It is very easy to grow your own herbs even if you live in a small space, such as only having a balcony or sunny kitchen window. Some herbs I would suggest are; Rosemary; which is a drought tolerant herb that likes hot, sunny spots with quick draining soil. Rosemary flavors a roasted chicken like nothing else and works well in some desserts too. Basil; this is an annual herb and grows best in full sun with rich moist soil. Great in pesto or Italian dishes. Cilantro; this is also an annual herb that loves well drained soil. Grows best in full sun and tolerates some shade. Great in Mexican or Asian dishes. Oregano; this is a perennial and likes full sun, as well drained potting mix. The more sun oregano gets, the more pungent the flavor of the leaves. Doesnt' like wet soil though. Oregano is great on pizza, in pasta and of course Greek dishes. Thyme; comes in many varieties and grows best in full sun and well drained soil. Thyme in my opinion is good in almost all savory dishes including roasted vegetables. Mint; very vigorous plant, you should see the mint we have it's taking over, very invasive so a good planted in a pot. Grows in full sun and partial shade. Great for garnishes, Greek food, lamb, salads and desserts or how about a famous mint julep? Chives; perennial herb and has a slight garlic scent to it. They do grow wild all over the world though. Chives are very easy to grow too and have a wonderful flower that you can use. Chives are great as a garnish or in lots of dishes. Chervil; is a delicate culinary herb used frequently in French cuisine. A member of the parsley family, chervil has a mild flavor with hints of licorice or anise. Chervil leaves are delicate and curly. Because of the delicate flavor it is usually included in salads and soups, where it will not be overpowered by other flavors, and it great addition to omelets. Dill; very easy to grown and is also a forgiving plant. Dill needs some sun, but likes shade too. Can be grown indoors or outdoors. Great with salmon, egg dishes and love in egg salad. Parsley; probably the most used herb around and adds flavor to many foods including soups, salads, and great garnish. Marjoram; I think this herb is underused, but adds great flavor to food and I especially like it mixed into butter for a spread on hot crispy bread. Marjoram is a perennial and is easy to grow. Tarragon; has a unique flavor and can be used in many dishes. I would have go say this herb is one of my least favorites and I don't use it that much. Fish, beef, poultry, vegetables and oranges are great flavored with tarragon. It also works well in creamy sauces, soups and dips. Sage; now sage is one of my very favorite herbs and I use it all the time. Easy to grow and is a perennial, needs good soil and lots of sun. Thanksgiving meal without sage, simply impossible! Of course there are so many more herbs to read up on, but these are just a few favorites that most people enjoy growing.
For more information on starting your own culinary herb garden, check with your local nurseries or extension offices for advice. Also, there are many books on growing herbs that would be very helpful.
"Parsley, the jewel of herbs, both in the pot and on the plate" - Albert Stockli
Take the prepared cleaned and sterilized bottle and add the spices first, next add garlic, fresh herbs leaving parsley for last. Finish by adding favorite vinegar and fill to 1/2-inch of the top and push the stopper in halfway. Let the vinegar set 24 hours and then refill again. After this you can use right away. Of course the flavors will become stronger after they sit. After using, refill with vinegar right away as the plant materials must remain covered with vinegar - THIS IS VERY IMPORTANT!
Fresh Herb Vinegar - I learned quite a bit about making herb vinegar when I took the WSU Master Gardner program back in the early 1990's
Herb vinegar's can be used in cooking using equal amounts where you would use wine, fruit juice, plain vinegar, lemon or other juices. You can add to barbecue sauce, marinades or use in homemade mustard's, as well as in vinaigrette dressings, etc. I treat making vinegars the same as making jams or canning. "Clean, sanitation and safety always come first." If you have any questions, consult a good reliable source or books, also extension offices of Universities are a valuable resource. If it looks cloudy or bad, throw it out and start over.
First off, use a good quality vinegar such as; white wine, red wine, rice wine or apple cider vinegar. You will also need good glass bottles (cleaned and sanitized), clean fresh corks or stoppers, plastic funnel, plastic measuring spoons (we don't want to use any metal bowls or utensils for vinegar.) Please don't use ground or powdered herbs or spices. Don't store your vinegar near a window as it will eventually become cloudy. Gently rinse your fresh herbs in cold water and pat dry with a paper towel. If you are using fresh fruits; blueberries, raspberries, blackberries or strawberries follow the same techniques. These berry vinegars are fantastic! Cranberry vinegar is great for Christmas and makes lovely gifts.
One of the women who taught this class owned an herb farm and she had some very creative ideas. Here are some interesting combinations you can try; Rosemary and garlic; parsley, sage, rosemary and thyme; tarragon and garlic; dill, garlic and dried red peppers (love this); basil, garlic and dried red peppers, pineapple sage, ginger, cranberries and garlic; lemon thyme and sage, just use your imagination and be creative.
When using fresh garlic, please peel it, rinse in cold water and dry with paper towels. Most likely you will have to slice in half to fit into bottles. When you push the garlic into the bottle you can use a wooden skewer if needed. Once again, I always wear disposable gloves as I want everything going into the bottle to be sanitary. Make sure there is no dirt on any of the fresh herbs.
If you are using scallions, please rinse in cold water and pat dry with paper towels. I also remove the root end and discard. If using peppers, please rinse in cold water and remove the top and seeds then pat dry with paper towels. If using very hot peppers please wear disposable gloves. For pepper vinegar; use a 1.5 liter wine bottle then add; 3 to 4 Anaheim peppers, 2 sweet red bell pepper, 1 green bell pepper and 2 jalapeno peppers. You can also add garlic. Fill the bottle with white wine vinegar and it can be used about 3 months. I also like to store my vinegars in the refrigerator.
For a beautiful pinkish colored delicious vinegar try chive vinegar. Chive flowers are so beautiful and they make a lovely vinegar. Go out to your herb garden and pick some chives with blossoms leaving a 5-inch stem. Gently rinse in cold water and pat dry with paper towels. Remove some of the blossoms from stems and place into bottle. Add the ones with stems blossom end up. Fill jar with white wine vinegar and cap. Add more vinegar in 24 hours. The blossoms will turn the vinegar a lovely pink hue and the vinegar will take on that delicious chive/garlic flavor. This should last about 3 months.
For raspberry or blackberry vinegar; use 6 cups white wine vinegar and 3 cups fresh raspberries or blackberries. Note; you can also add a few Tbl. of sugar if desired. Find a mason jar(s) or something similar with a tight fitting lid. Rinse the berries in cold water and gently pat dry with paper towels. Add berries to clean sanitized jars, if adding sugar add it now and stir with berries for about a minute to release juice and pour in vinegar, cover tightly. Store in cool dark place for two weeks, do not disturb. After two weeks, pour berries and liquid through a fine mesh strainer lined with cheesecloth. Pour vinegar back into clean sterilized bottles through a funnel, add clean cork or stopper and store in cool dark place.
