Color Your Plate Delicious and Nutritious, with Jessica Spier
Have you ever noticed that some of the best meals are the most colorful? Certificate Program in Culinary Arts alumna and Master of Science in Nutrition student Jessica Spier shows how ingredients from a variety of food groups in an assortment of colors makes for both a balanced plate and diet. We’ll create a feast of fall favorites including oven-fried chicken and butternut squash risotto—and our delicious cruciferous recipes, like parmesan roasted kale chips—will dispel any vegetable’s bad rap. Discover how to craft—and crave—foods that look great on a plate and fulfill a well-balanced appetite!