Here are a few shots from my class at Kitchen on Fire on Saturday. It was fun. We had a really good turnout and at some point I realized that when you teach a class based on beans, whole grains, and fish, you're actually teaching a healthy food class. If we'd named it that, nobody would have come.
Seared Steelhead with French Lentil Salad
Farro Risotto with Cranberry Beans and Mushrooms
Beet and Quinoa Salad with Scarlet Runner Beans and Avocados
Flageolet Bean and Halibut Stew with Herb Pesto
Stuffed Gypsy Peppers with Wheat Berries and Rattlesnake Beans