Herb Greats · Delicious Herb Recipes, The Top 100 Herb Recipes by Franks, Jo -- Read -- Imperial Library of Trantor

Index

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Preface

Chapter 1

A-M

APPLE & HERB STUFFING

Source: Herb Greats ----- 2 cups Celery, sliced 1 1/2 cups Onion, chopped 1/2 cup Margarine or butter 1 3/4 cups Water, hot 1 tablespoon Instant chicken bouillon 1 cup Slivered almonds, toasted 12 cups Dry bread cubes, about 16 slices bread 3 cups Red apples, coarsely chopped 1 tablespoon Parsley, chopped 2 teaspoons Poultry seasoning 1/4 teaspoon Rubbed sage

BAKED CELERY AND ONIONS WITH HERBS

Source: Herb Greats 4 tablespoons unsalted butter 1 bunch celery, cut 1inch pieces 1 1/2 tablespoons cornstarch 2 cups chicken broth 1/2 teaspoon dried marjoram 1/4 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, minced 2 medium onions, thinly sliced

BISCUITS ( HERBED )

Source: Herb Greats 2 cups All-purpose flour 3 1/2 teaspoons Baking powder 1 teaspoon Sugar 1/2 teaspoon Salt 3 tablespoons Solid vegetable shortening - like Crisco 2 tablespoons Chilled unsalted butter 1/4 stick) 3/4 cups Milk 4 tablespoons Chopped assorted fresh herbs

BRAISED BEEF WITH TOMATOES AND HERBS

Source: Herb Greats 3 lbs. chuck steak, lean 3 tablespoons olive oil 2 tablespoons garlic, minced 1/2 lb. onions, cut into 1-in. cubes 1/2 lb. mushrooms, quartered 1/4 cup flour 1 cup dry red wine 2 cups canned tomatoes 24 stuffed green olives 1/2 teaspoon thyme 1 bay leaf 1 pn cayenne 1/2 teaspoon saffron 1/4 cup parsley, chopped

BRAISED CHICKEN WITH HERBS AND SHALLOTS

Source: Herb Greats 4 fresh chicken thighs 1/2 cup flour 2 tablespoons olive oil 6 shallots, coarsly chopped 3 clove garlic, crushed 1/4 cup chicken stock 2 tablespoons balsamic vinegar 1 1/2 cups chicken stock 2 teaspoons crushed dried rose 1 teaspoon crushed dried thyme 1 teaspoon crushed dried basil 1 teaspoon crushed dried marjoram 1/4 teaspoon salt 1/8 teaspoon ground black pepper

CANTALOUPE SHERBET

Source: Herb Greats 1 medium cantaloupe, peeled-seeded 1/4 cup honey 3 cups skim milk 2 tablespoons lemon juice 1/2 teaspoon vanilla 1/2 cup sugar

CHICKEN AND HERB DUMPLINGS

Source: Herb Greats 3 lbs. Chicken, cut up 1 teaspoon Salt 1/4 teaspoon Pepper 2 Whole Cloves 10 sm White onions 1 Clove Garlic, minced 1/4 teaspoon Powdered Marjoram 1/4 teaspoon Powdered Thyme 1 Bay Leaf 1/2 cup Dry White Wine 1 cup Dairy Sour Cream 1 cup Packaged Biscuit Mix 1 teaspoon Chopped Parsley 6 tablespoons Milk

CHICKEN BREASTS WITH AVOCADO, GRAPEFRUIT, AND HERBS

Source: Herb Greats 4 boneless, skinless half chicken breasts, about 1 pound paprika and white pepper, to taste 1 teaspoon olive oil 1 cup reduced sodium, fat free chicken broth 1/2 cup grapefruit juice 2 tablespoons honey 1 small onion, sliced 1 large clov garlic, minced 1 cup dry orzo or rice, cooked (to make 3 cups) 1/2 tablespoon cornstarch 2 teaspoons fresh tarragon and thyme leaves 1 medium ripe avocado, peeled, seeded and sliced 1 small grapefruit, peeled and sectioned

CHICKEN WITH GARLIC AND HERBS

Source: Herb Greats 2 tablespoons oil 3 tablespoons olive oil 6 cloves garlic, whole but peeled 1 3 lb chicken cut in 4, skin on 2 teaspoons rosemary 1/2 onion, sliced 1/2 chili pepper salt and black pepper, to taste 1/2 cup chicken broth, (up to 1) 1/2 cup dry white wine 1/2 teaspoon oregano 1/2 teaspoon marjoram 1 tablespoon chopped parsley 1 bay leaf, crumbled

CHICKPEA AND HERB SALAD

Source: Herb Greats 1 16 oz can chickpeas (garbonzo beans) 1 medium cucumber, peeled 1 large tomato 1 red pepper, seeded and diced 2 scallions, chopped 1 avocado 1/3 cup olive oil 1 lemon 1/4 teaspoon salt 1/8 teaspoon white pepper 8 leaves fresh basil, chopped 1/3 cup dill, fresh

COCKTAIL PUFFS WITH HERBS - {GOUGERES AUX HERBES}

Source: Herb Greats 1 tablespoon snipped fresh chives 1 1/2 teaspoons fresh thyme leaves 1/4 lb. Gruyere cheese, preferably imported 2/3 cup water 1/3 cup cold milk, plus 2 tablespoons cold milk 1/2 cup butter, plus more 1 teaspoon salt 1/2 teaspoon freshly-grated nutmeg Freshly-ground black pepper, to taste 1 cup flour 4 eggs 1 egg, mixed with 1/2 teaspoon salt

COD WITH GRAPE TOMATOES, PESTO BROTH, HERBED POTATO CRISPS

Source: Herb Greats === POTATO CRISPS === 4 large fingerling potatoes 2 tablespoons extra-virgin olive oil Salt, to taste Freshly-ground black pepper, to taste 2 tablespoons chopped fresh tarragon leaves = (or 2 tspns dried tarragon) 2 tablespoons chopped fresh chives = (or 1 tspn dried chives) 2 tablespoons chopped fresh flat-leaf parsley === FISH === 1 3/4 lbs. thick cod fillet - (to 2), cut 4 portions = (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets) 1/2 lemon, juiced Salt, to taste Extra-virgin olive oil, for drizzling 1/2 pint grape tomatoes, whole === BROTH === 1/2 cup flat-leaf parsley 1/4 cup mint leaves 1 cup chicken stock 1 small shallot or 1/2 large shallot, coarsely chopped Salt, to taste Freshly-ground black pepper, to taste === GARLIC === 4 tablespoons light in color and weight olive oil or vegetable oil, for frying 4 cloves garlic, gently cracked from skin and very thinly sliced

