Cooking Classes at Williams Sonoma: Dinner from the Farmers' Market May 3, 2011

Discover the pleasures of eating seasonally and locally. Using recipes from our Cooking from the Farmers' Market cookbook, we’ll show you how to transform summer’s bountiful produce into an impressive meal. On the menu: English Pea and Ricotta Tart, Fresh Strawberry and Spinach Salad, Chicken Thighs with Roasted Apricots and Warm Plums with Honey and Greek Yogurt.