In this online New England Botanical Garden workshop on July 18, discover beautiful, delectable, and stress-free foods to create for outdoor eating. We will be preparing a mix of vegetarian, fish, and dairy dishes that are heavy on vegetables, fruits, and herbs that enhance flavors and help us to eat more healthfully.
During this 90-minute class we will make four dishes:
- Tofu or tuna/caper roll-ups. These are brightly flavored and layered with greens, shredded vegetables, and homemade boursin, and rolled up for easy eating.
- Cole Slaw: cabbage, carrot, pickled ginger, red onion.
- Deviled Eggs: a new look at fillings for a timeless picnic favorite
- Marinated olive, pepper and mozzarella salad with herb and garlic dressing
An ingredients list and recipes will be provided beforehand so you can cook along with the rest of the class.
Instructor: Laura Ziman
Laura Ziman is a greatly experienced cooking instructor who hails from New York City, where she grew up eating the plethora of foods available. After graduating from college, she attended cooking school in Paris. On her return to New York, she started her life as a professional cook, which includes years of teaching, catering, owning a restaurant, and food styling for television. More recently she has added teaching and lecturing on topics of food history. Even without a restaurant, she cooks every day.
$20 Member Adult; $30 Adult (Online Workshop)
The webinar will be recorded, and a link to the video will be available until September 18, 2023. Register at www.nebg.org
