A diet rich in foods from the earth doesn’t have to lack flavor and depth. The bounty of spring brings tender greens, heirloom potatoes, brassicas and green vegetables. We’ll prepare a variety of green, potato, bean and grain salads with both classic and innovative flavor combinations. The recipes you’ll learn will be technique driven, meaning you’ll be able to apply what you learn to make many variations to last throughout the season. Each item could be a complete vegetarian meal in itself or be a fantastic accompaniment to your favorite protein. You’ll even learn which whole meal salads can be done in advance, and even the best way to pack them for travel – be it for your lunch, picnic or potluck. Come enjoy late spring from the garden at The Kitchen!