Discover the bounty of spring and make the most of the tender greens that fill our gardens this time of year. Rachel is serving up fresh tips to overcome bitterness and bring more flavor to everyday dishes that feature these nutritious, powerhouse veggies. She’ll first demonstrate Balsamic Radicchio Salad and then transform greens into a sauce as she makes Salmon with Wild Green Pesto.
With seafood, dairy and eggs; no gluten.
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle, and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people, as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen. Online classes are nonrefundable.
Wednesday, March 17, 4:30 - 5:30 pmRegister for class