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. Nadia Tommalieh will teach you how to make spicy olive oil-fried fava beans; rustic braided tart with asparagus, green garlic, preserved lemon, and chevre; spring pea soup with caramelized baby carrots, herbs, and pistachios; and strawberry and rose water panna cotta.

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.