HERBS by Sarah

There's still time to register for my Holiday Herb Seminar next week. I have some great ideas for brightening your holidays with fresh herbs and aromatic spices. Check out my Rosemary Spice Topiary, First Gifts of Christmas ornaments, Holiday Spice Potpourri, and lots more.

On Wednesday, November 14th from 11:00 a.m.- 2 p.m., join award-winning herbalist Sarah Liberta for "Herbs for the Holidays", a unique program at Chef John Folse's White Oak Plantation. Guests will enjoy a cooking lesson, as well as crafting for the holidays with fresh garden herbs and aromatic spices. Chef John Folse and his culinary team will prepare a 3-course, herb-filled lunch as well. After the class, enjoy a tour of White Oak’s lush gardens in all their Fall glory. Take home HERBS by Sarah articles, recipes and a complimentary herb plant for your garden––rosemary, the herb of Christmas! Tickets are $50, plus tax. For reservations, please call 225.751.1882 or email [email protected] with "Seminar" in the subject line.

We spiced up the holidays with warm Mulled Cider, Yummy Yam Muffins, Pumpkin Spice Cake (with Cranberries, Ginger, and Walnuts), and Double Dates (2 kinds of stuffed dates). For aromatic beverages or a simmering potpourri, my Mulling Spice Kits are back in stock at Red Stick Spice.

Learning about all of the ways we can use herbs to spice up our holidays with Sarah Liberta this afternoon was tons of fun! If you missed out on this class, she will be back in our kitchen on December 7!

Herb Classes with Sarah Liberta Join Sarah Liberta, culinary herbalist, writer and life-long teacher in the demo kitchen for fun and informative classes on growing and cooking with herbs. In a

Another family favorite. Chilled, it makes wonderful ice cream.

Mama's Hot Eggnog by Sarah LibertaAs the holidays draw near and temperatures drop, we welcome a warm drink to help us feel snug and cozy. Nothing hits the spot better than that iconic blend of eggs, milk, sugar, and spices, fortified, perhaps, with a splash of spirits: hot eggnog. I’m not talking about the packaged,…

Crab, Shrimp, and Artichoke Casserole Because this casserole is so rich, we’d suggest this Apple-Jicama Slaw ( http://www.louisianacookin.com/apple-jicama-slaw/ ) or a Shaved Brussels Sprouts Salad with Bacon Vinaigrette (http://www.louisianacookin.com/shaved-brussels-sprouts-bacon-vinaigrtte/ )

My favorite casserole, based on a recipe given to me about 40 years ago by Aunt Reeca. Of the countless versions I've made over the years, this is the best. It appeared with the salad in the LC column.
Crab, Shrimp, and Artichoke Casserole - Louisiana Cookin

Here's one of my all-time favorite salads, first published in my Louisiana Cookin' column a few years ago. The magazine liked it well enough to republish in its newsletter a few times, most recently dubbing it Summer's Best Seafood Salad. Try it. You'll like it.

Crab Shrimp and Artichoke Pasta Salad with Lemon Basil Dressing By Sarah Liberta One of my favorite approaches to cooking is variations on a theme, particularly when working with the same ingredients to create distinct dishes. With summer’s bounty at hand, I couldn’t resist combining two of my favorite shellfish—incredibly versatile Louisiana blue crab and shrim...

Beginning in October, I will return to Red Stick Spice Company, 660 Jefferson Highway, for a series of monthly classes on growing and cooking with herbs in the new, fully equipped kitchen classroom. Classes will feature demos and tastings of all dishes prepared. Everyone will receive a live herb plant, recipes, a copy of Louisiana Cookin’ , and more.

FALL FOR HERBS Thursday, October 13, 1-3 PM
Explore the robust flavors of fresh herbs from the fall garden to enhance your cooking for family and friends with quick and easy Herbal Compound Butters, Spreads, and Dips.

SPICE UP THE HOLIDAYS Wednesday, November 9, 1-3 PM
Holiday entertaining is always better with fresh herbs and aromatic spices. Our menu might include Pumpkin Spice Cake, Sweet Potato Pone, Yummy Yam Muffins, Mulled Cider, and more.

HERBAL HOLIDAY GIFTS Wednesday, December 7, 1-3 PM
Brighten your holiday gifts with flavorful and fragrant herbs and spices. Learn to make such favorites as Rosemary Walnuts, Five-Minute Lemon Curd, Flavored Sugars, and Herbal Syrups.

For further details and to register, go to

Herb Classes with Sarah Liberta Join Sarah Liberta, culinary herbalist, writer and life-long teacher in the demo kitchen for fun and informative classes on growing and cooking with herbs. In a

We had a lovely class at Red Stick Spice Shop this week and will be returning on November 18 for the class on Holiday Sweets and on December 9 for Herbal Gifts from the Garden, 1-3 PM both days. You can register on my web site herbsbysarah.com. On the Home page, click on the Products link and keep going.

Hope to see you soon.

The fall session for LSU’s OLLI program ended this week, and I am now looking forward to teaching a new series of classes on Herbs and Spices for the Holidays at Red Stick Spice Company, 7970 Jefferson Highway. We will meet 1-3 PM on Tuesdays: November 4 and 18 a well as December 9.
The first class will focus on quick and easy savory holiday fare; the second will feature herbal sweets, and the third will highlight gifts from the garden. There will be demonstrations, tastings, and HERBS by Sarah products for each guest. Cost is $35.00 for each class. For more information and to register, go to herbsbysarah.com.
I hope to see you there.

Louisiana Cookin' features one of my favorite seafood pasta salads in this week's newsletter. Try it for a cool summer treat.

Crab Shrimp and Artichoke Pasta Salad with Lemon Basil Dressing - Louisiana Cookin MAKES ABOUT 6 SERVINGS Courtesy of Sarah Liberta   ·         1 pound shells or other bite-size pasta, cooked and drained ·         1 pound well-season...

JULY 8 CLASS, JUST 5 SPOTS OPEN. JULY 15 CLASS, FULL!