Continuing with our “How to Eat More Vegetables” series, this class will present delicious ways to cook common items found in the produce section of your grocery store with anti-inflammatory herbs and spices. Recipes include

• herb roasted rainbow carrots

• curried cauliflower with basil and lemon

• smoky seared mushrooms

• gremolata green beans

• roasted red cabbage with apples and rosemary

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