CREAMY CRANBERRY SHERBET

Source: Herb Greats 1 cup water 2 cups cranberry juice cocktail 1 cup fresh cranberries, cleaned 2 tablespoons unflavored gelatin, (2 pkg) 1 cup skim evaporated milk * 2 envelopes aspartame sweetener

CROCKPOT CHICKEN AND HERB DUMPLINGS

Source: Herb Greats 3 lbs. whole chicken salt and pepper 2 cloves garlic, minced 1/4 teaspoon powdered marjoram 1/4 teaspoon powdered thyme 1 bay leaf 1/2 cup dry white wine 1 cup sour cream 1 cup dry biscuit mix 1 tablespoon parsley, chopped 6 tablespoons milk 10 small white onions

DILLED SHRIMP SALAD WITH HERB-DILL DRESSING

Source: Herb Greats 1 cup Dry White Wine 1 teaspoon Mustard Seeds 1/4 teaspoon Red Pepper Flakes 2 Bay Leaves 1 Lemon [sliced] 1 1/2 lbs. Shrimp (Large) [peeled and deveined] 3 tablespoons Extra-Virgin Olive Oil 3 tablespoons Red Wine Vinegar 2 tablespoons Water 2 tablespoons Basil [chopped] 2 tablespoons Dill [chopped] 1 tablespoon Garlic [finely chopped] 1 teaspoon Dijon Mustard 1/2 Onion [sliced] 1 Large Head Romain Lettuce 4 Tomatoes [cut into wedges] 6 Mushrooms [sliced] Dill Springs (optional)

DUM GOBHI (CAULIFLOWER STEAMED WITH HERBS AND SPICES)

Source: Herb Greats 1 lb. cauliflower 1/2 teaspoon chili powder 1/4 teaspoon tumeric 2 teaspoons grated ginger root 1/3 cup chopped tomatoes 1 green chili, chopped 1 tablespoon nonfat plain yogurt 2 3 T chopped cilantro leaves 1/2 teaspoon garam masala, (see below) ***GARAM MASALA*** 2 ounces black cardamom pods 1 1 oz piec cinnamon stick 1 ozcloves 3 ounces peppercorns

FINES HERBES

Source: Herb Greats 2 tablespoons finely-chopped fresh flat-leaf parsley 1 tablespoon finely-chopped fresh tarragon 1 tablespoon finely-chopped fresh chervil 1 tablespoon finely-chopped fresh chives

FRENCH BUCKWHEAT CREPES WITH MUSHROOMS AND HERBS

Source: Herb Greats 1/2 cup buckwheat flour 1 cup whole-wheat pastry flour 3 egg whites, lightly beaten 1 whole egg 1 1/2 cups nonfat milk 1/2 teaspoon salt 2 teaspoons safflower oil 4 cups sliced mushrooms 1/2 cup minced green onions 1 cup asparagus tips 1 teaspoon nutmeg 1/2 teaspoon dried thyme 1/4 cup applejack or calvados brandy 1 teaspoon safflower oil, to coat baking dish 1/2 cup grated low-fat jack or mozzarella

GRAPEFRUIT BERRY SHERBET

Source: Herb Greats 2 cups Texas Red Grapefruit sections 1 (10-ounce) package frozen sliced strawberries, sweetened or in heavy syrup 1/4-1/2 cup milk

GRILLED TURKEY BREAST WITH HERB BUTTER

Source: Herb Greats 1/2 fresh turkey breast -, (about 3 lbs) === marinade === 1/4 cup vegetable oil 1/4 cup soy sauce 2 tablespoons catsup 1 tablespoon vinegar black pepper, freshly ground, to taste 1 garlic clove, minced 1/4 teaspoon ground ginger === herb butter === 1/4 cup melted butter 3/4 teaspoons thyme, crushed 1/2 teaspoon rosemary 1/8 teaspoon paprika 2 garlic cloves, minced

GUMBO Z'HERBES (GREEN GUMBO)

Source: Herb Greats 10 ounces fresh spinach or 1 package frozen leaf spinach, (10 ounces) 10 ounces fresh mustard greens or 1 package frozen mustard greens, (10 ounces) 10 ounces fresh turnip greens or 1 package frozen turnip greens, (10 ounces) 10 ounces fresh collard greens or 1 package frozen collard greens, (10 ounces) 1/2 medium cabbage, shredded 2 bay leaves, minced 1 teaspoon dried leaf basil 1 teaspoon dried leaf thyme 1 teaspoon dried leaf oregano 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1/4 teaspoon fresh grated nutmeg 4 qt good chicken stock 1 lb. lean boneless pork 1 lb. smoked ham 2/3 cups vegetable oil 2 large onions, chopped 4 celery stalks, chopped 1 large green bell pepper, chop 4 large garlic cloves, chopped 2 tablespoons sugar 1 salt 1 fresh ground black pepper 1 cayenne pepper 24 shucked oysters with liquor* 12 green onions, thinly sliced 1/2 cup fresh parsley, minced 3 1/2 tablespoons file powder, (approximately) 5 cups hot cooked rice 1 seasoning mix: 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder

GUTAP - KAZAKH DEEP-FRIED HERB FRITTERS

Source: Herb Greats --filling--- 3 tablespoons dill freshly chopped fine 3 tablespoons parsley freshly chopped fine 1 tablespoon garlic minced 9 tablespoons scallions chopped fine 1 tablespoon black pepper freshly ground 8 tablespoons butter 1 1/2 teaspoons salt --dough--- 1 1/2 cups all purpose flour 1/2 teaspoon salt 4 tablespoons butter, softened 2/3 cups luke warm water --sauce--- 1 teaspoon cider vinegar 1/4 cup sour cream 2 tablespoons butter 1/2 teaspoon flour 6 tablespoons finely minced onion 1/2 teaspoon salt 1 teaspoon black pepper freshly ground 1 tablespoon lemon or lime juice freshly, squeezed and strained

HERB BEAN SALAD

Source: Herb Greats ***SALAD*** 3 cups white beans, cooked 1 cup cucumber, pared, seeded, diced 1 cup sweet red pepper, diced 2 tablespoons celery, chopped 2 tablespoons parsley, chopped 2 tablespoons green onions, chopped 1/4 lb. whole tender green beans 6 cherry tomatoes, halved lettuce leaves ***HERB DRESSING*** 1/4 cup lemon juice 1/4 cup white wine vinegar 1 teaspoon basil, (1 tbs. if fresh) 1/2 teaspoon thyme, (1 1/2 tsp if fresh) 1 tablespoon honey 1 tablespoon Dijon-style mustard 1/2 teaspoon grated lemon peel 1/2 teaspoon salt 1 clove garlic, minced 1/8 teaspoon pepper 1/2 cup olive or vegetable oil

