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SPRING SALADS AND EDIBLE HERBS #SALAD
Susan Allison
Learn how to make terrific salads using the varieties of greens and other vegetables that are or will soon be available from your gardens and the local farms and farmers markets. Find out about the health benefits of what has traditionally been considered "weeds" such as dandelions, chickweed and even seaweed, and how you can use these ingredients to jazz up your dishes. We will use fresh, organic, wild harvested ingredients in this class to make simple, healthy, and delicious recipes. A $10 materials fee is due to the instructor at the class. Susan Allison is a Certified Living Raw Food Chef with a BS in Exercise Physiology and a Certification from the American College of Sports Medicine as a Health and Fitness Instructor. She has an MBA and a Total Quality Mgt Certificate. She is a certified organic food processor and owner of Thoreau Foods (www.thoreaufoods.com). In addition, she is a consultant in food labels to other food companies as well as restaurants and cookbook authors (www.nutritionfoodlabels.com). Susan has taught classes for Adult Ed programs in Littleton, Acton, Minuteman Tech and Assabet Valley.
Wednesday, June 9
6:30-9:00 p.m.
one session
Damon Multipurpose Room
$35
*RAW FOODS SERIES: Take all seven classes for $225. Take two or more classes for $30 each. Cost for one class is $35.