Vegetable Butchery | June 24 | Minneapolis | 6 PM

Strolling through the local market, we find vivid veggies popping up everywhere. We daydream about devouring all types of vegetables for breakfast, lunch and dinner. In this class, we will take inspiration from one of our favorite veggie cookbooks, The Vegetable Butcher, where we will explore techniques, tricks and hints to make the most out of them.

Menu: Roasted Eggplant with Labneh and Chili Croutons; Spicy Celery-Cilantro Salad; Lentils with Roasted Red Peppers and Feta with an Herb Vinaigrette.