HerbCo Hints

Chiffonade of Basil

To create a chiffonade of basil: Roll a basil leaf up from tip to stem, and cut along the short axis to create thin strips.

Savory Green Beans with Bacon


Ingredients:
  • 1 lb. fresh green beans
  • 3 slices bacon, chopped
  • 1 package HerbCo fresh savory, chopped
  • 2 cloves fresh garlic, minced

Directions:

1. Steam green beans until slightly undercooked

2. In skillet, add beans and remaining ingredients. Cook on medium heat until bacon is cooked. Serve immediately.

Makes 4 servings

Stuffing Extraordinare


Ingredients:
  • ¼ cup butter
  • 4 cups crustless day-old white or wheat bread
  • ¼ cup Italian parsley, chopped
  • 1 Tbl. HerbCo fresh sage, chopped
  • 1 tsp. HerbCo thyme, chopped
  • 1 tsp. HerbCo fresh rosemary, chopped
  • ¾ cup celery, chopped
  • 1 medium onion, chopped
  • chicken stock to lightly moisten dressing
  • reserve additional tsp. of each herb

Directions:

1. Crumble bread in large bowl. Saute onion, celery and herbs in butter for about 2 minutes; add to bread and mix well. Add chicken stock to lightly moisten dressing. Season with salt and pepper to taste.

2. To baste turkey, combine an additional teaspoon of each herb to drippings after turkey has cooked at least one hour and baste as usual. If made in advance, refrigerate and store separately from meat or poultry.

Makes 10 side-dish sized servings

Cauliflower with Thyme and Lemon Dressing


Ingredients: 

  • 2 small heads cauliflower
  • ½ cup water
  • ½ tsp salt
  • 3 oz prosciutto, thinly sliced
  • 1 oz Parmigiano Reggiano, (or equivalent), shaved
  • ¾ cup olive oil
  • 2 Tbl. lemon juice
  • 1 clove garlic, chopped
  • 2 tsp. HerbCo thyme, chopped
  • ½ tsp. sugar
  • ¼ tsp dry mustard
  • 2 Tbl. pine nuts, toasted

Directions:

1. Clean heavy leaves and stems from cauliflower, cut into wedges and place in a 3 quart microwave safe dish.  Add water, sprinkle with salt, cover and microwave at high power for 7 to 9 minutes, or until tender. 

2. While the cauliflower is cooking:  combine oil, lemon juice, garlic, thyme, sugar, mustard and salt and pepper to taste in an airtight container.  Shake to mix thoroughly and set aside. 

3. Transfer the cauliflower to a platter and discard the water.  Sprinkle prosciutto then cheese over the cauliflower.  Drizzle with your dressing and sprinkle with pine nuts to finish.  

Makes 4 servings.