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Everyday Vegetarian

Hands-On
Ages 18 and Older
800-243-0852
Menu: Grapefruit, Quinoa & Fennel Salad with Mint - Spring Polenta with Radishes & Herbs - Zucchini Lasagna with Walnut Ricotta

Class Description: Delicious vegetarian—not an oxymoron. Learn how to supreme grapefruit and cook quinoa for a refreshing salad. Try your hand at making a spring-inspired polenta. And perform culinary magic—transforming veggies into noodles for the lasagna and making a dairy-free ricotta.

Class recipes used with permission from The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company.
Copyright © 2016 by Jeanine Donofrio.



What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.
 

Times and Locations:Everyday Vegetarian