Welcome spring with a hands-on vegetarian cooking class that celebrates the season’s freshest produce! We’ll cook a menu bursting with color and flavor—za’atar-roasted carrots, carrot top pesto pasta, and a bright spring panzanella salad. Along the way, you’ll learn techniques for using every part of your vegetables, layering seasonal flavors, and creating beautiful, plant-forward dishes with confidence.
I’ll share practical tips for efficient prep and creative plating. You’ll leave inspired to cook with the season and turn simple ingredients into something truly special.
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