Herb Class Recipes

Helpful Herb Hints
· Fresh herbs may be used to replace dried herbs in any recipe. Remember to 3X the amount i.e.: 1 teaspoon dried = 3 teaspoons fresh.
· Don't be afraid to try adding herbs to whatever you're preparing, experimenting is the best way to learn how to use them.
· Add some fresh thyme or rosemary to your chicken as you grill or sauté it.
· Chop some herbs to add to your green salad.
· Stir some fresh basil into your jarred pasta sauce.
· If you have tomatoes in your garden, dice a few and sauté with a clove of garlic in some olive oil (or basil oil) until falling apart. Toss with hot, cooked pasta, fresh chopped basil and some freshly grated pecorino Romano or Parmesan cheese; we eat this once a week at least in the summer - SOOO YUMMY! You can also add grilled chicken if you want protein.
· Try adding some chopped mint to your fresh berries. Great with fresh squeezed lemon and lime juice and some citrus zest too!
· At the end of the season, hang your herbs upside-down in bunches to dry them. You can then refill your spice jars!
· Place paper sacks over hanging herbs and gently shake to harvest seeds.

Parsley & Chive Butter Linda Maloy
2 tbsp chopped parsley
1 tbsp chopped chives
2 sticks butter, slightly softened
juice of 1 lemon
salt & pepper

1. Beat the herbs into the butter and then add the lemon juice add
season. Mix until smooth.
2. chill before serving. Shape in a mold id desired. Store in a cool
place, or freeze in an ice-cube tray for handy portions.

Slow-roasted tomato salad with basil Amie Léporé
*makes a great appetizer, side salad, or even lunch!
6 ripe tomatoes, halved
1 Tbs. Olive oil
12 oz mozzarella cheese (preferably buffalo or fresh mozzarella)
a few sprigs of basil
1 recipe basil oil (see above)
balsamic vinegar
baby salad greens
salt and pepper

Put the halved tomatoes in a small roasting pan in a single layer. Sprinkle with the olive oil and season liberally with salt and pepper. Roast in a heated oven at 300° for 3 hours until shrunken and glossy. Let cool.

Just before serving, tear the mozzarella into small pieces and arrange on a large plate. Add the tomato halves, then sprinkle the basil leaves over the tomatoes and cheese. Trickle a generous amount of the basil oil and a little vinegar over the salad. Season to taste with salt and pepper, and serve the salad topped with baby greens.


Green Mayonnaise Linda Maloy
Use any combination of the following herbs: Garlic, Leon balm, lovage,
salad burnet, tarragon, thyme
1 egg yolk
1 C olive oil
1 tbsp wine vinegar
2 tbsp chopped parsley
1 tbsp mixed herbs, chopped

1. Beat the egg yolk for a minute or so, then start adding the oil,
drop by drop, beating continuously.
2. When over half of the oil has bee added and the mixture has started
to thicken, beat in the vinegar.
3. Add more oil drop by drop until it thickens again, then slowly pour
in the rest. (If the mixture refuses to thicken or curdles, break a
fresh egg yolk into a clean basin and slowly stir into the first mixture.)
4. Stir in the chopped herbs.

Lemony Orzo Amie Léporé
Ingredients:
1 cup uncooked orzo (rice-shaped pasta) 1 1/3 cups diced zucchini 1/3 cup diced red onion 1 cup diced tomato 1/3 cup (1 1/2 ounces) crumbled feta cheese black olives, sliced, optional
Dressing:
1/3 cup minced fresh parsley 3 tablespoons fresh lemon juice 1 tablespoon minced fresh or 1 teaspoon dried basil 1 tablespoon olive oil 2 teaspoons minced fresh mint 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation: Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine dressing ingredients in separate bowl or salad shaker; stir well with a whisk (or shake in shaker). Stir into orzo mixture just before serving; add tomato and cheese, tossing gently to coat. Serve at room temperature or slightly chilled (do not allow to chill for more than an hour as the dressing will begin to soak into the pasta and it will loose some flavor). Serves 6

