Cook The Book with Bryn: Chef Cara Mangini: "The Vegetable Butcher"

This is peak-season for Bryn Mooth's class theme with the bounty of summer fruits and vegetables. You'll enjoy her fresh menu with a variety of ideas for appetizers, main dishes, and salad recipes from one of our favorite healthful food seasons of the year. This menu will be paired with wine.

Menu

Turkish Carrot Yogurt Dip with Pita Wedges
Red Leaf Lettuce Salad with Corn, Peaches, Avocado, and Walnuts
Summer Vegetable Enchiladas with Ancho Chile Sauce
Fudgy Secret-Ingredient Brownies

$110

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About Bryn Mooth

Bryn Mooth is the editor for Edible Ohio Valley Magazine and the author of The Findlay Market Cookbook. She shares fresh and seasonal recipes on her website, writes4food.com. Bryn writes about food and wellness for local and national publications, and for food retailers and organizations. She's a passionate home cook, wine enthusiast, vegetable gardener and local food advocate.

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