For this summer menu, we’re making use of herbs from the garden, spices and condiments from the pantry, and the best summer produce. Come learn new dishes with one of our favorite instructors, Kristin Donnelly, that you can serve at your next gathering.
Watermelon Agua Fresca
Basil Green Goddess Dip with Veggies
Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Grilled Corn Salad with Lime, Cilantro, and Radishes
Marinated Tomatoes with Za’atar
Triple Coconut Rice Pudding with Mango and Lime