Sunday, July 23, 3:00 pm

Although this is a stand-alone class, it is a great finale to any of Emily’s preceding plant-based cooking classes.

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• Pea, mint, and lettuce soup with cashew crema
• Kale Caesar salad
• Spring vegetable tartlets with poppy seed crust and white bean filling
• Deep dark chocolate chard torte with whipped “cream.”

Enjoy a full meal together, and take home recipes. Class limited to 12 people.

This class is full.