Description
Zoom Class: Plant-Based Flavors of Fall
All recipes are plant-based and oil-free.
When I was visiting my daughter in Houston last fall, I was inspired by a dish called, “Fall Salad” at Coltivare Restaurant where they grow produce for the restaurant on the garden patio. The salad had greens, persimmons, candied pecans and a pumpkin vinaigrette. I knew I had to make a version one day, along with their amazing focaccia bread with rosemary and sea salt. These dishes make me remember the flavors and smell of that fall day with my daughter.
RECIPES
- Fall Salad with Spinach, Radicchio and Persimmons with Pumpkin Dressing
- Focaccia with Rosemary
- Roasted Cauliflower with Pine Nuts and Raisins
- White Beans with Greens and Pot Liquor
- Apple Cider Donuts
You will receive a detailed recipe packet after purchasing. Cook along with me or just watch the class, whatever you prefer. All classes are recorded and you will have access to the recording right after the class.
This class will be interactive.
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