Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

Mix pineapple chunks, cucumber, and optional cranberries and onions.
Make a dressing of the olive oil, pineapple juice, mint and salt. Pour and toss salad. Best served cold.
Hint: Use the rest of the pineapple juice to poach chicken or lean pork chops, for a great tasting main dish. One Hundred

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

A replacement for colcannon, this savory dish is suitable for any day you feel Irish.  Excellent with corned beef, eggs, or as side dish to any hearty meal.

Saute leek (and optional kale) and dried dill in oil.  Meanwhile heat broth and lager to just simmering, keep hot  When the leek has softened (about 5 minutes) add oats, salt, and liquids. Bring  to boil then reduce to simmer and stir until thickened (about 5 minutes).  Remove from heat, and let sit covered for 5 minutes.  Fold in fresh dill, check for salt and serve.

INFUSING LEMON VERBENA

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

INGREDIENTS
1/2 cup lemon verbena leaves and tender tips, packed lightly
4 cups vodka or white vinegar
Optional: 1-2 cups sugar syrup (equal parts sugar and water boiled to dissolve sugar and then reduced slightly) Can be made stronger by replacing herbs with more fresh and continue to steep for another 2 weeks.  To make sweet, add syrup to taste.

DIRECTIONS

Infusions can be savory, sweet and alcoholic!  Use in dressings, sauces, or cocktails. In a sterile jar place lemon verbena and add vodka or vinegar.  Cap tightly and store in dark place for 2 weeks, shake occasionally.  For vodka infused cocktails, mix half and half with sparkling water or soda in ice filled glasses, garnish with sprig of mint or lemon verbena.
Use infused vinegars for dressings (especially on fruit salads), or spritz just grilled chicken, pork or fish with this tangy lemon vinegar.
Either infusion can be used in light sauces to go with pasta.

FRUITY-MINT NON-ALCOHOLIC "CHAMPAGNE"

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

INGREDIENTS
1 quart chilled apple juice or apple cider
1 quart chilled seltzer, club soda or sparkling water
1 small bunch of pineapple mint, spearmint, or other fruity mint, rinsed and dried
1 tablespoon sugar
Sprigs of fresh mint for garnish
Optional: Edible flowers frozen in ice cubes

DIRECTIONS

In a large pitcher, place mint, and sprinkle with sugar.  Using a wooden spoon, gently beat/press the sugar into the mint.  Then add juice and seltzer, simultaneously.  Stir and serve immediately in ice filled glasses garnished with mint sprig.

OATMEAL-SAVORY AND COMFORTING

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

Oatmeal is an Irish staple and one which many folks consider ‘comfort food.'  Here is a savory way with oatmeal, which may get you thinking "chicken and dumplings."

In a pot bring the oatmeal, broth, olive oil, salt and pepper to a boil, reduce to simmer and stir regularly.  Add curry at this point if using, or add herbs to last minute of cooking.  Total cooking time is usually 5 minutes.  Serve warm.

Refrigerate left overs.  Form into patties, cooking on medium heat turning once for 3 minutes to warm through.  Serve with any meal as a side.

PASTA PRIMAVERA

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

This fast prep meal will satisfy hot or cold. Serve the next day with fresh chopped tomatoes added.

Mexican Oregano gives a lovely flavor to this pasta dish - which works hot or cold!

1/2 teaspoon dried Mexican oregano, divided
Make a dressing of vinegar, oil and half the Mexican oregano, add a bit of salt, shake and set aside.
Bring at least a quart of water to a boil. Add salt, start your timer for 10 minutes. Add broken spaghetti—stirring to keep it from clumping. After 5 minutes add soybeans and stir occasionally. Just when the timer goes off, add zucchini—stirring to keep it from clumping. Drain, and immediately toss

with dressing. Garnish with the last half of the Mexican Oregano and enjoy.

