Back by popular demand, our Eat the Rainbow class returns! Discover how the power of eating a variety of brightly colored foods high in antioxidants and phytonutrients can help slow the aging process and reduce our risk of oxidative damage, which plays a major role in disease. Join resident nutritionist Vicki Robichaux and Chef Dan as they lead you through a menu that is not only great for you, but incredibly delicious. Healthy does not sacrifice flavor!

Menu:

• Pan Roasted Skin-on Chicken Breast, Beet Sunflower Pesto, Medley of Roasted Root Vegetables, Garlic and Herb Drizzle

• Chopped Spring Vegetable Salad, Basil Parsley Pesto Vinaigrette

• Southwestern Pan Seared Ruby Trout, Cumin Lime Rice Pilaf, Black and Kidney Bean Relish

• Pan Roasted Salmon, Baked Sweet Potato, Sautéed Squash Medley, Curry Mayonnaise

• Pan Roasted Pork Tenderloin, Mixed Olive Tapenade, Forbidden Rice, Roasted Asparagus