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Learn how to reduce waste and stretch your grocery budget by repurposing leftovers. This week, we’ll prepare two delicious and nutritious chicken salad recipes.
About the Event
Our Spring Nutrition & Cooking Series will focus on how to transform common leftovers like cooked chicken, pasta and kale into delightful spring meals.
In three one-hour webinars (the others are on May 21 and May 28), registered dietitian Cindy Silver will demonstrate how to cook once and eat twice. Learn to repurpose leftovers in delicious, easy and healthy recipes, using pantry staples and spring seasonal produce to add nutrition, reduce waste and stretch your grocery budget!
This week, we’ll prepare two leftover chicken recipes: Spring Greens & Herbs Chicken Salad and Spring Chicken & Stale Bread Salad. If you like you can download a list of ingredients to have on hand.
How to Join
In Person: The Winery at Sunshine Ridge Farm, Gainesville, VA 
