We will be preparing hearty garden vegetable dishes from April Bloomfield's new book, A Girl and Her Greens!
Snap Pea Salad, Radish Salad with Kimchi and Sesame, Tagliatelle with Asparagus and Parmesan Foduta, Roasted Mushrooms with Panchetta and Goat Cheese
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From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.
A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.