
EXCERPT: Level up your salad game with some fun new fall recipes!
Everything is hearty about these entree style salads!
Plant Based Meals: Fall Salads
These ain’t your grandma’s salads! A diet rich in things from the earth is not just for vegetarians, but many of us are only comfortable with the basics of meat & potato cookery. During the late summer in Oregon, it’s really easy to be a vegetarian. As we move into fall, it can be a little more challenging to come up with creative salads that are nutrient dense and delicious! Let us show you the way with several beautiful fall salads utilizing the best produce the farm has to offer. We will play with different kinds of “greens”, grains, and fun flavor profiles that keep you from ever being bored with your veggie entree!
You Will Learn
– how to make radicchio less bitter and more enjoyable for salads
-how to use spices, herbs, and condiments in your pantry to make your salad dressings more dynamic
-how to utilize vegetables and grains together to make a whole protein for a salad that keeps you sustained for longer
Instructors
Chef Jason
Chef Katie
On the Menu
Moroccan Carrot Salad with toasted Pistachios and Feta – Extremely Green Grain Salad – Radicchio Salad with Manchego Dressing – Spicy Sesame Cucumber Salad- Grilled Winter Squash Salad with Miso Maple Dressing