HERBS by Sarah

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

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...