Busy? Never fear! You still have time to cook something new to enliven your kitchen repertoire. In this online session, Frances will help you to coax the best from the bay area's bounty of green Spring produce.
SOCCA are naturally gluten-free chickpea flour crêpes commonly eaten in Provence (or hop over to Liguria, where the dish is called farinata). They are customizable in countless ways. Frances will show you a version with fresh SPRING VEGETABLES, and we'll make some ENGLISH PEA CHUTNEY to serve alongside. The chutney itself is a real showstopper—pile it onto crostini for an elegant appetizer, or use it as a dip for vegetables for a great snack!
As we sign off for the evening, you will have dinner ready to serve, along with new skills and ideas to deploy in your home kitchen.