Early spring is prime time for leafy greens in the garden and at the farmers market.

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This class welcomes back cooking instructor and personal chef Laura Doyle, who will demonstrate three recipes that can be made with a variety of different greens, from the well-known to the unfamiliar. Chef Laura will saute up a big batch of garlicky greens and talk about how to use them throughout the week, whizz up a batch of flavorful chimichurri and mix up a salad starring some of the more overlooked bitter greens such as mizuna, radicchio (and whatever else she finds at the market that week!) Sustainable Solano staff will moderate the class with an audience Q & A at the end.