A friend once told me that if she’s unfamiliar with a particular spice or mix of spices, she cuts up a tray of seasonal vegetables and tosses them in olive oil, salt and a generous sprinkling of the and new and unfamiliar flavor. This helps her to determine whether she should incorporate the new spice into her regular cooking repertoire. The only way to gain an appreciation for new flavors is to try them! And the necessity for complementary sauces can not be understated. In this class, we will cook up a number of seasonal vegetables and experiment with exciting new spices and herbs. We will also make three versatile sauces that add layers of flavor to simple vegetarian preparations. Dishes may include:
Farro, with asparagus, arugula and herbed buttermilk dressing
Beet and carrot salad with ginger vinaigrette and pistachios
Labneh with sumac and chili oil served with sliced vegetables
Grilled vegetables with fiery romesco sauce
Minty tahini green beans with toasted almonds and cilantro
Harissa and roast tomato feta with homemade focaccia
Not-too-sweet carrot cake with lime and mascarpone frosting for dessert