HERB BUTTER

Source: Herb Greats 1 lb. unsalted butter, room temperature 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped chives 1 teaspoon chopped fresh rosemary

HERB CRUSTED LEG OF LAMB

Source: Herb Greats 9 lbs. leg of lamb, bone-in 1 tablespoon olive oil, plus 1/4 teaspoon olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly-ground black pepper 1 garlic head 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1 tablespoon dried Greek oregano 3/4 cup chopped flat-leaf parsley 1 tablespoon flour 1/3 cup brandy 1 1/2 cups chicken stock 1 tablespoon chopped fresh rosemary

HERB ROASTED TURKEY WITH MUSHROOM GRAVY

Source: Herb Greats 10 lbs. to 12 lb. turkey, thawed frozen 4 sprigs fresh thyme 4 sprigs fresh rosemary 1 medium onion, quartered 1 lemon; use peel only, cut strips 1 cup dried mushrooms, reconstituted* (reserve liquid) 1 cup low-sodium chicken broth 1 ounce dry white wine, or (2 tb) broth by 2 tb. 2 teaspoons potato starch 1/2 teaspoon dried chives 1/4 teaspoon - salt 1/8 teaspoon freshly ground black pepper

HERB-BAKED COD

Source: Herb Greats 1/2 cup soft breadcrumbs 1/4 teaspoon dried whole oregano 1/4 teaspoon anise seeds 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon vegetable oil 1 1/2 teaspoons fresh lemon juice 8 ounces cod fillets, (2 4-oz fillets) Vegetable cooking spray 2 lemon wedges

HERB-INFUSED CORNISH GAME HENS

Source: Herb Greats 4 cornish game hens 6 large garlic cloves 1/3 cup fresh rosemary leaves, lightly crushed 1 tablespoon fresh marjoram leaves Freshly-ground black pepper, to taste 1 small bunch fresh thyme 1/2 cup extra-virgin olive oil Kosher or coarse sea salt, to taste 1 dozen grapevine cuttings, (optional), see * No

HERB-POACHED SEAFOOD

Source: Herb Greats 1/2 cup chopped fresh basil leaves 2 tablespoons chopped fresh cilantro 2 tablespoons chopped parsley 2 tablespoons minced shallots 1 teaspoon minced garlic 3/4 lbs. boned rockfish, cut chunks 3/4 lbs. large scallops, halved 18 shrimp, peeled and deveined 6 cups herb broth, see recipe or chicken broth 24 clams or mussels in shells, scrubbed 3 lobster tails, split in half or 12 shrimp

HERBAL RAVIOLI ON POACHED TOMATOES & BASIL

Source: Herb Greats 2 8.5x11" fresh pasta sheets 1 1/4 cups ricotta cheese, fat free 3/4 cups italian bread crumbs 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 1/8 teaspoon dried oregano 1/8 teaspoon nutmeg 1/8 teaspoon salt 1/8 teaspoon black pepper, freshly ground 3 qt boiling water poached tomato base 2 large tomatoes, ripe 2 cloves garlic, thinly sliced 6 fresh basil leaves 1/4 cup water 1/8 teaspoon salt

HERBED BAKED LARGE MOUTH BASS

Source: Herb Greats 1 3 lb large mouth bass, (3 to 4) 1 cup fresh basil 1 cup fresh thyme 1 cup fresh dill 4 bay leaves 4 lemon slices 8 slices purple onions 1/4 cup olive oil 1 cup chopped onions 1 cup chopped celery 1/2 cup chopped bell pepper 1/4 cup chopped garlic 1 cup diced tomatoes 2 cups v-8 or tomato juice 1 2 oz can tomato sauce, up to 8 1 tablespoon chopped thyme 1 tablespoon chopped basil 2 bay leaves salt and cracked pepper to taste Louisiana gold pepper sauce to taste 4 lemon slices 1/4 cup sliced green onions 1/4 cup chopped parsley

HERBED BEEF PATTIES

Source: Herb Greats 1 1/4 lbs. lean ground beef 3 tablespoons cold water 1/2 teaspoon garlic salt 1 teaspoon dried oregano leaves 1 ds black pepper & paprika all-purpose flour 1 egg, slightly beaten 1/4 cup fine seasoned bread crumbs 2 tablespoons butter or margarine ***TOPPING*** 1 cup spaghetti sauce 3/4 cups grated cheddar cheese 2 tablespoons parmesan cheese 1 tablespoon chopped fresh herbs such as, basil, sage, oregano

HERBED BEER BREAD

Source: Herb Greats 3 cups Self rising flour 3 tablespoons Sugar 1 tablespoon Dried Italian herbs 12 ounces Beer, room temperature 1/2 cup Parmesan cheese, grated 1 tablespoon Shortening 3 tablespoons Cornmeal 2 tablespoons Butter or margarine, soften

HERBED BEETS IN FOIL

Source: Herb Greats 2 teaspoons minced fresh thyme leaves 1/4 teaspoon freshly ground black pepper 2 teaspoons olive oil 4 pared trimmed beets, (about 12 ounces) 1/4 teaspoon salt

HERBED CAVIAR ROULADE

Source: Herb Greats 1 cup sour cream 1/2 cup purple onion, finely chopped 3 eggs; hard cooked, minced 1/4 teaspoon pepper, freshly ground 2 ounces black caviar 8 dill sprigs, fresh 8 lemon wedges 2 crepes

HERBED CHEESE SPREAD

Source: Herb Greats 8 ounces feta cheese 8 ounces cream cheese 2 tablespoons sour cream 1 clove garlic fresh chives, cut in 3" pieces fresh basil leaves, chopped fresh parsley, chopped fresh thyme, chopped fresh dill weed, chopped (optional)

HERBED CHEESE TORTE

Source: Herb Greats 4 cups Creamed Cottage Cheese Pastry For A Two-Crust Pie 1 sm Coarsely Chopped Onion 3/4 cups Fresh Parsley Leaves 1/2 cup Grated Parmesan Cheese 3 tablespoons Flour 1 teaspoon Fresh Lemon Juice 3/4 teaspoons Salt 3/4 teaspoons Tabasco Pepper Sauce 1/2 teaspoon Crumbled Dried Oregano 1/2 teaspoon Dried Chervil 4 lg Eggs Tomato Wedges For Garnish

