Sunday, April 23, 2:00 PM – 7:00 PM (time includes class and feast)
Spring is here! Let’s celebrate it with the galore of vegetarian dishes to appreciate our Mother Nature! We’ll start with roasted zucchini slices swimming in a creamy yogurt dressing. The move onto making Turkish-style stuffed eggplant with an amusing name, imam bayildi, which translates as “priest fainted.” But you don’t faint as there is more – a delightful omelet, oozing flavors of aromatic fresh herbs mixed with eggs. And for the dessert? My childhood favorite – ricotta pastries, shaped like bananas. Yum! Space is limited. Register now.
- Roasted Zucchini Salad with Garlicky Yogurt
- Turkish-Style Eggplants Stuffed with Vegetables (Imam Bayildi)
- Fresh Herbs Omelet-Bake (Kyukyu)
- Banana-Shaped Ricotta Pastries