Friday January 30, 2009 5:30PM - 6:30PM
-Our goal with this class will be to educate participants about the types, nutritional benefits, and proper storage and handling of green leafy vegetables.
-Help participants overcome perceived barriers by increasing confidence in ability to prepare meals that include green leafy vegetables.
-Participants will be able to identify various green leafy vegetables.
-Participants will be able to compare fresh and frozen green leafy vegetables.
-Participants should be able to state the benefits of consuming green leafy vegetables.
-Participants will be provided at least 1 recipe based on green leafy vegetables.