Our focus this month will be on greens, and these are the two things we’re going to cook:
Parmigiano Reggiano Baked Eggs with Swiss Chard: http://www.wholefoodsmarket.com/recipe/parmigiano-reggiano-baked-eggs-swiss-chard
And Vegetarian Tuscan Kale and White Bean Soup http://www.wholefoodsmarket.com/recipe/vegetarian-tuscan-kale-and-white-bean-soup
The Soup is vegan, the egg dish is obviously not. Both are gluten free (though I think I’m going to bring some bread to go with the soup)
We will provide the ingredients and supplies, you just need to show up ready to cook, or observe if that’s where you’re more comfortable.
If you would like to bring a few dollars to go toward the cost of supplies, that would be appreciated but isn’t neccesary.
Let me know if you’re coming so we know how many to plan for by emailing email@example.com
This is a non-judgemental class, we are just gathering to cook and eat together.