Month: May 2020

In a medium bowl, combine 1 cup room temperature butter, salted or unsalted, 2 teaspoons lemon juice, and about 1/3 cup finely chopped fresh herbs with a hand held mixer, stopping and scraping the bowl and beaters often, until well blended. Add a twist of freshly ground pepper, too.

To 1 cup of your favorite mayonnaise, add 2 teaspoons lemon juice and about 1/4 to 1/3 cup chopped fresh herbs. Mix well, then cover and refrigerate at least until next day or for up to 1 month. That turkey sandwich or your favorite mayo based potato salad will never be the same! Need a … Read more

3 cups Bisquick 1 1/2 cups grated sharp cheddar 1 Tbsp. sugar 1 1/2 cups milk 1 Tbsp. vegetable oil 1 egg, beaten 1/2 teaspoon dill weed 1/2 teaspoon dry mustard Preheat oven to 350 degrees. Grease 9×5 inch loaf pan. Combine Bisquick, cheese and sugar. Combine remaining ingredients and add to cheese mixture, beating … Read more

1 stick (8 Tbsp.) unsalted butter 1 cup granulated sugar 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoons kosher salt 2 large eggs 1 Tbsp. lemon zest (about 1 lemon) 4 Tbsp. freshly squeezed lemon juice, divided 2 Tbsp. fresh lemon thyme, chopped 2/3 cup whole milk 1/2 cup confectioner’s sugar Preheat … Read more

  2 cups water 2 cups sugar 2 lemons (zest) 15-20 lemon verbena leaves slightly crushed lemon verbena leaves for garnish Make the syrup by heating together water, lemon zest and sugar. Bring to a boil, remove from heat and allow to infuse until cold. Bring back to a boil and immediately add the lemon … Read more

  4 sticks of butter 1 1/4 cups sugar 1 egg, beaten 2 Tablespoons milk, sour cream or orange juice 2 teaspoons vanilla 5 cups flour sifted 1 1/2 Lavender Buds, crushed Beat together butter and sugar until smooth. Stir in egg, milk and vanilla. Gradually stir in flour until well combined. Stir in crushed … Read more

1 cup raspberries 1 sprig of fresh rosemary (finely chopped) 1 cup of yogurt Dash or two of milk In a blender, combine all ingredients (raspberries, rosemary, yogurt, and milk). Turn blender on high speed and blend until mixture is smooth. Smoothie makes 1 serving. Multiply ingredients for additional servings.

2 cups hulled strawberries 1 cup milk Several basil leaves In a blender, combine all ingredients (strawberries, basil leaves, and milk). Turn blender on high speed and blend until mixture is smooth. Smoothie makes 1 serving. Multiply ingredients for additional servings.

1 banana 1/4 to 1/2 cup of mint leaves 1/2 cup of yogurt Dash or two of milk. In a blender, combine all ingredients (banana, mint leaves, yogurt, and milk). Turn blender on high speed and blend until mixture is smooth. Smoothie makes 1 serving. Multiply ingredients for additional servings.

2 garlic cloves, finely minced ¾ cup finely chopped cilantro 2 Tablespoons fresh lime juice ¾ cup toasted pumpkin seeds (pepitas) 1 ¼ teaspoons coarse sea salt ¾ cup avocado or extra virgin olive oil In a food processor combine the garlic and cilantro. Pulse to mince and combine; stop and scrape sides. Add lime … Read more

2 Tablespoons finely chopped cilantro zest of 1 lime ¼ cup fresh lime juice zest of 1 orange ¼ cup fresh orange juice 2 teaspoons apple cider or white wine vinegar 1 Tablespoon local honey ½ teaspoon fine sea salt ½ cup extra virgin olive oil In a food processor combine the cilantro, zest and … Read more

¾ lb. spinach 8 medium size tomatoes 1 Tbsp. butter 1 Tbsp. vegetable oil 1 medium onion, finely chopped 1 ¼ cups freshly grated Parmesan cheese, divided use 2 Tbsp. dry breadcrumbs 1/8 tsp. nutmeg Pick through spinach leaves, discarding stems and any yellow or wilted leaves. Plunge spinach into a large quantity of cold … Read more

3 Tablespoons extra virgin olive oil 3 large cloves garlic, sliced as thinly as possible 2 lb. cherry tomatoes, rinsed and halved 1 teaspoon kosher salt plus more to taste Freshly ground black pepper 1 cup lightly packed fresh basil leaves, very thinly sliced In a large sauté pan, heat the oil and garlic over … Read more

4 cups lightly packed fresh basil leaves 1/3 cup toasted pine nuts ¼ cup lightly packed fresh flat-leaf (Italian) parsley leaves 1 small clove garlic Kosher salt Freshly ground black pepper ¼ cup extra virgin olive oil Put the basil, pine nuts, parsley, garlic, ½ teaspoon salt and 1/8 teaspoon pepper in a food processor. … Read more

3 Tbsp. butter 1 large onion, thinly sliced 1 large carrot, shredded 4 to 5 large ripe tomatoes, peeled, seeded and coarsely chopped (about 4 cups) ½ cup lightly packed fresh basil leaves ¾ tsp. sugar ¼ tsp. black pepper 2 cups chicken broth Melt butter in a 4-quart saucepan over medium heat. Add the … Read more

2 Tbsp. olive oil or vegetable oil 1 medium onion, finely chopped 2 tsp. coarsely ground black pepper 2 tsp. ground cumin 2 cloves garlic, minced 2 medium red bell peppers, seeded and cut into 1” squares 2 medium green bell peppers, seeded and cut into 1” squares 1/3 cup dry white wine Sea salt … Read more

You can eat this bean dish cold, as a salad, or hot with pasta, polenta or rice. Don’t forget to use your fresh basil in this recipe as well. 2 red bell peppers, halved and seeded 1 Tbsp. olive oil 3 cloves garlic, minced 2 cups cooked or canned white beans, drained ½ cup chopped … Read more

Reprinted with permission from CAKES To Die For! by Bev Shaffer This cake has such bright flavors, and rosemary helps it cross over from a simply sweet cake to a treat that would go perfectly as a ladies’ luncheon “bread” or with barbecued ribs. Cake: 2 cups unbleached, all purpose flour 1 ½ teaspoons baking … Read more