HerbCo Hints

Lemon Thyme

Are you a thyme aficionado?  Try Lemon Thyme in your dishes for a citrusy punch.

Cream of Potato with Sage Soup


Ingredients:

  • 1 Tbl. extra virgin olive oil
  • 1 yellow onion, diced
  • 2 tsp. garlic, minced
  • 1 Gallon milk, whole
  • 12 strips bacon, diced
  • 2 packages HerbCo fresh sage
  • 1 ½ cups white flour
  • 20 medium red potatoes, diced in large cubes.
  • 4 cups water
  • salt and pepper to taste
  • reserve sprigs of sage for garnish

Directions:

1. In large pot, bring 3 quarts of water to boil.

2. While water is heating up, in another large pot, saute onion, garlic, bacon and sage in canola oil.

3. When first pot of water is boiling, add potatoes, bring back to boil and continue cooking until potatoes are tender, about 10-15 minutes. Drain and set aside.

4. While potatoes are cooking, in a large saucepan begin heating milk, being careful not to boil.

5. In a frying pan, melt butter and slowly add flour, mixing with a wire whip, about 5 minutes. Add butter/flour mixture to milk, stirring well as sauce thickens, about 8-10 minutes. Add sauce to pot with sauteed ingredients and mix well with wire whip.

6. After potatoes are done, drain and transfer mixture to food processor and puree, forming a smooth paste. Transfer potato puree to soup pot and mix well, heating soup to serving temperature. Add milk if a thinner consistency is desired.

7. Serve in soup bowls garnished with a sprig of sage.

Makes approx. 1 gallon, or 15 - 8 oz. servings.

Cream of Tomato Basil Soup


Ingredients:
  • 1 Tbl. extra virgin olive oil
  • 1 yellow onion, diced
  • 2 tsp. garlic, minced
  • 3 28oz. cans tomatoes, whole peeled
  • 1 4oz. pkg. HerbCo fresh basil
  • ¼ lb. butter
  • 1½ cups white flour
  • 3 Qt. whole milk
  • salt and pepper to taste
  • reserve sprigs of basil for garnish

Directions:

1. In a large pot, saute in olive oil the onion, garlic and basil. Add tomatoes, crushing them with your hands as they are added to the pot. Mix well. Transfer mixture to food processor, pureeing to a chunky consistency.

2. In a large saucepan begin heating milk, being careful not to boil. In a frying pan, melt butter and slowly add flour, mixing with a wire whip, about 5 minutes. Add butter/flour mixture to milk, stirring well as sauce thickens, about 8-10 minutes. Add this mixture to tomato mixture and heat to holding temperature. Season with salt and pepper to taste. Garnish bowls with a sprig of basil.

Makes approx. 1 gallon, or 15 - 8 oz. servings.

Dilled Potato Salad with Garlic Aoli


Ingredients:
  • 2 lbs. new potatoes, cut bite-sized
  • ¼ cup HerbCo fresh dill
  • 4 cloves fresh garlic, minced
  • ⅓ cup mayonnaise
  • 2 tsp. salt
  • 1 Tbl. hot water
  • Juice of one lemon

Directions:

1. In a large saucepan, bring water to a boil. Add potatoes and 1 tsp salt, cover and simmer for 15 minutes, or until potatoes are tender. Drain.

2. Mix minced garlic with remaining 1 tsp salt, forming a paste. In large bowl, mix paste with lemon juice, mayonnaise and hot water.

3. Add warm potatoes to bowl, slowly mixing until potatoes are evenly coated. Add dill and mix again. Serve chilled.

Serves 4-6

Fresh Herb and Shrimp Salad


Ingredients:
  • 8 oz. spring mix, rinsed and dried
  • 1 Tbl. HerbCo fresh basil, minced
  • 1 Tbl. HerbCo fresh oregano, minced
  • 1 Tbl. HerbCo fresh thyme, minced
  • ½ English cucumber, sliced
  • 4 oz. cherry tomatoes, halved
  • ½ red onion, diced
  • 1 large carrot, shredded
  • 9 oz. small shrimp, cooked
  • 1 small red pepper, diced

Dressing:

  • 2 tsp. lemon juice
  • 3 Tbl. white wine
  • 2 tsp. stone ground mustard
  • 1 Tbl. olive oil
  • Salt and pepper to taste

Directions:

1. Whisk dressing ingredients together and set aside.

2. Mix salad ingredients together in bowl and chill until ready to serve. Drizzle dressing over salad and toss before serving. Enjoy!

Makes 4 appetizer-sized servings