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With so much seasonal produce to choose from, it is easier than ever to focus your meals around nourishing vegetables and grains and skip the meat.
Learn how your favorite edible plants have always been at the heart of healthy, tasty dishes in the Molise kitchen.
You'll be knowledgeable on the basics and benefits of 5 cleanses the diet transition, fasting, colon cleansing, liver flushing and infrared saunas.
Students attending this class will learn how to bring the best out of vegetables, find protein alternatives, explore global flavors, spices, and herbs, and practice techniques for preparing whole grains and legumes.
This class will introduce you to the art of making delicious easy-to-make vegetarian meals based on Ayurveda. Each class will combine lecture, discussion and cooking demonstrations, and ends with a delicious dinner for everyone.
Taking a class with friends or coworkers? Explore private event options
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Learn how your favorite edible plants have always been at the heart of healthy, tasty dishes in the Pugliese kitchen.
Students will be guided through a menu carefully curated to showcase this season's arguably most versatile produce, Cime di Rapa.
A course designed to translate the methods of the professional kitchen to the home, relying on seasonal ingredients and excellent technique to teach successful improvisation to any level cook. The cost includes a greenmarket lunch, an array of tastings, a 50-page workbook, and a bag of sample provisions to take home. Also, all Workshop participants qualify for a sign
Top Chef Masters finalist Naomi Pomeroy brings an unforgettable twist on vegetarian dining as she brings the best of Portland’s produce and experiments with vegetable cookery in a totally surprising way. Chef-owner of Portland, Oregon’s highly acclaimed Beast, and her latest venture, Expatriate, she is recognized as one of America’s top female chefs by Bon Appè
Learn how your favorite edible plants have always been at the heart of healthy, tasty dishes in the Laziale kitchen.
There's been a lot of talk about 'Farm to Table' cuisine, but do you know what to do with the bounty of vegetables that arrive in spring? Chef-Instructor Greer Nuttall will teach you how to cook ingredient-driven menus by learning techniques, cooking ratios, and pantry items to have on hand to make the most of your CSA or farmers' market purchases. Menu will reflect w
Students attending this class will learn the methods of cooking and give you tips on how to stock your pantry to get the most out of your grains.
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