A Feast of Seasonal Vegetables
Ingredients, Equipment
Cook along with Liz or watch and prepare the recipes on your own. Have your ingredients and equipment ready 10 minutes before the start of class if you would like to cook along.
Recipes can be found on Liz's Recipe Blog: https://www.thecreativefeast.com/recipeblog/category/vegetables
Recipes can be found on Liz's Recipe Blog: https://www.thecreativefeast.com/recipeblog/category/vegetables
Recipe #1 Summer Fennel Sauté
Ingredients:
Makes 6 servings
1 large fennel bulb
3 large leeks or 5 small
2 cloves of garlic
3 tablespoons butter
¼ cup Kalamata olives, pitted
½ pint cherry tomatoes, cut in half
2 ounces goat cheese, feta, or ricotta salatta
1 lemon or 1 teaspoon of vinegar (optional)
Kosher salt and pepper to taste
1/4 cup parsley, chopped for garnish
Equipment for class:
large saute pan with lid or foil to cover
cutting board
chef's knife
tongs
Before class:
Measure and prep ingredients as indicated in the above ingredient list.
Makes 6 servings
1 large fennel bulb
3 large leeks or 5 small
2 cloves of garlic
3 tablespoons butter
¼ cup Kalamata olives, pitted
½ pint cherry tomatoes, cut in half
2 ounces goat cheese, feta, or ricotta salatta
1 lemon or 1 teaspoon of vinegar (optional)
Kosher salt and pepper to taste
1/4 cup parsley, chopped for garnish
Equipment for class:
large saute pan with lid or foil to cover
cutting board
chef's knife
tongs
Before class:
Measure and prep ingredients as indicated in the above ingredient list.
Recipe#2 Farro and Carrot Salad w/Whipped Ricotta
Ingredients:
3/4 cup farro, uncooked
½ pound carrots
1/2 pound small radishes
Extra-virgin olive oil
¼ teaspoon dried chile flakes
Kosher salt and freshly ground pepper
½ large red onion
4 ounces dried apricots
3 tablespoons white wine vinegar
½ cup flat-leaf parsley leaves
1 ½ cups whole-milk ricotta cheese
½ teaspoon kosher salt
1 teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
½ cup pistachios, lightly toasted
½ cup crumbled ricotta salata or feta cheese
Equipment for class:
4 qt sauce pan w/tight fitting lid
cutting board
chef's knife
large bowl
rimmed baking pan
food processor or large mixing bowl w/whisk
rubber spatula
serving plates or a platter
Before class:
Measure and prep ingredients as indicated in the above ingredient list.
FAQs
How long is class? Allow for 1 1/2 hour class time
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection.
Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class.
System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
- Joining via computer: A registrant can simply click on the link provided in the confirmation email.
- Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.