Day Five of this week’s Seasonal Kitchen course at the Concord Institute, with Melanie Waxman.
Ingredients prepared for the dessert of Fruit Salad with Cashew Cream.
Fresh Pea and Lettuce Soup.
Garden Salad with Ume Vinaigrette.
Sweet Polenta with Corn and Vegetarian Chilli.
A full plate with the Polenta, Vegetarian Chilli, Shiitake Daikon Medley, Garden Salad with Ume Vinaigrette.
Fruit Salad with Cashew Cream.
