Workshop Dates: May 4, 11, and 18, from 6:00 - 7:30 p.m., ET

Research supports the use of the Mediterranean diet as a healthy eating pattern for the prevention of cardiovascular diseases, increasing lifespan, and healthy aging. Cuisines from the region emphasize the use of whole foods as the foundation of good food and good health. 

In this 3-part series, you'll cook along and make delicious plant-powered meals that highlight simple, economical foods, including vegetables, grains, and beans. 

After completing the series, you will have: 

• A variety of healthy, new dishes to add to your meal rotation, 
• Increased your nutrition knowledge 
• Strengthened your cooking skills
• Learned how to make vegan cheese and sauces that you can add to any meal

Each class will run about an hour and a half and when you're done, you'll have a delicious dinner to share with family or friends. Invite others to join and cook along with you.

You'll receive a recipe booklet to print, shopping lists for each class, and nutrition information and benefits for key ingredients. 

Small group workshops are designed to change the way you cook and think about plant-based food and provide personalized attention and problem-solving. Cook from the comfort of your own home but with a chef nearby! Seats are limited.

Schedule and Menu:

May 4: Greek Falafel and Chopped Salad with Tofu Feta Cheese and Cashew Tzatziki Sauce

May 11: Tuscan Bean and Barley Risotto with Fennel & Orange Salad and Creamy Lemon Tahini Dressing

May 18: Spanish-Style Vegetable Paella with Garlic & Lemon Green Beans with Romesco Sauce