Chef Christophe shares his expert culinary skills in this cooking class featuring fresh and healthy gourmet cuisine. Start with crispy polenta squares filled with gorgonzola, pine nuts, cranberries and sun-dried tomatoes. Next up is a quinoa salad with fresh arugula and cucumber. Your entrée is a grilled salmon and ratatouille with zucchini, eggplant, red pepper, tomato and herbs. For dessert, enjoy vegan brownies with flaxseed, cocoa powder and non-dairy chocolate chips.
Polenta Squares With Gorgonzola and Pine Nuts
With corn flour, balsamic glaze, cranberry and sun-dried tomato
With cucumber, red onion, red pepper, arugula and balsamic dressing
Grilled Salmon and Ratatouille
With zucchini, eggplant, red pepper, red onion, tomato and herbs
With flax seed, vegan butter, cocoa powder and non-dairy chocolate chips