Essen's FFB (Fossil Fuel Buster) Classes debuted this week and the timing couldn't have been better.
The first class we picked over greens and through mushrooms to feast on:
- Bitter Greens Soup with Smoked Paprika
- Sauteed Mushrooms with Croutons and Baked Egg
- Celery Root, Cauliflower and Golden Beet Salad (raw)
- Mixed Citrus and Avocado Salad
It was amazing to see the reactions of the group when taking everyday ingredients and doing unexpected things with them. A bit of stretch for some and definitely new ways of thinking for all.A couple days later we cooked up 2 HUGE batches of soups, Winter Minestrone and Carrot Red Lentil. Not only did everyone go home with 6 quarts of freezer-ready soup, but we all refined our soup-making techniques. Hopefully, we'll feel freed up a bit from recipes and gain the confidence to do what soup does best - the whole will be completely different than the sum of its parts.
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