Spinach and arugula are among the first crops to thrive in early spring, bringing fresh, vibrant greens to the table after winter’s chill. As part of the farm-to-table movement, these nutrient-packed greens are often sourced locally, offering a sustainable and fresh alternative to store-bought options. Packed with distinct flavors—spinach's mild earthiness and arugula's peppery kick—they're perfect for salads and sandwiches, welcoming the season with a burst of green goodness. Fresh fennel, with its unique licorice-like flavor, pairs beautifully with mango and lime juice in this distinctive early spring salad, celebrating the flavors of locally grown produce.

The lentil walnut loaf with apple balsamic glaze is the perfect comfort food for holding onto the lingering cooler weather. Packed with hearty lentils, crunchy walnuts, and a touch of sweetness from the apple balsamic glaze, this dish is both nourishing and satisfying. Its warm, rich flavors make it an ideal choice for cozy dinners as we transition from winter to spring. In this class, you'll learn to prepare Spinach Mango Avocado Salad and Lentil Walnut Loaf with Balsamic Apple Glaze.