HERBED CRACKERS

Source: Herb Greats 1/2 cup olive oil 2 teaspoons minced sun-dried tomatoes, not oil-packed 1 teaspoon mixed herbs, see * Note 36 water crackers

HERBED LENTILS & RICE

Source: Herb Greats 4 ounces Swiss cheese, shredded divided, (1 cup total) 3/4 cups dried lentils, - washed and sorted 3/4 cups onion, chopped 1/2 cup brown rice, uncooked 3 1/2 cups canned chicken broth, - diluted 1/4 cup burgundy or other dry red, wine 1/2 teaspoon dried whole basil, crushed 1/4 teaspoon salt 1/4 teaspoon dried whole oregano 1/4 teaspoon dried whole thyme 1/8 teaspoon garlic powder 1/8 teaspoon pepper

HERBED MAYONNAISE

Source: Herb Greats 3/4 cup mayonnaise 1/2 lemon, juiced A few drop hot sauce 1 clove garlic, crushed, and skin removed 2 tablespoons thyme leaves 2 tablespoons flat-leaf parsley leaves 2 tablespoons chopped chives

HERBED PIZZAS WITH PROSCIUTTO, BASIL AND GOAT CHEESE

Source: Herb Greats For the herbed pizza dough: 1 package (1 1/2 tsp.) active dry yeast 3/4 cups warm water 1 teaspoon sugar 2 cups all-purpose flour 1/4 cup olive oil 2 tablespoons dried basil 1/2 teaspoon salt Olive oil for coating Cornmeal for sprinkling 2 red or yellow bell peppers 1 cup tomato sauce 1/4 lb. sliced prosciutto, cut into fine shreds 1/4 lb. fresh goat cheese (chEvre) 2 tablespoons chopped fresh basil or 1 tablespoon dried Salt and freshly ground pepper, to taste

HERBED WHITE-BEAN DIP

Source: Herb Greats 15 ounces cannellini, - (white kidney bean rinsed, drained 1 tablespoon fresh lemon juice 1 large garlic clove, chopped 1 teaspoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano cayenne pepper additional dried oregano

HERBED YUKON GOLD POTATO LATKES

Source: Herb Greats Ingredients 3 1/2 lbs. Yukon Gold potatoes, scrubbed, with any brown spots or eyes removed 5 large eggs, beaten About 1/2 cup matzo meal 3/4 cups finely chopped fresh chives 1/2 cup chopped fresh parsley 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh rosemary leaves 1 tablespoon coarse kosher salt 1 teaspoon freshly ground black pepper Vegetable oil for frying 9 to 12 oz thinly sliced smoked salmon, cut into 20 to 25 slices (optional) Sour cream thinly sliced red onion and/or 2-in. lengths of chive capers

HERBED-AND-SPICED GOAT-CHEESE BALLS

Source: Herb Greats 1 1/4 lbs. soft goat cheese 1 tablespoon chopped flat-leaf parsley 1 1/2 tablespoons snipped fresh chives 1 1/2 tablespoons fresh thyme 2 tablespoons chopped toasted pecans 1 tablespoon freshly-cracked black pepper 2 teaspoons paprika 2 teaspoons curry powder 2 tablespoons extra-virgin olive oil 1 teaspoon red-pepper flakes

LEG OF LAMB WITH GARLIC & HERBS

Source: Herb Greats 1/2 cup chopped mixed fresh herbs, such as rosemary, thyme and oregano 1/4 cup chopped garlic 2 teaspoons lemon zest 1 teaspoon salt, plus more, to taste 5 tablespoons extra-virgin olive oil Freshly ground pepper, to taste 1 bone-in leg of lamb, 5 to 6 lb., trimmed of excess fat 20 fresh rosemary sprigs 5 heads of garlic, 1/4 inch cut off the top 1/4 cup Madeira 2 cups beef stock

LEMON AND HERB BUTTER

Source: Herb Greats 1/2 cup butter 1 tablespoon finely-grated lemon zest 1/4 cup finely-minced parsley 1 teaspoon minced basil 1 teaspoon minced oregano

LEMON BASIL HERB-AND-SPICE-SEASONED SALT SUBS

Source: Herb Greats 2 tablespoons dried lemon basil or dill finely crumbled 1 teaspoon dried oregano leaves, finely crumbled 2 tablespoons onion powder OR finely ground onion flakes 1 teaspoon celery seed 2 tablespoons sesame seeds, toasted 1/4 teaspoon grated dried lemon peel 1 pn freshly ground pepper 1/2 teaspoon paprika 1/2 teaspoon garlic powder

LEMON HERB MARINATED CHICKEN

Source: Herb Greats 2 tablespoons canola oil 1 tablespoon lemon juice 1/2 teaspoon rosemary or tarragon, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1 lb. boneless, skinless chicken halves

LIMA BEAN SPREAD WITH CUMIN & HERBS

Source: Herb Greats 1 10 ounce pkg frozen lima beans 4 cloves garlic, crushed and peeled 1 teaspoon salt, plus more to taste 1/4 teaspoon crushed red pepper 2 tablespoons extra-virgin olive oil 4 teaspoons fresh lemon juice 1 teaspoon ground cumin Freshly ground black pepper to taste 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill

Chapter 2

N-Z

SKINLESS ROAST CHICKEN BREAST SALAD WITH VEGETABLE CHIPS

Source: Herb Greats 2 free-range chicken breasts on the bone or boneless 9 ounces each --marinade--- 1/2 cup oil low in saturated fat i.e: canola, cottonseed, canola-olive oil blend or soy bean 3 tablespoons African spice blend whole roasted cardamom, turmeric cumin, coriander and Nigerian cayenne in equal amounts 2 tablespoons island jerk seasoning dry) fresh thyme fresh cilantro 1 teaspoon freshly ground pepper

OVEN ROASTER W/FRESH HERBS AND GARLIC AND ROASTED POTATOES

Source: Herb Greats 7 1/2 lbs. oven roaster chicken or capon 1 cup fresh herbs on stalks or 1 tablespoon dried thyme rosemary and tarragon 5 whole garlic cloves 1 cup liquid for deglazing -- (water, broth, wine or a combo) 1 tablespoon unsalted butter salt and freshly ground black pepper 1/4 cup chopped parsley 2 lbs. Yukon gold potatoes, scrubbed cut in 1/4th lengthwise so they are like wedges

OVEN-ROASTED COD CRUSTED WITH HERBS

Source: Herb Greats 1 1/2 cups plain bread crumbs 1 handful fresh flat-leaf parsley 2 large garlic cloves 1 lemon, zested Coarse salt, to taste 4 cod fillets - (6 to 8 oz ea) Extra-virgin olive oil, as needed

