Cooking with fresh herbs ahead on show
Last updated 5/23/2020 at 4:27pm
Information on cooking with fresh herbs and using dried and fresh figs will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
Lee Clayton Roper is the founder and President of A Well-Seasoned Kitchen. She’s going to explain how to correctly handle fresh herbs, tell what to do with excess herbs, such as drying or freezing them, and she’ll demonstrate how to use dried herbs in cooking. She lives in Denver.
Karla Stockli is the CEO for the California Fig Advisory Board, and she’s going to discuss the historic significance of the fig, talk about the fig industry and explain why fig consumption is on the rise. She’s from Madera, California.
Information on cooking for family gatherings and finishes for unlined jackets will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Connie Moyers will demonstrate some recipes for festive family gatherings, including family affairs and holidays. Her emphasis will be on chicken recipes, but she’ll also prepare side dishes, hot rolls and even dessert. She lives in Clovis.
Rae Cumbie is a custom dressmaker, artist and designer, and she will talk about the benefits of unlined jackets and will show some beautiful finishes for these jackets. These include a French seam, a rolled edge seam and bias binding using a Hong Kong finish. She is President of the Association of Sewing and Design Professionals and lives in Baltimore.
California King Salmon Salad
1 lb. Ca. King Salmon filets
Olive oil spray
2 tsp. olive oil
2 tsp. fresh lemon juice
Salt & pepper to taste
1 clove garlic, minced or pressed
1 1/2 tsp. fresh rosemary leaves minced
Spray broiler pan or grill with the cooking spray. Preheat oven broiler or grill. Mix the olive oil, lemon juice, salt, pepper, garlic and rosemary. Brush mixture on both sides of the fish. Place fish under the broiler or on the grill. Broil about 4 inches from the heat for 5 minutes per half-inch of thickness, or until fish is flaky in the middle. Cut salmon into 3-4 inch chunks.
1 6 oz. bag spring salad mix, or your favorite mix
1/2 red bell pepper, thinly sliced, then cut in half
1/4 cup mushrooms, sliced
1/2 cup cherry or grape tomatoes, halved
1 cup Mrs. Cubbison’s Kitchen Tuscan Herb
Focaccia Croutons or Basil Pesto Panini Croutons
Vinaigrette or your favorite salad dressing to taste
In a big bowl, add salad mix, red bell peppers, mushrooms and tomatoes. Top with salmon chunks and croutons. Toss with your favorite dressing, or serve dressing on the side. (This salad is just as good with cold salmon as it is with hot.).
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at: