Program Description
Event Details
Need a new recipe? Join us!
Coos Bay Library has teamed up with Coos Head Food Co-op to provide safe, easy, and healthy recipes to create at home. Join us virtually on Zoom for this fun community event!
Monthly Event: Every Fourth Thursday!
For this month’s recipe, culinary instructor, Valerie Verkerke, will be making Stuffed Portobellos & Summer Salad.
Register for this virtual event @ https://bit.ly/3powyqG
Stuffed Portobellos ingredients:
2 large portobellos
4 smaller mushrooms (cremini, wine caps, cinnamon, etc), OPTIONAL
¼ C roasted hazelnuts (or pecans)
2 cloves garlic
zest of 1 large lemon (≈1 Tbsp)
2 Tbsp fresh marjoram leaves, or 3 tsp dried
¼ C roughly chopped Italian parsley
⅓ C minced shallot
kosher or sea salt
freshly ground pepper
≈1 C (4 oz) grated provolone (melts GREAT, but your choice)
Serves 2
Summer Salad ingredients:
Vinaigrette:
1 medium garlic clove
2 Tbsp diced or thinly sliced shallot
1 Tbsp Dijon mustard (whole grain if you like)
2 Tbsp lemon juice (can use all lemon, no vinegar - most wine-friendly version)
1-2 Tbsp vinegar - balsamic (regular or white) or champagne vinegar is softer and wine-friendly. sherry or apple cider vinegars are sharper (perhaps for salads with more vegetables)
1-2 Tbsp good quality salt - sea salt, fleur-de-sel, himalayan pink, for example
1-2 Tbsp freshly ground pepper
≈ ¼ C fruity cold-pressed olive oil, or a neutral oil such as avocado or sunflower
Salad:
1 small stem of broccoli
1 small carrot
≈3" English cucumber, or a couple small Persians
1 Belgian endive
2-3 green onions
≈2 C lettuce
1-2 amazing summer tomatoes
etc, etc: red or watermelon radishes, fresh corn, strawberries, figs, cherries…
Check out the Community Cooking playlist on the library's YouTube channel with over three years worth of recipes!
Go to: https://bit.ly/3pXmapN