Herb butter Amie Léporé
Great with crusty breads, or use when cooking fish or chicken
1 stick butter, softened
2-3 Tbs. Chopped herbs of your choice (chives are great with a little pepper)
Put the butter, and herbs in a bowl and beat them until evenly green. Pat into a roll, cover with plastic and chill until needed.
*Can also add 1-2 Tbs. Fresh lemon zest for lemon-herb butter.
Makes about ½ cup


Mixed herb dressing Amie Léporé
Try different combinations of the herbs listed for different flavors of dressing!
2 Tbs. chopped mixed herbs: basil, chevril, chives, parsley, and/or mint
½ cup extra virgin olive oil
1 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
1 garlic clove, lightly crushed
salt and pepper
Vigorously whisk the chopped herbs into the olive oil. Beat in the vinegar and mustard. Season to taste, then add the garlic. Use at once or store in the refrigerator for up to 2 days. Return the dressing to room temperature before use. Makes 2/3 cup.

Basil Oil Amie Léporé
This is delicious drizzled over home-grown tomatoes! You can also use it in bruchetta.
¾ cup basil (could also use parsley for a different taste) leaves
1 ¼ cups extra virgin olive oil
pinch of salt
Place all ingredients in a food processor and blend to a vivid green paste. Infuse overnight (just leave on the counter, covered), then strain through cheesecloth. Use the oil as required or store it in the refrigerator (it will turn solid when cold, return to room temperature to use). Makes about 1 cup.

Rosemary, garlic, and pepper oil Amie Léporé
Try as a dip for focaccia or cibatta bread. Also, great with grilled pizza.
4 sprigs of rosemary
2 garlic cloves, sliced
1 Tbs. black peppercorns, lightly crushed
2 ½ cups extra virgin olive oil

Put the rosemary, garlic, and peppercorns into a small saucepan with the olive oil. Heat gently until just boiling and simmer for 1 minute. Let cool, then infuse overnight. The next day, strain the infused oil into a clean bottle and add a sprig of rosemary and a few whole black peppercorns for decoration. Makes about 2 ½ C.

Mint chocolate chip ice cream Amie Léporé
2 cups whole milk
1 ¼ cups heavy cream
4 large sprigs of mint
5 egg yolks
½ cup plus 2 Tbs. superfine sugar
3 squares semisweet chocolate cut into small dice
Put the milk, cream and mint sprigs in a saucepan and heat slowly to boiling point. Remove from heat and leave to infuse for 20 minutes. Return to boiling point.

Meanwhile, beat the egg yolks and sugar in a bowl. Stir in the hot milk mixture and return it to the pan. Stir over low heat until the custard is thick enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Strain into a clean bowl and leave until cold.

Freeze in an ice cream maker according to manufacturer's directions. Add the chocolate just before the mixture freezes. Serve immediately or freeze until required. Serves 8.

Lasagna Amie Léporé
6 wide lasagna noodles
1-1 1/2 lbs. ground beef
1 1/2 tsp salt1 clove garlic, minced
2 1/2 Tbs. fresh basil, finely chopped (or 1 Tbs. dried)
1 tsp fresh oregano, finely chopped (or 1/2 tsp dried)
1 can diced tomatoes
1 15 oz. can plain tomato sauce
1 6 oz. can tomato paste
1 tsp sugar
3-4 cups shredded mozzarella
1 1/2-2 cups shredded cheddar

Ricotta filling:
1 egg
3 Tbs. fresh parsley, finely chopped (or 1 1/2 Tbs. dried)
1/2 tsp salt
1 small container ricotta Directions:
Brown meat with salt-drain grease; add garlic, basil, sugar, oregano, diced tomatoes, tomato paste and sauce. Simmer 30 min., stirring occasionally; cook noodles in salted water until tender; drain and rinse with cool water. In mixing bowl, combine ingredients for ricotta filling. Layer 3 noodles in 13x9" baking dish; spread with 1/2 of the ricotta filling, 1/2 of the meat sauce, 1/2 of both cheeses. Repeat; sprinkle top with freshly grated Parmesan or pecorino Romano cheese (I prefer the pecorino-it comes in a wedge at Costco and is reasonably priced. It also lasts quite a while!) Bake at 350 degrees about 20-30 minutes, until cheese is bubbly. Let stand 10 minutes before serving. Serves 8-10

