Whether you’re a lifelong vegetarian, a recent convert, or just someone looking to add more plant-based meals into your everyday life, everyone could use a little more dinner inspiration — especially at the beginning of the week! Join Laura Pyles on her quest to make dinner a little more intriguing and satisfying. In class you’ll make sugar pie pumpkin quinoa porridge with ginger, green onions, pickled mushrooms and soft-boiled eggs; king oyster mushroom “scallops” with roasted shallot chestnut cream, sherry vinegar, and apple cider; carrot, parsnip, and red onion tart tatin with honey whipped goat cheese and fried sage; and caramelized Brussels sprouts with leeks, walnut herb pesto, and preserved lemon.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.