Keeping Cool in the Kitchen with Summer Herbs

Our second day program was another success. Because we were in the children's room at the library, were in a bit of a fishbowl, and this turned out to be advantageous for us. All the moms with their tots were also at the library and intrigued by the fun we were having. Four women came in to inquire. It was a great way to increase membership.

Stephanie, our Program Coordinator, kicked off the summer with a delicious culinary program. First up, she showed us how easy it is to create refreshing herbal teas and a spicy dip with cucumbers and jalapeños.

Next was Robbynn who made a wonderful appetizer with fresh herbs and goat cheese. It took real willpower for me to stop popping those tiny balls into my mouth. Recipe for the Herbal Chèvre Rollups follows: 3 Tbl. Parsley, 2 ½ tsp. Thyme, 2 tsp. Rosemary, 3 leaves Basil, 1 tsp. Coarse pepper, ¼ tsp. Salt. Roll balls of cheese into herbal mixture. Simple, but elegant! She also demonstrated a handy way of chopping herbs with the HerbPro, by Progressive. I found one for sale online at http://www.kitchenkrafts.com/product.asp?pn=FP0050&bhcd2=1244677946

Camille made a delicious Panzanella Bread Salad that will keep you from heating up the kitchen. A recipe is at the following website; http://whatscookingamerica.net/Salad/Panzanella.htm

With the chive blossoms, her presentation was really eye catching.

Even though Natasha had just returned from a whirlwind vacation, she brought a healthy Brown Rice/Curry Pilaf - recipe is as follows:
Cook Brown Rice as directed. Add 2-3 T chopped curry plant, chick peas, salt and pepper.

Thanks Ladies! And Bon Appetit!

-Rosa Morgan Lockwood