Livestream: Spring Salads for Supper
Early spring (yes, May is still early Spring in Vermont!) brings bushels of local greens and the first crisp radishes to the table. Join instructor Melissa Pasanen to throw a couple substantial salads together that make great use of what's in season, with maybe a few select guest ingredients from farther away. Depending how the weather has been, we might do a wilted dandelion (or other bitter greens) salad with buttered croutons, a soft-boiled egg and roasted radishes, or a chopped spring salad of asparagus, peas, fresh mozzarella balls and (optional) prosciutto. We might even cook lettuce—Melissa promises it’s delicious! Melissa has worked as a food and agriculture journalist and cookbook author for close to 20 years. She is currently a staff writer for the food and drink section of Vermont’s alt-weekly, Seven Days. She has authored or co-authored three cookbooks, including the New York Times notable cookbook, Cooking with Shelburne Farms: Food and Stories from Vermont, and her newest book, The Little Local Vermont Cookbook: Recipes for Classic Dishes. Her work has been published in The New York Times, USA Today, Saveur, EatingWell, and on Foodnetwork.com, among many others.
This virtual class will be held on the Microsoft Teams platform, and joining instructions will be emailed out to participants.