For raspberry or blackberry vinegar; use 6 cups white wine vinegar and 3 cups fresh raspberries or blackberries. Note; you can also add a few Tbl. of sugar if desired. Find a mason jar(s) or something similar with a tight fitting lid. Rinse the berries in cold water and gently pat dry with paper towels. Add berries to clean sanitized jars, if adding sugar add it now and stir with berries for about a minute to release juice and pour in vinegar, cover tightly. Store in cool dark place for two weeks, do not disturb. After two weeks, pour berries and liquid through a fine mesh strainer lined with cheesecloth. Pour vinegar back into clean sterilized bottles through a funnel, add clean cork or stopper and store in cool dark place.
If you are using spices use whole spices, not ground or powdered. Some favorites are juniper berries, bay leaves, allspice, cloves, cumin seeds and all types of peppercorns.
Flatbread with Herb Infused Oil - made these in culinary school and also used the dough for pizza
Dough
1/4 cup warm water
2 1/4 tsp. active dry yeast
1 Tbl. sugar
1/2 cup plain Greek yogurt
4 1/2 cups all purpose flour
2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. fresh rosemary, chopped
1 garlic clove, finely minced
Oil
1/3 cup olive oil
1 1/2 tsp. each; fresh rosemary, fresh oregano, fresh basil and fresh thyme - chopped
2 garlic cloves, minced
salt and freshly ground black pepper
Place into a bowl of electric mixer the water and sprinkle in yeast, let stand until foamy. Stir yeast to dissolve. Add sugar, yogurt and 1 1/2 cups cold water stirring to combine. Add a paddle attachment to mixer and add 1 cup of flour, salt and pepper. Mix on low and gradually add salt, pepper, rosemary, garlic and extra flour to make a soft dough that pulls aways from sides of bowl. Change the paddle to a dough hook and mix on low adding more flour to make a smooth dough about 6 or 7 minutes. Lightly oil a large bowl and place dough ball into bowl, turning dough to coat with oil. Cover with plastic wrap and let stand in warm, draft free zone so dough doubles in volume. For oil; add oil and all other ingredients into a bowl and let stand, stirring to combine for about 1 hour. Turn dough out onto lightly floured surface and knead briefly. Cut into 4 pieces and shape into ball and cover with plastic wrap. Roll dough out into 1/4-inch to 1/2-inch pieces. Heat grill, brush with oil and add dough onto grill cooking for about 2 minutes. Brush dough with oil and turn dough over and brush again with oil. Cover and grill for about 1 minute. Transfer to cutting board. If you are going to make into pizza, after you turn dough add light ingredients (sauce, cheese, whole basil, small amounts of cooked meat, etc) to dough and cook.
Chervil Salsa Verde
2 bunches of fresh parsley
1 bunch of fresh chervil
3 Tbl. capers, chopped
1 lemon, zested
3 Tbl. fresh lemon juice
2 garlic cloves
3/4 cup olive oil
salt and freshly ground black pepper
Place the garlic into a food processor and pulse to fine mince, pulse all other ingredients together. Use on grilled fish, chicken, pizza or eat with grilled baguette slices or crackers.
Chervil Salsa Verde
2 bunches of fresh parsley
1 bunch of fresh chervil
3 Tbl. capers, chopped
1 lemon, zested
3 Tbl. fresh lemon juice
2 garlic cloves
3/4 cup olive oil
salt and freshly ground black pepper
Place the garlic into a food processor and pulse to fine mince, pulse all other ingredients together. Use on grilled fish, chicken, pizza or eat with grilled baguette slices or crackers.
Sage Dinner Rolls - I got this recipe from my friend Barb in Dallas
1 1/2 cups buttermilk
2/3 cup water
1/4 cup sugar
2 Tbl. butter
1 1/2 tsp. salt
3/4 cup instant potato flakes (strange, but it works)
2 Tbl. fresh sage snipped
4 1/4 to 4 3/4 cups all purpose flour
2 packages active dry yeast
Fresh sage leaves (small), for baking into top of rolls (this is my idea because I think it looks pretty) but you don't have to do it
Delicious Herb Butter
3 sticks of butter, soft
1 Tbl. each of rosemary, oregano, basil, parsley and thyme
1 tsp. fresh lemon zest
pinch of salt
Into a bowl of electric mixer beat butter and add herbs, zest and salt to combine. Onto a work surface lay a long piece of plastic wrap and add butter to form into a log. Starting at one end roll up butter to form a log and then roll in foil and place into freezer. When ready to use remove from freezer and slice into pieces. This is great on grilled steaks, fish, for hot crust bread, etc.
Basil and Watermelon Lemonade - so refreshing and delicious
1/4 cup fresh basil leaves
1 1/4 cups fresh lemon juice
1/2 cup sugar or more if needed - I use agave nectar4 cups boiling water
3 cups fresh seedless watermelon, pureed
Into a pitcher add basil leaves and crush with a wooden spoon. Add lemon juice and sugar or agave. Pour boiling water over mixture and stir to combine or dissolve sugar. Add pureed watermelon, cover and refrigerate about 3 hours. Strain though a fine mesh sieve into a pitcher. To serve; add ice to glasses, pour in lemonade and garnish with thin watermelon wedges.
Goat Cheese and Radish Appetizers -these are healthy and delicious
1/2 cup goat cheese, softened
3 Tbl. heavy whipping cream
15 large radishes with tops left on
salt and freshly ground black pepper
Fresh chervil sprigs
Into a bowl, stir together goat cheese, cream, salt and pepper and place into a pastry bag fitted with a small tip. Rinse the radishes in cold water, pat dry with paper towels and slice the radishes in half lengthwise. Pipe the cheese mixture onto each radish halve and garnish with bits of chervil.
Goat Cheese and Radish Appetizers -these are healthy and delicious
1/2 cup goat cheese, softened
3 Tbl. heavy whipping cream
15 large radishes with tops left on
salt and freshly ground black pepper
Fresh chervil sprigs
Into a bowl, stir together goat cheese, cream, salt and pepper and place into a pastry bag fitted with a small tip. Rinse the radishes in cold water, pat dry with paper towels and slice the radishes in half lengthwise. Pipe the cheese mixture onto each radish halve and garnish with bits of chervil.
