BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//sebbo.net//ical-generator//EN
NAME:Miami-Dade Public Library System
X-WR-CALNAME:Miami-Dade Public Library System
BEGIN:VEVENT
UID:967909a1-b36f-45fb-8f2d-d56754e84fe6
SEQUENCE:0
DTSTAMP:20260804T011921Z
DTSTART;TZID=America/New_York:20220512T180000
DTEND;TZID=America/New_York:20220512T193000
SUMMARY:Online Event: Green Goodness - Three Yummy Ways to Eat Your Greens
       
LOCATION:Pinecrest Branch\nPinecrest Branch
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Pinecrest Branch;X-APPLE-R
 ADIUS=10;X-TITLE=Pinecrest Branch:geo:25.6688814,-80.286817
GEO:25.6688814;-80.286817
DESCRIPTION:Leafy green vegetables are packed with vitamins\, minerals and
  fiber and low in calories\, making them the perfect healthy meal. Guided 
 by Chef Ellen Kanner\, make a flavorful and nutritious three-course vegan 
 meal. Space is limited for this online event. Registration is required. Zo
 om link will be emailed to registrants within 24 hours of the event start 
 time. Ages 19 yrs.+ .\nhttps://mdpls.libnet.info/event/6536196
X-ALT-DESC;FMTTYPE=text/html:<p><strong>Green Goodness </strong></p>\n<p><
 em>Ingredients Needed:</em></p>\n<ul>\n<li>1 bunch kale</li>\n<li>1 15-oun
 ce can of white beans such as cannellini or navy bean\, rinsed and drained
  (or 2 cups cooked white beans)</li>\n<li>1 clove garlic</li>\n<li>1 lemon
  zest and juice (about 2 tablespoons)</li>\n<li>1 tablespoon olive oil</li
 >\n<li>sea salt and fresh ground pepper to taste</li>\n<li>(optional) fres
 h herbs such as parsley\, cilantro\, basil or dill&nbsp\;</li>\n</ul>\n<p>
 <em>Kitchen Tools Needed:</em></p>\n<ul>\n<li>chef&rsquo\;s knife</li>\n<l
 i>cutting board</li>\n<li>food processor or blender</li>\n<li>large mixing
  spoon</li>\n</ul>\n<p><strong></strong></p>\n<p><strong>Fireworks Black B
 ean and Mango Salad </strong></p>\n<p><em>Ingredients Needed:</em></p>\n<u
 l>\n<li>1 jalapeno\, minced</li>\n<li>1 red pepper\, diced</li>\n<li>2 rib
 s celery\, chopped fine</li>\n<li>2 15-ounce cans black beans\, rinsed and
  drained (or 4 cups cooked black beans)</li>\n<li>1 teaspoon cumin</li>\n<
 li>juice of 1/2 lime</li>\n<li>2 mangos\, peeled and diced</li>\n<li>1 bun
 ch cilantro\, chopped</li>\n<li>sea salt and fresh ground pepper to taste<
 /li>\n<li>3-4 cups fresh greens like spinach\, arugula or fris&eacute\;e</
 li>\n<li>(optional) 1/4 cup toasted pepitas (pumpkin seeds) for garnish an
 d crunch</li>\n</ul>\n<p><em>Kitchen Tools Needed:</em></p>\n<ul>\n<li>che
 f&rsquo\;s knife</li>\n<li>cutting board</li>\n<li>large mixing bowl</li>\
 n<li>large mixing spoon</li>\n</ul>\n<p><strong></strong></p>\n<p><strong>
 Pasta With Grape Tomatoes and Spinach </strong></p>\n<p><em>Ingredients Ne
 eded:</em></p>\n<ul>\n<li>8 ounces whole grain spaghetti</li>\n<li>2 table
 spoons olive oil</li>\n<li>1 onion\, finely chopped</li>\n<li>2 cloves gar
 lic\, minced</li>\n<li>pinch red pepper flakes</li>\n<li>1 pint grape toma
 toes\, halved</li>\n<li>1 handful basil leaves (about 1 cup)\, chopped</li
 >\n<li>3 cups spinach leaves coarsely chopped (feel free to substitute ano
 ther tender green such as arugula)</li>\n<li>sea salt and freshly ground p
 epper to taste</li>\n</ul>\n<p><em>Kitchen Tools Needed:</em></p>\n<ul>\n<
 li>chef's knife</li>\n<li>cutting board</li>\n<li>large mixing spoon</li>\
 n<li>large skillet or frying pan</li>\n<li>large soup pot</li>\n<li>coland
 er</li>\n<li>large bowl</li>\n</ul>\nhttps://mdpls.libnet.info/event/65361
 96
URL;VALUE=URI:https://mdpls.libnet.info/event/6536196
END:VEVENT
END:VCALENDAR