Flexitarian cooking is about choice, tolerance, and good health. Join vegetarian Chef Nettie Cronish as she guides you in preparing recipes that can be eaten with or without meat.
Check out an article in the Globe and Mail featuring Nettie and Flexitarian cooking:
http://www.theglobeandmail.com/life/parenting/young-children/children-health/how-one-vegetarian-mom-learned-to-let-her-kids-eat-meat/article1975025/.
Chef: Nettie Cronish
Menu:
Soba Noodles with Red Cabbage- Soba Noodles with Cabbage and Bacon
Braised Kale with Pine Nuts , Cranberries, and Garlic- Braised Kale with Smoked Salmon ,Pine Nuts and Cranberries
Penne with Chickpeas, Spinach, and Grilled Asparagus- Penne with Chickpeas, Grilled Asparagus ,and Chicken
Ricotta and Asiago Stuffed Portobello Mushrooms- Lamb and Cheese Stuffed Portobello Mushrooms
Tofu Curry with Lime and Nut Butter – Shrimp Curry with Lime and Nut Butter
Ancho Chile Cranberry Brownies
Apple Blueberry Muffins
$95 (T)
