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Friday, May 6th, Spring Vegetable Extravaganza

Myra Kornfeld Event descriptions 0 Comments

 

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

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