A salad in a jar travels easily and pretty much mixes itself, while the colorful layers look appealing. You will learn knife skills, dressing basics, and how to cook beans in an instant pot.
DurationAre you ready to shake up your lunch routine and want something that you can make ahead of time? A salad in a jar travels easily and pretty much mixes itself, while the colorful layers look appealing.
You will learn knife skills, dressing basics, and how to cook beans in an instant pot. All new recipes include: cumin black beans, citrus-herb rice, vegan green goddess dressing, and a simple salad that will carry over in a jar for days.
The Chicago Botanic Garden opened 50 years ago as a beautiful place to visit, and it has matured into one of the world's great living museums and conservation science centers.
Every year, more than one million people visit the Garden's 28 gardens and four natural areas, uniquely situated on 385 acres on and around nine islands, with six miles of lake shoreline. The Garden also has a renowned Bonsai Collection.
The Chicago Botanic Garden has more than 50,000 members—one of the largest memberships of any U.S. botanic garden. People of all ages, interests, and abilities participate in programs, take classes, and stroll the grounds year-round.
Within the nine laboratories of the Garden's Daniel F. and Ada L. Rice Plant Conservation Science Center, scientists and graduate students conduct a wide array of plant research.
The Garden is one of only 17 public gardens accredited by the American Association of Museums. Its Lenhardt Library contains 150,000 volumes—including one of the nation's best collections of rare botanical books.
Kick off summer with delicious, creative salads that are perfect for a summer potluck, backyard BBQ or a light summer dinner. These salads will quickly become your summer go-to’s.
Choose from a wide variety of our most popular lesson plans, or, if you are interested in learning a dish, cuisine or technique not listed here, just ask. We’ll see what we can do!
Create main course salads that are not only easy and delicious, but also great for picnics, dinner at home and everyday entertaining! Learn healthy tips and tricks using fresh seasonal local ingredients. Your salad course will never be the same again!
The Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago. Egyptians favored a salad dressed with oil, vinegar and Asian spices. Mayonnaise is said to have made its debut at a French Nobleman’s table over 200 years ago. Salads were favorites in the great courts of European M...
As the weather cools down, the Flour Power kitchen heats up with some fun fall favorites! Join us for this hands-on cooking class where we’ll stir up fun fall favorites with Roasted Acorn Squash Salad, Apple Crisp and Apple Stuffed Chicken Breasts!
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