Mediterranean Harvest

In an age when “eating healthy” means consuming foods that have had all the carbs, fats and/or cholesterols ripped out of them through chemical tinkering, Martha Rose Shulman has turned her focus on the “inherently healthy” foods. Taking down recipes and picking up herbs and vegetables as she travels, Shulman has written more than 25 books on the cuisines of Mexico and the cultures bordering the Mediterranean Sea.

She’s sharing some of her vast knowledge today at Central Market’s Mediterranean Harvest cooking class. She’ll teach you how to make exotic and nourishing vegetarian dishes including ricotta frittata, cauliflower with capers, Greek black-eyed-pea salad, mushroom ragout and tangerine sorbet. We aren’t sure if they’re compatible with the South Beach or macrobiotic diets, but we do know that it’s not just the suntans that have made people in the Mediterranean shine with exotic strength and beauty for thousands of years. 6:30 p.m. to 9 p.m. 3815 Westheimer. For reservations and information, call 713–993–9860 or visit $60.
Fri., Jan. 11, 6:30-9 p.m., 2008


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