Little Italy Chicken Pitas Amie Léporé
This one doesn't use the oven or the stove-top and it's my husbands favorite meal! Ingredients 2 tablespoons balsamic vinegar 1 1/2 tablespoons sun-dried tomato oil 1 tablespoon chopped drained oil-packed sun-dried tomatoes 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 4 cups shredded cooked chicken breast (I use a rotisserie chicken from Costco) 1 cup chopped tomato (about 1 medium) 1/2 cup (2 ounces) grated Asiago cheese (I actually use the Kirkland pecorino Romano) 1/4 cup thinly sliced fresh basil 6 (6-inch) pitas (I also get these at Costco for $1.99 per 10-they are the kind that fold like a taco) 3 cups mixed baby greens Preparation: Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita with 1/2 cup greens. Divide chicken mixture evenly among pitas. Yield 6 servings (serving size: 1 stuffed pita)


Little pizzas with herb oil Amie Léporé
1 cup white bread flour
1 tsp quick-rising active dry yeast
1 tsp salt
1 Tbs. extra virgin olive oil (or a flavored oil)
Herb topping:
2 large garlic cloves, sliced
leaves from 4 sprigs of rosemary
rosemary, garlic and pepper oil (see above)

Sift the flour into the bowl of a food mixer and stir in the yeast and salt. With the dough hook turning, slowly pour in the oil and about ½ cup warmest tap water, to form a slightly sticky dough.

Knead for 10 minutes. Shape the dough into a ball. Put it in a greased bowl, cover, cover with plastic wrap, and let rise for about an hour until the ball has doubled in size. Heat the oven to 450° and put a pizza stone or cookie sheet on the top shelf to heat.

Punch down the dough and divide it into 2 or 4 pieces. Put one piece on a floured surface and roll it out to form and thin, round crust. Mix the rosemary leaves and garlic with 6-8 Tbs. rosemary, garlic, and pepper oil and sprinkle a little of the mixture over the pizza crust.

Transfer the crust to the heated pizza stone or cookie sheet and bake for 10-12 minutes until puffed and golden. Sprinkle with a little extra rosemary, garlic, and pepper oil. Continue to roll out and cook the pizzas one at a time, eating them as you go!
If desired, sprinkle with a little cheese of your choice; makes 4 small or 2 large pizzas.

Greek Spaghetti with Chicken Amie Léporé
I adapted it from a similar recipe that I found online. The original had some harder to find ingredients and didn't list amounts for everything...here is my version:
2 Tbsp olive oil
1 diced onion
2 garlic cloves, diced
2 cans of diced tomatoes with liquid
1 1/2 cups cubed, skinless, boneless chicken (not cooked-I just used 8 tenders because that's what I had in the freezer)
1/2 can Black and/or green olives, pitted and halved (I tried it with black for the kids' sake) artichoke hearts (optional-I used about a 1/2 cup and chopped them to bite-size pieces)
1 tbs. fresh thyme (or 1 tsp dried)
salt and pepper
5 oz. of feta cheese (other options would be cream cheese or goat cheese. I happened to have cream cheese in the fridge so I used that. It was yummy, but I think the feta would be even better!)
1 lb pasta (it was great with spaghetti noodles)
Brown chicken in olive oil with onion and garlic. Add other ingredients except cheese and pasta and simmer until liquid is reduced by about half and tomatoes are falling apart. You will want start the water for your pasta now (make sure to salt the water well). When sauce is reduced and tomatoes are falling apart, add cheese and cook until cheese is melted and sauce is smooth. Remove from heat. Once your noodles are done and drained combine them with the sauce and enjoy! *Sprinkle the top with toasted pine nuts and you can use it for company with a nice simple arugula salad!

