Best Ever Banana Bread

• 2 ripe bananas, mashed
• 2 eggs
• 1 3/4 cups unsifted all purpose flour
• 1 1/2 cups sugar
• 1 cup chopped walnuts
• 1/2 cup vegetable oil
• 1/4 cup plus1 tbsp. buttermilk
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1/2 tsp. salt

Preheat oven to 325. Grease and flour 9x5 loaf pan. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake until it is golden brown and splits slightly, about 1 hour and 20 minutes. Do not double recipe.

Garden Herb Blend

A great all purpose blend for soups, stews, casseroles, meats and veggies.
A part can be anything from a teaspoon to a cup depending on how much you want to make.

• 1 part garlic granules
• 1 part dried parsley
• 1 part dried dill
• 1 part dried marjoram
• 1 part onion granules
• 1/2 part red pepper flakes (optional)

Mix together and store in covered glass container.

Garlic Ear Oil

Take 5-8 cloves of fresh garlic and finely mince. Put in a glass jar and cover with olive oil. You may also add thoroughly dried mullein or calendula flowers. Cover jar with cheesecloth, secure with a rubber band and let it sit in the sun for 2-3 weeks. Strain and using an eye dropper use a drop or two in sore ears. Don’t overdo and don’t use if there is an infection present without consulting your health practitioner first. Also useful for pets with ear mites.

Herb Cheese

• 8 ounces cream cheese softened
• 4-5 cloves roasted garlic
• 2 green onions
• 1/2 tsp. cracked black pepper
• 1 tbsp. chives
• 2 tbsp. chopped fresh thyme (can use lemon)
• 2-3 tbsps. freshly grated parmesan

Mix together and serve, decorate with fresh edible flowers and herbs.

Herbed Olives

• 1/4 cup chopped parsley leaves
• 1 tsp. rosemary, oregano, ground pepper, marjoram
• 2 cloves diced fresh garlic
• 1/2 tsp. orange or lemon zest, and red pepper flakes
• 3 cups olives
• Olive oil to cover

Mix herbs together in blender or coffee grinder, toss with olives, and cover with olive oil. Let sit for at least 24 hours to meld flavors. Store in glass container in the refrigerator.

Immune Boosting Soup

• 4-6 cups chicken or vegetable broth
• 1-2 tbsps. olive oil
• 1 onion diced
• 1 bulb garlic (at least 10 cloves), minced
• 1 1/2 inch piece of fresh gingerroot grated
• 1-2 cups fresh, sliced shiitake mushrooms
• 2-3 tbsps. seaweed
• Fresh or frozen vegetables of choice chopped into bite size pieces. Options include: yams, sweet potatoes, zucchini, winter squash, celery, peppers, broccoli, green beans, corn, edame, lima beans, kale, mustard greens, spinach, and wild edibles like nettles, dandelion or lamb quarters.
• You can also add chicken or fish

Heat olive oil in large pot. Sauté garlic, onions, peppers and ginger until soft and aromatic. Add water, broth, and rest of ingredients. Simmer covered until veggies and fish or chicken, if added, are cooked through. Add salt and pepper to taste, 1 tbsp. tumeric and cayenne if desired. Thyme, rosemary and sage could also be added. I like to top mine with a bit of grated parmesan and some fresh basil if I have it handy. Great to freeze and keep on hand for those cold season maladies.

Memphis Rub

• 2 tbsps. garlic powder
• 2 tbsps. onion powder
• 2 tbsps. black pepper
• 1 tbsps. salt
• 2 tbsps. chili powder
• 2 tbsps. cumin powder
• 2 tbsps. brown sugar
• 3-4 tbsps. paprika

Rub fish, chicken, beef or pork with olive oil and rub in seasonings. Can also be used for seasoning soups, butters, chowders, Mexican or other dishes. Good on popcorn.

Pesto

• 1 part garlic granules
• 1/4 cup pine nuts or walnuts
• 1/4 cup olive oil, if you need more, use it, you want a thick sauce texture.
• 1 cup fresh basil
• 3-4 cloves fresh garlic

Blend in a food processor until smooth. Use on pastas, sandwiches, roasted vegetables, potatoes and more. Pesto is usually made with basil but you can use anything that is fresh and ready in the garden as a substitute.

Quick Bread Spread

Bread and Muffin Spread

• 2 tbsp. softened butter
• 1 tbsp. honey
• fresh lemon zest to taste

Combine together in a bowl until smooth, spread on your fruit breads and muffins.

Roasted Garlic

Take 1 or more heads of garlic, cut off the tips of the cloves, but keep whole. Place in an ovenproof dish and pour olive oil over the top of the decapitated head to coat. Put in oven at 350 and bake until tender, about 40-50 minutes. Peel off individual bulbs and squeeze out roasted garlic.


Great on everything, with the exception of desserts.

Salsa

• 1 pound fresh tomatoes, diced
• 2-3 fresh jalapeno peppers (medium heat), or Anaheim, (mild), stem, seeds and inner membrane removed, minced. You could also use one of each. Also nice roasted.
• 5-6 small green onions, diced
• 1/4 cup chopped fresh cilantro
• 2-3 cloves of fresh garlic, minced
• 11-12 tsp red chili flakes
• juice of a 1/2 lemon or lime
• salt and pepper to taste

Mix together and refrigerate for at least 30 minutes. Serve with chips, fish and chicken. Can also be used on hamburgers and veggie or cheese sandwiches, in omelets and casseroles.