Category

herbs

Creamy Zucchini Spread

By | appetizer, gluten free, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

Ingredients
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Preparation
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Source
Country Living

Basil and Parsley Pesto

By | gluten free, herbs, posts, vegan, vegetarian
DateMonday, April 16, 2012 at 12:32PM

Servings: 6

Ingredients
1 bunch of basil
1 bunch of parsley
1 clove of garlic
1/4 cup olive oil
Salt and pepper, to taste

Preparation
Process all ingredients in a blender or chop ingredients as small as possible. Mix together and use on veggies, bread, pasta or any other food that sounds delicious.

Pasta with Broccoli

By | broccoli, herbs, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:45AM

Serving: 2-4

Ingredients
1/2 lb. whole wheat or whole grain pasta
1 bunch broccoli, florets and stems sliced thinly
1/4 cup olive oil
1 garlic clove
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh herbs of choice, minced, to taste (optional)

Preparation
Prepare pasta according to directions on package. In last minute of cooking pasta, add broccoli and cook until bright green. Drain pasta and broccoli. Heat olive oil in pan; add garlic and sauté for 2 minutes. Return pasta and broccoli to pot and toss with olive oil. Add cheese, salt and pepper.

Pasta with Fresh Herbs

By | herbs, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:53AM

Servings: 2-4

Ingredients
1/2 pound uncooked whole wheat or whole grain pasta
1/4 cup olive oil or butter
4 cloves garlic, minced
3 Tbsp chopped fresh basil
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh marjoram
1 Tbsp chopped fresh parsley
Salt and pepper, to taste

Preparation
Cook pasta according to the package directions. Meanwhile, heat olive oil or butter over medium heat. Stir in the garlic, and cook for two minutes. Stir in the herbs. Drain the pasta, and transfer to a large bowl. Add the butter mixture, and toss. Season to taste with salt and pepper.

Sugar Snap Peas with Fresh Marjoram

By | appetizer, herbs, posts, side dish, snap peas, vegan, vegetarian

Servings: 4

Ingredients
2 tsp extra-virgin olive oil
3/4 pound sugar snap peas, trimmed of stems and strings
1 1/2 tsp chopped fresh marjoram
1 tsp fresh lemon juice
1/4 tsp grated lemon zest
1/4 tsp salt
1/8 tsp freshly ground black pepper

Preparation
In a large frying pan, heat the olive oil over medium heat. Add the peas and sauté until tender-crisp, about 4 to 5 minutes. Stir in the marjoram, lemon juice and zest, salt and pepper and toss gently to mix. Serve immediately.

Basil and Parsley Pesto

By | herbs, posts
DateMonday, April 16, 2012 at 12:32PM

Servings: 6

Ingredients
1 bunch of basil
1 bunch of parsley
1 clove of garlic
1/4 cup olive oil
Salt and pepper, to taste

Preparation
Process all ingredients in a blender or chop ingredients as small as possible. Mix together and use on veggies, bread, pasta or any other food that sounds delicious.

Spicy Italian Seasoning

By | herbs, posts, snack, vegan, vegetarian
DateMonday, April 16, 2012 at 2:06PM

Ingredients
1 tsp fennel seed
1 tsp dried rosemary
1 tsp crushed red pepper flakes
1 Tbsp dried parsley
1 Tbsp dried basil
1 Tbsp dried oregano

Preparation
Grind fennel, rosemary, red pepper and parsley in spice grinder or blender. Remove from grinder and stir in basil and oregano. Store in jar in cool dry place.

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Country Cabbage

By | cabbage, herbs, posts, side dish, vegan, vegetarian

Servings: 1-3

Ingredients
1 head green cabbage, cleaned and chopped into large dice
1/2 yellow onion, diced small
1 tsp fresh garlic minced, or 1/4 tsp. dried garlic
2 Tbsp margarine or butter
Fresh chopped or dried herbs, such as basil, oregano or thyme to taste
Salt and pepper, to taste

Preparation
Saute garlic and onion in butter or margarine. Then add the herbs and sauté lightly, then add the cabbage and allow to cook until cabbage softens. Serve warm.

Source
Chef Robert Margolis

Tabbouleh Salad with Tzatziki

By | classroom friendly, cucumber, herbs, posts, salad, spinach, tomatoes, vegetarian

Servings: 2-4

Ingredients

Tabbouleh
1 lb bulgar wheat
1 cup parsley
2 1/2 cup tomato
1 bunch green onions
1 red pepper
2 cup spinach
1/2 cup basil
1 cup olive oil
1/2 cup lemon juice
Salt and pepper, to taste

Tzatziki
16 oz. plain Greek yogurt
1 cucumber
1 lemon
1 garlic clove
1 Tbsp olive oil
1 tsp chili flakes
2 Tbsp fresh dill
Salt and pepper, to taste

Preparation
Tabbouleh
Soak bulgar in warm water, covered, for 30 minutes. Drain well. Dice parsley, tomato and red pepper. Julienne green onion, basil and spinach. Then combine all ingredients with bulgar and mix well. In separate bowl, combine olive oil and lemon juice. Then combine with bulgar, mix well, season and serve.
Tzatziki
Chop the dill and garlic, grate the cucumber and combine in bowl. Add yogurt, lemon juice, olive oil and chili flakes. Whisk all ingredients together, season and serve.

Source
Corey Ferguson

Complimentary Lesson
Easy Ways to 5-A-Day 

Creamy Zucchini Spread

By | appetizer, herbs, posts, vegetarian, zucchini
DateMonday, April 9, 2012 at 2:21PM

Servings: 6-8
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.

Ingredients
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper

Preparation
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.

Source
Country Living