This is a cooking class taught by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.
During the summer, herbs flourish. This is a chance to learn about what to do with your leftover herbs! Starting with the basics, we’ll go through how to store fresh herbs properly, how to pair them, and how to dry and preserve summer herbs so you can enjoy their varied flavors all year. Then, we’ll use some common herbs and put our new knowledge to work by making:
Chimichurri
A versatile sauce of parsley, oregano, garlic, white wine vinegar, olive oil, and red pepper flakes
Rosemary & Thyme Aioli
A silky, creamy condiment with a base of eggs, garlic, lemon juice, rosemary and thyme
Dill Dijon Sauce
A Scandinavian sauce of Dijon, dill, olive oil, cider vinegar, lemon juice, and honey
Arugula & Thyme Pesto
A multi-purpose sauce made of arugula, thyme, pistachios, garlic, lemon juice, and olive oil
Herby Cashew Sauce
A delicious sauce with a base of cashews, garlic, coriander, lime, shallots, and a surprise herb combination
Strawberry Granita with Rosemary
A refreshingly sweet treat of fresh strawberries, lemon juice, and rosemary pureed then frozen. Originally, from Sicily, it’s a cross between sorbet and Italian ice.
