Online Class

Love Your Vegetables

Best Methods, Flavorful Techniques
$14.99$29.99

Put fresh, delicious vegetables at the center of your plate as you create crowd-pleasing dishes that are anything but garden-variety!

Skill Level

Intermediate

What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find class materials in the class viewer.

Class Overview

Transform nutritious vegetables into crave-worthy meals your family will love with essential techniques for cooking seasonal vegetables year-round. "Cooking Light" executive chef Anna Bullett will share her expert tips for cutting and roasting winter squash with ease, incorporating hearty greens such as kale into mouthwatering pastas and even caramelizing Brussels sprouts and pairing them with crispy pancetta for a dish that will please your pickiest eater. Enjoy more than 20 recipes included with this class, from a tomato ricotta tart to grilled eggplant sandwiches with creamy aioli. Plus, get a bonus lesson on refrigerator pickling and preserve your favorite vegetables at the peak of their season.

Lesson Breakdown

1. Getting Started With Winter Squash
28:29
Meet Anna Bullett, executive chef of Cooking Light, and dive into your class with a recipe for a puréed winter squash soup and goat cheese on toast. Anna shares how to use every bit of winter squash by toasting the seeds and puréeing the extra to use for baby food or future recipes.
2. Root Vegetables
17:38
3. Hearty Greens
17:58
4. Cabbage & Friends
22:26
5. Peppers & Eggplant
26:09
6. Tomatoes
15:07
7. Beans
16:58
8. Quick Pickling
17:56

Taught by

Anna Bullett
Anna Bullett
Anna Bullett is a registered dietitian with years of experience writing healthy recipes for restaurants and high-end cafeterias in New York City, Los Angeles and beyond. She currently serves as executive chef of Cooking Light, a role that allows her to connect with people who are passionate about cooking for a balanced lifestyle. Anna is a graduate of Johnson and Wales University’s culinary arts and culinary nutrition programs, and she earned a Master of Science in food science and human nutrition from the University of Maine.
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