June’s harvest brings a colorful array of fresh produce, including earthy beets, peppery arugula, sweet strawberries, and tangy rhubarb. Farmers celebrate the peak of early summer as these crops flourish in the warmer weather, offering vibrant flavors and a vast array of nutritional benefits. Beets, with their super-power to enhance endothelial function, stand out as a top heart-healthy food. For beet lovers (and those ready to be converted), here's a delicious way to enjoy them.

The stems of the rhubarb plant are tart and tasty, though the leaves are toxic! Beets, on the other hand, provide edible and super nutritious leaves, stems, and roots.

In this class, you'll learn to prepare Ann's Arugula and Beet Salad with In the Pink Dressing, The Oh She Glows Favorite Veggie Burger, and Strawberry Rhubarb Crisp. Join us to celebrate the best of June’s bounty and elevate your culinary skills with these vibrant, farm-to-table recipes.