- Author: Susana C. Bruzzone-Miller
Cooking is one of my greatest joys. So, when Master Gardener lead, Susan Carter asked me to teach a Cooking with Herbs class for fellow gardeners last year, I jumped at the chance. I was even more thrilled to be invited back for a command performance.
A previous MG continuing education focused on how to grow herbs. This class was all about prepping and storing fresh herbs, methods for drying herbs, when to use fresh vs dry herbs and cooking demo of easy recipes. By far the best part of the April 17 two-hour class, was tasting. Participants learned how to make and sampled herb and fruit infused waters, cilantro pesto, basil vinaigrette, lemon-thyme tea bread and three herb green bean salad. Over 30 VC Master Gardeners participated.
Green Bean & Herb Salad
2 lbs. fresh green beans, cut into 2-inch pieces
2 Tbsp. each fresh lemon juice and Dijon mustard
3 Tbsp. extra virgin olive oil
¼ cup each chopped fresh basil, chives, cilantro
1 cup sliced red onion or shallot thinly sliced
¾ cup walnuts, chopped
½ cup feta cheese, crumbles
Salt and pepper to taste
- Rinse vegetables and herbs with cold water
- Bring large sauce pan of lightly salted water to boil. Drop green beans into water and cook until bright green and slightly softened—about 2 minutes. Drain and plunge into cold water to cool. Drain and pat dry.
- In a small bowl whisk together lemon, mustard, oil to make dressing.
- In a large bowl, combine green beans, herbs, onion. Season with salt and pepper to taste. Add lemon dressing and toss well. Before serving add feta cheese and walnuts.
Source: Sunset Magazine. Adapted from a recipe featured in January 2014