In this class Vicki will discuss the benefits of “Eating the Rainbow”. Incorporating a variety of brightly colored foods in your diet – high in antioxidants and phytochemicals – can help slow the aging process and reduce our risk of oxidative damage, which plays a major role in disease. Vicki will provide you with tips on how to buy and prepare a variety of fresh foods so you can be sure to maximize their nutritional value, as Chef Dan instructs on the techniques to properly cooking our menu of vibrant and delicious dishes.
Pan Roasted Skin-on Chicken Breast, Beet Sunflower Pesto, Medley of Roasted Root Vegetables, Garlic and Herb Drizzle,
Chopped Spring Vegetable Salad, Basil Parsley Pesto Vinaigrette,
Southwestern Pan Seared Ruby Trout, Cumin Lime Rice Pilaf, Black and Kidney Bean Relish,
Pan Roasted Salmon, Baked Sweet Potato, Sauteed Squash Medley, Curry Mayonnaise,
Pan Roasted Pork Tenderloin, Mixed Olive Tapenade, Forbidden Rice, Roasted Asparagus.