Spring Recipes: Strawberry-Basil Cinnamon Crostini and Spring Iceberg Salad (Online Cooking Demonstration)

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Close up of an iceberg wedge on a white plate. Across the middle is a drizzle of what appears to be blue cheese dressing, bacon, chives, and quartered cherry tomatoes. (L); Three slices of toasted, rustic white bread are placed on a dark reddish-brown table. The slices are each topped with creamy white cheese, thinly sliced strawberries, and full basil leaves. A few of the basil leaves are on the table. (R)

Spring Recipes: Strawberry-Basil Cinnamon Crostini and Spring Iceberg Salad (Online Cooking Demonstration)

Danielle Cook, Nutritionist and Cooking Instructor
A palette of pastel colors sweep farmers markets in springtime, whetting our appetites for crispy young greens, zingy herbs, juicy strawberries, and colorful radishes, asparagus, and peas. Join Danielle to learn about two dishes that showcase some of spring’s flavors: a Crunchy Spring Iceberg Salad and Strawberry-Basil Cinnamon Toast Crostini.

Intended Audience: All Levels

Friday, May 17, 2024
12:00 PM to 1:00 PM Eastern
Location: Online
FREE: Pre-registration required

About the presenter

Danielle Cook is a culinary educator, nutritionist, cookbook author, and presenter. She has been leading cooking demonstrations in the Washington, D.C., area for over 20 years. She directs her own “Teaching Kitchen” where she instructs individuals on taking charge of their nutritional health while having fun cooking.

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