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:ee480b7a-25c8-41ad-a5b9-0542d46e5d77
SEQUENCE:0
DTSTAMP:20260812T155201Z
DTSTART;TZID=America/New_York:20230209T180000
DTEND;TZID=America/New_York:20230209T193000
SUMMARY:Online Event: Roots! An Edible Exploration of the Vegetable Underg
 round
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:Vegan chef Ellen Kanner shares easy ways to enjoy root vegetab
 les in all their glory - not just potatoes but also fennel\, carrots\, bee
 ts and many more winter vegetables. Taste the sweetness you've been missin
 g. Registration is required. Zoom link will be emailed to registrants with
 in 24 hours of the event start time. For more information\, please contact
  the branch at 305-668-4571 or booke@mdpls.org. Ages 19 yrs.+.\nhttps://md
 pls.libnet.info/event/7790769
X-ALT-DESC;FMTTYPE=text/html:<p><strong>Ingredients and Equipment Needed:<
 /strong></p>\n<p><span style="text-decoration: underline\;"><strong>Roaste
 d Fennel</strong></span></p>\n<p><em>Kitchen Equipment</em></p>\n<ul>\n<li
 >chef&rsquo\;s knife</li>\n<li>sheet pan</li>\n<li>mixing spoon</li>\n<li>
 measuring cup</li>\n<li>measuring spoon</li>\n<li>oven</li>\n</ul>\n<p><em
 >Ingredients&nbsp\;</em></p>\n<ul>\n<li>1 fennel bulb</li>\n<li>1/2 cup ka
 lamata olives</li>\n<li>1/2 pint grape tomatoes</li>\n<li>3 garlic cloves\
 , minced</li>\n<li>1 tablespoon olive oil</li>\n<li>1/4 cup white wine\, S
 ambuca or vegetable broth</li>\n<li>a sprig or two of thyme leaves</li>\n<
 li>sea salt</li>\n<li>fresh ground pepper&nbsp\;</li>\n</ul>\n<p><span sty
 le="text-decoration: underline\;"><strong>Caribbean Curried Sweet Potato</
 strong></span></p>\n<p><em>Kitchen Equipment</em></p>\n<ul>\n<li>large ski
 llet with a lid</li>\n<li>chef&rsquo\;s knife</li>\n<li>measuring cup</li>
 \n<li>measuring spoon</li>\n<li>large mixing spoon&nbsp\;</li>\n</ul>\n<p>
 <em>Ingredients</em></p>\n<ul>\n<li>1 tablespoon coconut oil or a neutral 
 oil such as grapeseed</li>\n<li>1 small onion\, diced</li>\n<li>2 cloves g
 arlic\, minced</li>\n<li>2 teaspoons fresh ginger\, grated\, or 1 teaspoon
  powdered ginger</li>\n<li>2-1/2&nbsp\; cups sweet potato cubed &mdash\; a
 bout 1 good size sweet potato</li>\n<li>1 cup tomatoes</li>\n<li>4 cups sp
 inach or other seasonal tender leafy green\, loosely packed\, chopped\, to
 ugh stems removed</li>\n<li>1 cup full-fat coconut milk</li>\n<li>1-1/2 te
 aspoons Jamaican curry powder or or other mild curry powder</li>\n<li>1 ta
 blespoon fresh lime juice (about half a lime)</li>\n<li>a handful of cilan
 tro leaves\, chopped</li>\n<li>sea salt</li>\n<li>fresh ground pepper</li>
 \n<li>optional garnish &mdash\; 1/2 cup roasted cashews\, chopped</li>\n</
 ul>\n<p><span style="text-decoration: underline\;"><strong>Radishes\, Butt
 er and Salt</strong></span></p>\n<p><em>Kitchen Equipment</em></p>\n<ul>\n
 <li>chef&rsquo\;s knife&nbsp\;</li>\n</ul>\n<p><em>Ingredients</em></p>\n<
 ul>\n<li>radishes</li>\n<li>vegan butter</li>\n<li>sea salt</li>\n</ul>\n<
 p><span style="text-decoration: underline\;"><strong>Root Slaw</strong></s
 pan></p>\n<p><em>Kitchen Equipment</em></p>\n<ul>\n<li>food processor with
  shredding blade attachment</li>\n<li>mixing bowl</li>\n<li>mixing spoon</
 li>\n<li>serving bowl</li>\n</ul>\n<p><em>Ingredients</em></p>\n<ul>\n<li>
 1 jicama</li>\n<li>1 fennel bulb</li>\n<li>1 Granny Smith or other crisp\,
  tart apple</li>\n<li>walnut or olive oil</li>\n<li>prepared Dijon mustard
 </li>\n<li>sherry vinegar or apple cider vinegar</li>\n<li>agave</li>\n<li
 >sea salt</li>\n<li>freshly ground pepper</li>\n<li>optional: 1/4 cup chop
 ped walnuts or pistachios&nbsp\;</li>\n<li>optional: 1/4 dried cranberries
 &nbsp\;</li>\n</ul>\n<p><span style="text-decoration: underline\;"><strong
 >Red Velvet Cake (Chocolate Beet Cake)</strong></span></p>\n<p><em>Kitchen
  Equipment</em></p>\n<ul>\n<li>8-inch cake pan</li>\n<li>sifter or fine me
 sh strainer</li>\n<li>large bowl</li>\n<li>food processor</li>\n<li>measur
 ing cup</li>\n<li>measuring spoons</li>\n<li>mixing spoon</li>\n<li>oven&n
 bsp\;</li>\n</ul>\n<p><em>Ingredients</em></p>\n<ul>\n<li>1-1/2 cups unble
 ached all-purpose flour</li>\n<li>1 cup evaporated cane sugar</li>\n<li>1/
 2 cup Dutch process cocoa</li>\n<li>1 teaspoon baking soda</li>\n<li>pinch
  salt (optional)</li>\n<li>1 smallish beet cooked and cooled</li>\n<li>1/2
  cup strong brewed coffee</li>\n<li>1/4 cup grapeseed or other neutral oil
 \, plus a little more for oiling the cake pan</li>\n<li>1 tablespoon white
  vinegar</li>\n<li>1/3 cup unsweetened oat milk\, almond milk or other pla
 nt-based milk</li>\n<li>1-1/2 teaspoons vanilla</li>\n</ul>\nhttps://mdpls
 .libnet.info/event/7790769
URL;VALUE=URI:https://mdpls.libnet.info/event/7790769
END:VEVENT
END:VCALENDAR