"The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk." - Jacqueline du Pre
Breakfast Soufflés
2 shallots, chopped
3 pieces of rustic style bread, cut into cubes (about 4 cups)
7 eggs, beaten
salt and freshly ground black pepper
Tabasco, to taste
2 cups fresh spinach, chopped
1/2 cups black forest ham, diced
1/4 cup fresh parsley, chopped
2 Tbl. fresh chives, snipped
1 1/2 cups Swiss cheese, grated
1/2 cup whipping cream
Salsa, optional
Parsley Pesto
1 1/2 cups walnuts, lightly toasted
3 garlic cloves
2 bunches of Italian parsley
1/2 cup walnut oil
2 Tbl. fresh lemon juice
1/2 cup fresh Parmesan cheese, grated
salt and freshly ground black pepper
pinch of red pepper flakes
Into a food processor add garlic until minced. Add parsley and pulse, scraping down sides, add oil and lemon juice and whirl until smooth. Add walnuts and pulse, add cheese, red pepper flakes, salt and pepper. Taste and adjust seasonings. Great on pasta, grilled bread, crackers, etc.
Jerry's Rosemary Sun-Dried Tomato Bread - one of our favorites (my husband makes this and it is so good, especially for toast or sandwiches)
1 cup warm water (110 degrees)
1 Tbl. sugar
2 tsp. active dry yeast
1 tsp. salt
2 1/2 Tbl. fresh rosemary, chopped
1/4 cup sun-dried tomatoes in oil, chopped
1/2 tsp. Italian seasoning
1/4 tsp. freshly ground black pepper
2 Tbl. extra virgin olive oil
1 1/2 cup white whole wheat flour
1/2 cup bread flour
1 egg, whisked
Dried rosemary for topping
Cornmeal
In a large bowl add water, sugar and yeast and let rest for about 10 minutes. Stir in the fresh rosemary, sun-dried tomatoes, seasonings, olive oil, salt and wheat flour. Add the bread flour and stir until dough form into a ball. Place the dough on lightly floured work surface and knead forming into a ball. Into a bowl add a drizzle of olive oil and add dough turning to coat, cover with a clean kitchen towel and let rise for about an hour in a warm draft free place. Punch the dough down in bowl and then let rise again for another 45 minutes. Preheat oven to 400 degrees. Remove dough from bowl, sprinkle on some cornmeal onto the baking sheet and add your dough, forming into desired shape. Brush the top of dough with egg wash and sprinkle on some of the dried rosemary. Bake for about 20 to 25 minutes or until golden brown. Remove to cooling rack. I know it will be hard to wait, but we must. When cooled, slice bread, smear with butter and ENJOY!
Pea and Fresh Mint - Another Great Pesto Jerry's Rosemary Sun-Dried Tomato Bread - one of our favorites (my husband makes this and it is so good, especially for toast or sandwiches)
1 cup warm water (110 degrees)
1 Tbl. sugar
2 tsp. active dry yeast
1 tsp. salt
2 1/2 Tbl. fresh rosemary, chopped
1/4 cup sun-dried tomatoes in oil, chopped
1/2 tsp. Italian seasoning
1/4 tsp. freshly ground black pepper
2 Tbl. extra virgin olive oil
1 1/2 cup white whole wheat flour
1/2 cup bread flour
1 egg, whisked
Dried rosemary for topping
Cornmeal
In a large bowl add water, sugar and yeast and let rest for about 10 minutes. Stir in the fresh rosemary, sun-dried tomatoes, seasonings, olive oil, salt and wheat flour. Add the bread flour and stir until dough form into a ball. Place the dough on lightly floured work surface and knead forming into a ball. Into a bowl add a drizzle of olive oil and add dough turning to coat, cover with a clean kitchen towel and let rise for about an hour in a warm draft free place. Punch the dough down in bowl and then let rise again for another 45 minutes. Preheat oven to 400 degrees. Remove dough from bowl, sprinkle on some cornmeal onto the baking sheet and add your dough, forming into desired shape. Brush the top of dough with egg wash and sprinkle on some of the dried rosemary. Bake for about 20 to 25 minutes or until golden brown. Remove to cooling rack. I know it will be hard to wait, but we must. When cooled, slice bread, smear with butter and ENJOY!
6 cups frozen peas
Olive oil
2 garlic cloves
1/4 cup fresh mint, finely chopped
1/4 cup pine nuts, lightly toasted
1/4 fresh Parmesan cheese, grated
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Into a small pot of boiling salted water add peas and bring to a boil cooking for about 1 minute. Drain and rinse with cold water, drain again and pat dry with paper towels. Place peas into a food processor, add garlic, Parmesan, pine nuts, lemon juice, salt and pepper. Cover and process until smooth, scraping down sides. Into the tube of the processor with motor running drizzle in some olive oil to desired consistency, not too wet, but like loose peanut butter. Remove pesto to a bowl and stir in mint, taste and adjust seasonings. Great on grilled baguette or stirred into fresh cooked pasta and I love a little stirred into mashed buttery cream cheese potatoes.
Harissa with Garbanzo Beans - love this
Harissa
2 oz. large dried red chilies
4 garlic cloves
4 stems Italian parsley
16 large mint leaves
2 Tbl. olive oil
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
Garbanzo Bean Mixture
1 Tbl. olive oil
1/2 yellow onion, julienned
1 large red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
15 pear tomatoes, halved
2 1/2 tsp. harissa paste
2 (14.5 oz.) can garbanzo beans, rinsed and drained
1/4 cup chicken stock (good quality)
1/2 lemon, juiced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
Harissa; stem and seed the chiles and place into a bowl and cover with boiling water, letting soak for about 30 minutes. Drain and reserve 1 cup of liquid. Place chilies into food processor adding garlic, parsley, mint, olive oil, lemon juice, salt and pepper whirling to form a smooth paste. Add a few spoonfuls of soaking liquid to thin the mixture. Taste and adjust flavorings by adding more oil, lemon juice or salt. Place into a jar with lid and store in refrigerator for up to two weeks. Bean mixture; into a large saute pan, add olive oil and peppers and onion cooking about 2 minutes. Add tomatoes to pan and cook another 2 minutes, stir in harissa paste. Pour in garbanzo beans and chicken stock and heat through about 5 minutes. Season with salt, pepper and lemon juice. Place into a bowl and add parsley and basil, stirring to combine.
"Hot lavender, mints, savory, marjoram; The marigold, that goes to be with the sun and with him rise weeping." - Shakespeare "The Winter's Tale"
Lemon Herb Marinade - great for marinating chicken
1/2 cup dry white wine
1/2 cup olive oil
3/4 cup fresh lemon juice
1 tsp. fresh lemon zest
1/2 tsp. red pepper flakes
4 large cloves garlic, minced
1 tsp. fresh oregano, chopped
1 tsp. fresh marjoram, chopped
1 tsp. fresh marjoram, chopped
4 Tbl. fresh parsley, chopped
2 Tbl. fresh rosemary, chopped
salt and freshly ground black pepper
Whisk together in a baking dish and add chicken pieces, turn to coat and cover with foil and place in refrigerator or place whisked marinade into zip lock bag, add chicken and place into bowl so it doesn't leak. Marinate at least four hours to overnight, turning occasionally. To cook, remove chicken from marinade, discard marinade and grill chicken making sure to get nice grill marks with a little char. To serve; place chicken on platter and garnish with fresh sliced lemon and whole sprigs of rosemary. Serve with roasted red potatoes and grilled vegetables.
