The Fall Inspired Vegetarian

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Be inspired by fall’s harvest with tasty new vegetarian recipes featuring local produce. We’ll start with a freshly juiced Warm Carrot and Apple Tonic spiced with rosemary, cinnamon, and turmeric. Then we’ll continue the warming theme with a smooth and mellow Cauliflower Soup with Blue Cheese and Pickled Pear Relish. A zesty Autumn Coleslaw gets a twist with toasted hazelnuts, pomegranate seeds, and pomegranate molasses dressing. Finally, we’ll round out the meal by making Poached Butternut Squash with Labne (homemade yogurt cheese) and Walnut Praline topping. Jessica Bongard joins us as the instructor from Sweet Lime Cooking Studio and Slow Food Vermont.