Due to staff shortage, the Downtown Library will close at 7pm tonight.

Do you want some creative ideas to spice up your home cooking? Maybe you need some new ideas for how to use all that end-of-summer produce? Join us each month for a seasonally inspired food or meal demonstration with Kelly Moore, Missoula Co./MSU Extension Agent for Family and Consumer Sciences. One topic will be covered monthly, presented on the first Thursday each month at noon and again on the second Tuesday at 6pm in our demonstration kitchen (third floor). Can’t make a class you like? All our classes are recorded. You can find an archive of past classes on our YouTube channel.

Holiday Homemade Edible Gifts

For December’s class Kelly shows us how to make easy and delicious edible gifts for the holidays – herbed compound butter, graham crackers, and marshmallows. 
The herbed compound butter from NYT Cooking  (you must sign up for a free account with NYT Cooking to gain access).

Thanksgiving Dinner: Less Cost & Less Hassle

In this lesson Kelly talks us through some ideas for Thanksgiving dishes to simplify your holiday planning and prep–less cost and less hassle, from appetizers to desserts. Kelly presents pumpkin turkey snack skewers (fun for kids to make), cranberry-stuffed Cornish game hens, and pumpkin mousse.
The cranberry-stuffed Cornish game hen recipe is from Martha Stewart.
The pumpkin mousse recipe is from NYT Cooking.
The inspiration for the pumpkin turkey snack skewers can be found at All Created.
Happy Thanksgiving!

Mulligatawny Soup

For October’s class Kelly shows us how to make a tasty Mulligatawny Soup.


1/2 teaspoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon coriander seeds
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1 pound (about 3 large) chicken thighs
1 onion, finely chopped (about 1 cup)
1 medium carrot, finely chopped (about 3/4 cup)
1 celery rib, finely chopped (about 1/2 cup)
1 tablespoon curry powder
3 medium garlic cloves, finely chopped (about 1 tablespoon)
1 inch piece fresh ginger, finely grated
1 sweet potato, peeled and cut into 1/4 inch pieces
1 apple, peeled and cut into 1/4 inch pieces
1 plum tomato, cut into 1/4 inch pieces
1/2 cup dry red lentils
6 cups homemade or store-bought low sodium chicken broth, or water
Greek yogurt, to garnish
Finely chopped cilantro, to garnish
Red chilly flakes, to garnish

Tomatillo Salsa

For September’s class Kelly shows us how to make fresh Salsa Verde de Tomatillos. You will find the base recipe below but we encourage you to experiment with different peppers and seasoning to find what fits your taste.


5 Tomatillos
1/4 – 1/2 bunch of fresh Cilantro (finely chopped)
2 Cloves of Garlic
1/4 Onion Jalapenos and or other peppers (1-3 depending on flavor preference and how spicy you would like it)
Salt (to taste)
Olive Oil


1. Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.

2. After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.

3. Remove from heat and blend the ingredients with the cilantro and salt in food processor.

4. For a thinner consistency, add a small amount of water.

Upcoming Classes

Make It Yourself for Less

Heart-Healthy Spice Mixes

Generations Cooking 2gether

Eat Your Weeds with Sandy Perrin, Missoula Co. Plant Specialist

The Power of Purple in Your Diet

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