Fresh Herb and Pea Salad
Salad
2 cups sugar snap peas, sliced lengthwise
1/2 English cucumber, sliced in half lengthwise and thinly sliced
1 1/2 cups fresh basil, chiffonade
1 cup fresh mint, sliced
1 cup fresh parsley, rough chopped
1/2 medium red onion, thinly sliced
3 Tbl. fresh chives, snipped
2 Tbl. fresh orange zest
Feta cheese, crumbled (optional)
Vinaigrette
1/2 cup fresh lemon juice
1 tsp. fresh lemon zest
1 shallot, finely minced
olive oil
1/4 cup fresh parsley, minced
1 Tbl. honey
1 Tbl. Dijon
salt and freshly ground black pepper
Into a bowl add salad ingredients and toss to combine. Vinaigrette; into a glass jar with lid add ingredients and shake well to combine. Pour some of the vinaigrette over the salad and toss to combine. Store remaining dressing in refrigerator.
Fresh Herb and Pea Salad
Salad
2 cups sugar snap peas, sliced lengthwise
1/2 English cucumber, sliced in half lengthwise and thinly sliced
1 1/2 cups fresh basil, chiffonade
1 cup fresh mint, sliced
1 cup fresh parsley, rough chopped
1/2 medium red onion, thinly sliced
3 Tbl. fresh chives, snipped
2 Tbl. fresh orange zest
Feta cheese, crumbled (optional)
Vinaigrette
1/2 cup fresh lemon juice
1 tsp. fresh lemon zest
1 shallot, finely minced
olive oil
1/4 cup fresh parsley, minced
1 Tbl. honey
1 Tbl. Dijon
salt and freshly ground black pepper
Into a bowl add salad ingredients and toss to combine. Vinaigrette; into a glass jar with lid add ingredients and shake well to combine. Pour some of the vinaigrette over the salad and toss to combine. Store remaining dressing in refrigerator.
Chop Chop Salad with Herbs
2 carrots, peeled and diced
2 cups fresh corn kernels1 handful of haricots verts, sliced into small pieces
4 stalks celery, diced
4 scallions, thinly sliced on diagonal including green part
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 cups pear tomatoes, sliced in half
1 small jicama, peeled and diced
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 tsp. fresh thyme, chopped
2 tsp. fresh dill, chopped
1/2 cup fresh Parmesan cheese, grated
Croutons, homemade are best (optional)
Dressing
1/2 cup olive oil
2 garlic cloves, finely minced
salt and freshly ground black pepper
1 small shallot, minced
1/2 cup sherry vinegar
1 tsp. Dijon
Dressing; Into a saute pan, add a drizzle of oil oil, then add shallots and garlic, sauteing on low until soft, stirring. Remove from heat to cool. Into a food processor add remaining dressing ingredients including sauteed shallots and garlic and pulse until smooth, taste and adjust seasonings. Salad; into a pot of boiling salted water, add carrots and beans cooking just for a minute or two, remove to colander with a slotted spoon, draining well and refresh into ice bath, drain again and pat dry with paper towels. Add corn to hot water and cook just a minute, repeat process and add to ice bath. Add all chopped vegetables to bowl and pour over some dressing to combine. Line a platter with Boston leaf lettuce and pour dressed vegetables on top. Garnish with fresh Parmesan cheese and croutons. Note: I also like to fry some bacon up until brown and crispy, then crumble and add to salad. You can also add crumbles of feta cheese or diced pepper jack cheese.
Green Bean, Summer Tomatoes and Pasta Salad
1 lb. penne pasta
2 cups haricots verts, sliced in half on diagonal
1 pint pear tomatoes, sliced in half (love yellow and red)
1/4 cup fresh dill, chopped
2 ripe but firm Haas avocados, peeled, seeded and sliced into chunks
1/2 cup red radishes, thinly sliced
1/2 cup Gorgonzola cheese, crumbled
Dressing
3/4 cup buttermilk
1/4 cup sour cream
2 Tbl. freshly grated Parmesan cheese
1 garlic cloves, finely minced
2 Tbl. fresh chives, minced
1 Tbl. fresh basil, chopped
1 Tbl. fresh lemon juice
1/4 tsp. Worcestershire sauce
1/2 tsp. Tabasco
salt and freshly ground black pepper
Into a pot of boiling salted water add pasta and cook al dente, just before the pasta is done add green beans and cook about 2 minutes. Drain pasta and beans well and refresh in ice water, drain well again and pat dry with paper towels, place into a large bowl. Dressing; into a bowl, whisk dressing ingredients together, taste and adjust flavorings. Salad; add other ingredients to salad, then add some dressing tossing to combine, if you need more dressing add it. Cover with plastic wrap and refrigerate until chilled. Place onto serving platter and garnish with extra parsley.
Creamy Delicious Black Bean Soup
olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, seeded and finely chopped
4 cups rich chicken stock (good quality and I like Kitchen Basics)
3 (15 1/2 oz.) cans black beans
2 tsp. ground cumin
1 tsp. dried oregano
2 tsp. chili powder
Tabasco, to taste
salt and freshly ground black pepper
1 Tbl. tomato paste
1/4 cup dry sherry (good stuff you would purchase from a wine and spirits shop)
Garnishes
fresh cilantro, rough chopped
sour cream
scallions, thinly sliced on diagonal including green part (I like to grill them first so they have a nice char on them, then slice)
fresh hot tortilla chips
Into a Dutch oven, add some olive oil, then add onion, garlic, bell peppers and saute until softened. Stir in tomato paste and cook stirring about 1 minute, then stir in cumin, oregano, chili powder, Tabasco, salt and pepper, cooking for about 1 minute. Add beans with liquid, chicken stock and cook about 30 minutes. With an immersion blender, cream the soup to desired consistency, I like mine with a little texture. Stir in sherry and cook about 1 minute. Taste and adjust flavorings. Ladle into dishes and garnish. This soup is also good served with quesadillas that have melted cheese, thin slices of Haas avocado, pico de gallo and cilantro inside, cooked to a nice golden brown and topped with a lime chili sour cream.
Fresh Cantaloupe Soup with Basil
1 large ripe cantaloupe, seeded and rind removed, cut into chunks
1/4 cup sour cream
1/4 cup heavy whipping cream
1/2 cup dry white wine
1/2 cup fresh orange juice
3 Tbl. honey (if you want it sweeter add more)
4 tsp. fresh lime juice
pinch of salt
Fresh basil, chiffonade
Fresh raspberries, garnish
Into a food processor add the cantaloupe and puree, add sour cream, wine, orange juice, honey, lime juice and salt and puree until smooth. Refrigerate. If you want you can pass soup through a fine mesh sieve, but I don't. Whisk in whipping cream. Place into bowls and garnish with a few strips of basil and fresh raspberries.
