Cuisine

Jill Shapiro and Arlene Wich are the chairpeople of the refreshment committee the 2011-2012 season.

Check the Home page for the featured herb of the month.

Although all herbal delights are welcome, the culinary committee features an herb each month.  Member supplied recipes will be shared on the website so please bring or email a copy of the recipe if you want to share! (see below)

If you have a dish that you would like to share on our tasting table using the featured herb, please feel free to bring it along. It helps to have a card next to the dish with the name of your creation and if it includes, nuts, wheat/gluten, dairy, meat, sugar. We have several members that follow a gluten free, dairy free, sugar free, and Vegan diets. Several are allergic to nuts. It doesn't mean you should not bring it, just state it so everyone can enjoy what they can.

There is no obligation for anyone to bring a tasting. If this is not the right time, perhaps another month would be more convenient. The Herb of the Month is posted on the website.

The refreshment committee is still committed to “going green”. That means good-bye Styrofoam cups! It is suggested that members BYO. Several members brought their own cup to the meeting and it was interesting to hear the stories associated with the tea cups and mugs.  Feel free to go a step further and bring your own plate and utensils!  Some paper cups, plates and utensils are provided at the meeting but we will no longer be re-using plates and cups - please bring your own to help us reduce waste!

For more information please contact Jill.

Past Delights!

from the November 2010 Meeting's Tasting Table:

Recipe with featured herb:
CINNAMON



Emily's (Almost) Famous Cinnamon "Tea" - provided by FHS member Emily Wenzel

The recipe is simply cinnamon sticks and water.

• 1 cinnamon stick - broken
  
• 8 oz water
  

Use 1 stick broken for each 8 oz of water.  Bring hot water to a simmer on very low.  Add sticks and simmer for about 20-30 minutes.  When straining the "tea" leave a few sticks in there depending upon how spicy or sweet you desire.  Serve hot or chilled.

from the September  Meeting's Tasting Table:
Recipe with featured herb: CILANTRO



from the September Meeting's Tasting Table:

Recipe with featured herb: CILANTRO

Recipe with featured herb: CILANTRO

Black Bean, Corn and Tomato Salad - provided by FHS member Carol Slattery

Salad:

• 1 cup whole kernel corn (if frozen, thaw)
• 2 cups black beans
• 1/2 cup green chilies, chopped
• 2 large tomatoes, diced
• 2 Tbsp Cilantro

Dressing:

• 1 Tbsp honey
• 1 Tbsp lime juice
• 1/2 tsp cumin
• Dash of salt

Combine all ingredients.  Refrigerate for one hour.  May be served with tortilla chips, as an appetizer or a side dish.