Chef Taciana leads this interactive cooking class with a light touch and expert guidance. You'll discover a colorful world of fresh and bold flavors. Start with a mesclun salad filled with green apples, celery and rainbow carrots and topped with a Champagne vinaigrette. Next, prepare a roasted sweet potato gnocchi with rosemary shrimp, Tuscan kale and white wine. Dessert is sweet and airy berry ricotta mousse with Greek yogurt and Biscoff cookie crumbles.
Green Apple, Celery and Rainbow Carrot Salad
With mesclun salad and Champagne vinaigrette
Roasted Sweet Potato Gnocchi With Rosemary Shrimp
With Tuscan kale, white wine and olive oil
Berry Ricotta Mousse Cups
With Greek yogurt and Biscoff cookie crumble