PAPPARDELLE WITH WINE AND HERB-BRAISED DUCK

Source: Herb Greats 1 small to medium-sized duck, cut pieces salt and pepper 2 cups boiling water 10 dried shiitake mushrooms 2 onions, chopped 2 tablespoons olive oil 4 ounces pancetta, diced (prosciutto other full-flavored, ham may be substitute 3 garlic cloves, chopped 1 carrot, diced 6 sage leaves 1 sprig rosemary 1 cup dry red wine 1 cup beef broth 2 tablespoons tomato paste 1/4 teaspoon fennel seeds 6 kale leaves, or outer leaves 2 cups cooked, drained cranberry OR borlotti beans 1 lb. pappardelle freshly grated cheese, to taste

PASTA PRIMAVERA

Source: Herb Greats 4 tablespoons salt 1/2 lb. green fettuccine 1/2 lb. regular egg fettuccine 1/3 cup olive oil 1/2 cup finely chopped purple onion 3/4 lbs. snow peas 1/3 lb. sugar snap peas 3/4 lbs. sliced prosciutto, coarsely julienned 2 ripe plum tomatoes 2 sweet red peppers, finely julienned 8 scallions, cut in 1/2" pcs. 1/2 cup chives, basil or other fresh herbs black pepper to taste 4 tablespoons raspberry vinegar 1/4 cup parmesan cheese 1 black olives grated zest of 1 orange, lemon or lime

PASTA WITH HERBED CHEESE SAUCE

Source: Herb Greats 1/4 cup packed fresh dill leaves 1/4 cup packed fresh parsley leaves 1 tablespoon fresh oregano 3/4 teaspoons grated lemon zest 2 tablespoons lemon juice 4 tablespoons olive oil 1/2 cup part skim ricotta cheese 1/4 cup yogurt 1/4 cup packed finely snipped fresh chives salt and freshly ground black pepper 3/4 lbs. cooked linguine fine 1/4 cup slivered black cured olives

PASTA WITH PORK & BASIL

Source: Herb Greats 8 ounces fusilli or other fresh pasta 6 ounces mushrooms fresh basil, parsley, chives ***FOR THE MEATBALLS*** 1 lb. lean freshly minced pork parmesan cheese fresh basil garlic 1/2 small egg, lightly beaten a little butter or oil ***FOR THE SAUCE*** 1/2 ounce butter 1 1/2 tablespoons plain flour 1/4 pint double cream 1/2 pint stock, (scant) parmesan cheese dijon mustard

PASTA WITH TOMATO, CHARD AND SUNFLOWER SEED SAUCE

Source: Herb Greats 1/2 cup sunflower seeds 1 teaspoon canola oil 8 ounces onion, chopped 2 cloves garlic, minced 2 lbs. fresh tomatoes, peeled and seeded 1 can tomato paste, (6 ounce) 1 teaspoon minced fresh oregano 1 tablespoon minced fresh basil 1 teaspoon salt, optional freshly ground pepper 8 ounces fresh chard 1 lb. linguine

PEANUT SOUP WITH OKRA CROUTONS

Source: Herb Greats --soup--- 1/2 tablespoon peanut oil 1/4 teaspoon crushed red pepper flakes 1/2 tablespoon coriander seeds 1/2 cup celery, diced 1/2 cup carrot, diced 2/3 cups butternut squash, diced 2/3 cups potatoes, diced 1 cup peanuts, roasted, shelled and unsalted 6 cups stock 1 tablespoon lemon juice salt and pepper --okra croutons--- 1 1/2 cups okra, thinly sliced 3 tablespoons cornmeal 1/4 teaspoon cumin 1/4 teaspoon cayenne 1/4 teaspoon herbal salt olive oil spray

PENNE WITH PROVENCAL EGGPLANT AND SWEET PEPPERS

Source: Herb Greats 2 medium-size eggplants 1 cup olive oil salt 2 medium-size onions, sliced 3 sweet bell peppers 4 cloves garlic, minced fresh ground black pepper 1/4 cup fresh squeezed lemon juice 2 teaspoons dried herbes de provence 1 lb. penne 1 1/2 cups firm-pack chop fresh basil few fresh basil leaves

PENNSYLVANIA AMISH CHICKEN

Source: Herb Greats 2 whole chickens 1 teaspoon fresh rosemary 1 teaspoon fresh oregano 1 teaspoon fresh thyme 1 teaspoon fresh sage 1 teaspoon fresh parsley 1 teaspoon fresh mint olive oil

PEPPER CHICKEN FETTUCCINI TOSS

Source: Herb Greats 1 lb. creamette, (1 package) fettuccini [uncooked] 1/4 cup olive oil, (or veg. oil) 3 chicken breasts [boneless and skinless] [cut into strips 2 large red bell peppers [cut into strips] 2 large yellow bell peppers [cut into strips] 1 medium green bell pepper [cut into strips] 1 medium onion [cut into chunks] 2 1/2 cups mushrooms [fresh][sliced] 1 teaspoon herb seasoning [salt free] 2 1/2 tablespoons parmesan cheese [grated]

PEPPER-STUFFED LAMB WITH GARLIC CHEVRE SAUCE

Source: Herb Greats 2 Red Or Green Bell Peppers 6 lbs. Leg Of Lamb, Boned And Butterflied Salt And Freshly Ground Black Pepper To Taste 3/4 cups Sun Dried Tomatoes In Oil, Drained (About 4-1/2 Oz.) 3/4 cups Olive Oil 2 tablespoons Minced Fresh Rosemary Leaves 2 tablespoons Minced Fresh Thyme Leaves 3 Cloves Garlic, Minced 1 teaspoon Tabasco Pepper Sauce

PEPPERED FARMHOUSE PATE

Source: Herb Greats 8 sl Bacon 1 lb. Fresh pork picnic shoulder 12 ounces Pork liver 1 Onion, quartered 1 Garlic clove 8 ounces Veal cutlets 1 Egg, beaten 1 teaspoon Salt 2 teaspoons Green peppercorns 1 teaspoon Dried mixed herbs 2 tablespoons Brandy Extra peppercorns (opt) Fresh bay leaf (opt) Crusty bread

PHEASANT AMERIND

Source: Herb Greats 2 lbs. pheasant hen, cleaned to 2 1/2 lb) 1 onion, quartered 1 bay leaf 6 peppercorns 1 small carrot, sliced 1 celery stalk, sliced 1 teaspoon salt 4 tablespoons butter 1 pn thyme, powdered 1/4 teaspoon rosemary, dried crumbled 1/4 cup mushrooms, chopped 2 tablespoons flour 2 tablespoons black walnut meats, finely chopped

