Good times in the kitchen this past weekend with these beautiful ladies. It was a great way to spend a very, very wet Sunday. Unfortunately, the weather prevented us from our regular garden tour where we would normally gather our celery and parsley for the soup on the menu. Luckily, I harvested these earlier in the day when it was sunny-very bazaar weather. We managed to stay cozy and dry though with a nice warm fire while cooking our delicious recipes.
The evening was filled with laughter as we cooked our way through the Watercress and Parsley Soup with poached eggs, our Lemon Sole Pinwheels stuffed with artichoke and spinach and the delicious Chocolate Almond Cake desserts in heart shaped ramekins.
I think everyone had their favorite thing, but what I liked most was preparing the dairy-free green goddess dressing for our Winter Lovers Salad. This incredible, fragrant salad dressing has a cashew base and if you have a high-powered blender, you don’t have to soak the cashews to get it super smooth. It was delightful with notes of fresh tarragon, chives and parsley, mixed with my Healthy On You Provence You’ve Been Gone, Herbes de Provence.
It was great to see everyone working and preparing their part of the meal.
Next class is on March 3rd-Mardi Gras at My House!
