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Your favorite vegetable lover
Becky, who is writing a book about cooking with mushrooms, really knows her stuff and is happy to share her knowledge with you. You’ll learn how to use year-round cultivated mushrooms and explore how to re-hydrate and cook with out-of-season dried wild mushrooms. Becky will prepare Silken French-style Eggs on Toast Points with Black Truffle Butter and Herbs; Oyster Mushroom and Corn Empanadas with charred Poblano Chiles and Pumpkin Seed Sauce; Clay Pot Mushrooms with Bok Choy and Soy Caramel Glaze; and Button Mushroom, Walnut and Pomegranate Spread with Serrano Chiles, Warm Pita Bread and Feta Cheese. Vegetarian, with dairy and eggs.
In a continuation of this popular class, vegans and “flexitarians” alike will enjoy learning to make Sureyya’s ingenious recipes for dishes that can be a meal in themselves, or a side to a family feast. She will demonstrate how to make Beet and Chard Salad with Fennel, Arugula and Balsamic Vinaigrette; Lentil Stew with Mushrooms and Peppers in Tarragon Tomato Sauce; Stir-fried Parsnip, Eggplant and Cashew Biryani with Basmati Rice; and Black Bean Salsa with Charred Chile Peppers and Tahini Sauce. Vegetarian; no dairy or eggs.
The Northwest has one of the longest growing seasons in the country, and we’re lucky to be able to enjoy fresh, local ingredients year-round. Devra, who is a long-time vendor at area farmers markets, knows how to select the best fresh ingredients to turn into quick weeknight dishes that everyone will love. Join in as we make crispy Kale Chips to complement a hearty Portuguese White Bean and Kale Soup; and Beets with Hazelnuts, Rosemary and Orange. There’s no better way to use Northwest fruit than in a dessert of Ginger-poached Pears, a simple, delicious finish to our winter harvest meal. Vegetarian; no dairy or eggs. Class size limited to 15.
You will be delighted by Kanako’s preparation of Japanese vegetables that shine in winter. Kanako, who studied vegetable preparation in Japan, talks about these star vegetables and the best way to bring out their full flavor and nutrition. She starts with the all-important Dashi broth (made with kombu kelp and dried shiitakes). Then she makes Furofuki Daikon (stewed daikon radish with creamy miso sauce); Kabu Oroshi Jiru (miso soup with grated turnip); and two unique takes on burdock: Tataki Gobo (crushed burdock root with sesame dressing) and Gobo (burdock) chips. We finish with a delicious dish of Yasai Ankake Udon (noodles with vegetables such as cabbage, mushrooms and peas). Vegetarian; no dairy or eggs.
Chef Lesa will show you how to make the most of late winter produce and give you tips on selecting, storing and preparing your goods. Learn the meatless secret of savory Lentil and Walnut Paté with Mushrooms; take familiar flavors into new territory with Reisling-braised Apples and Leeks; and let Risotto with Greens and Goat Cheese make eating your greens an easy treat. A bowl of Roasted Yam and Parsnip Soup with Parmesan Crisps will make you wish for winter without end. You’ll also receive a bonus recipe for Sweet Potato and Prune Tzimmes — a dessert perfect for any day of the week. Vegetarian, with dairy; no eggs. Class size limited to 14.