In this workshop, learn how to make fresh, nourishing, plant-forward meals with seasonal ingredients from FreshFarm’s partner farms that’ll fuel your week. The class will divide and conquer to prepare ingredients like proteins, grains, and vegetables. Then you’ll be guided by a chef on how to combine textures, seasonings, and sauces to build vibrant, well-balanced dishes, making meal assembly effortless at home.
By the end of the class, you’ll take home four prepped meals, ready to enjoy over the week. It’s a nourishing, elevated approach to meal prep that’s sustainable and satisfying
On the Menu
Hot Honey Chicken (or Tofu) Bowl
Blackened chicken or tofu, warm roasted sweet potatoes, Rachel’s slaw, crispy onions, herbed quinoa, and hot honey mustard sauce.
Hot Honey Sweet Potato & Black Bean Enchiladas
Roasted sweet potatoes, black beans, vegetable slaw, crispy onions, herbed quinoa, and hot honey mustard sauce, wrapped in corn or flour tortillas and topped with enchilada sauce.
Caramelized Garlic Steak (or Chickpea) Bowl
Caramelized garlic steak or chickpeas, spicy roasted broccoli, cherry tomatoes, warm roasted sweet potatoes, wild rice from Virginia, and pesto vinaigrette.
Warm Chickpea & Broccoli Salad with Lemon Tahini Dressing
Roasted broccoli and chickpeas, cherry tomatoes, shaved red onion, baby spinach or arugula, and lemon tahini dressing.
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