Cooking with Farmer’s Market Finds: August

What We’re Cooking:

• Creamy Roasted Eggplant Yogurt Dip with Homemade Flatbread
• Prosciutto, Melon, Arugula & Parm Salad
• Palisade Peach Caprese Grilled Chicken w/ heirloom cherry tomatoes and fresh mozzarella
• Plum Streusel Coffeecake (using fresh plums from Ginger’s Farm!)

Take-Aways:

• Hands-on instruction by a Ginger and Baker chef instructor.
• A recipe packet with all the menu items from class.
• Enjoy a meal of the items you cooked at the end of class and takeaway your leftovers.