Your Source for Organic Plant-Based, Gluten-Free Recipes, Holistic Health, Cleanse and Detox, Toxin-Free Living

Creating a Spring Menu April 4

Spring Cooking Class 1

photo credit: nutritionstripped and homesweetjones

april 4

 

Spring has arrived! This means that local CSAs and farmers markets will be filling up with fresh, new spring produce. From asparagus to fennel to radishes to strawberries, there will be a variety of new options for you! Are you ready for a fresh perspective? In this class, I’ll be teaching you new, creative ways to use produce that you might otherwise pass up simply because you have no idea how to prepare it. Below, are just some of the spring produce typically available from March to June.

 

 ARUGULA  GREEN ONIONS  NAVEL ORANGES  RAMPS
 ASPARAGUS  KOHLRABI  NEW POTATOES  RHUBARB
 ARTICHOKES  LEEKS  PEAS  SPRING ONIONS
 FENNEL  MORELS  RADISHES  STRAWBERRIES

 

From this list, I’ll be demonstrating with arugula, asparagus, fennel, navel oranges, spring peas, radishes, spring onions and strawberries. I may at the last minute decide to throw in artichokes and rhubarb. I’m also going to try to track down morel mushrooms for you. They’re a little tough to find since these mushrooms are usually foraged. Either way, I’ll have some delicious produce ready for you!

Spring 1 Creamy Cauliflower Spring Primavera – With this dish, we’re going to prepare a light pasta primavera using traditional gluten-free egg noodles from Italy, with loads of spring vegetables such as, asparagus, mushrooms, spring peas, spring onions, etc., and a delicious roasted garlic white wine cauliflower cream sauce. This is what I call luxurious on the lighter side and creamy goodness minus the guilt!

Spring Salad with Citrus Tarragon Dressing – A lovely salad that showcases some of my favorite spring flavors including, arugula, fennel, radishes and strawberries. The citrus tarragon dressing is light and refreshing, and brings out the unique flavors from the arugula, fennel and radishes. Your salad game will go up a notch or two after learning how to prepare this one!

Berry Cashew Custard – A delightfully simple & light custard that makes the perfect dessert or afternoon snack. Learn how to make a luxurious cream from cashews and dress it up with dates, fresh berries and few other simple ingredients. You really won’t believe there’s no dairy.  

 

Class will involve hands-on prep, lots of eating throughout and take home recipes.

  • All organic
  • Locally grown produce (provided by Front Porch Pickings)
  • Gluten-free
  • Dairy-free
  • Meat-free

 

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Sponsored by Front Porch Pickings, delivering the freshest local organic produce to your door weekly.

Price: $50

 Only 6 slots open. Class generally sells out so don’t wait to sign up!

How to Reserve Your Spot

Once you make a payment, your spot is reserved. Click the “Add to Cart” link below to go to Paypal. You will get a confirmation email from me within 24 hours. Please be sure to check your SPAM if you do not receive an email from me within 24 hours.

If you don’t have a Paypal account: After you click the “Add to Cart” link, choose the quantity of spots you want to purchase and click “check out.” You’ll be diverted to a login page. Ignore the login and click “Don’t have a Paypal account?” on the bottom right. There, you can securely pay with your credit card.

If you can’t make it to this class: I also provide private cooking classes and cooking parties you can do right in your own home. Send an email to [email protected] if you’re interested.

 

Location:

The Overlook at Daytona
101 Seabreeze Blvd.
Daytona Beach, FL 32118

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*Class is held in the clubhouse overlooking the pool. You will be emailed detailed directions so make sure you check your JUNK Folder if you do not receive an email from me within 24 hours of registering.

 

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