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Take advantage of the summer bounty bursting from the garden! It’s time to eat the rainbow with Shawnie Kelley as you learn to make three original hot weather salads and a farmer’s market flatbread. We get a healthy dose of ancient grains with a Quinoa Farro Cherry Summer Salad. This sweet and crunchy salad is great for picnics and can be classed up with a dollop of goat cheese. Our Tuscan Pesto Potato Salad highlights the herbs, greens, and beans of summer in an elegant, yet deceivingly simple dish is inspired by the Italian countryside. The Chop Chop Israeli Couscous Salad- chock full of vegetables, avocado, and a zingy dressing- can stand alone as a meal. The swiss chard, caramelized onion, and crispy caper flatbread is a riff one of my favorite market foods in the south of France. This class is perfect for vegetarians as no meat is used. A summery wine will be paired with the tastings.