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CLASS MENU

Golden Gazpacho with Shrimp Salsa
This iconic summer soup is enlivened with sweet golden tomatoes, golden peppers and a hint of spicy chilies, then garnished with a spoonful of zesty shrimp salsa.

Salmon Stuffed with Mushrooms, Potatoes & Dill
This pièce de résistance is baked in foil, served warm or chilled and garnished with bouquets of fresh herbs.

Creamy Emerald Sauce
Watercress, spinach and basil are pureed into a colorful sauce for the salmon

Barley and Kale Salad with Pine Nuts & Lemony Kale Pesto
Kale plays a dual roll: some of the leaves are added to the salad and the rest are pureed into a delightful pesto dressing.

Mixed Berry Shortcakes with Brown Sugar Biscuits
Sour cream in the biscuit batter gives it a tanginess and tender crumb that perfectly complements the sweet berries.  No rolling pin required.

Photos from the class

 Heirloom Tomato Gazpacho with Shrimp Salsa

Heirloom Tomato Gazpacho with Shrimp Salsa

 Salmon Stuffed with Potatoes, Mushrooms & Dill

Salmon Stuffed with Potatoes, Mushrooms & Dill

  Kale Barley Salad with Ultra Lemony Kale Pesto

Kale Barley Salad with Ultra Lemony Kale Pesto

  Mixed Berry Shortcakes with Brown Sugar Biscuits

Mixed Berry Shortcakes with Brown Sugar Biscuits