Our next two cooking classes features recipes from Amanda Cohen and are all vegetarian. All of these recipes were labor fairly labor intensive. For example, our instructor, worked on drying out some zucchini for over 24 hours to prep one dish for the class as well as some others. So needless to say, we wouldn't have been able to get everything done in one 3 hour class session if we had to do all the work. We made several dishes as usual which included parsnip gnocchi with sour red cabbage and carrot crumbs, portabello mousse with pear and fennel compote, smoked sweet potato nicoise salad with chickpea dressing, butternut squash soup with butternut dumplings, Knishes, zucchini ginger cake with zucchini cream and zucchini candy with cinnamon caramel and cream cheese ice cream and the cocktail of the class was Kentucky Lemonade. This menu was really good but fairly difficult unless done in stages or unless you have 1/2 a day free to cook. For example, the parsnips needed 2 hours...