Join us in April 2025 for the final session of our culinary series in the RVNAhealth teaching kitchen, led by local chef Cathy Katin-Grazzini.
Celebrate spring with a vibrant menu of dishes bursting with flavor. Begin with mulligatawny soup—a rich, fragrant blend of puréed red lentils, lemon, and spices. Next, enjoy a simple yet elegant sauté of shiitake mushrooms and baby bok choy in a light Chinese glaze. For dessert, indulge in a luscious yet low-fat chocolate ganache with fresh berries, infused with your choice of almond, vanilla, or mint.
Don’t miss this opportunity to spark your culinary creativity and embrace the joys of plant-based eating!