Recipes

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

Ingredients Salt and pepper 2-3 pounds trimmed boneless Boston pork butt or blade roast 2 Tablespoons vegetable oil 1 bottle Stonewall Kitchen Smokey Peach Whiskey Sauce 6 sandwich buns Cole slaw, optional Directions Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot … Read more

TOTAL TIME: 10 MINS PREP TIME: 10 MINS COOK TIME: 0 MINS INGREDIENTS: 1 pint strawberries, hulled and finely diced 1 jalapeno, stem and seeds removed, finely diced half of a small red onion, peeled and finely diced (about 1/2 cup) 2/3 cup finely-chopped fresh cilantro, loosely-packed juice of 1 lime, about 2 tablespoons (pinch of salt and black pepper) … Read more

Corn Salsa with Cilantro 2 cans corn, rinsed 1/2 cup diced red onion 1 pepper, small dice (can be green and red) 1/4 cup cilantro, chopped 2 Tbsp. avocado oil 2 tsp. salt 1 tsp. pepper 1 Tbsp. lime juice 3 tsp. guajillo chili powder 2 tsp. cumin powder Add all ingredients to a medium … Read more

Vegan Queso (makes 3.5 cups) 2 cups soaked cashew (soak cashews over night or at least 6hrs.) 1 1/4 cups almond mylk 3 Tablespoons nutritional yeast 1/4  teaspoon turmeric 1/2 teaspoon salt 2 teaspoons cumin powder 2 teaspoons ancho chili powder 1/4 cup water 1 red pepper, chopped into small pieces Place all ingredients into … Read more

INGREDIENTS For the Griff’s Coffee Toffee Cream 10-12 pieces Griff’s Coffee Toffee (use more or less toffee depending on how crunchy you want your dessert to be) 1 1/2 cups heavy cream 1/2 cup dark brown sugar packed Heavy pinch salt 1 1/2 cups mascarpone cheese, room temperature 1/4 cup salted caramel liqueur (such as … Read more

2 cups granulated sugar 2 cups water 2 cups fresh cranberries 1/2 cup superfine sugar Combine granulated sugar and water in small saucepan over low heat, stirring mixture till sugar dissolves. Bring to simmer; immediately remove from heat. (Do not boil as cranberries may pop when added.) Stir in cranberries. Pour mixture into bowl. Cover … Read more

3 (8 oz.) packages cream cheese, softened 2 sticks butter, softened 1 cup fresh grated Parmesan cheese 2-3 cloves garlic, minced 1 cup basil pesto Pita chips or crackers Combine cream cheese and butter in medium bowl. Add Parmesan and garlic; mix well. Lightly butter 9-inch pie dish. Spread 1/3 of cheese mixture in bottom … Read more

Ingredients: One blue hubbard squash, cut in half lengthwise, and seed/pulp removed Two 16 oz. packages pork breakfast sausage, thawed  Two Granny Smith apple, coarsely chopped One Vidalia onion, coarsely chopped 1/2 cup brown sugar 1/2 stick of butter Sea salt and pepper to taste Directions: Preheat oven to 400 degrees Fairenheit. Butter the entire surface of … Read more

Ingredients: 1 bottle Stonewall Kitchen Apple Grill Sauce, available at Uncle Johns Home & Garden 1/4 teaspoon crushed red pepper 2 teaspoons minced fresh sage 6 (1-inch thick) boneless pork chops 2 large red bell peppers Directions: Combine Roasted Apple Grille Sauce, crushed pepper and sage in food processor; process until pureed. Cut each pork chop … Read more

Quick and easy to prepare (don’t let all the instructions fool you), this recipe can be prepared up to several days ahead of time and is delicious served with vanilla ice cream or sweetened whipped cream. ¾ cup milk, whole or low fat ½ cup heavy cream 2 large eggs 1 Tablespoon vanilla extract 1 … Read more

