This class will show you how to take those baskets of summer produce and turn it into family-friendly favorites. Some of these are common dishes with some easy switches that really turn up the flavor and add in the veggies, the stars of this class.

Vegetable Lattice Lasagna - The lowly zucchini and a little eggplant take center stage as the lasagna "noodles" in this dish. Three cheeses and a homemade sauce turn this dish into food fit for royalty. Even the confirmed eggplant-hater in my family went back for seconds on this one. Darn delicious.

Tuscan Marinated Steak - a flank steak, marinated with loads of italian herbs then seared in a Lodge grill pan.

All Hail Caesar Salad - Just kidding. It's All KALE Caesar. We're starting to see some of those cool season crops at the farmers market and Kale is one of them. We'll make our Caesar with loads of baby kale and a little romaine just for the crunch.

The Reason Pasta was Created- A no-cook spaghetti sauce made from vine-ripened tomatoes. Simple but absolutely unbeatable. On a personal note, this is my favorite new recipe of the year. I tested and tweaked it at home and we couldn't stop raving about it. A very no-fuss recipe that takes less time than boiling your pasta.

Farm-Fresh Fruit Pavlova - Fancy but not fussy! A selection of ripe, delicious fruit, with a chocolate meringue crust. A fabulous way to showcase some Michigan fruit.