Finally had your fill of wintertime root vegetables? Then come celebrate the bounties of spring at the Pantry! In this class we’ll create a fabulous spring meal with ingredients found at the farmer’s market. Renee Beaudoin will teach you how to make le vignole (an Italian stew with spring onions, artichokes, peas, and fava beans) with preserved lemon and homemade parsley-mint oil; rustic asparagus tart with caramelized onion, fennel, and green garlic almond pesto; fried baby radishes with lemon and goat cheese; and pavlova with roasted rhubarb, lemon curd and pistachio whipped creme fraiche.

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.