RADISH CORIANDER SAUTE

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS
Toast coriander seed on medium heat in frying pan, until fragrant--do not burn.  Add butter (and olive oil if using), radishes, cover and cook, stirring occasionally for 10 minutes (if you prefer them firmer reduce cooking time to 5 minutes).  Add spinach or arugula, stir, cover and cook for 2 minutes longer, stir and serve.

SALSA VERDE

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

"Green Sauces" are an excellent way to enhance a low fat/salt diet. There are green sauces in German and Mexican cooking. Combine, mashing all ingredients with 2 tablespoons of water, then continue mixing adding additional water/juice to make a thick sauce. It should not be runny.
This sauce can be used to stuff (or spread on top of) fish or chicken before steaming, baking or grilling. Use to lightly coat boiled new potatoes, or as a sauce for grilled or steamed vegetables.
*You can substitute cilantro or more basil for the epazote.

ORANGE FENNEL SALAD

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

A sunny salad with lots of flavor and good for you ingredients.

Use the ‘feathery' leaves from bulb or leaf fennel.  Blend oil, vinegar and salt. Gently toss with orange, radish and fennel.  Serve immediately.

RED & GREEN COLE SLAW

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

There are so many good for your things going on in this salad, it is just another added benefit to the great taste and looks.

Add celery seed to red wine vinegar and set aside. Core, shred or finely dice apples. Toss with cider vinegar.
Mix cabbages and apples (including the cider vinegar) in a large bowl. Mix red wine vinegar/celery seed with olive oil, pour over salad, and toss to coat well. Taste. Add salt and pepper to taste.

DILL DIP WITH OPTIONS

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

Dill is one of the herbs showing up high on the antioxidant research lists.  Good for you and tastes super too!

Mix all together and serve with choice of dippers.  Tastes even better if you let the flavors marinate for 2 hours or overnight in the refrigerator.

Option 1: Substitute garlic for the onion and add 1/2 cucumber, finely diced.

Option 2: In addition to the garlic and cucumber, add a teaspoon each of lemon juice and olive oil, and stir to make a sauce which can be used on pita sandwiches or over grilled chicken or salmon.

MARJORAM MASHED POTATOES W/PARMESAN

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

INGREDIENTS

2  cups cooked potatoes*
1  tablespoon butter
1/2  cup Parmesan cheese, grated
1  teaspoon dried marjoram
Pinch salt
Splash milk

DIRECTIONS

Mash potatoes, butter and milk to desired consistency. Add Parmesan, salt and Marjoram. Mash adding more milk to make moist. Serve immediately.
Options: These mashed potatoes are so tasty and a great 'other' ingredient—use these potatoes as a filling for stuffed pasta (ravioli, pierogi, wonton), as a bed for a poached egg, or as the "icing" on a shepherd's pie. NOTE: We like to leave the skins on—remember to pierce potatoes if micro-waving them.

DAY AFTER SOUP

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

After grilling some steak the prior evening we had left-overs, and arugula happily growing in the garden--this soup-idea was born!

Divide the thin steak slices and arugula between 3 - 4 soup bowls.
Bring broth to boil, if cooking pasta cook according to directions.  Pour broth and pasta into bowls, stir each and serve.  By keeping the steak and arugula cool in the bowl, the soup merely heats without cooking them.

*I used one of my blends of rosemary, garlic and black pepper - RosemaryPlus - but you can use any preferred hearty seasoning as long as there is no sauce or marinade on the steak.

RICE PILAF

Recipe from:

"101+ Recipes from The Herb Lady"

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

In a sauce pan heat butter or oil, lightly saute rice, pasta, and Zahtar until rice and pasta start to look golden. Add boiling water and salt. Cover and simmer for recommended time for rice (approximately 25 minutes).
Optional: 1/4 cup each of chopped onion, unsalted nuts and dried fruit (Example: sweet onions, cashews, and apricots) can be added to saute. Increase water by 1/4 cup.
*Zahtar is a mixture of sesame seed, the herb thyme or savory, and sumac berries (available in Middle East stores) — lemon zest can be used in its place.

