Join Caroline as she shares two of her favorite spring soups from her forthcoming cookbook, “Soup Club,” featuring a collection of recipes from her underground weekly vegan soup group. Local produce takes center stage in Seattle Springtime Lentil Soup, made with black lentils and nigella seeds in a sweet broth of roasted scallions, carrots and cherry tomatoes. Next, Caroline will share her take on Spring Minestrone, featuring farmers market finds of tender greens, fresh radishes and Meyer lemons.
Vegan and gluten-free.
About the instructor: Caroline is a cook, writer and terminal brain cancer patient. She attended the La Varenne culinary program in Burgundy before beginning her career writing and styling recipes as a food editor for Martha Stewart’s “Everyday Food.” Her recipes have appeared in a variety of national magazines since then, and she is the author of three cookbooks, as well as a children’s book. After her diagnosis in 2017, Caroline shifted her diet, and started a vegan soup club for her friends in Seattle who cooked for her when she was sick. She began writing personal essays on her blog “The Wright Recipes,” as well as for other major online publications, about her cancer as it relates to food. When she isn't writing and cooking, Caroline loves to teach cooking classes.
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.
Tuesday, March 23, 5:00 - 6:00 pmRegister for class