Cooking with Spring Produce

On Saturday, May 25th, 2019, the culinary series returns to the kitchen! Limited to 15 participants, this fun and interactive class will use plenty of produce grown on-campus at Trinity Gardens.

This class will prepare and then enjoy the following menu:

Mulberry-Mint Smoothie
Artichoke-Spinach Dip
Farro, Fruit, and Kale Salad
Black Bean and Avocado Wraps
Spring Veggie Stew
Tarta de Santiago (Almond Tart)

A suggested donation of $20/participant supports this non-profit community garden.

For more information call Linda Vogel at 805-569-0565.