Join the Monday movement! Learn how to make delicious vegetarian fare while cooking seasonally with the ingredients of autumn.
Menu:
- Moroccan-Spiced Roasted Brussels Sprout and Lentil Salad with Yogurt-Harissa Drizzle
- Harvest Whole Wheat Pizza with Kale Pesto, Caramelized Butternut Squash, Onions and Gruyere
- Cauliflower Coconut Curry with Chickpeas…
Join the Monday movement! Learn how to make delicious vegetarian fare while cooking seasonally with the ingredients of autumn.
Menu:
- Moroccan-Spiced Roasted Brussels Sprout and Lentil Salad with Yogurt-Harissa Drizzle
- Harvest Whole Wheat Pizza with Kale Pesto, Caramelized Butternut Squash, Onions and Gruyere
- Cauliflower Coconut Curry with Chickpeas, Spinach and Steamed Quinoa
Skills covered in class:
- Selecting fall produce
- Roasting vegetables
- Working with fresh herbs and spices
- Cooking legumes and grains
- Preparing yogurt dressings
- Shaping pizza dough
- Preparing herb sauces
- Balancing flavors
- Sautéing hard squashes
- Working with dark leafy greens
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
