Spring produce has a personality all its own: light, tender and wonderfully, refreshingly green. But those early signs of spring can be tricky to work with in the kitchen, prone to wilting, fading and falling flat. In this live-stream class, Marie Brennan of Hedonist in Moderation leans into what she calls the “Big Green Energy,” then balances it with mature, bold flavors like shio koji, preserved lemon, seaweed and miso. The result is a menu of full-flavored, no-holds-barred vegetable dishes that are as interesting to cook as they are to eat.

You'll start with a primavera minestrone that's anything but ordinary. Marie builds a deeply savory dashi from scratch, then uses it as the base for an herb-forward soup that gets a briny punch from preserved lemon paste. Next up: smashed new potatoes roasted until their edges are shatteringly crisp, tossed with halloumi and pea greens and seasoned with shio koji, a fermented rice condiment that Marie will introduce you to if you haven't already fallen for it. You'll also make a simple but showstopping steamed asparagus dish that's finished with a creamy tahini dressing and a fragrant pine nut dukkah. And because spring deserves a proper sendoff, you'll whip up a batch of savory green garlic and miso shortbreads to snack on while you cook. By the end of this workshop, you'll have the confidence—and plenty of modular, adaptable recipes—to riff on spring's best produce all the way through summer.

MENU:

• Primavera Minestrone with Dashi & Preserved Lemon

• Sweet & Savory Garlic & Miso Shortbread

• Steamed Asparagus with Tahini Dressing and Pine Nut Dukkah

• Smashed New Potatoes with Shio Koji, Halloumi & Pea Greens

Use code BALANCE15 for 15% off!