Sign-ups are open now for an Affordably Organic workshop with yours truly! This class is at The University of Tennessee's Culinary Institute on Monday, May 13 from 5:30-8:30 p.m. I'll share how to create dynamic and creative meal plans, where to spend your "organic dollars", and how to spot a good and bad deal, plus we'll enjoy a lovely Spring Harvest dinner with all items made from scratch. Get out of the (processed) box and into the kitchen! Pasta? Yep, homemade. Pesto? Of course! Hummus? You betcha, no store-bought stuff here... Yogurt! YES! (You can do it for pennies on the dollar -- really.) Click HERE to reserve your spot.
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