CONNECTION THROUGH COOKING
What shall I do with this vegetable??
Whether you are a member of a CSA (Community Supported Agriculture) in your area, or simply just pass by a local farmer market seeing all this vibrant, colorful produce you might be looking at it thinking: This looks so gorgeous and healthy but I have NO IDEA what to do with it….
Then this class is for you!
We all know we should eat more vegetables, but the idea might not be so tempting, because you can’t find one creative idea that is enticing enough for you to get in the kitchen and use these ingredients. I’m here to help rectify this!
This is an “impromptu” cooking class and next episode of my online series “Connection Through Cooking” where I will take you through my weekly CSA basket and give you simple, delicious ideas for how to utilize seasonal and local vegetables and fruits.
Nordic Beet Salad
Zucchini Ribbon Salad with cherry tomatoes, vegan feta, and toasted almonds.
Lemon Zucchini Ribbon Salad
Nordic Beet Salad with crisp apples and red onion in a creamy dressing of yogurt. mayo and lemon juice.
Balsamic-Marinated Strawberries with whipped Coconut-Cream and fresh basil.
Sunny is a professionally trained chef and wine consultant with over 15 years of experience in the food and wine industry. She had her own catering company for seven years, and today she is a vegan food blogger.
A certified holistic health coach specializing in plant-based nutrition, Sunny loves cooking with whole, plant-based foods that are in season and supporting local farmers.
She is the United States Brand Director for Querciabella, a vegan and organic winery in Tuscany, Italy as well as the global wine director for Matthew Kenney Cuisine, a world-wide plant-based restaurant group.