Salad Days: A Fall Cooking Class

Service Description

Just because summer's over doesn't mean your salad days are done. Once the market turns to apples, winter squash, and hearty grains, salads get better — warmer, cozier, more satisfying — and this class is about making them all season long without a second thought. I'll demo every step, and you get to choose how you join: cook right alongside me in your own kitchen, or settle in with your coffee, watch, and take notes. Recipes arrive a week ahead so you can shop on your own schedule, and everyone leaves with the recording to keep. You'll walk away with more than three recipes. You'll learn how to roast fall vegetables to the perfect texture, how to balance a vinaigrette by taste instead of measuring spoons, and how to mix and match ingredients so you're never tied to or tired of a recipe again. Genuinely good, nourishing food you'll want to make everyday. On the menu: • Harvest Moon Salad with roasted delicata squash and spicy pepita vinaigrette • Warm Farro Salad with roasted grapes and caramelized onions • Roasted Root Vegetable Salad with maple-Dijon vinaigrette …plus the variations to make each one your own, all fall long