Garden Pesto Amie Léporé
For those of you who have basil in your gardens, this is a must-try. I think that fresh pesto is so much better than bottled. Roland prefers it to restaurant pesto too. If you need a food-processor, call me!
Pesto Recipe2 cups fresh basil leaves, packed1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)1/2 cup Olive oil
3 tablespoons pine nuts or walnuts3 garlic cloves
Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.
Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.

Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. It will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.

Lavender Punch Linda Maloy
2 C. grape juice
1 C. water
13 (1") cinnamon sticks
1/2 tsp fresh lavender flowers or TBSP dried
6 oz. can frozen limeade concentrate
1 lime sliced
Ice cubes
1 liter bottle ginger ale or seltzer

Pesto Recipe Amie Léporé
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves

Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.

Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.

*Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. it will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.


Mint Lemonade Amie Léporé
1 granulated sugar
2 cups water
Peel from 2 lemons cut in strips.
1 cup freshly squeezed lemon juice (from about 8 big lemons, including pulp but not seeds)
4-5 bushy mint sprigs
First, make simple syrup by combing the sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. Twist each strip of peel over your pitcher to release it's natural oil, and drop peels in. Stir in lemon juice and syrup. No more than a couple of hours before serving, add 3 mint sprigs. To serve, pour into ¼ to 1/3 cup of base of a glass and fill with water or seltzer. Garnish each glass with a sprig of mint. Makes base for 12 servings. YUMMY!

Zucchini, Tomato & Herb Foil Pouches Cami Russell
Use a large piece of foil (double wrap or use heavy duty) to cook on the grill*.
Chop several cups, any combination, of the following and place in the center of the foil:
zucchini, crock-neck squash (yellow), fresh tomatoes

Drizzle with olive oil and sprinkle with any combination, or all of the following then mix together:
Rosemary, thyme, lemon basil or basil, oregano and parsley (salt & pepper to taste).
Cook on a hot grill for several minutes. Turn pouch over and cook for several more. Cooking time will vary depending on the temperature of the grill. Sprinkle with fresh Parmesan cheese.
*Or a sauté pan over stove burner (a little butter is tasty to add) or bake foil pouch in the oven.

Fajita Marinade Cami Russell
Mix together in a Ziploc bag or a large plastic bowl with a sealing lid:
½ cup oil
1/4 cup soy sauce
1/3 grated onion
2 Tablespoons lemon juice
½ teaspoon dried tarragon or 1 ½ teaspoons fresh
½ teaspoon dried rosemary or 1 ½ teaspoons fresh
½ teaspoon dried garlic or 2 - 3 cloves crushed fresh
½ cup fresh chopped cilantro
Add chicken (cut in strips or cubes, is desired). Marinate for several hours. Add sliced onion and bell pepper (yellow, orange or red are best) the last 15 minutes. Grill or sauté and serve with warm flour tortillas.

Yogurt Dill-Veggie Dip Susan Olson’s older sister Jill Schroeder
1 cup plain yogurt
1 Tablespoon dried parsley or 3 Tablespoons fresh
1 Tablespoon dried dill weed or 3 Tablespoons fresh
1 Tablespoon dried onion
1 cup mayonnaise

Fresh Salsa Susan Olson’s sister-in-law’s mom, Kathy Jorgensen
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt Stir together & refrigerate for an hour or so. Enjoy!

Caprese Salad Susan Olson & Kim Gardner
Slice tomatoes about ¼” thick, garden fresh are preferable. Arrange on plate.
Slice fresh mozzarella cheese (this is not regular mozzarella that has been recently purchased, it is a type of soft cheese called fresh mozzarella) about ¼” thick, one slice for each slice of tomato and arrange on plate. Top with sliced basil leaves. Just before serving:
drizzle with extra virgin olive oil* (about 1 tablespoon per large tomato); then
drizzle with Balsamic vinegar (1/4 to ½ teaspoon per large tomato).
Salt and pepper to taste (fresh ground pepper is best).
*The Kim Gardner twist: In lieu of olive oil, use Bernstein’s Cheese Fantastico®. Less is more – don’t use too much dressing or the other delicious flavors will be overwhelmed.