Explore all of the wonderful ingredients of late summer and early autumn like squashes, late season tomatoes, brussel sprouts, leeks, and so many more. We will be making three delicious different salads/bowls and learn how to preserve tomatoes two ways, roast various vegetables, cut greens, pickle aromatics, and cook native grains like rye and wild rice.
Explore the ingredients, spices, and cooking methods that make this time of year so cozy and special!
Menu:
- Three Sisters Salad with Roasted Squash, Pickled, Corn, and Black Bean Fritters
- Maple Roasted Brussel Sprout and Apple Bowl with Wild Rice
- Minnesota Chopped Salad with Local Meats, Vegetables, and Rye
Skills learned in this Class:
Roasting Vegetables
Cutting and Preparing Greens
Preserving Tomatoes (Canning and Drying)
Pickling Aromatics
Cooking with Native Grains (Rye, Wild Rice)
Balancing Flavors in Salads and Bowls
Making and Frying Fritters
Incorporating Seasonal Ingredients into Dishes
Building and Layering Salads for Texture and Taste
Understanding and Using Fall Spices
Sautéing and Caramelizing Vegetables
