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Event Details

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Date:
January 23, 2020
Time:
10:30 AM - 1:00 PM
Location:
The Lodge
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Lunch & Learn: Veggies Forward, Protein Optional

Thursday, January 23, 2020


This three-week series in Willowsford Kitchen will inspire you with an array of vegetable, grain and bean dishes to add to your repertoire. You’ll learn techniques for cooking vegetables and how to create delicious meals highlighting roots, grains, legumes and greens by combining flavors and textures. Each week a simply roasted protein will be included as an option. Lunch will be served each week along with a glass of wine. Cost is $210/person and includes a Willowsford apron.

Week 1:
Classic Root Vegetable Gratin
Roasted Beet and Apple Salad with Goat Cheese and Walnuts
Kale, Roasted Butternut Squash and Shallots with Shaved Parm and Dijon Vinaigrette
Cannellini Beans with Cauliflower, Endive, Rosemary Olive Oil and Lemon Vinaigrette
Quinoa with Apricots, Pignoli, Mint and Feta
Roast Salmon

Week 2:
Curried Cauliflower Gratin
Fennel, Radicchio, Citrus and Red Onion Salad
Watercress with Spicy Chili and Sesame Vinaigrette
Cranberry Beans with Spicy Broccoli Rabe, Roasted Garlic and Parmesan Cheese
Wild Mushroom Farro Risotto
Grilled Shrimp

Week 3: 
Butternut, Goat Cheese and Hazelnut Gratin
Arugula, Pecorino, Pine Nut, Raisin and Pear Salad with Sherry Vinaigrette
Spinach with Roasted Mushrooms, Soft Egg and Warm Bacon Vinaigrette
Warm Lentil and Roasted Root Vegetables with Feta and Tzatziki Vinaigrette 
Warm Wild Rice Salad with Pecans and Browned Butter
Roast Chicken