DATE:April 20th, 2019
TIME: 10am – 1pm
LOCATION: Santa Fe School of Cooking

Description/What to Expect

Celebrate the earth, get creative in the kitchen, stretch your culinary dollars, and reduce food waste by rediscovering the way cooking was done generations ago in America or still being done in many parts of the world. The “Root-to-Leaf Cooking” approach is to use the whole vegetable – the root, stem, leaves, and everything that goes along with it. In this class, you will explore the edible parts of a vegetable through different cooking methods and recipes, and learn about flavors and nutritional benefits from usage of whole vegetables. This is an interactive, demonstration cooking class. Participants will have the opportunity to try their hands at cooking, interact with the chef team, taste each dish that’s made, and have fun.


(v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free)
Spiced Carrot and Beet Fritters with Carrot-Top and Pistachio Pesto (v, df)
Pickled Beet Stems and Cauliflower Hearts (vg)
Roasted Salmon with Miso, Cilantro, and Ginger (df, gf)
Stir-fried Cauliflower “Rice” with Sautéed Beet Greens (vg, gf)
Green Tea & Coconut Milk Panna Cotta (vg)


Santa Fe School of Cooking, 125 N Guadalupe St, Santa Fe, NM 87501, 505-983-4511