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NATCHEZ — Natchez has a group that’s taking Facebook by storm, thanks to the many here who enjoy good food and cooking.

Natchez Cook Club is the brainchild of the original Cook Club, which consists of five members — Helene Buttross, Mary Lees Edwards Wilson, Ruth Shumway Powers, Patricia Murray Lane and Gigi Edwards Johnson.

“I was cooking Lebanese food one day and was talking to Mary Lees Edwards Wilson about it and she said she would like to learn how to cook some Lebanese dishes,” Buttross said. “The next thing you know the five of us go together and I brought out blenders and food and heaven knows what else. We made grape leaves, Baba Ganoush and hummus.

“It was so enjoyable we said we have got to do this again, cook together. We really weren’t on a schedule but we started getting together once a month,” she said.

The get-togethers, which continue to this day, are typically themed and elaborate, including decorations, appetizers, entrees, desserts and wine and cocktails.

“We had several people who wanted to join us, but we decided we couldn’t do that. The five of us have a history. Our energy is good together. A couple of years ago we started talking about what we could do to create something else where more people could be involved,” Buttross said.

During a visit with her son, Van Goodwin, who lives in Atlanta, she was discussing some ideas with him. “He said, ‘I can help you with that.’ ” That was the birth of the Natchez Cook Club Facebook page.

The page was originally public, but had to be taken to a private page because of the number of scammers who took advantage of the page. It now has 789 members, many of whom post recipes and photos of their creations, ranging from intricate desserts to Southern homestyle cooking handed down through the generations.

Buttross didn’t always enjoy cooking the way she does now.

“I was hungry, I guess,” she joked. “My mom was an amazing cook. My mom was Helen Buttross and she was of Lebanese heritage, born in Crowley, Louisiana. That woman could cook. She was making Asian pears when I was 15 years old, before anyone had heard of them. My mom read cookbooks like other people read a novel. She had five brothers and six children, so she did a lot of cooking.

“I guess my cooking gene was dormant, but somewhere, a gene kicked in. When I started cooking, I felt more creative and alive. Or maybe I was just hungry!”

Here’s a recipe Buttross made recently on Natchez Cook Club. The Facebook page is accepting new members.

TUSCAN TORTELLINI PASTA SALAD

Servings: 4-6

Prep 10 mins Cook 5-7 mins

Ingredients

For the pasta salad

1-1½ lbs of fresh cheese tortellini

½ cup oil-packed sun-dried tomatoes, drained and sliced

1 cup pitted olives (feel free to rough chop them or leave them whole

1 red bell pepper, stem and seeds removed, diced

1 tablespoon capers

1 cup Kale or baby spinach

¼ cup chopped fresh basil or fresh herb of choice

¼ cup freshly grated Parmesan (optional)

For the dressing

½ cup olive oil

2 tablespoons balsamic vinegar either red or white

1 teaspoon lemon juice

2 tablespoons water

1 teaspoon honey or more to taste

1 teaspoon dry oregano

1 teaspoon dry basil

1 clove garlic peeled and grated or finely minced

Salt and black pepper to taste

Directions

In a large pot, boil water, add a pinch of salt, and cook tortellini according to the package directions. Do not overcook!

Drain and cool. I like to add a small amount of dressing and mix to prevent it from sticking. Transfer to a large serving bowl.

*To make the dressing, whisk olive oil, vinegar, lemon juice, water, salt, honey, oregano, basil, garlic, salt, and pepper in a small bowl.

To tortellini, add the rest of the ingredients, drizzle over the dressing, and gently toss until well combined. Garnish with Parmesan and extra fresh basil.

Serve at once, or cover and place in the fridge for up to 5 days.

If serving later, hold the kale or spinach, add and mix before serving

Make Ahead Instructions

Cook the tortellini, chop the veggies, and make the dressing, but store them separately. Combine everything just before serving

Variations:

Add protein: grilled chicken, tofu, shrimp or steak. White beans would be so good in this pasta salad too!

Substitute what you already have! Incorporate other veggies and ingredients you like or already have on hand like roasted red peppers, cucumbers, cherry tomatoes, and even some cocktail  bocconcini.

Adjust fresh and dried herbs: Use any ones you like and add some heat by including some chili flakes too

COLD AND REFRESHING!