Quick and easy to prepare, this recipe is perfect to substitute for your Friday night pizza and it’s even more enjoyable on a cool fall evening! Wind & Willow Roasted Red Pepper Dip Mix (available at our Home & Garden Store) 1 French baguette 4 Tbsp. butter 2 cups shredded mozzarella Slice baguette lengthwise then … Read more

Thick creamy and spicy—this soup uses the bounty of fall. 2 lbs. pie pumpkin 2 qts. vegetable broth 2 leeks, cut in half lengthwise, cleaned well and chopped 2 chilies (mild or hot), diced 2 Tablespoons grated fresh ginger 1 teaspoon sea salt 1 bunch (4 to 6 leaves) collard greens, cut into thin strips … Read more

1/4 cup extra virgin olive oil 2 garlic cloves, peeled and minced 2 Tablespoons fresh lemon juice 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh oregano 3 medium tomatoes, cut into wedges 3 medium zucchini, diced 2 medium orange or yellow bell peppers, diced 1 large red onion, diced 1 teaspoon Hepp’s sea salt … Read more

    Got herbs? They make THE perfect rub for your next outdoor soiree, tantalizing with pork tenderloin, skinless poultry (chicken or turkey) and even fish.   Herb, Garlic and Lemon Rub   This rub makes about 1/2 cup…   1/4 cup extra virgin olive oil 2 garlic cloves, peeled and minced 2 Tablespoons fresh … Read more

Makes 4 side dish servings 5 cups torn mixed greens ½ cup halved yellow or red cherry tomatoes 3 Tablespoons snipped fresh mint 2 ounces thinly sliced fresh mozzarella ¼ cup Greek olives, pitted (optional) 2 Tablespoons dry white wine 2 Tablespoons balsamic vinegar or red wine vinegar 1 Tablespoon extra virgin olive oil 1/8 … Read more

  Sometimes, simple is just want you want…something a little out of the ordinary to elevate an everyday dish. Fresh herbs, simply chopped and added as a “stir in”, are your perfect kitchen partner in my take on a mayonnaise with the addition of fresh herbs and a burst of lemon flavor. Use as a … Read more

Using these fresh herbs in a variety of ways is a pleasure, and I like to serve this cooler instead of lemonade when people drop by. Try it with your fresh basil and mint and more! Lemony Fresh Herb Coolers Makes about 8 drinks The combination of fresh basil, cilantro, mint and tarragon makes an … Read more

I love to mix and match room temperature, drop-dead-ripe stone fruits and melons with fresh mint. Try this recipe for your next picnic or a too-hot-to-bake-one-of-my-cakes dessert. Minted Fruit 3 ripe peaches, peeled, pitted and sliced 6 small ripe plums, pitted and sliced ½ ripe melon (honeydew, cantaloupe) seeded and cut into ½ inch cubes … Read more

1 jar Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip 1 puff pastry sheet 2 oz. prosciutto, thinly sliced 12 asparagus spears Salt and pepper to taste Thaw puff pastry and roll out sheet onto cutting board. Brush Raspberry Mustard Pretzel Dip onto puff pastry sheet. Cover with one layer of the thinly sliced prosciutto. … Read more

This bright and flavorful combination of veggies makes for the perfect salad for picnics, potlucks, cookouts and salad buffets!   5 medium tomatoes, cored and chopped 1 cup chopped peeled cucumber 3/4 cup chopped red onion 1 red bell pepper, seeded and chopped 1/2 to 3/4 cup frozen corn, thawed 1 Tablespoon fresh lime juice … Read more

Dill bread is traditionally a Swedish bread, often served with soups or other hearty dishes. It is not used as a breakfast bread, due to the robust flavor of the dill. A true artisan bread, this is recipe is reminiscent of something you might buy at a farmer’s market and is a delicious variation on … Read more

I adore angel food cakes…they’re light and airy and make the perfect canvas for seasonal fruit, fresh herbs and a large (or small) dollop of freshly whipped cream. When it comes to actually making angel food cakes at my home, my husband, John, is the far better baker of these delicacies than I.  His are … Read more