Day Four of this week’s Seasonal Kitchen course at the Concord Institute, with Melanie Waxman.
Ingredients prepared for each group of participants, for various dishes in the meal.
Minestrone Soup with Rice Spaghetti, Peas and Miso.
Steamed Tofu with Sweet Miso dressing.
Wakame Salad with Orange Dressing.
‘Charming’ Chocolate Cake with Chocolate glaze.
