Veggie Workshop: Herb + Spice + Veggie

Same old steamed or roasted veggies tonight? No! Tonight, we’re going to approach early spring vegetables in a whole new way, by bringing them front and center with the use of fresh herbs and spices. These dishes are wonderful either as sides or as the main event. Some of our offering are meatless; others contain enough protein to satisfy the most confirmed carnivores. No more ho-hum vegetables! The market will determine the final menu, but so far we have:

Fresh Peas, Crispy Gnocchi, and Mint
Chicken & Asparagus in Black Bean Sauce
Coconut Risotto Cake with Green Curry and Spring Vegetables