EVENT: Grow your greens cooking demo at flower/garden show; BONUS recipe below

 

It's salad days at the Virginia Flower & Garden Expo; the event takes place Jan. 20-22 at the Virginia Beach Convention Center, and provides a wonderful diversion to winter.

Many home cooks and professional chefs enjoy growing some of their own ingredients, including vegetables, fruit and herbs. The show is a great way to start thinking ahead to those kitchen gardens, and there are several workshops that are food-centric, too, including Herbal Drinks, Nature’s Wild Pantry, Quick Container Gardens, Outdoor Table Arrangements and one I will be leading, Green Grocer: Creating A Kitchen Garden Salad.

My workshop takes place Saturday, Jan. 21 at 6 p.m. and explores growing a variety of greens and herbs for fresh salads year-round, and a demonstration of a classic Dijon vinaigrette. (Scroll down for a bonus crouton recipe.) Workshops are included in the admission price of $10 per person, but click here for a $3 off coupon.

The Virginia Beach Convention Center is at 1000 19th St. For more information on the expo, visit www.vafgs.org

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BONUS RECIPE:

MAMBO ITALIANO CROUTONS
Perfect for a fresh green salad

INGREDIENTS

1/2 cup olive oil
4 cloves garlic, finely minced
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 French baguette or similar loaf, day old

METHOD

In a large mixing bowl, combine oil and garlic and set aside at room temperature for six hours to allow garlic to steep. Add cheese, salt, black pepper, basil, oregano, thyme and red pepper, and whisk to incorporate.

Heat oven to 300F. Cut bread into one-inch cubes and place on a rimmed baking sheet. Drizzle the oil over the bread, turning the pieces to lightly coat each side. Place the baking sheet in the oven and cook 10-15 minutes, removing to turn croutons. Bake for another 10-15 minutes or until croutons are golden brown and crunch. Allow to cool before use; store in an airtight container.