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Pan-Roasted Chicken Breast with Rosemary Potatoes and Wilted Garlic Scented Spinach - Pasta with Sage and Pancetta Cream Sauce - Seared Salmon with French Lentil Salad - Fall Minestrone Soup with Roasted Garlic Bruschetta
What you will learn
Put down the take out menu. This class is designed to give you the tools to get food on the table fast and efficiently. Our recipes are made to not only be healthy and tasty, but also use very few pots and pans.