I've been teaching this class for
West Hartford Adult Education for the past 8 years with a changing seasonal menu, and it always fills up fast. Because there was a waiting list with enough people for a second session this spring, I agreed to offer Part II last week. Here are some highlights from our evening together.
Vichyssoise with Parsley Oil and Fresh Dill Sprig
A closeup of the luscious vichyssoise
Chickpea Croquettes with Creamy Cashew Dill Sauce and Mediterranean Quinoa
A closeup of the entree
Gluten-free Vegan Chocolate Peanut Butter Brownies
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