The New Grain and Vegetable Salads with Cathy Walthers
Wednesday Mar 16th 6:30pm-8:30pm, 2016
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Wheatberries tossed with blueberries, frisee and radicchio. Or quinoa with pea shoots, radishes, carrots, cucumbers and snap peas (with or without chicken). Or farro with massaged kale, oranges, and pomegranates. Beautiful to look at, beyond tasty, and good for you. A great way to get 2 sides in one, your grains and your vegetables (as well as a salad). Learn the basic formula for making them, the grains and vegetables that work best and 1 or 2 dressings that can work for many combinations. You’ll leave with recipes and the knowledge how to vary them on your own. We'll cover many of the whole grains on the market - rye berries, kamut, spelt among others - and ease of cooking them. Cost: $50.00 each student Catherine Walthers, a private chef in Acton-Concord area, has written 4 cookbooks, including her latest Kale, Glorious Kale. Follow her latest culinary happenings at Pre-registration Required: Call 978-263-1955
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