PHYLLO WRAPPED BRIE WITH ROSEMARY-APRICOT CHUTNEY

Source: Herb Greats --chutney--- 12 ounces dried apricots, chopped 1 large red onion, chopped 1 cup water 2/3 cups cider vinegar 2/3 cups firmly packed brown sugar 3 ounces dried tart cherries, (3/4 cup) 1 1/2 tablespoons chopped fresh rosemary 3 cloves garlic, finely chopped 2 teaspoons grated lemon peel 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 cup blanched slivered almonds, toasted --cheese and phyllo--- 1 cup unsalted butter, (2 sticks) melted 1 lb. fresh phyllo pastry sheets or frozen, thawed 4 1/2 tablespoons chopped fresh rosemary 1 32 oz wheel of brie, (32 to 36) -presentation--- fresh herb sprigs, (such as rosemary, sage, chives) additional dried fruits fresh French bread baguettes fresh asparagus, thinly sliced thinly sliced apples

PICKLED ARTICHOKES

Source: Herb Greats 2 cups Fresh lemon juice 4 cups Water 36 To 40 medium artichokes 3 Lemons, halved 4 cups Distilled white vinegar 1/2 teaspoon Salt 2 Garlic cloves 4 Bay leaves 1/2 teaspoon Dried basil 1 teaspoon Dried oregano 2 To 4 small dried red chile peppers (optional) 2 cups Olive oil

POACHED EGGS WITH CHIPOTLE SAUCE

Source: Herb Greats 1 To 2 dried chipotles or mora chiles 1/4 cup Water or chicken stock 2 tablespoons Shallots, minced 1 tablespoon Olive oil 1 tablespoon Flour 1/2 teaspoon Dried sage 1 teaspoon Dried thyme 1 2/3 cups Chicken broth 1/2 cup Cream Salt to taste 12 Eggs Pan de Maiz (see recipe)

POACHED EGGS WITH CHIPOTLE SAUCE

POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER, DARK BREAD

Source: Herb Greats === POTATOES === 2 lbs. red-skinned small new potatoes Coarse salt, to taste 1 tablespoon butter 3 tablespoons finely-chopped fresh mint 1 teaspoon sugar === SALMON === 7 fresh Norwegian salmon fillets - (6 oz ea) = (individually packaged in fish department or market) 2 cups dry white wine 2 cups water - (to 3) 1 fresh or dried bay leaf Bouquet of fresh tarragon, dill and parsley sprigs, tied with string === GARNISH AND ACCOMPANIMENTS === 1 bunch fresh watercress, washed, trimmed 1/2 English or seedless cucumber, thinly sliced 4 slices pumpernickel bread, quartered 2 cups sour cream 2 tablespoons prepared Dijon mustard 1/4 cup chopped herbs = (a few sprigs each tarragon, dill and parsley)

POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH SOUR CREAM

Source: Herb Greats 3 tablespoons softened butter 1 package frozen pierogis, potato filled dumplings, any brand or variety 1 1/2 lbs. kielbasa, cut large slices on an angle 1 tablespoon vegetable oil 1 tablespoon butter 1 large red onion, quartered, sliced 1 1/2 lbs. kale, trimmed, and coarsely chopped 1 lb. sauerkraut, drained 1 teaspoon ground mustard = (or 2 tbspns prepared spicy brown mustard) 1 teaspoon sweet paprika Salt, to taste Freshly-ground black pepper, to taste 2 tablespoons chopped fresh dill = (or 2 tspns dried dill leaves) 2 tablespoons chopped chives A handful of parsley leaves, chopped 1 cup sour cream

POTATO FLAKED PRAWNS ON A BED OF ASPARAGUS

Source: Herb Greats 12 jumbo prawns 1/2 thyme, bunch 1 1/2 cups potatoes, dried flakes, mashed Salt to taste Freshly cracked black pepper to taste 5 large egg whites, beaten 20 asparagus spears, large - Lemon and Lager Marinade-- 2 teaspoons garlic clove, minced 1 1/2 cups lager 1/2 cup olive oil 3 fl oz lemon juice, fresh 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon mixed fresh herbs, chopped

QUINOA SALAD

Source: Herb Greats 1 1/2 cups quinoa 3 cups water 1 green bell pepper, chopped 1 red bell pepper, chopped 1/4 cup scallion, chopped 1/4 cup red onion, chopped 1/4 cup dill, cilantro, or parsley, chopped 1 recipe savory salad dressing or honey-vinegar dressing freshly ground pepper to taste

QUINOA SALAD - 2

Source: Herb Greats 1 1/2 cups quinoa 1/4 cup dill, cilantro, or parsley, chopped 3 cups water 1 green bell pepper, chopped 1 recipe savory salad dressing 1 red bell pepper, chopped honey-vinegar dressing 1/4 cup scallion, chopped freshly ground pepper to taste 1/4 cup red onion, chopped

RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY

Source: Herb Greats 2 ounces butter 2 1/2 lbs. rabbit, stewing veal or joints 1 lb. leeks, thickly sliced 4 cloves garlic, chopped 6 ounces pot barley 3 3/4 cups water 3 tablespoons wine vinegar 2 bay leaves, salt 1 tablespoon dried sage

RED POTATO AND GREEN BEAN SALAD ROBERT

Source: Herb Greats 2 1/2 lbs. new potatoes, scrubbed 1 1/2 lbs. green beans 1/3 cup herb vinegar 1/3 cup extra-virgin olive oil 1/3 cup vegetable oil 2 tablespoons granulated sugar 1 teaspoon paprika 1/2 teaspoon salt 1 clove garlic 1 teaspoon Coleman's dry mustard 2 teaspoons caraway seeds, crushed 3/4 teaspoons celery seeds 1 cup walnut pieces 1 medium sweet red pepper 6 scallions (half green tops) 1 bunch parsley 1/2 teaspoon black pepper or to taste

RED, YELLOW AND STRIPED BEET SALAD WITH GOAT CHEESE

Source: Herb Greats === ROASTED BEETS === 2 lbs. yellow beets 2 lbs. red beets 2 lbs. striped beets 1 bunch fresh thyme 9 cloves garlic Salt, to taste Freshly-ground white, to taste 3 tablespoons butter 4 ounces goat cheese mixed salad greens === SAUCE === 1/2 bunch Italian parsley 1/2 bunch fresh dill 1/2 bunch fresh cilantro 1/2 bunch fresh chives 1/2 cup canola oil 2 teaspoons red wine vinegar 1/2 teaspoon kosher salt 1/8 teaspoon freshly-ground black pepper

