FRESH IS BEST
On a hot summer day, no one wants to fuss over dinner. When working with fresh farmers' market ingredients it's natural to allow products to shine and keep preparation to a minimum. Don't miss the opportunity to register for our Cook Fresh! Market Meals workshop and other summer classes and learn to take advantage of local summer products while they are in season. Fabulous center-stage products make summertime meals a cinch.

Cook Fresh! Market Meals
Saturday, July 21, 8:30 a.m. - 2:00 p.m.
Hands on. Cost $115
Previous Class Creations: Shaved Fennel Salad with Citrus Dressing; Roasted Corn Soup; Spanish Tortilla with Savory Summer Vegetables; Grilled Chicken with Smoked Tomato Salsa; and Colorado Peach Dumplings.

Pies & Tarts
Saturday & Sunday, July 14 & 15, 10:00 a.m. - 2:00 p.m.
Hands on. Cost $225
Menu: Strawberry Rhubarb Pie; Lattice Topped Fresh Peach Pie with Cornmeal Crust; Mile High Lemon Meringue Pie; Fresh Fruit Tart; Chocolate Silk Pie and others.

Al Fresco Summer Supper
Tuesday, July 17, 5:30 - 9:00 p.m.
Hands on. Cost $115
Menu: Heirloom Tomato Bisque, Stone Fruit Summer Salad, Grilled Chicken with Smoked Tomato Salsa, Italian Almond Cookies.

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Sweet carrots and crisp kohlrabi blend perfectly in this variation on traditional coleslaw.

Serves 4 to 6.

Ingredients:

Dressing:
2 tablespoons finely chopped green onion
1/3 cup low fat sour cream
1/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons chopped fresh dill leaf (or 1 tablespoon dried)
2 tablespoons chopped parsley
1 teaspoon celery seed
freshly ground pepper & salt to taste

Vegetables:
1½ pounds kohlrabi, peeled and shredded or julienne (about 4 cups)
2 medium carrots, shredded or julienne

Method:

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss.

For more recipes, visit the recipe section of our website!

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