Orange and Fennel Salad 1 fennel bulb, trimmed and thinly sliced 2 oranges or tangerines, peeled 1tbs olive oil 1tbs champagne vinegar Salt and pepper 2 tbs dried cranberries Place the sliced fennel in a bowl. Slice oranges and add to bowl. Drizzle with olive oil and vinegar and season with salt and pepper. Toss […]
Lavender Strawberry Shortcakes 2 ¼ cup flour 1/3 cup butter cut into small pieces 1/3 cup 2 ½ tsp baking powder 1 tsp salt 1 tsp lavender flowers 1 cup milk 1 ½ lbs strawberries ¼ cup sugar vanilla ice cream or whip cream Hull and quarter washed strawberries, toss in a bowl with the […]
Potato, Leek, and Sorrel Soup 1 tbs butter 2 bunches leeks, rinsed well and white part cut into coin shaped pieces. 4 garlic cloves, minced 2 sprigs thyme 2 bay leaves 4 medium potatoes cut into chunks 1½ quarts chicken stock 2 bunches sorrel leaves 1 cup spinach, chopped Salt and pepper to taste Cream […]
Pasta with Wild Greens 2 cups cooked drained pasta of your choice 2 tbs. olive oil 2-3 cloves of fresh garlic, minced 4 shallots or green onions, minced 3 cups young wild greens, lambs quarters, young dandelion leaves, chickweed and/or spinach and kale. ½ cup sun dried tomatoes in oil; you could also use cherry […]
Zucchini Strands with Mint Adapted from The Herbfarm Cookbook by Jerry Traunfeld 2 small to medium zucchini squash, grated 1/2 tsp salt 1 tbs butter or olive oil 2 cloves garlic, minced 2 tbs fresh, minced mint leaves Salt and pepper to taste Cut the stems and bottom tips off the zucchini and grate. Toss […]
Ginger/Mint Tea – makes 6 1/2 cups 4 tbs dried mint or 8 tbs fresh mint 1 thumb sized piece of fresh ginger root 7 cups water Remove peel from ginger root by scraping with back of a spoon and cut into small pieces. Place in a saucepan and cover with water. Simmer on low, […]
Butternut Squash Soup An easy to make, delicious soup. Have with the above pear salad and some crusty bread. – 2 tbs butter – 2 tbs olive oil – 1 onion, chopped – 1 stalk celery, chopped – 1 carrot, chopped – 2 medium potatoes, cubed – 4 cups chicken stock – salt and freshly […]
Fall Roasted Pear Salad My favorite fall salad makes an elegant 1st course or light luncheon. – ½ pear for each serving – Thyme – Honey – Gorgonzola, goat or blue cheese – Salad Greens – Vinaigrette – Toasted Walnuts (optional) Cut pear in half, core out the hard center. Put cheese in the hollow. […]
My Mojito 2 cups fresh mint leaves or 1 cup dried mint 2 cups water 1 cup sugar ½ to ¾ cup fresh squeezed lime juice Seltzer (lemon lime is nice) Rum Fresh mint and lime for garnish Put the water and sugar in a saucepan and bring to a boil, stirring to dissolve sugar. […]