Recently I had the opportunity to take a cooking class at Durham Spirits Co in Durham. It was a wonderful class on herbs.

The Menu included: Fresh Herb Summer Rolls; Crostini with Ricotta and Herbs; Herb and Tomato Salad; Herb Encrusted Fish with Herb and Roast Garlic Buerre Blanc; Basil Strawberry Shortcakes with Lemon Lavender Ice Cream.

Anyway, this was our girls night out for our LDSSA (which stands for The Church of Jesus Christ of Latter-day Saints Student Association) girls group up and Duke and we had a blast. Thank you Katie for the experience.

Currently I attempt to grow herbs in my garden myself but I learned so much in this class! From helping herbs last longer in the fridge, to how to cut them, what type of dishes to use them in, what amount to use. And the dishes themselves. Mmmm. That Roasted Garlic Buerre Blanc sauce for the fish was heavenly. And one of my favorites which had surprised me, but has since been a frequent summer addition to me lighter meals, was the Herb and Tomato salad with cube of french bread added. The flavor was so rich with right amount of lemon zest to it, my mouth is just watering thinking about it.

Food Photography by: http://effervescentmediaworks.com















The mix for the spring rolls. Which had the most amazing sauce, we devoured those.



Homemade ricotta cheese with homemade crackers (even I am not that ambitious) but they were so good! I have made crackers by accident before... does that count?










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