Prepare a color-themed menu using fresh, nutritious ingredients celebrated for their cancer-fighting properties.
Nutritious, delicious and beautiful, this three-course pink-themed meal is a perfect tribute to power foods that help fight cancer. Chef Kathy leads you through it all from appetizers to dessert in this hands-on cooking class.
You’ll learn mandolin skills as you slice beets for a beet carpaccio made with walnuts and feta before preparing a kale pesto for your wild salmon entrée, with turmeric lentils and seasonal vegetables sides. And because even healthy eating calls for dessert, you’ll craft a decadent bittersweet chocolate lava cake topped with berries and cream.
Farmers' Market Beet Carpaccio
With walnuts, feta, basil and pomegranate balsamic
Wild Salmon With Kale Pesto
#Vegetarian option with roasted tofu available
With Three Flat Acres garlic, turmeric lentils and seasonal vegetables
Bittersweet Chocolate Lava Cake
With fresh cream and red berries