Learn how to combine brightly colored fall fruits and vegetables for maximal nutritional benefit and taste. On the menu: Italian Parsley and Pistachio Nut Pesto Crostinis; Wild Greens Salad with Fig and Pomegranate Vinaigrette; Butternut Squash and chick Pea Stew; Quinoa and Wild Rice Pilaf with Toasted Hazelnuts. For dessert, Coconut Caramelized Apples with Sour Cherries or Cranberries.
Thu, 10/23/2014 -
6:30pm to 9:00pm
Chef Jeffery Hauptman and Dr. Lissa McNiel, ND