The Flavorful Pantry Workshop – Infused Oils , Fruit Shrubs, and Preserved Lemons with Master Preserver Pam Lillis 10 a.m.-12:30 p.m., $100 pp.
Participants will leave with their own jars of these 3 zesty Pantry Superstars, as well as recipes.
In this new spring workshop, we are getting ready for the season’s brighter, lighter flavors. We’ll be stocking up on easy-to-store, DIY staples that add a little “pop” to any meal. We’ll learn to make Fresh Basil Oil for dipping and for use in recipes. We’ll also learn how to make a wonderful Fruit Shrub, a lively tonic that can be incorporated into a range of creative mocktails and cocktails and changed up based on the best fruit in season. This zingy ‘drinking vinegar’ has the added benefit of being good for us! It has high antioxidant properties and purifying qualities. It has been known to stabilize levels of blood sugar, and it helps detoxify your liver and make digestion easier.
In addition, we’ll jar Preserved Lemons for use in a range of healthy and delicious Mediterranean/ Middle Eastern recipes. Thinly sliced or finely minced, the peel of preserved lemons punches up tagines and stews, slow-cooked beans, roasted vegetables, and salads, as well as myriad beverages.