Plant-Based Cooking Class: Mother's Day Menu

May 11. You don't have to be a mom to appreciate pimento cheez sandwiches, tomato frittata, creamy asparagus soup, lettuce-wrapped savory crepes, lemon meringue tarts. Truly special dishes. Bring a partner, sibling, parent, or friend! You'll enjoy a snack plate to nibble on while I cook at least five recipes. You'll sample and take home the recipes (and any leftovers). You can be hands-on, or just observe. Small class, one-on-one learning, some demo and some hands-on. Bring an appetite and an interest in plant-based cooking. A confirmation letter will include directions.

Host or Publisher Karen Pullen of Everyday Plant-Based Cooking School