We begin by gathering fresh herbs from the garden, and bringing them
into the kitchen to flavor our different types of squash and vegetables.
The kitchen fills with the aromas of the fresh herbs as we prepare our recipes.
Zucchini and Thyme
Dill Cream Corn
Summer Squash with Basil and Garlic Chives
Dill Peas and Walnuts
Butternut Squash with Sage and Cranberries
Roasted Butternut Squash with Red Curry
Our ladies shared how they prepared each recipe
with advise on how to best prepare the dishes.
The best part of the class is tasting all the different dishes that have been prepared.
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