This class will show you how to make the most of all those veggies from the farmers market!

• Creamy Gnocchi and Three Greens Stew
• Roasted Cauliflower Wedges topped with Garlicky Mushrooms and Arugula
• Braised Tarragon Chicken on a bed of Buttery Herb Mashed Potatoes
• Orange and Honey Glazed Carrots and Parsnips
• Warm Baked Plum Raspberry Cake topped with Chantilly Cream

(Vegetarian substitution available upon advance request)