January 16 | Pulses and Grains

In this class we will work through six recipes - from quick weeknight meals to recipes that are great for entertaining to recipes that are great to have in your fridge for workday lunches. Showcasing all things beans and lentils. We will learn about the difference between canned and dried pulses, where to use which, how to store them and how to source them. We will also use grains to make delicious salads, garnishes and more.