Transform nutritious vegetables into crave-worthy meals your family will love with essential techniques for cooking seasonal vegetables year-round. "Cooking Light" executive chef Anna Bullett will share her expert tips for cutting and roasting winter squash with ease, incorporating hearty greens such as kale into mouthwatering pastas and even caramelizing Brussels sprouts and pairing them with crispy pancetta for a dish that will please your pickiest eater. Enjoy more than 20 recipes included with this class, from a tomato ricotta tart to grilled eggplant sandwiches with creamy aioli. Plus, get a bonus lesson on refrigerator pickling and preserve your favorite vegetables at the peak of their season.
Meet Anna Bullett, executive chef of Cooking Light, and dive into your class with a recipe for a puréed winter squash soup and goat cheese on toast. Anna shares how to use every bit of winter squash by toasting the seeds and puréeing the extra to use for baby food or future recipes.
Make root vegetables the star of your meal by roasting them. Anna discusses vegetable options and shows how to cut them for uniform roasting. She shares options for using root vegetables in salads and more.
Hearty greens such as Swiss chard, kale and beet tops can be the centerpiece of a colorful and flavorful meal. Anna shares tips for washing, prepping and storing such greens, then walks you through a a recipe for orecchiette pasta with lacinato kale and sun-dried tomatoes, perfect for a weeknight dinner. If you have greens left over, try making crunchy kale chips!
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