RIB EYE EXPRESS BARBEQUED HAMBURGERS

Source: Herb Greats ***BASIC HAMBURGER MIX*** 1 lb. hamburger 1/2 teaspoon salt 1 tablespoon instant minced onions 1/8 teaspoon garlic Powder ***SAVORY BURGERS*** 1/4 teaspoon savory ***RED HOT BURGERS*** 1 teaspoon crushed hot red pepper ***ORIENTAL BURGERS*** 1/4 teaspoon ginger 1 teaspoon lemon zest 1 teaspoon soy sauce ***SESAME BURGERS*** 1/4 cup toasted sesame seeds ***HOT-N-TANGY BURGERS*** 1 teaspoon season all, seasoned salt 1 teaspoon barbeque spice ***DILL BURGERS*** 1/2 teaspoon crushed dill seed 1/4 cup chopped olives OR Sweet Pickles ***HERB BURGERS*** 1/4 teaspoon marjoram 1/8 teaspoon thyme 1/4 teaspoon celery salt 1 teaspoon parsley flakes ***CHILI-CHEESE BURGERS*** 1 cup grated cheese 1/4 cup milk 1/2 teaspoon chili powder ***SPICE BURGERS*** 1/2 teaspoon dry mustard 1/4 teaspoon nutmeg, ground

RICE WITH SPINACH, HERBS AND CHEESE

Source: Herb Greats 1 cup White or brown rice Salt and pepper, to taste 1 lb. Fresh spinach 1 tablespoon Olive oil 1 Onion, minced 1 Garlic clove, minced 1 teaspoon Chopped thyme 1/4 cup Minced parsley 1 pn Red pepper flakes 1/4 lb. Grated provolone cheese 3 Eggs, beaten (optional)

ROAST DUCKLING WITH SHERRY

Source: Herb Greats 2 small ducklings, (2 to 3 lb each) 1/2 teaspoon celery salt 1/2 teaspoon onion salt 1/2 teaspoon celery seed 1/4 teaspoon curry powder 1 teaspoon herbal salt substitute 1/4 teaspoon pepper 1/4 cup minced celery 1/2 cup minced onion 1/2 cup sherry

ROAST LEG OF LAMB

Source: Herb Greats 5 lbs. leg of lamb 2 cloves garlic, sliced 1/3 cup olive oil 1 teaspoon salt, coarse or Kosher 1/2 teaspoon black pepper, freshly ground 1 teaspoon rosemary 1/2 teaspoon thyme

ROAST LEG OF LAMB WITH SMALL ONIONS

Source: Herb Greats 1 ounce pancetta (or unsmoked streaky bacon) 3 garlic cloves 5 lbs. leg of lamb, to 6 pounds *** marinade *** 1 1/2 teaspoons coarse salt 4 tablespoons olive oil 6 peppercorns, bruised *** fresh herbs *** 1 sprig fresh parsley celery leaves, to taste 1 sprig fresh rosemary 2 fresh sage leaves, (2 to 3) 2 sprigs fresh thyme 1 sprig fresh marjoram *** completing the dish *** 1 1/2 cups light Italian red wine 1 lb. small white onions 1 teaspoon sugar 4 tablespoons lemon juice 1/2 cup orange juice 2 tablespoons unsalted butter

ROAST MOROCCAN FISH AND VEGETABLES WITH SPICY COUSCOUS

Source: Herb Greats 10 Shallots; peeled, halved vertically 2 tablespoons Olive oil 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/4 cup Chopped italian parsley 1/4 cup Cilantro 2 lg Cloves garlic, minced 2 teaspoons Ground cumin 2 teaspoons Paprika 1 teaspoon Grated lemon zest 1 teaspoon Salt 1 teaspoon Crushed red-pepper flakes 2 lbs. Monkfish, or 2 lbs. -cod filets, trimmed cut into 6 even pieces 4 Carrots, thinly sliced diag. 5 Plum tomatoes, seeded/ sliced 2 sm Zucchini, sliced diagonally 2 1/2 cups Chicken broth 20 ounces Couscous Lemon wedges

ROAST TURKEY WITH CHESTNUT STUFFING

Source: Herb Greats 1 fresh turkey, with giblets (10 to 12 lbs.) 4 tablespoons unsalted butter, (1/2 stick) at room temperature 1 lb. fresh chestnuts, peeled* 3 cups water 1 lb. pork sausage 2 shallots, peeled finely chopped 1/4 cup fresh parsley, fine chopped 4 fresh thyme sprigs or 1/2 teaspoon dried thyme 1 bay leaf salt and pepper, to taste 2 garlic cloves, - peeled and minced 2 eggs, beaten 1 cup dry white wine 2 large onions, peeled cut into 8 wedges 4 medium carrots, peeled cut in 2" pieces

ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING

Source: Herb Greats Turkey, about 21 pounds 2 x Oranges, cut in half 1 teaspoon Dried thyme Salt Freshly ground black pepper 4 x Sticks of butter, room temp

ROASTED GARBANZOS

Source: Herb Greats This snack is great when you want somethin 1 16 ounce can garbanzo beans (chick peas) Seasoning of your choice Suggestions: Onion powder, garlic powder, and Kosher sa Cinnamon powder and sugar substitute Soy or teriyaki sauce Chili powder Italian seasoning mix Herb mixes like Mrs. Dash Curry powder (can be combined with other s

ROASTED PEPPER AND BLACK BEAN SALAD

Source: Herb Greats 1 1/4 cups dry black beans or 3 cups black beans, cooked 2 red bell peppers 2 yellow bell peppers --dressing--- 2 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 1/2 teaspoon ground cumin 1 teaspoon sugar 1 large garlic clove, minced 1/3 cup olive oil salt and pepper, to taste 1/3 cup fresh basil, chopped 4 scallions, chopped (garnish)

ROOT BEER TONIC

Source: Honey Greats 3 ounces Sassafras Bark, dried 2 ounces Sarsaparilla, dried 1 ounce Dandelion Root, dried 1 ounce Burdock Root, dried 1/2 ounce Ground Ginger 1/2 ounce Ground Cinnamon 1/4 ounce Orange Peel, dried