Cauliflower Salad with Herbs
1 large head cauliflower, cut into small florets, then sliced thinly
2 Fuji apples, peeled, cored, halved and sliced thinly
1/2 cup pecans
2 Tbl. fresh lemon juice
1 Tbl. capers, rinsed and chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 Tbl. fresh mint, chopped
2 tsp. Dijon
4 Tbl. olive oil
3 tsp. honey
2 tsp. fresh lemon zest
1/4 cup goat cheese, crumbled
Into a bowl add apples and cauliflower and drizzle over lemon juice, mix to combine, let rest for about 10 to 15 minutes. Add the herbs, nuts, capers and zest to apple mixture. Into a bowl whisk the olive oil, mustard and honey. Pour over dressing and mix in goat cheese.
"Those herbs which perfume the air most delightfully, not passed by as the rest, but, being trodden upon and crushed, are three; that is, burnet, wild thyme and water mints. Therefore, you are to set whole alleys of them, to have the pleasure when you walk or tread." - Frances Bacon
Cilantro Lime Slaw1 head green cabbage, shredded
1/4 of head purple cabbage, shredded
1 jalapeno, seeded and finely chopped
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 carrots, peeled and julienned
1 small jicama, peeled and julienne
4 scallions, thinly sliced including green part
1 cup fresh cilantro, rough chopped
Vinaigrette
1/3 cup rice wine vinegar
1/4 cup fresh lime juice
3/4 cup canola oil
2 Tbl. honey
2 tsp. chipotle in adobo, finely minced
salt and freshly ground black pepper
Vinaigrette: into a jar with lid add ingredients, shake well, taste and adjust flavorings. Into a large bowl add slaw ingredients and pour over some of the dressing, tossing to combine. Cover and refrigerate a couple of hours. When ready to serve, add more dressing if needed tossing to combine and place onto serving platter. This slaw is also great with fish tacos or on pulled pork sandwiches.
Potato Salad with Herb Vinaigrette
2 lbs. fingerling potatoes
salt and freshly ground black pepper
Vinaigrette
1 shallot
1 Tbl. fresh thyme leaves
2 tsp. Dijon
2 tsp. honey
4 Tbl. cider vinegar
1/4 cup olive oil
1 small red onion, halved and thinly julienned
8 slices bacon, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
3 Tbl. capers, rinsed and drained, rough chopped
fresh chives, snipped
Into a pot of boiling salted water add potatoes and cook until tender. Drain well and allow to cool. When cooled halve potatoes lengthwise and slice into thick pieces. Into a saute pan add bacon and cook until browned and crisp, remove to paper towels. Vinaigrette; into a blender add vinegar, shallot, honey, thyme, mustard, salt and pepper process until smooth and combined, taste and adjust flavorings. Into a large bowl; add potatoes, red onion and drizzle with dressing, cover and refrigerate about 3 hours. When ready to serve add bacon, cheese, parsley and chives. Add more dressing if needed.
Barbara's Pesto, Sun-Dried Tomato and Chicken Pasta - my friend Barbara Baker from Eastern WA gave me this recipe to post. She said her family loves it. I made it the other day it was delicious!
Pasta
1 cup pesto (see below)
1 (14 oz.) box penne pasta, cooked and drizzled with olive oil to prevent sticking
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
4 boneless, skinless chicken breasts, grilled
salt and freshly ground black pepper
Pesto
3 cups fresh basil leaves
1 cup extra virgin olive oil
1/2 cup toasted pine nuts, cooled
1/2 cup toasted almonds, cooled
2/3 cup freshly grated Parmesan cheese
2 Tbl. minced garlic
Fresh basil sprigs (garnish)
Pesto; place basil into a blender and pour 2 Tbl. oil in to blend into a paste. Gradually add pine nuts, almonds, Parmesan, garlic and remaining oil to blend to a smooth consistency. Pasta; slice the grilled chicken breasts on the diagonal. Toss cooked pasta with pesto coating well. Taste and add extra salt or pepper if desired. Spoon pasta equally into four bowls and top with sun-dried tomatoes, toasted pine nuts and Parmesan cheese. Arrange chicken breasts across top of bowl and sprinkle with additional cheese and nuts if desired. Garnish with fresh basil leaves.
Barbara's Pesto, Sun-Dried Tomato and Chicken Pasta - my friend Barbara Baker from Eastern WA gave me this recipe to post. She said her family loves it. I made it the other day it was delicious!
Pasta
1 cup pesto (see below)
1 (14 oz.) box penne pasta, cooked and drizzled with olive oil to prevent sticking
1/2 cup sun-dried tomatoes in oil, chopped
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
4 boneless, skinless chicken breasts, grilled
salt and freshly ground black pepper
Pesto
3 cups fresh basil leaves
1 cup extra virgin olive oil
1/2 cup toasted pine nuts, cooled
1/2 cup toasted almonds, cooled
2/3 cup freshly grated Parmesan cheese
2 Tbl. minced garlic
Fresh basil sprigs (garnish)
Pesto; place basil into a blender and pour 2 Tbl. oil in to blend into a paste. Gradually add pine nuts, almonds, Parmesan, garlic and remaining oil to blend to a smooth consistency. Pasta; slice the grilled chicken breasts on the diagonal. Toss cooked pasta with pesto coating well. Taste and add extra salt or pepper if desired. Spoon pasta equally into four bowls and top with sun-dried tomatoes, toasted pine nuts and Parmesan cheese. Arrange chicken breasts across top of bowl and sprinkle with additional cheese and nuts if desired. Garnish with fresh basil leaves.
Herb Chicken
6 boneless, skinless chicken breasts, lightly pounded
1/3 cup fresh parsley, chopped
1 Tbl. fresh oregano, chopped
1 Tbl. fresh lemon zest
3 garlic cloves, finely minced
4 Tbl. butter
1/4 cup chicken stock (good quality)
3 Tbl. white wine
Into a bowl add parsley, oregano, zest, and garlic. Season chicken with salt and pepper. Into a large saute pan, drizzle with olive oil and add 2 Tbl. butter cooking chicken breasts on both sides to a beautiful golden brown (you might have to cook chicken in batches.) Transfer chicken to a plate. Add wine to pan and stir cooking about 1 minute to remove browned bits from bottom, stir in chicken stock and bring to a boil, reduce to simmer and add herb mixture. Return chicken to pan and cover simmering about 8 minutes. Remove chicken to serving platter, tent with foil. Bring liquid back to boil, stir in remaining butter and then turn to low cooking for a few minutes. Pour this mixture over chicken and serve. Great with mashed potatoes and cooked honey carrots.
