Join an interactive cooking class and learn how to make Power Packed Salads that utilize often discarded parts of the plant (ie. Carrot, zucchini, cucumber peels, broccoli stems, cauliflower/ cabbage cores, pumpkin/ squash seeds, beet greens, broccoli leaves).

Learn how to incorporate the aforementioned plant parts as well as grains and proteins to make a salad a full nutritious meal, and to prepare the perfect dressing to accompany it!

Please RSVP here if you are planning to attend. Class is limited to 8 participants.