ROASTED APPLES & PEARS

MULLED APPLE CIDER / WINE

Depending on your heritage today, January 6th is known as "Twelfth Night", Epiphany or Little Christmas.
A favorite recipe for this religious or celebration time is Wassail (there is even a holiday carol "Here We Come a Wassailing" to celebrate the recipe and day).  Variations of Wassail are called Mulled Cider or Mulled Wine.  Originally Wassail was served with roasted apples and frequently made with ale.

This Recipe from:

Catherine the Herb Lady

Get her book here:  http://www.herbs2u.net/

DIRECTIONS

ROASTED APPLES & PEARS

This is a great side dish to any meal, but also makes a great dessert or addition to Mulled Cider or wine.  A great way to add cinnamon (with all its health benefits) to your menu!

Pre-heat oven to 425 degrees.  Toss fruit with just enough olive oil to coat lightly. Sprinkle with cinnamon sugar* and toss again.  Spread out in single layer in oven-safe pan and roast for 15 minutes, check for tenderness. The fruit should be knife tender.  Serve hot, or chill and serve as a dessert with ice cream or yogurt. *If you prefer no sugar, sprinkle fruit with agave nectar or honey, then toss with 1 tablespoon cinnamon before roasting.

INGREDIENTS

Half Gallon of Apple Cider or red wine (can use other fruit juices in combination)
mulling spices-- make your own 1 tablespoon cloves, 2 cinnamon sticks, 2 tablespoons allspice and half orange, sliced
1/4 cup brown sugar (or 2 tablespoons agave nectar or honey)

Midnight Eggs, Warm Herb Yogurt Sauce, Fennel/Parsley Condiment

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

Midnight Eggs
A poached egg over mixed greens is a great midnight snack idea.
3 cups mixed baby greens
3 poached eggs (see poaching tip*)
Sliced tomatoes

Warm Herb Yogurt Sauce (see next recipe)
Edible flowers for garnish.

DIRECTIONS

Place one cup of greens in the middle of plate—creating a nest. Slice tomatoes and arrange attractively around the 'nest.'
Poach eggs (you can do this ahead of time—chill and re-warm by gently placing in hot water for 15-30 seconds). Place a poached egg in each greens nest, pour sauce over egg, sprinkle with edible flowers, and serve.
*If you are like me and your poached eggs are not stellar in appearance, an egg poacher is a life saver (the microwave kind work very well—just remember to put some water in each bowl and prick the egg yolk to permit steam to escape).

DIRECTIONS

Place yogurt in a sauce pan and very, very gently warm—stirring regularly (using a double boiler may be easier). Add in lemon juice and olive oil. Mix corn starch and water together and pour slowly into warmed yogurt—stirring to desired thickness. Add condiment and stir in well.

DIRECTIONS

In a mini-processor or with mortar and pestle, mix fennel and parsley, add oil, and add enough water to make a paste. Store in refrigerator for up to 1 week.

OTHER USES for the condiment:
As a sandwich spread with sliced chicken; make tuna salad with 1 tablespoon Fennel/Parsley Condiment, 6 oz. tuna, mayo and a bit of salt and pepper; or,  toss with 1 cup chopped tomatoes and a bit of salt and pepper if desired; or, 1 tablespoon mixed into scrambled eggs.

MARINATED CHEESE*

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

DIRECTIONS

Place cubed cheese in bowl, gently toss with zest, savory, juice. Take a clean 12 oz. jar and pour a little olive oil in bottom. Pile mixed tofu in jar (being sure to scrape bowl juices and spices into jar). Cover with additional olive oil, cap tightly and turn jar to mix well. Turn several times over one hour and serve or refrigerate — will keep for approximately 4-5 days. Allow to come to room temperature before serving.
Serve over mixed greens, or on crackers or slices of apple, or skewer with toothpick and an olive.

