We have all been encouraged to eat more plants as part of a healthier diet and surprisingly, I eat and enjoy at least one meatless dinner a week.  Vegetables and grains can be filling, without that ‘heaviness’ you often get from meat, but just as satisfying.  Plus, there are so many ways to go. Create some great veggie recipes in tonight’s class as we enjoy the re-birth of spring and the bounty of beautiful spring vegetables and grains.  Please note, recipes in this class will contain dairy. Grilled Asparagus with Caper Salsa; Red Quinoa Salad with Green Seasonal Vegetables; Mushroom Ragout with Creamy Polenta; Ratatouille with Couscous