Description

*Registration for this class is full – you can join the waitlist here.

Summer squash and zucchini are beautiful and colorful vegetables that are easy to grow and find at markets in the Pacific Northwest. Join us to discover the rich culinary traditions that celebrate them in kitchens around the world! In this hands-on class, you’ll explore how different cultures use herbs, spices, and cooking techniques to transform these humble vegetables into vibrant, flavorful dishes.

During this culinary workshop, you will:

• Learn how to pair summer squash and zucchini with a variety of global ingredients, herbs, and spices
• Explore techniques for creating unique flavor combinations in plant-based and vegetarian dishes
• Practice food preparation skills such as dicing, sautéing, simmering, braising and flipping

Dishes prepared in this class include:

• Indian inspired: Summer squash curry with tomatoes in coconut broth (vegan)
• Iranian inspired: Zucchini and herb kuku/frittata (vegetarian)
• Japanese inspired: Summer squash salad with miso ginger dressing (vegetarian)
• Turkish inspired: Zucchini and yogurt soup (vegetarian)

You’ll leave this experience with confidence to experiment with new flavors and bring fresh inspiration to your plant-based cooking. Class will be held indoors with a combination of conversational lecture, show-and-tell, taste testing, and hands-on activities.

Class size is limited to about 15 people and we will be following current public health recommendations. Cost of class includes supplies – you will take a sample home.