HOLIDAY LOG "RECIPE"

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

INGREDIENTS

A wood burning fireplace, fire pit or chiminea

white glue (like Elmer's)

rosemary, lavender and sage sprigs

orange peel
a potato peeler

star anise, juniper berries, cloves, allspice, cinnamon sticks or pieces.

an attractive bow

DIRECTIONS

A wood burning fireplace, fire pit or chiminea is the motivation for a holiday log created from your own garden. Yule Logs are burned on Christmas Eve or Christmas morning. Tradition says the longer the log burns the greater the good luck in the New Year. Also consider adapting the log as a menorah for Hanukkah, a Kinara for Kwanzaa, by gluing candles to the log (remove the candles or candle deposits before burning - wax burns, but leaves a residue). Choose a piece of hardwood for the fireplace or metal/concrete fire pit, softwood for a clay chiminea.

Use white glue (like Elmer's) only, decoratively glue on rosemary, lavender and sage sprigs.

Using a potato peeler or like, cut long strips of orange peel from two oranges (this should be done a day ahead of time, so the peel can air dry). Arrange the orange peel among the herb sprigs.

Now fill in any gaps with whole spices: star anise, juniper berries, cloves, allspice, cinnamon sticks or pieces.

Top with an attractive bow (remove bow before lighting, unless the bow is paper). And admire the log until it is time to light it on Christmas Eve, or Christmas morning.

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

DIRECTIONS

Cut pumpkin top off at angle (so it won't slip in while baking), remove all seeds and strings.
Pre-bake pumpkin for 30-40 minutes at 350 -it should still be firm, but a knife will pierce easily. Keep hot.
While pumpkin is baking heat oil, butter and add herbs or poultry seasoning, add celery and onion, cover and simmer for approximately 25 minutes until onion and celery is cooked, stirring occasionally.
Mix fresh and dried cranberries, apple, soybeans and bread into celery mixture.  Add enough warm water to moisten, it should not be soggy.
Remove pumpkin from oven, carefully pack with stuffing, replace top of pumpkin. Raise oven temperature to 375  and bake for additional 30-40 minutes.  Pumpkin will be soft, but should not collapse.  Remove carefully. Serve making sure to cut some pumpkin into stuffing mixture.

CHOCOLATE CHILI PUDDING

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

DIRECTIONS

This pudding takes no longer to make from scratch than commercial cooked puddings, and is great tasting too!  Both chili and chocolate are herbs!  Modest amounts of these great tasting gems also have all their nice health benefits (antioxidants, nutrients etc.).

Combine cornstarch and sugar in heavy sauce pan. Whisk in milk until smooth. Add chili powder. Bring to boil over medium-high heat until thickened—stirring constantly. Remove from heat. Add butter and vanilla. Pour into bowls or pan. Cool, just before serving dust very lightly with more chili powder if desired, and enjoy.

LENTILS AND SMOKED TURKEY

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

DIRECTIONS

Rinse and pick over lentils, set aside.  Finely chop carrot, celery, onion and garlic.    Heat oil in large pot.  Add carrot, celery, onion and garlic, saute for 2-3 minutes stirring regularly.  Add herbs (or Ms. Pinch) and turmeric, stir to coat.  Add turkey leg and enough water to cover, bring to boil and reduce to simmer cooking for 1 hour.  Add lentils adding enough water to cover.  Simmer until lentils are tender - about 25 minutes.  Add water as necessary to keep all covered.  Remove turkey leg and pick off all meat, dicing or shredding, return to pot, add salt if desired.  Serve with rice or crusty bread.

SPAGHETTI SALAD

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

DIRECTIONS

I enjoy cold pasta salads and I just found a great pasta which has more protein and fiber. BarillaPlus makes great hot meals and this tasty salad.  Serves 2.

Cook spaghetti in salted boiling water for 6-7 minutes, drain and plunge in cool water, drain, and place in bowl for mixing.
Prepare all vegetables and herbs, add to cooled, drained spaghetti.
Make dressing of vinegar, mustard and olive oil. Dress salad and taste for salt and pepper.  Sprinkle with Parmesan cheese and serve.

