Week #3

You all will be getting purple basil, lemon balm,collard greens, swiss chard, eggs, ham steak, dill seed, coriander and sample cookies. I think she is making 4 different kinds. Enjoy your share! Lori


Herbal Butter
1 stick butter, softened
2Tsp fresh minced thyme,basil, oregano, cilantro or rosemary(any combo you choose)
using a blender or mixer, whip butter and herbs until creamy. ENJOY


Herb-Roasted Potatoes
Source: Bob PastorioServings: Serves 6 to 8
Ingredients:
1/3 cup olive oil
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
2 cloves garlic, finely minced
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh Italian Parsley
1 tablespoon chopped fresh mint leaves
12 red potatoes, scrubbed, dried and quartered
Instructions:
Preheat the oven to 350° F. Combine all ingredients except potatoes in a bowl and mix well. Add potatoes and toss to coat thoroughly. Dump the contents of the bowl onto a baking sheet and spread out the potatoes. Bake until the potatoes are fork-tender, turning occasionally. Serve hot or at room temperature.
Shenandoah Growers suggests:
Almost any kind of potato will work well with this approach. Large pieces of carrots, turnips, beets or onions (stuck with toothpicks to hold them together) are good, as well, and make a colorful and tasty dish.


SWISS CHARD WRAPS

9-10 Swiss chard leaves, at least 9 inches1 lg. tomato, sliced and cut in half1/2 c. Mozzarella cheese, grated2 tbsp. olive oil1 tbsp. onion flakesSalt and pepper
Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon cheese. fold leaf around tomato - this will hold together well.
Put on grill until hot - can turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet.


DILL SEED DIP

2 c. sour cream2 c. mayonnaise3 tbsp. dill seed1/2 tsp. garlic salt1/2 tsp. garlic powder1 tsp. onion flakes (opt.)1 tsp. onion powder
Combine all ingredients. Nice to serve in round rye or pumpernickel bread that has been scooped/hollowed out.



CREAMY LEMON BALM PUDDING

6 tbsp. vanilla sugar3 tbsp. cornstarch1 c. milk1 c. light cream3 tbsp. snipped fresh lemon balm
Combine vanilla, sugar and cornstarch in a saucepan. In another saucepan, heat milk and cream just until scalded. Pour over sugar mixture, stirring while pouring. Place over medium heat and stir until it starts to thicken. Add lemon balm while stirring. Pour into four dessert dishes. Chill. Serve with a dollop of whipped cream and sprigs of fresh lemon balm if desired.
To make vanilla sugar: Place a fresh vanilla bean in a quart jar of sugar. Cover and let stand for a week before using.


BASIL STUFFED CELERY
Printed from COOKS.COM
8 stalks celery16 oz. cream cheese3 tbsp. mayonnaise2 tbsp. finely chopped basil (1 each green and purple)1/4 tsp. garlic powder1/4 tsp. parsley flakes (or 1 tsp. fresh parsley finely chopped)
Mix together all above ingredients (except the celery). Mix well. Cut celery into 2 inch pieces crosswise. Fill with mixture. Cover with Saran Wrap. Chill until ready to serve. Fills approximately 60 2 inch pieces. Note: (1) Also a great spread for crackers or as a dip for vegetables. (2) Great filler for cherry tomatoes. Scoop out inside and fill. Yummy combo


BACK-YARD SALAD
Printed from COOKS.COM
1 c. tender dandelion greens1/4 c. each of violet leaves, chicory, purslane, oxalis2 hard boiled eggs, sliced1/2 c. Swiss cheese cut into strips1/2 c. boiled ham cut into strips3 tbsp. vegetable oil1 tbsp. cider vinegar1/2 tsp. salt
UTENSILS:
Salad bowl
Wash greens and pat dry; mix in salad bowl. Add cheese, ham and sliced hard boiled eggs. Add oil and toss. Add vinegar and salt and toss. Garnish with violets, forsythia, day lilies or rose petals.