Vegetarian

Zucchini, Ricotta and Paprika Stuffed Squash Blossoms

Roasted Beet Salad with Pea Shoots and Chèvre

Brioche Buns

Garlic and Rosemary Hummus

Creamy Bow-Tie Pasta with Mushrooms and Asparagus

Herb-Marinated Cheeses

Basic Thai Curry + Homemade Curry Paste

Oven Baked Curry Fries With A Tikka Masala Sauce

An Edible Flower Workshop: Peach and Rosemary Blossom Lemonade, Roasted Brussel Sprouts with Toasted Hazelnuts & Lavender, and A Rhubarb Endive Salad

Sautéed Swiss Chard with Ricotta and Marjoram Medallions

Chantarelle Mushroom and Caramelized Shallot Risotto and How To Forage For Chantarelles In The Northwest

Smoked Gouda and Tomato Sage Jam Grilled Cheese