Yesterday we had our first drop-in kitchen event at OLLI where we had sandwiches and salads that incorporated a number of fresh herbs. This as a tribute to Valerie's Dirty Knee Club who have planted a variety of herbs outside the front door, handy to supply the dishes that we will be enjoying through summers to come. We had 15 lunchers and I used maybe five different herbs, including basil, mint, chives, sage, parsley. Next week we will use different herbs for fresh new dishes.
So the salad menu included: cut-up watermelon, cherry tomatoes, chopped mint in a dressing of lemon juice, sugar, honey, tad of salt; French potato salad, an oil-based salad of small red and white potatoes in an emulsion of olive oil, vinegar, dijon mustard, a little white wine, and a good quantity of chopped parsley, dill, and basil; cucumber and scallion salad; and storebought vinegar and oil cole slaw with sprinkled-on chopped dill. For the sandwiches, we had chicken salad with chopped sage on white bread; cream cheese and smoked salmon on various bagels with chopped dill; and open faced tomato, mozzarella, pesto and fresh basil on ciabatta bread. Iced tea was infused with mint because Valerie had made ice cubes with chopped mint frozen into them.
Comment and camaraderie were excellent and I think folks learned some new tricks and fresh ideas. Looking forward to next week's offerings.
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