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Foraging & Feasting from your Garden-Weeds or Salad?!
Ingredients, Equipment 

Cook along with Liz or watch and prepare the recipes on your own. Have your ingredients and equipment ready 10 minutes before the start of class if you would like to cook along.

​Recipes can be found on Liz's Recipe Blog: 

Picture

Recipe #1 Walnut and Herb Salad with Cucumbers, Radishes, and Rosewater Vinaigrette

walnut_and_herb_salad_w_rose_vinaigrette.pdf
File Size: 95 kb
File Type: pdf
Download File

Ingredients:1 cup walnuts
4 tablespoons olive oil
2 tablespoons rice vinegar or white balsamic vinegar
1 teaspoon honey
*2 teaspoons rose water-more to taste
1 bunch radishes, thinly sliced 
5 mini cucumbers, sliced 
4 scallions, sliced
1 cup parsley
1 cup cilantro
½ cup mint
½ cup dill
¼  cup chives
Optional: 1/2– 1 cup crumbled feta 
salt and pepper to taste
½ cup rose or tulip petals for garnish. Other edible flowers can be used as well-pansy, chive, dandelion, chamomile, daylily. 


Equipment for class:

cutting board
chef's knife
2 cup lidded jar or other lidded vessel to mix dressing in
bowl to mix salad in
serving plates or a platter

Before class:
Measure and prep ingredients as indicated in the above ingredient list. Don't chop your herbs, Liz will be showing you how to do this.

Recipe#2 Herb Crepes with Whipped Ricotta

foraged_herb_crepes_with_lemon_ricotta_filling.pdf
File Size: 105 kb
File Type: pdf
Download File


Ingredients:
​Makes 8 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
**1 cup mixed fresh foraged herbs or purchased herbs-see options below
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste

Optional foraged herbs
  • Creeping jenny, dandelion, chickweed, violets (leaves and flowers), clover, purple nettle, plantain, garlic grass https://www.growforagecookferment.com/what-to-forage-in-spring/
  • dill, parsley, mint, chive, scallion

Equipment for class:
blender, immersion blender, or mixing bowl w/whisk
8 or 10-inch crepe pan or nonstick skillet 
pastry brush
1/4 cup ladle or measuring cup if using 8-inch pan/1/3 cup if using 10-inch pan
crepe flipper or small spatula
cooling rack
small mixing bowl
rubber spatula

Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe


Before class:
Prep ingredients as indicated in the above ingredient list. 

FAQs

How long is class? Allow for 1 1/2 hour class time

Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection. 

Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class in the chat.

System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
  • Joining via computer: A registrant can simply click on the link provided in the confirmation email.
  • Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.

CONTACT US

Email

lizb@thecreativefeast.com

Telephone

Location

603-321-5011
Hollis, NH