Flavorful Rustic Herb Vegetable Soup2 large shallots, chopped
1 large yellow onion, chopped
4 garlic cloves, chopped
3 cups crimini mushrooms, sliced
1 Tbl. fresh rosemary, chopped
1 Tbl. fresh oregano, chopped
1 Tbl. fresh thyme, chopped
2 tsp. dried sage
1 bay leaf
pinch red pepper flakes
olive oil
salt and freshly ground black pepper
3 carrots, peeled and sliced
4 stalks celery, sliced
2 Tbl. fresh lemon juice
8 cups chicken stock (good quality)
1 large red bell pepper, seeded and large dice
1 large yellow bell pepper, seeded and large dice
2 large zucchini, sliced thickly
5 large Yukon Gold potatoes, peeled and large chunks
1 (14 oz.) can Cento diced tomatoes, do not drain
1 large can red kidney beans, rinsed in cold water and drained
2/3 cup fresh Italian parsley, rough chopped
1/2 cup fresh Parmesan cheese, grated (garnish)
French baguette, sliced on diagonal (crouton garnish)
Into a large Dutch oven, add a good drizzle of olive oil then add onions, shallots, garlic and red pepper flakes, cooking until softened. Add herbs, celery, mushrooms and cook about 5 minutes. Add carrots and peppers and cook a few minutes. Add potatoes, stock, tomatoes with liquid and bring to a boil, reduce heat to simmer, cover and cook about 40 minutes. Add kidney beans, zucchini and lemon juice, taste and season with salt and pepper. Stir in parsley. For croutons; slice baguette and brush with olive oil and season lightly with salt and pepper. Place on baking sheet and place under broiler for a minute or so to get golden brown, remove. To serve; I like to place this soup into low wide pasta bowls and garnish with Parmesan cheese and croutons. Note: if desired you can add about 3 cups cooked chopped chicken breast to soup.
Mashed Potatoes with Herbs
2 lbs. red potatoes, cut into pieces
salt and freshly ground black pepper
Herb butter (from above recipe)
milk and heavy whipping cream
4 oz. cream cheese, soft
5 scallions, thinly sliced on diagonal including green part
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water, add potatoes and cook until tender. Drain well and place back into pot. Add about 3 Tbl. herb butter, cream cheese and mash. Add salt, pepper, little bit of milk and whipping cream, mash with a potato masher. If you need more milk or cream add a little at a time. You don't want the potatoes watery. Stir in the scallions, and parsley taste and adjust seasonings.
Sauteed Herb Mushrooms - great on pizzas, grilled chicken, grilled steaks or as a side you will love these
2 1/2 lbs. wild mushrooms
4 large shallots, chopped
4 cloves garlic, chopped
pinch red pepper flakes
1/2 cup olive oil
1/2 stick butter, soft
2 Tbl. sherry (good stuff)
salt and freshly ground black pepper
1 small to medium bunch fresh Italian parsley, chopped
2 Tbl. fresh thyme, chopped
3 scallions, sliced thinly on diagonal including green part
With a paper towel gently brush off mushrooms to remove any dirt. If you are using portobello mushrooms, remove stems, but on the other mushrooms you can leave them on, or at least remove a small portion if needed. Slice the mushrooms thickly. Into a large Dutch oven add the olive oil and saute the shallots until softened and lightly browned. Add the butter, mushrooms, salt and pepper and cook about 10 minutes, stirring. Stir in the garlic and cook a couple more minutes. Stir in the sherry and stir to combine cooking for about 1 minute. Add the parsley and scallions, season again with salt and pepper. LOVE THESE!
Basil Scones - these are great to use for breakfast, lunch or dinner, as well as taking on a picnic. You can serve with butter or slice and add cooked eggs and bacon for breakfast, serve with a pasta or garden salad for lunch and serve warmed with butter for dinner.
3 cups all purpose flour
2 Tbl. sugar
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 cups sharp cheddar cheese, shredded
2/3 cup fresh basil, rough chopped
1 1/2 cup whipping cream
1 egg
Preheat oven to 450 degrees. Into a large bowl add flour, sugar, baking powder and salt. Add cheese and basil stirring to combine. Into another bowl add cream and egg, stirring to combine. Add this to flour mixture stirring until moistened. Turn dough out onto floured work surface and knead for about 10 times. Divide dough in half and shape into a balls. Roll out about 1/2 inch thick and cut with round biscuit cutters or you can slice into wedges. Place onto baking sheet and with a pastry brush add a little brush of cream to top of each. Place in oven and bake for about 14 minutes or until golden brown. Remove from baking sheet onto cooling rack and serve warm.
Simple Pasta with Fresh Herbs
1 lb. pasta (your choice) I like tagliatelle or linguine
2 leeks, sliced in half lengthwise, rinsed in cold water and sliced
2 garlic cloves, minced
1/2 cup fresh Parmesan cheese, grated (plus a few shards for garnish)
1/4 cup sun-dried tomatoes in oil, chopped
1 Tbl. fresh oregano, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
pinch of red pepper flakes
salt and freshly ground black pepper
Lemon, Beans and Pasta
1 lb. fresh pasta
1 can cannellini beans, rinsed in cold water and drained well
1 small to medium fresh lemon, juiced
1 Tbl. fresh lemon zest
5 Tbl. olive oil
1 cup fresh basil leaves
4 scallions, thinly sliced including green part
salt and freshly ground black pepper
1/2 cup fresh Parmesan cheese, grated
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water, add pasta and cook al dente, reserve a little of cooking water, drain well and place back into pot drizzle with some olive oil and toss. Into a saute pan, add some olive oil and lemon zest cook about 1 minute, stirring. Into a food processor add cooked lemon zest, basil, 3 Tbl. olive oil, juice of the lemon, salt and pepper. Cover and process until smooth. Add some of the reserved cooking liquid to achieve desired consistency. Pour this mixture over the pasta, stir in almost all of the sliced scallions, 1/4 cup of cheese and stir to combine. Pour pasta onto serving platter and garnish with remaining cheese, parsley and remaining scallions.
Carrots with Tarragon1 lb. carrots, peeled and julienned
3 Tbl. butter
3 Tbl. brown sugar
1/4 tsp. ground ginger
salt and freshly ground black pepper
2 tsp. fresh tarragon, minced
Into a large saute pan, add butter and carrots, sprinkle on brown sugar and ginger, season with salt and pepper. Add 3/4 cup water and bring to simmer. Cover and cook about 4 minutes. Increase heat and uncover, stirring occasionally until water evaporates about 6 minutes. Add tarragon tossing to combine and place into serving bowl.
