After the discussion the cooking started. The class munched on tasty baked cauliflower; a stew with carrots, kale and tomatoes; and cabbage salad with everything but the kitchen sink including carrots, beans, mushrooms, almonds, and oranges. Everything was fresh and yummy. There was enough that even the SD&T staff could grab a plateful. The participants had high praise for the instructor and the nibbles.
There are three more sections of this class on the calendar for 3/11, 3/24, and 4/22 and there are a few seats available for each date. Register now to ensure a spot and bring a container so you can take home a snack. If you can't make one of the sessions, you can check out recipes on Ana's website which is greensonabudget.org.
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