh garlic, thinly sliced 1 small
Fried Tempeh with Apricot Mustard light sesame oil 8 ounce block of tempeh, cut into 1-inch triangles apricot mustard 4 tablespoons stoneground mustard 4 tablespoons
Asian Tofu Salad with Roasted Peanuts About 3 tablespoons toasted sesame oil 2 Cloves fresh garlic, thinly sliced 3-4 Shallots, halved, thinly sliced into half
Sweet Corn And Basmati Salad 1 Cup brown basmati rice, rinsed well and soaked for 2 to 3 hours 11/2 Cups spring or filtered
Lettuce Rolls With Plum Sauce Rolls 1 to 2 Tablespoons extra-virgin olive oil 5 to 6 slices fresh ginger, thinly sliced on the diagonal Sea
AN INTERACTIVE COOKING CLASS SERIES WINTER, SPRING, SUMMER , FALL This month is all about lebanese food! May 19th at 6:30 p.m Tasty whole