Not too long ago Mark Bittman, food journalist for the New York Times, popularized the notion of 'Meatless Mondays' - a movement that encourages cutting out meat once a week to improve our health and reduce our carbon footprint. For 2013 we resolve to keep this movement going and to share vegetarian recipes so tempting you'll be inspired to eat for the cause. Round one of such recipes will be demonstrated by Chef Katy Roy of Red Bird. In addition to her elegant yet easy
veggie menu, you will also learn valuable culinary techniques that will help you create fabulous slow-cooked sauces and even some killer croutons.
• Roasted Beet Salad • Savoy Cabbage-Wrapped Wild Rice Rolls • Celery Root, Parsnip & Potato Bisque
• Crunchy Golden Garlic Croutons • Fresh Herb Gremolata • Quinoa Burger • Hand-Cut Garlic Parmesan French
• Vegetable Lasagna with Fresh Pasta, Marinated & Grilled Vegetables and Scratch-Made Marinara