In late winter, vegetables do not seem as exciting as they do in August when tomatoes and basil are in every dish. But winter vegetables can be very satisfying. Forget the steamed broccoli and re-invigorate your vegetable dishes!

Kitchen Conservatory offers several vegetarian classes. Register here for these upcoming cooking classes.

“Haute Vegetarian Tasting Menu” on March 5 features fabulous flavor enhancers of caramelized onions, roasted pears, toasted barley, charred red bell peppers, plus a brandy-pecan souffle.

“Matters of the Tart” on March 8 has meatless tarts, including tomato, fig, gorgonzola cheese, spinach, plus a luxurious chocolate-macadamia tart.

“Veganomics of Mexico” on March 18 offers salsas, tamales, and tacos without meat or cheese.

“Vitamix: The Real Power Tool” on April 1 uses our favorite blender to make homemade nut butters, soups, and sorbets.

“The American Way of Eating” on April 14 features flavorful and nutritious foods on a budget, including egg salad, tomato soup, beans and rice, and peanut butter cookies.

“Risotto, Polenta, and Gnocchi” on April 15 focuses on the three comfort foods of Italy.

Who doesn’t love small bites of delicious food? “Make-Ahead Appetizers” on May 9 are not only easy to serve, they are all tempting vegetables.

“Pea Diddy” on May 15 is more than just peas: asparagus, avocado, peppers, corn, tomatoes, and more.

“Veganomics of Greece” on May 16 has multiple hummus recipes, plus stuffed grape leaves and a vegetable moussaka.

“Haute Vegetarian Tasting Menu” on May 23 focuses on unusual vegetables of radish, green mango, artichoke, plus asparagus and strawberries.