Lemon and Rosemary Glazed Cupcakes - how delightfully delicious
1/2 cup butter, soft
2 eggs
1 3/4 cups cake flour
2 tsp. fresh rosemary, chopped
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 tsp. pure vanilla extract
2 1/2 tsp. fresh lemon zest
3 Tbl. fresh lemon juice
2/3 cup milk
Glaze
1 1/2 cups powdered sugar, sifted
5 Tbl. fresh lemon juice (maybe more)
fresh lemon zest (garnish)
Preheat oven to 350 degrees. Line muffin cups with paper cups and set aside. Into a bowl add flour, rosemary, baking powder and salt, whisk to combine. Into a bowl of electric mixer beat butter for about 30 seconds. Add sugar, lemon juice and vanilla, beating for a couple of minutes until light and fluffy. Add eggs one at a time, beating after each addition and scraping down bowl. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl. Alternately add flour and milk to mixture beating on low until just combined. Stir in zest. Spoon batter into cups about 3/4 full and bake about 20 minutes or until pick inserted in center comes out clean. Remove from oven and cool on wire racks for about 5 minutes, then remove cupcakes from pan and cool completely. Glaze; into a bowl add powdered sugar, and most of lemon juice, whisking to combine, adding more lemon juice for glaze consistency. With a toothpick gently poke holes in cupcakes and spoon over glaze, garnishing with lemon zest. Let cupcakes stand with glaze for about 15 minutes before eating, if you can wait that long.
Shortbread Thyme Cookies
1 1/2 cup butter, soft
2/3 cup sugar
2 Tbl. fresh thyme, minced
2 tsp. fresh lemon zest
2 3/4 cups all purpose flour
pinch of salt
Sanding sugar for topping
Into a large bowl of electric mixer beat butter and sugar until fluffy. Beat in flour, thyme, zest and salt until combined. Form dough into a ball and cover chilling for about 1 hour. Preheat oven to 375 degrees. Place parchment paper onto baking sheets. Place dough onto lightly floured work surface and roll out to 1/2-inch thickness. Using a cookie cutter cut cookies out and place onto baking sheets. Sprinkle sugar on top and bake about 7 minutes or until lightly browned. Remove from oven and cool on wire racks. Note; if you don't want to sprinkle with sugar, you can also drizzle with a lemon/thyme glaze when cookies are cooled.
Blondies with Lavender - I love using lavender in desserts, but be careful too much will make an item taste like lavender soap and we don't want that
1 cup all purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, melted
1 cup brown sugar, packed
1 egg
2 tsp. pure vanilla extract
1/2 cup pecans, chopped
2 tsp. culinary lavender, finely minced
Glaze
1/2 cup powdered sugar, sifted
milk
Preheat oven to 350 degrees. Into a bowl combine flour, baking powder, baking soda and salt. In a large bowl of electric mixer add melted butter and brown sugar beating to combine, beat in egg and vanilla. Beat in flour mixture to combine and stir in nuts and lavender. Pour batter into an 8x8 baking pan and bake about 25 minutes. Remove to cooling rack and cool before cutting. Glaze; into a bowl whisk powdered sugar and milk to achieve desired consistency the drizzle over bars. Note: occasionally I will add a bit of food coloring to achieve a delicate lavender color to add to glaze, makes me happy!
Cookies with Mint and Seeds - this recipe comes from a woman I had met at the WSU Master Gardener Program I took back in the 90's. I'm sad to say I don't recall her name, she was a fantastic gardener and cook.
1 1/2 cups butter, soft
1 cup light brown sugar
1 cup sugar
4 eggs
1/2 tsp. orange oil or extract
1 tsp. pure vanilla extract
2 tsp. fresh orange zest
1/2 cup packed mint leaves, finely minced
2 cups all purpose flour
1 cup white pastry flour
3/4 tsp. salt
1/2 cup rolled oats
1/4 cup each; poppy seeds, sesame seeds and flax seeds
Preheat oven to 350 degrees and lightly spray two baking sheets. Into a large bowl of electric mixer beat butter with sugars until fluffy. Beat in eggs one at a time, add citrus oil, vanilla, zest and herbs and blend well. Into a bowl, combine flours, salt, baking soda, oats and seeds. Add dry ingredients to wet ingredients and mix well to combine. Drop dough by spoonfuls onto baking sheets 2-inches apart. Bake about 10 to 12 minutes. Remove from baking sheets to cooling racks.
Fresh Fruit with Thyme Syrup - this is so refreshing and pretty, great for breakfast or a light dessert for dinner. Also great to take on picnics too. It is very easy to increase the amounts for your needs or add whatever fruit or berries you enjoy combined.
Syrup
1 cup sugar
1/4 cup cold water
1 lemon, shave off peels of the lemon (not zested) and juiced
3 whole fresh sprigs of lemon thyme (leave whole)
Fresh fruit
1 cup of cantaloupe, cubed
1 cup honeydew melon, cubed
1 cup watermelon. cubed
1 pint blueberries
1 pint blackberries
Into a saucepan add syrup ingredients and bring to a simmer for about 6 minutes, remove from heat and let rest for about 20 minutes. Remove and discard thyme sprigs and lemon peel. Cool syrup completely in refrigerator. To serve; place fruit and berries into a pretty serving bowl and toss with some of the syrup.
Scones with Rose Petals - these are simply beautiful and are lovely served at a "ladies luncheon or tea" I have been making these forever, using them in catering, for gifts, for luncheons. The original recipe came from a small, very tattered herb booklet I found in San Diego at an estate sale and I changed up the recipe a bit and think these are perfect. As I said they make beautiful gifts, wrapped in pink netting tied with a beautiful french ribbon and a fresh rose tucked into ribbon.
2 1/4 cups all purpose flour
2 tsp. sugar
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
4 Tbl. butter
1/3 cup pistachios, shelled, and lightly toasted then coarsely ground
1 cup pesticide free edible rose petals
1 cup heavy whipping cream
1 tsp. rose water (my mother loved this stuff)
Glaze
1 cup powdered sugar, sifted
1 Tbl. red currant jelly mixed with 1 tsp. rose water
1 to 2 tsp. water
Bon Appetit
Glaze
1 1/2 cups powdered sugar, sifted
5 Tbl. fresh lemon juice (maybe more)
fresh lemon zest (garnish)
Preheat oven to 350 degrees. Line muffin cups with paper cups and set aside. Into a bowl add flour, rosemary, baking powder and salt, whisk to combine. Into a bowl of electric mixer beat butter for about 30 seconds. Add sugar, lemon juice and vanilla, beating for a couple of minutes until light and fluffy. Add eggs one at a time, beating after each addition and scraping down bowl. Beat on medium-high for 2 minutes until light and fluffy, scraping bowl. Alternately add flour and milk to mixture beating on low until just combined. Stir in zest. Spoon batter into cups about 3/4 full and bake about 20 minutes or until pick inserted in center comes out clean. Remove from oven and cool on wire racks for about 5 minutes, then remove cupcakes from pan and cool completely. Glaze; into a bowl add powdered sugar, and most of lemon juice, whisking to combine, adding more lemon juice for glaze consistency. With a toothpick gently poke holes in cupcakes and spoon over glaze, garnishing with lemon zest. Let cupcakes stand with glaze for about 15 minutes before eating, if you can wait that long.
