I've been teaching this class for West Hartford Adult Education for the past 8 years with a changing seasonal menu, and it always fills up fast. Because there was a waiting list with enough people for a second session this spring, I agreed to offer Part II last week. Here are some highlights from our evening together.
Vichyssoise with Parsley Oil and Fresh Dill Sprig
A closeup of the luscious vichyssoise
Chickpea Croquettes with Creamy Cashew Dill Sauce and Mediterranean Quinoa