LEFT OVER TIP: Use remaining salad as a stir fry with eggs.  In a large pan, heat a small amount of olive oil and add spaghetti salad. When heated through, make a well in center of pan, and  add beaten egg, gradually stirring bites of salad into egg as the egg cooks.  Ratio: 1 egg for each cup of salad.

LAYERED CUCUMBER SANDWICH

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

INGREDIENTS

Cucumber
Basil Leaves
Mozzarella Cheese, cut 1/8 inch slices
Onion (optional), thin sliced
Cherry Tomato, cut in half

DIRECTIONS

Cut cucumber slices 1/4 inch thick. Layer in order: Cucumber, slice of onion, 1 leaf basil, slice of cheese, 1 leaf basil, half cherry tomato, cut side down.

Options:
Substitute shallot or peeled lemon slices for onion
Substitute:
Feta cheese for the mozzarella and mint leaves for the basil
Brie cheese for the mozzarella and sage leaves for the basil

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

INGREDIENTS

1/2 cup quinoa
1 cup water
pinch of salt
1/2 cucumber chopped small
1/2 medium onion, diced small
thin pat of butter
3 tablespoon fresh lemon juice
6 tablespoons olive oil
1 stalk celery, sliced thinly
1 sprig of Mexican Oregano, leaves rinsed and stripped from stem
small handful of basil leaves, rinsed and shredded
Ground black pepper

DIRECTIONS

Quinoa is an ancient grain, from the same family as spinach and the herb Epazote and is one of two vegetable sources of complete protein (the other is soy bean). Quinoa is cooked similar to rice, where the water is absorbed.

Rinse measured quinoa in two changes of water. Bring salted water to boil, and cook quinoa according to package directions.  Cool quinoa.

This step can be done ahead of time. In a pan melt butter and saute onions until starting to brown, add basil and oregano, stirring for 2 minutes.

Mix lemon juice and olive oil, add sauteed onion mix.  Add cucumber and celery to quinoa, add a grind of black pepper and juice dressing, toss, chill and serve.

DRYING EDIBLE FLOWERS AND HERBS

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

DIRECTIONS

What is happening?
The frost-free environment of our modern refrigerators mimics the commercial freeze-drying technique, where the moisture is constantly removed.  This maintains maximum essential oils and color and as a result the herbs have more flavor when dried and the flowers retain their color.

When completely dried, place in baggies and store in a dark, cool place or return to store in the refrigerator.  Stored whole they stay flavorful, longer.

Use the flowers in teas where they reopen for a visual treat, or add to dips and butters.  Crumble the herbs as needed for flavoring foods.

GRILLED PEACHES WITH CHILI AND BASIL BUTTER

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

DIRECTIONS

Basil and peaches are in the last part of their season. Make compound butter by mixing butter with basil leaves.  Keep chilled.

When BBQ is ready, dip each peach half, cut side down in chili powder, and place on grill, cut side down.  Watch carefully, grilling 3-5 minutes until done, don't let burn.

Place peach halves on serving place, cut side up, add half pat basil butter to peach half pit well, to melt. Serve immediately.

IMITATION CRAB WITH TARRAGON BUTTER

Recipe from Catherine the Herb Lady

http://www.herbs2u.net/

   
1 package (8 oz) imitation crab
1-2 lemons squeezed to give you 1/4 c juice
3 tablespoons of salted butter melted
1 tablespoons of fresh tarragon finely chopped
1 teaspoon of fresh chives or onion tops finely chopped
pepper to taste.

DIRECTIONS

Mix lemon juice, melted butter tarragon, chives and pepper to taste.  Adjust for salt if needed.
    Dip crab pieces and enjoy!
    A green salad on the side, with a light vinaigrette dressing and you have a great lunch or light dinner.

NO BAKE LAVENDER "KEY LIME" CHEESECAKE

Recipe from Catherine the Herb Lady