Spring Favorites from the Mediterranean

Early spring is such an exciting time, especially when it comes to what's on your plate! Fresh shoots and bright greens abound, and spring traditions of the Eastern Mediterranean diet are no exception. Join Kate Zaidan of Dean's Mediterranean Imports as she walks us through spring traditions and a few culinary revisions on classic Mediterranean dishes. Plants abound in Lebanese fare, and we will experiment with fresh fava beans, tangy yogurt-based sauces to keep in your wheelhouse, white cheese over arugula, and stuffed medjool dates for dessert! This class is pescetarian, but many of the recipes and techniques can be adapted easily to the most committed carnivore (lamb chops anyone?). Learn about olive oil, herbs, and spices alongside Cincinnati's household name in Mediterranean food, Dean's Mediterranean Imports.