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Cooking Light and Fresh

 VCS-FishwithCrabFishCookery

Preparing a healthful and waist-line friendly meal does not automatically equal flavorless or unsatisfying results.

Attending Cooking Light and Fresh will help students better understand and appreciate how using fresh and interesting ingredients can make lighter-fare seem robust and filling.

MENU:

  • Herb-Crusted Halibut with Tomato Coulis
  • Stir-Fried Snap Peas, Mushrooms and Sweet peppers
  • Wild Rice and Fresh Orange Salad
  • Lemon Sorbet

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