Ingredients: 4 English muffins 1 ½ teaspoons vegetable oil ¼ cup finely minced onion (any type) 1 cup chopped mushrooms ½ pound asparagus, trimmed and sliced crosswise into ½-inch rounds
Funny Bunny & Friends Come spend a delightful afternoon with chef Victoria D’Asto, decorating these adorable cookies Together, you will create these whimsical designs step-by-step using easy-to-master icing techniques
Introducing a new local talent, Cheryl Metcalf, of Tunbridge, and her incredible photos of local fauna on flora. Her unique perspective will invite you to see our world just a
Ingredients Zest of 1 navel orange Juice of 1 navel orange 1 tablespoon olive oil 1 teaspoon chopped fresh thyme ½ teaspoon ground cinnamon ¾ teaspoon sea salt, divided 1/8 teaspoon ground black pepper
Let’s celebrate sugaring season and more with a gourmet meal! Please join local foodie and chef, Kip Bergstrom of The Perishable Cook for an all new workshop where we will be cooking
Ingredients 1 pound firm tofu, drained, cubed 1 1⁄2 teaspoon curry powder 1 tablespoon low sodium soy sauce 2 tablespoons nutritional yeast (optional) 5 cups fresh spinach (or 1, 10-ounce
CANCELLED – TO BE RESCHEDULED Join local, clinical herbalist Elspeth Sherman, https://www.circlehouseherbcraft.com/ to learn how to make the heart healthiest bliss balls – AKA chocolate truffles – ever known! Elspeth
Here are some simple recipes to try making your baby foods. Puree using a blender or food processor. Mash with a fork or food mill. Carrot puree: Steam peeled carrots
This salad tastes fresh and flavorful. It uses citrus and cabbage, both in season during colder months. To make the vinaigrette even more orangey, grate a little of the
On Halloween, we will be painting faces on the green for Trunk or Treat, from 1-3 PM. Thanks to the Royalton Recreation Dept. for hosting this great event every year!