RUSTIC HERBED APRICOT CHICKEN

Source: Herb Greats 2 chickens, cut into 8 pieces wing tips trimmed 1/4 cup extra-virgin olive oil 2 tablespoons extra-virgin olive oil 4 garlic cloves, coarsely 2 tablespoons balsamic vinegar 2 tablespoons dried thyme 2 tablespoons dried tarragon 1/2 teaspoon coarsely ground black pepper 1 large onion, halved and thinly 2 tablespoons all-purpose flour 2 cups defatted chicken broth 1 cup medium tawny port 1 tablespoon red currant jelly 2 cups dried apricots salt to taste freshly ground black pepper, to taste cooked noodles, (opt) 1 tablespoon chopped flat-leaf parsley, for garnish

SALAD OF BABY ASIAN GREENS W/ GOAT CHEESE CROUTONS

Source: Herb Greats 3/4 cups extra-virgin olive oil 1/4 cup sherry vinegar, (or) use fresh lemon juice 1 teaspoon garlic, minced 1 tablespoon mustard, grainy style 2 tablespoons thyme, oregano or marjoram, finely chopped 1 teaspoon sugar salt and pepper to taste 12 baguette slices, 1/2" thick 8 ounces goat cheese log 10 ounces mixed baby Asian greens taatsoi, mizuna, mibuna koomatsu, bok choy or muustards - washed and dried

SALAMI SCRAMBLES

Source: Herb Greats 1 tablespoon extra-virgin olive oil 1/4 lb. salami - (to 1/3), chopped = (deli-sliced or whole mini, Genoa, dry, or sopressata) 1 clove garlic, chopped 2 scallions - (to 3), chopped = (1/4 onion may be substituted) 1 plum tomato or 1 vine tomato, seeded, chopped = (or 3 tbspns chopped sun-dried tomato) 8 large eggs 4 ounces cheese of choice* Salt, to taste Freshly-ground black pepper, to taste === GARNISH === Chopped parsley leaves Chopped or torn basil leaves, (optional)

SAUTEED BREAST OF CORNISH GAME HEN W/ HERB SAUCE & WILD RICE

Source: Herb Greats 6 Cornish game hens* Salt Pepper Flour 1/4 lb. Butter 1/4 cup Vegetable shortening 1/2 cup Cognac or brandy,warm 1 cup Chicken stock,fat-free 1/8 teaspoon Tarragon 1 pn Thyme 1 cup Heavy cream 1 tablespoon Butter** 2 teaspoons Flour** Salt 2 tablespoons Parsley,minced

SAVORY STEAK

Source: Herb Greats 1 kg steak 2 onions, finely chopped. 10 brown sugar 10 salt 2 1/2 pepper 1 pn cayenne 10 mixed herbs, including thyme 10 chopped capers 80 ketchup 80 vinegar

SAVOY CABBAGE ROLLS

Source: Herb Greats 1 large savoy cabbage, (the greener, the better) 3 links spicy-sweet sausage, preferably reduced-fat sausage 1 tablespoon vegetable oil 1 small bunch tender scallions, green part only, chopped 1/4 cup finely chopped celery with, leaves 1 cup chopped parsley, divided 2 cups cooked rice 1 egg, beaten salt to taste pepper to taste

SHRIMP CREOLE

Source: Herb Greats 2 lbs. Fresh shrimp, heads off 1 qt Water 1/2 cup Vegetable oil 3 Med. yellow onions, chopped 2 Large bell peppers, chopped 5 Celery ribs, chopped fine 10 Lge. tomatoes, peeled&seeded 2 teaspoons Salt 1 teaspoon Ground red pepper 1/2 teaspoon Ground black pepper 1/2 teaspoon Ground white pepper 1 tablespoon Fresh thyme or 2 t dried 1 tablespoon Fresh basil or 2 t dried 1 1/2 teaspoons Sugar 5 Bay leaves 1 cup Green onions, chopped 1 cup Parsley, chopped

SIMPLE POTATO & GREEN PEA STEW (ALOO HARI MATAR FOOGATH)

Source: Herb Greats 3 tablespoons ghee, (45 ml) or vegetable oil 1 tablespoon fresh ginger root, (15 ml) - scraped, minced 2 hot green chilies, seeded and minced (or as desired) 1/2 tablespoon cumin seeds, (7 ml) 1 teaspoon black mustard seeds, (5 ml) 1/4 teaspoon yellow asafetida powder, (hing) (1 ml) * 8 curry leaves, preferably fresh 2 medium tomatoes, (about 3/4 lb/ 340 g), peeled, seeded and chopped 1 1/2 lbs. waxy new potatoes, (685 g), peeled (cut into 3/4" (2 cm) thick fingers) 3/4 teaspoons turmeric, (3.5 ml) 1 tablespoon ground coriander, (15 ml) 3/4 cups water, (to 1 1/2 cups) 1 1/2 cups fresh peas, (360 ml) frozen baby peas, defrosted 1 1/4 teaspoons salt, (6 ml) 3 tablespoons chopped fresh coriander or parsley, (45 ml)

SKINLESS ROAST CHICKEN BREAST SALAD WITH VEGETABLE CHIPS

VEGETABLE: WINTER SQUASH REFERENCE GUIDE

Source: Herb Greats --VARIETIES OF WINTER SQUASH

VEGETABLES AU GRATIN

Source: Herb Greats 2 large leeks, (1-1/4 pounds) 1 lb. fresh Brussels sprouts Vegetable cooking spray 1 teaspoon olive oil 3 cloves garlic, minced 2 1/2 cups sliced carrot, (1/ 2-inch) 2 tablespoons water 1 tablespoon margarine 3 tablespoons all-purpose flour 2 cups 2% low-fat milk 1/2 teaspoon lemon-pepper herb and spice blend, salt-free 1/4 teaspoon salt 2 tablespoons cornflake crumbs 2 tablespoons grated Parmesan cheese

WILD HERBED RICE

Source: Herb Greats 1/4 cup butter 1 cup brown rice 1 cup wild rice 1 cup onion, chopped 1 cup celery, chopped 1 lb. fresh mushrooms, sliced 3 3/4 cups chicken broth 1/4 cup fresh parsley, chopped 1/2 teaspoon salt 1/4 teaspoon dried thyme fresh ground black pepper 1/4 cup pecans, chopped (optional)

ZESTY SPAGHETTI SAUCE

Source: Herb Greats 4 tablespoons olive oil 2 onions, chopped red & one white) 4 garlic cloves, chopped 3 lbs. fresh or canned red, italian plum tomatoes 1 cup tomato juice 5 tablespoons combined fresh herbs:, basil, thyme, oregan etc 1 1/2 lbs. hot and sweet italian, sausage 1/2 cup red wine vinegar, (use balsamic!) 2 tablespoons tomato paste 1 tablespoon sugar salt and freshly ground, black pepper to taste 1/8 teaspoon cayenne or red pepper 1 tablespoon fennel seeds

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