Shortbread Thyme Cookies
1 1/2 cup butter, soft
2/3 cup sugar
2 Tbl. fresh thyme, minced
2 tsp. fresh lemon zest
2 3/4 cups all purpose flour
pinch of salt
Sanding sugar for topping
Into a large bowl of electric mixer beat butter and sugar until fluffy. Beat in flour, thyme, zest and salt until combined. Form dough into a ball and cover chilling for about 1 hour. Preheat oven to 375 degrees. Place parchment paper onto baking sheets. Place dough onto lightly floured work surface and roll out to 1/2-inch thickness. Using a cookie cutter cut cookies out and place onto baking sheets. Sprinkle sugar on top and bake about 7 minutes or until lightly browned. Remove from oven and cool on wire racks. Note; if you don't want to sprinkle with sugar, you can also drizzle with a lemon/thyme glaze when cookies are cooled.
Blondies with Lavender - I love using lavender in desserts, but be careful too much will make an item taste like lavender soap and we don't want that
1 cup all purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1/3 cup butter, melted
1 cup brown sugar, packed
1 egg
2 tsp. pure vanilla extract
1/2 cup pecans, chopped
2 tsp. culinary lavender, finely minced
Glaze
1/2 cup powdered sugar, sifted
milk
Preheat oven to 350 degrees. Into a bowl combine flour, baking powder, baking soda and salt. In a large bowl of electric mixer add melted butter and brown sugar beating to combine, beat in egg and vanilla. Beat in flour mixture to combine and stir in nuts and lavender. Pour batter into an 8x8 baking pan and bake about 25 minutes. Remove to cooling rack and cool before cutting. Glaze; into a bowl whisk powdered sugar and milk to achieve desired consistency the drizzle over bars. Note: occasionally I will add a bit of food coloring to achieve a delicate lavender color to add to glaze, makes me happy!
Cookies with Mint and Seeds - this recipe comes from a woman I had met at the WSU Master Gardener Program I took back in the 90's. I'm sad to say I don't recall her name, she was a fantastic gardener and cook.
1 1/2 cups butter, soft
1 cup light brown sugar
1 cup sugar
4 eggs
1/2 tsp. orange oil or extract
1 tsp. pure vanilla extract
2 tsp. fresh orange zest
1/2 cup packed mint leaves, finely minced
2 cups all purpose flour
1 cup white pastry flour
3/4 tsp. salt
1/2 cup rolled oats
1/4 cup each; poppy seeds, sesame seeds and flax seeds
Preheat oven to 350 degrees and lightly spray two baking sheets. Into a large bowl of electric mixer beat butter with sugars until fluffy. Beat in eggs one at a time, add citrus oil, vanilla, zest and herbs and blend well. Into a bowl, combine flours, salt, baking soda, oats and seeds. Add dry ingredients to wet ingredients and mix well to combine. Drop dough by spoonfuls onto baking sheets 2-inches apart. Bake about 10 to 12 minutes. Remove from baking sheets to cooling racks.
Fresh Fruit with Thyme Syrup - this is so refreshing and pretty, great for breakfast or a light dessert for dinner. Also great to take on picnics too. It is very easy to increase the amounts for your needs or add whatever fruit or berries you enjoy combined.
Syrup
1 cup sugar
1/4 cup cold water
1 lemon, shave off peels of the lemon (not zested) and juiced
3 whole fresh sprigs of lemon thyme (leave whole)
Fresh fruit
1 cup of cantaloupe, cubed
1 cup honeydew melon, cubed
1 cup watermelon. cubed
1 pint blueberries
1 pint blackberries
Into a saucepan add syrup ingredients and bring to a simmer for about 6 minutes, remove from heat and let rest for about 20 minutes. Remove and discard thyme sprigs and lemon peel. Cool syrup completely in refrigerator. To serve; place fruit and berries into a pretty serving bowl and toss with some of the syrup.
Scones with Rose Petals - these are simply beautiful and are lovely served at a "ladies luncheon or tea" I have been making these forever, using them in catering, for gifts, for luncheons. The original recipe came from a small, very tattered herb booklet I found in San Diego at an estate sale and I changed up the recipe a bit and think these are perfect. As I said they make beautiful gifts, wrapped in pink netting tied with a beautiful french ribbon and a fresh rose tucked into ribbon.
2 1/4 cups all purpose flour
2 tsp. sugar
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
4 Tbl. butter
1/3 cup pistachios, shelled, and lightly toasted then coarsely ground
1 cup pesticide free edible rose petals
1 cup heavy whipping cream
1 tsp. rose water (my mother loved this stuff)
Glaze
1 cup powdered sugar, sifted
1 Tbl. red currant jelly mixed with 1 tsp. rose water
1 to 2 tsp. water
Preheat oven to 425 degrees. Combine into a bowl dry ingredients and blend. With a pastry cutter cut in butter until mixture resembles coarse meal and stir in pistachios. Stir cream together with rose water. In cool water rinse rose petals and gently pat dry with paper towels. Cut into chiffonade, (you need about 2 Tbl.) Stir petals into cream add the liquid to the dry ingredients stirring to form a soft dough. Drop dough by heaping tablespoonfuls onto ungreased baking sheet. Bake for about 10 to 12 minutes or until nicely golden brown. Glaze; into a bowl combine powdered sugar, red currant jelly and 1 tsp. water whisking until smooth, if too thick add a little more water. Remove scones to cooling rack and cool slightly then drizzle with glaze. Serve warm, they are so delicious. Note: you can also roll the dough out about 1/2-inch thick on a lightly floured work surface and cut out with pretty cookie cutters, such as heart shaped.
Bon Appetit
"Then God said, I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be your food." - Genesis 1:29
"We remember the fish we ate in Egypt at no cost - also the cucumbers, melons leeks, onions and garlic." - Numbers 11:5
"The people of Israel called the bread manna. It was like coriander seed and tasted like wafers made with honey." - Exodus 16:31
"Nard and saffron, calamus and cinnamon, with every kind of incense tree, with myrrh and aloes and all the finest spices." - Song of Solomon 4:14
"Woe to you Pharisees, because you gave God a tenth of your mint, rue and all other kinds of garden herbs, but you neglect justice and the love of God. You should have practiced the latter without leaving the former undone." - Luke 11:42
"On coming to the house, they saw the child with his mother Mary, and they bowed
down and worshiped him. Then they opened their treasures and presented him
with gifts of gold, frankincense and myrrh." - Matthew 2;11
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