Join Chef Dan as he celebrates the fresh bounty of spring vegetables that are in abundance right now! He’ll be instructing on how to make the most of local farmer’s markets, and cooking a menu where vegetables are the star of the show – whether you are looking for a new take on midweek dinner, or something more dazzling for a dinner party! If you fully embrace a vegetarian diet, or are just an occasional Meatless Monday fan, come and find out how to utilize the fresh spring produce available with these fresh and flavorful entrees.
Japonica Rice in Napa Cabbage, with Chayote, Kaffir Lime Curry Broth and Tomato Water;
Whole Vidalia Onions Stuffed with Couscous, Asparagus and Peas;
Crispy Jerusalem Artichokes with Basil Oil and Manouri Cheese;
New Potato and Oven-Dried Tomato Tatin;
Cauliflower Cheese with Manchego and Almonds.