Seasonal Spring Vegetable Workshop

In preparation for the warmer spring months ahead, Teaching Kitchen graduates joined Teaching Kitchen Chef Lynn Loflin in our kitchen for a workshop on expanding spring vegetable offerings. This workshop is part of a recurring series focusing on incorporating seasonal vegetables into menus. 

Participants prepared an apple, carrot and beet salad; a cabbage and kohlrabi salad; lemony white beans with carrots and spinach; and whole wheat linguine with asparagus, peas and spinach cream. All these recipes were chosen to work with both a child and adult palate because they have a lot of color and texture and their spice and sweetness level can be adapted  Hopefully these ideas will inspire you to try adding more vegetables into your spring menus! 

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