January Take & Make
All Ages: Mini Masterpieces

Pick up a kit, create your mini masterpiece, and drop it off at the library by February 3rd. Write your name and the title on the back. One per artist, please!
The 2024 Tiny Art Show will run from February 5th-March 2nd.
Please pick your painting back up the week of March 4th. Paintings not picked up by March 16th will be discarded.

A monthly cooking challenge to spice up your kitchen… Try something new! Each month, pick up a FREE spice sample and simple recipe.

January’s Spice: Red Pepper Flakes

Red pepper flakes are made from a mix of peppers from the capsicum annum family such as jalapeño, bell, and cayenne. The primary use is to achieve heat! Sprinkle as much as you like on your favorite dishes that need a little spice.

Check out a cooking demo featuring the attached recipe, Roasted Red Pepper Soup, at Columbus Library on Monday, January 22 from 2-4pm during our Meatless Mondays program.

Recipe: Roasted Red Pepper Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 carrots chopped
• 3 celery stalks chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 2 garlic cloves chopped
• 2 tablespoons fresh torn basil plus more for serving
• 1 tablespoon fresh thyme
• 2 12-ounce jars roasted bell peppers drained (about 4)
• 28-ounce can crushed tomatoes with juices
• 4 cups vegetable broth
• ¼ cup Greek yogurt

Directions:

1. Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots, and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and red pepper flakes.
2. Add the garlic, basil, thyme, and roasted red peppers, and cook until fragrant, 1-2 more minutes.
3. Add canned tomatoes and broth, and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.
4. Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Stir in the Greek yogurt until well combined. Serve with fresh torn basil.