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 homemade rich vegetable stock for French onion soup with sourdough gruyere croutons and pickled apples; kabocha squash steaks with roasted red pepper muhammara and crispy fried onions; herbed barley risotto with garlicky mushrooms, kale, and meyer lemon; and spanakopita pie with feta, leeks, and piment d'espelette.

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.