Menu – April 2, 2016

During tonight’s class we will learn how to prepare the following dishes:

Miso Soup with Daikon

Rice & Quinoa

Scallion Miso Condiment

Chick Peas (Garbanzo Beans)

Stewed Cauliflower with Garlic

Pressed Salad

Carrots, Burdock, and Lotus Roots Kimpira

Steamed Collard Greens

Rosanna’s Gluten-Free Banana Muffins

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