Cookbook Club (Grab & Go)

Grab and Go Cookbook Club

We are doing things a little differently this "season." Pardon the pun. This fall we have kits for club members. Each month you can pick up a different seasoning/spice and a unique recipe that illustrates the properties or uses of those materials. You will also get a short history of the featured seasoning and some best practices. It is up to you to try it out and let us know what you think. If you send us photos of your finished products, we will post them to Facebook.

  • Kits and Recipes available at Circulation Desk
  • Available while supplies last at beginning of the month

Themes for the autumn months are as follows:

September

Pretzel Salt

  • Recipe: Amazingly Delicious Pretzels, courtesy of Cooking Comically

It's easier to make pretzels than you might think. With a tried and true recipe and a little effort, you can make a fun treat that rivals the big pretzel companies you know and love.

October

Dried Rosemary

  • (Recipe: Healthy Homemade Oven-Baked French Fries, courtesy of Nutrition in the Kitch)

Rosemary is a classic herb often used as seasonings for savory roasts. It is versatile and popular and even most recipes that call for fresh can easily be adjusted to use dried. This baked French fry recipe is delicious and fairly straightforward. A nice healthy alternative to the deep fried versions we get from a drive through and packed with herbed flavor.


November

Bay Leaves

  • Recipe: Chicken Enchilada Slow Cooker Soup, courtesy of AMBERNPETTY via Allrecipes.com

Try this deliciously simple soup and its traditional use of bay leaves. Served with a dollop of sour cream and a few tortilla chips, this soup will have you coming back for more. The hardest part is remembering to remove the leaves before serving. Oh, and waiting for it to be ready!

December

Crushed Red Pepper Flakes

  • Recipe 1: Spicy Thai Peanut Sauce, courtesy of Genevieve via Allrecipes.com
  • Recipe 2: Sautéed Kale with Garlic and Olive Oil, courtesy of Emily Farris via Food and Wine Magazine, August 2014

It's time for some heat! We see them every time we enter a pizza parlor. Now we get to experiment with these little firecrackers of flavor. The original recipe is the peanut sauce. But for those of you with peanut allergies, fear not. We have a second, bonus recipe just for you. Don't like kale? Use spinach or another leafy green of your choice.