Friday, May 6th 6-9:30
Natural Gourmet Institute
48 W. 23rd Street, 2nd Floor
Spring into Spring: Making the Most of the Seasonal Vegetable Extravaganza. This is the season of inspiration, as emphasized in Myra’s new book, Cooking with the Muse. After a long cold winter, the first of the spring vegetables (asparagus! greens!) are ever new and exciting. In this class, we’ll focus on spring delectables—asparagus, greens, spring onions, peas, rhubarb, and strawberries—with a number of celebratory recipes that call for techniques that you can use every day.
Asparagus-Ricotta Frittata
Shaved Asparagus and Mad-for-Greens-Salad with Orange Blossom Vinaigrette
Spinach-Sorrel Pancakes with Cilantro-Yogurt Sauce
Greens and Quinoa Pie
Spring Onion Tart Warm-Hearted Pea Cakes with Sesame Crust and Garlic-Piquillo Pepper Sauce
Rhubarb-Strawberry Crumble
