Community Cooking at the Library
Do you want to preserve your harvest or save money by canning your food? Maybe you need some creative ideas for how to use all that end-of-summer zucchini? Good news–MPL’s shiny new demonstration kitchen is live! 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.
Bento Box Lunches for Every Age
Pizza, Out of the Box!
Prosciutto, Fig, Arugula Pizza and Grape, Honey, Rosemary Pizza
In this lesson Kelly shows us how to make two delicious pizzas with unconventional toppings and flavors. She made slight modifications to the below recipes found online:
Fig, Prosciutto, Gorgonzola, and Arugula Pizza by Joanne Smart for Fine Cooking magazine, June/July 2019 issue
Red Grape Pizza with Honey, Rosemary, and Pecorino by Jamie Oliver
The Eating of the Greens: Quick, Healthy, and Delicious!
For March’s class Kelly shows us three delicious recipes using fresh greens. She works from the following recipes found online:
Kale Salad with Watermelon Radishes – By Frances Largeman-Roth, from her 2014 book Eating in Color: Delicious, Healthy Recipes for You and Your Family
Southern-Style Collard Greens – By Southern Living
Groovy Green Smoothie – By Montana State University Extension
Pressure Canning in Winter: Chicken Soup
Don't Buy It, Make it Yourself!
Hummus, Pineapple-Red Chili Salsa, & Falafel
In this class Kelly shows us how to make 3 quick, delicious, and healthy recipes – never buy these yummy treats again when they’re so easy to make at home! Recipes below.