HerbCo Hints

Bread Baking with Herbs
Fresh herbs can impart a signature flavor to your breads. As a guideline, finely chop one to two Tablespoons of fresh herbs for each pound loaf of bread.

Minty Melon Salad


Ingredients:
  • 1 medium cantaloupe, ripe and cut into bite size pieces
  • 3 Tbl. HerbCo fresh mint, minced
  • 2 Tbl. fresh-squeezed lemon juice
  • 3 Tbl. honey

Directions:

Using a salad bowl, add all ingredients and toss gently. Place in refrigerator and let chill for one hour.

Serves 2-4 as an appetizer

Potato Soup with Fresh Dill


Ingredients:
  • 2 large russet potatoes, peeled and diced in ½ in. cubes
  • 6 cups vegetable stock
  • ½ cup scallions, chopped
  • ¼ cup HerbCo fresh dill, chopped
  • ½ cup celery, chopped
  • 1 Tbl. fresh lemon juice
  • salt and pepper to taste

Directions:

1. In a large stock pot, add vegetable stock. Add potatoes, scallions and celery and bring to boil.

2. Reduce heat and simmer for 15 minutes.

3. Add dill and lemon juice, and simmer an additional 10 minutes, or until potatoes are tender. Serve with dollop of sour cream and Crispy Pita Wedges.

Makes approx. 10 cups

Salmon Salad with Fresh Dill


Ingredients:
  • ½ lb. salmon, cooked, de-boned and skinned
  • 1 small jicama, peeled and cut into bite-sized pieces
  • 1 cup zucchini, julienned
  • ½ cup radish, sliced
  • 2 Tbl. mayonnaise
  • 3 Tbl. ranch dressing
  • 1 Tbl. plain yogurt
  • 3 Tbl. HerbCo fresh dill, minced
  • 5 oz. spring mix
  • salt and pepper to taste

Directions:

1. Break salmon into bite-sized pieces, and place in bowl. Add jicama, zucchini and radishes, and toss lightly.

2. In a separate bowl, mix mayonnaise, ranch dressing, yogurt and dill. Add mixture to salmon and toss very carefully until salmon is coated. Serve on bed of spring mix.

Serves 4 as an appetizer

Santori Greek Salad


As with all salads, this traditional Greek salad will really pop during the summer months when local veggies are available. True to the original Greek salad, this salad does not include any leafy greens.

Ingredients:

  • 2 Tbl extra virgin olive oil.
  • 1 Tbl fresh oregano, minced
  • 2 Roma tomatoes, cut into bite-sized chunks
  • ½ English cucumber, unpeeled, sliced and cut into bite-sized chunks
  • 2 red peppers, cut into bite-sized chunks
  • ½ sweet red onion, thinly sliced
  • ¼-½ cup Kalamata olives, pitted and sliced in half
  • ¼ cup Feta cheese, crumbled

Directions:

1. Combine olive oil and oregano, and let stand for 15 minutes.

2. In a large glass serving bowl, combine tomatoes, cucumber, red peppers, onion and olives. Pour olive oil mixture over ingredients and mix well to coat vegetables. Sprinkle Feta cheese on top of salad to complete.

Makes 4 servings