Adding a cooked vegetable on the side of a dish is the simplest way to turn a piece of meat into a full meal. Take a stroll through your local farmer’s market, and you’ll see everything from classics like broccoli and Brussels sprouts to more unique fare like turnips and ramps. Chef Addie Gundry will walk you through the world of cooking vegetables, including the best vegetables to make each season, the different cooking methods (e.g. blanching, roasting, boiling), different seasonings that go well with each, what to pair each vegetable with, the best cutting and chopping techniques, and more. By the end of the class, you’ll feel confident in being able to walk into a grocery store, pick out any vegetable, and know how you’re going to be able to work it into next week’s dinner.