Few things enhance springtime more than fresh herbs. Have some fun and host an herb “lunch and learn.” Set up your focal points with herb garden displays and begin the guests’ arrival with a flights of chilled cucumber soup shots, flavored with a distinctive array of herb selections which include the cucumber soup infused with choices of basil, rosemary, thyme, sage and French chives. Reinforce the culinary tasting with toast points topped with herb infuse cream cheese including basil, rosemary, thyme, sage and French chives. To make the cucumber soup, peel the cucumbers and then slice each (linear) to remove the interior seeds. Run the prepared cumbers through the food processor. Reserve the cucumber yield in a large bowl. Slowly add half and half milk to adjust the thickness to a soup quality. Add a dash of salt and a tiny dash of sugar to enhance the flavor. Then, create the herb enhancements for each herb soup featured. Refrigerate the multiple herb infused soups and be sure to label each. The array of cucumber soups should be refrigerated for at least 4 hours. Serve the chilled soup is tall shot glasses. Then, accompany the soup shots with herb infused canapes! For lunch serve a fresh fish selection enhanced with bouquet garni, en papillote. Your guests will begin to understand the importance and the art of combining the herbs. For dessert, be daring and create herb enhanced vanilla ice cream. Your grasp of tying the seasonal impacts to entertaining will be most appreciated by eager-to-learn guests, as each person will learn to distinguish one herb from another! As a luncheon favor – give each guest a potted fresh herb to take home. © Kelly McBride Loft