HerbCo Hints

An Herb Medley
Consider drenching your favorite roast, poultry, fish or ham with a medley of herbs to enhance the natural flavors.

Tarragon Butter Sauce


Ingredients:
  • 2 cups dry white wine
  • 2 shallots, finely chopped
  • 1 HerbCo fresh bay leaf
  • 4 peppercorns, whole
  • 2 Tbl. white wine vinegar
  • 1 cup heavy cream
  • ½ cup butter, chilled
  • 1 package HerbCo fresh tarragon, minced

Directions:

1. In 3 qt. saucepan, bring first 5 ingredients to a boil until mixture is reduced to one-quarter of original volume. Remove from heat, and remove bay leaf and peppercorns.

2. Add cream, butter and tarragon. Heat on medium until sauce has thickened. Serve over grilled salmon, steak or steamed asparagus.

Makes approx. 2 cups

Quick & Hearty Southwest Salsa with Cilantro


Ingredients:

  • 2 cups of frozen sweet corn
  • 16 oz. can of black beans, rinsed
  • 2 cups of your favorite salsa
  • 1 cup cilantro, snipped (approximately one 2/3 oz. container) – more if you like it

Directions:

Combine all ingredients in one bowl and serve! This recipe is ready in less than 5 minutes and will get rave reviews served with chips, on top of scrambled eggs, salads, baked potatoes and over grilled chicken! This recipe gets even better the next day and will have your guests coming back for more.


 

Cilantro-Infused Hummus


Ingredients:
  • 1 15 oz. can garbanzo beans; drain and reserve liquid
  • 2-3 cloves fresh garlic, chopped, to taste
  • 1 tsp. sea salt
  • 4 Tbl. tahini (sesame seed paste)
  • 4 Tbl. fresh lemon juice
  • 2 Tbl. HerbCo fresh cilantro, minced
  • 1-2 Tbl. olive oil

Directions:

1. In a food processor or blender, combine garbanzo beans, garlic, salt, tahini, lemon juice, cilantro, and olive oil. Puree until smooth, adding the reserved liquid to achieve desired consistency.

2. Hummus can be refrigerated for up to one week, or frozen for up to 3 months. Make up a double batch and store one for unexpected guests!

Makes approx. 16 ounces

 

Cucumber Herb Dip


Ingredients:

  • 1⅓ cups sour cream (lite may be used)
  • ⅔ cup plain yogurt
  • ½ tsp. soy sauce
  • 3 dashes sugar
  • 1 clove garlic, crushed
  • 1 Tbl. HerbCo fresh Italian parsley, minced
  • 1 Tbl. HerbCo fresh dill, minced
  • 1 Tbl. HerbCo fresh basil, minced
  • ½ tsp. white pepper
  • 1½ tsp. white wine vinegar
  • pinch of salt

Directions:

1. Mix all ingredients in a medium sized bowl. Chill for 30 minutes in refrigerator.

Makes 2 ½ cups (serve with fresh jicama)

 

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