Real Vegetarian Food: Spring

A hands-on, collaborative cooking class culminating in a family-style dinner served with wine and beer.

Chef Mike Weller is here to share delicious, mouth-watering recipes that just happen to be vegetarian. No fake meat, nor trying to adapt recipes that traditionally use meat. Here are four dishes that celebrate what plants provide, with flavors inspired from cuisines around the world. Whether you're a Meatless Monday, occasional vegetarian, or a die-hard vegetarian with years of meat-free experiences in your life, you're going to enjoy cooking and eating these dishes. This edition of "Real Vegetarian Food" celebrates the amazing bounty of Spring, when the new green vegetables herald the lengthening days and the return of the Sun.

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Spring Garlic Flan on Morel Mushroom Coulis - A savory custard favored with the essence of spring garlic, with the richness of spring morel mushrooms as a sauce beneath. This makes an elegant lunch or an amazing way to start a more formal dinner.

Fettuccine with Ramps, Favas, and Minted Pea Pesto - Springtime on a plate, California Italian style

Lemon, Ricotta, and Baby Artichoke Crostada with Sunny Side Egg - An open faced tart topped with a sunny side up egg

Asparagus, Nasturtium, and Pea Shoot Spring Roll with Ginger Dipping Sauce - A color bomb of flavors wrapped in a rice paper roll, with a kicky dipping sauce.

*Menu subject to change due to availability of produce

Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds.  He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs.  When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics.  Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community.  When he is not teaching he tends to his backyard garden, helps his wife to can and preserve food, and loves to cook for his friends and family.

_{(photo courtesy of Theresa Salcedo)}