Today's once-a-month class, "Cooking from the Farmers Market," showcases the area's rich abundance. We'll prepare a seasonal dinner with ingredients Kelsie purchased this morning from the farmers market.

Our class begins with a glass of Prosecco, crunchy crudités, and a discussion of the menu. We divide into groups to prepare the dinner recipes. The first course is Escarole and Frisée Salad with Roasted Figs. Kelsie shows how the best frisée is "blanched," that is, covered during growth so the tender inner leaves retain a delicate white-green hue. Sturdy escarole provides contrast to the frisée. Dressed with red wine balsamic vinaigrette enriched with pan juices from the roasted figs and accompanied by pancetta-wrapped croutons, the salad is a pleasing combination of salty, sweet, and tart.

Recipes begin here.

Kelsie and cooking school manager Jayne Reichert start students with salad preparation. Several chefs are on hand to assist in teaching classes.

Recipes begin here.

Slow-simmered cranberry beans and French horticultural beans just out of their shells yield a creamy seasonal side dish, Fresh Shell Bean Ragout.

Recipes begin here.

Chicory Salad with Roasted Figs

2 medium heads frisée
1 medium head escarole, torn
9 fresh ripe figs
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon each kosher salt and freshly ground black pepper
1 recipe Red Wine Balsamic vinaigrette (see recipe below)
4 3/4-inch-thick slices levain or country bread
12 thin slices pancetta or 12 slices bacon

Tear off and discard tough dark outer leaves of frisée. Remove root end. Separate leaves; wash and dry well. Remove root end of escarole; remove any blemished leaves. Separate leaves; wash and dry. Toss leaves together in very large bowl; set aside.

Preheat oven to 375°F. Cut figs in half; arrange in a 2-quart baking dish cut side up. Drizzle with 1tablespoon balsamic vinegar and 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Bake 7 to 10 minutes or until soft and puffed.

Prepare Red Wine Balsamic Vinaigrette; set aside. For croutons, cut each slice of bread lengthwise into three 1/2-inch-wide sticks. Cut off and discard crusts. Brush bread sticks with 2 tablespoons oil. Wrap each with pancetta slice in a spiral. Place on baking sheet. Bake 10 minutes, or until pancetta is crisp.

Gently toss greens with vinaigrette. Serve with figs and pancetta croutons. Makes 6 servings.

Red Wine Balsamic Vinaigrette:
In bowl combine 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red wine vinegar. Stir in shallot. Let stand a few minutes to allow shallots to macerate. Whisk in 5 tablespoons olive oil. Adjust to taste with additional vinegar, oil, or salt. Stir in any roasting juices from figs.

Fresh Shell Bean Ragout

Fresh shelling beans, such as cranberry, cannellini, flageolet, lima, or French horticultural beans, show up at farmers markets at the end of July through the fall months. The color of the pod generally indicates the color of the bean. Look for pods that have a leathery feel and are lumpy, an indication the beans inside are plump and ready to be eaten.

2 pounds fresh shelling beans, such as cranberry, cannellini, flageolet, or lima beans
1-1/2 teaspoons kosher salt
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1-1/2 to 3 teaspoons fresh savory
1/4 teaspoon freshly ground pepper
Extra virgin olive oil

Shell beans. Place shelled beans in 4-quart Dutch oven; add water to cover. Bring to boiling. Reduce heat; add the 1 teaspoon salt. Cover; cook 20 to 30 minutes or until tender. Remove from heat; let beans cool in their liquid, about 1 hour.

Drain beans, reserving 1 cup cooking liquid. In same Dutch oven, heat olive oil over medium-low heat. Add onion. Cook until tender, stirring occasionally, about 12 minutes. Add garlic, savory, ½ teaspoon salt, and pepper. Cook 2 minutes more. Return beans and reserved liquid to pot; stir. Bring to boiling. Reduce heat; simmer, uncovered, 5 minutes. Season to taste. To serve, drizzle with extra-virgin olive oil.

*Dried Bean Option:
Rinse 8 ounces dried cranberry or cannellini beans. In Dutch oven, combine beans and 5 cups water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, omit simmering; soak beans in cold water overnight in covered Dutch oven.) Drain and rinse. In same Dutch oven combine beans and 5 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, 1-1/4 to 1-1/2 hours or until beans are tender, stirring occasionally. Drain beans, reserving 1 cup cooking liquid. Proceed with paragraph 2 above.

Make Ahead Tip: Beans may be shelled the day before use. Store, covered, in refrigerator.

1. Arrange sliced pears in concentric circles over melted butter and brown sugar.

3. Insert wooden pick into center of cake to test for doneness. Cool cake 5 minutes.