Fully hands on experience
Date: Every Wednesday
Hour: 5:30 to 8.30 pm
Duration: 3 Hour Class
5:30-7:30 Kitchen work
7:30-8:30 Dinner table
Menu:
– Beetroot, and Orange Salad
– Zucchini Boats
– Quinoa Stuffed Bell Peppers
– Baked Apples
- Start by preparing a refreshing arugula salad topped with beetroot and oranges.
- Next, carve zucchini boats and load them with feta — or tofu for vegan guests — and fresh basil.
- For the entrée, stuff bell peppers with quinoa, cranberries and almonds before roasting them to perfection.
- Finally, bake a few apples with walnuts, cinnamon and star anise for a warm, spice-infused dessert.
Enjoy Mediterranean-inspired dishes full of taste, all plant-oriented, and prepared without gluten.
Vegetarian, and, if desired, can be completely vegan.
What You Need to Bring:
- Closed-toe shoes
Note:
Our classes are limited to 10 participants. For larger group bookings, please contact us directly.
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