Continuing on our year-long theme, Barbara has an autumnal menu that is brightly flavored, richly satisfying plant-forward recipes.  As we work to incorporate whole-plant based foods without meat-replacers, Barbara has developed easy recipes to prepare for now and long after the farmer’s market is shuttered.   We have meals fit for a Sunday Dinner as well as quick lunch-on-the-go solutions that keep our meals plant forward.

Grilled Eggplant Braciola filled with a blend of herbs, mushrooms, lentils and kale, dressed in your quick homemade marinara sauce

Hot Honey Carrot Flatbreads in warmly spiced basil chermoula atop store-purchased naan

Vegetarian Bolognese starring cremini mushrooms, served over spaghetti or linguini is a great make-ahead sauce for chilly evening meals

Flavorful Farro Salad with Roasted Beets, Greens and Toasted Hazelnuts This salad can be served as a hearty dinner and next day lunch to-go 

Creamy Vegan Pumpkin Spice Mousse with Whipped Cream and Bourbon-Maple Pepita Crunch Finish off this harvest meal with beautiful autumnal dessert.

Instructor: Barbara Morse

In-Person Fee: $75.00