- Garlic Chive Pesto
- Via: http://www.abundantharvestkitchen.com
- Posted by Carol Peterson
- ½ cup chopped garlic chives
- 3 tbsp walnuts
- 1 cup parsley
- 5-6 tbsp olive oil
- 3 tbsp grated Parmesan cheese
- Salt and pepper
- 1 clove garlic
- Put all ingredients except oil in food processor and blend. While machine is running add the oil and blend until desired consistency. Serve over grilled fish, chicken or over choice of pasta
- Lemon Thyme Cookies
- Yield: 3 Dozen
- ¼ lb. butter
- ¾ cup sugar
- 1 Whole egg, beaten
- ½ tsp. vanilla extract
- 1 Tbsp. milk or cream
- 1 tsp. grated lemon zest
- 3-4 Tbsp. fresh thyme leaves, finely chopped
- 1 ¼ cups flour
- 1/8 tsp. salt
- ¼ tsp. baking powder
- Preheat oven to 350F. Cream butter, gradually adding sugar, and beat until light.
- Add egg, vanilla, and milk and blend thoroughly. Blend in lemon zest and thyme.
- Mix flour, salt, and baking powder and sift into butter mixture. Blend well.
- Arrange by teaspoons on greased cookie sheet and bake 8-12 minutes, until lightly brown.
Honey & Thyme Glazed Carrots
Prep Time: 10-15 minutes
- 1 bunch carrots, peeled and sliced as you like
- 1 handful fresh or dried Thyme
- 2-3 Tbsp honey, raw if you have it
- 1 Tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Saute carrots in Olive Oil over medium to medium-low heat. In the last minute or two of cooking, add your Thyme, honey, salt and pepper, stirring to incorporate all. When you have a nice glaze, enjoy.
Sun Dried Tomato Thyme Muffins
By: Marge Clark, The Best of Thymes
Yield: 12 Muffins
- 2 cups flour
- 1 Egg
- 1 Tbsp. baking powder
- ¼ cup olive oil
- ½ tsp. salt
- ½ cup grated Parmesan cheese
- ¼ tsp. black pepper
- 1/3 cup sun-dried tomatoes,* chopped fine
- 1 cup milk
- 2 tsp. fresh thyme, chopped
- Preheat oven to 375F. Spray 2 1/2″ muffin cups with non-stick vegetable shortening spray.
- In a large bowl, combine the flour, baking powder, salt, and pepper. Set aside.
- In a second bowl, whisk together milk, egg, and oil until smooth. Add the cheese, tomatoes, and thyme and blend thoroughly.
- Add dry ingredients and stir until blended.
- Spoon into muffin cups, filling 2/3 full.
- Bake for about 20 minutes, until tester comes out clean. Serve warm.
*If tomatoes are packed in oil, remove from oil, rinse under running water, and pat dry before chopping.
Fried Sage Leaves
If you’ve never had fried sage leaves as a garnish on your soup or pasta you’re missing out. They’re delicious, healthy, and quite easy to make. Simply fry them in nourishing deep yellow pastured butter from a local farm and you’ve got yourself something special. I always have to fry up extra because I snack on them while dinner is finishing up!
- 1 large nob of unsalted butter, about 1/3 cup, (preferably organic pastured butter)
- A handful of fresh sage leaves, any size works, the small ones are less intense than the big ones
- A sprinkling of freshly ground sea salt
- Melt butter in cast iron skillet over medium heat. When butter is melted, throw in the sage leaves, cook, stirring occasionally until they stop sizzling. Remove from pan and cool on a plate.
- You’ll be left with sage brown butter in your skillet, which is quite a treat itself. It’s wonderful drizzled on top of soup or pasta, and is at it’s best when enjoyed over pumpkin or butternut squash ravioli.
Sage Shortbread with Goat Cheese
Via: The Spice and Herb Bible, By: Ian & Kate Hemphill
Yield: About 25
These tasty shortbreads are also an excellent platform for rich, soft, smelly cheeses, as the astringency of sage balances rich, fatty flavors. For an impressive, festive canapé, you could add a dollop of cranberry sauce, a small piece of pecan and top with a small piece of deep-fried sage leaf. The dough can be frozen for up to 3 months, and the shortbread will keep in an airtight container for up to 1 month.
- 3 ½ oz. (100 g) blue cheese
- 1 ½ cups (375 mL) all-purpose flour, sifted
- 2/3 (150 mL) butter
- 3 Tbsp. (45 mL) finely chopped fresh sage (or 4 tsp./20 mL dried)
- 2 oz. (60 g) pecans, shelled and chopped
- 3 ½ oz. (100 g) soft, spreadable goat cheese (chevre)
- Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms.
- Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches (5 cm) in diameter.
- Wrap tightly in plastic wrap and refrigerate for 30 minutes (the rolls must be very firm before baking). Meanwhile, preheat oven to 350F (180C).
- Remove plastic wrap and cut rolls into ¼ inch (0.5 cm) slices. Place slices 1 inch (2.5 cm) apart on a baking sheet.
- Bake for 10-15 minutes, or until golden. Let cool on a wire rack.
- To serve, top each shortbread with a small amount of goat cheese.
Basil Olive Oil
Adapted From: The Spice and Herb Bible,
By: Ian & Kate Hemphill
- ½ cup (125 mL) firmly packed fresh basil leaves
- ½ cup (125 mL) olive oil
- ¼ tsp. (1 mL) freshly squeezed lemon juice
- Pinch salt
- Place basil leaves, oil, lemon juice and salt in a food processor, or pound in a mortar and pestle.
- Transfer to a small saucepan and heat gently for 5 minutes to kill any bacteria in the basil and release the flavor.
- Allow oil to rest overnight, then strain through a fine sieve.
Serve over grilled meats, fruits & veggies with a drizzle of balsamic vinegar.
Lime, Garlic, and Oregano Mojo
By: Douglas Rodriguez, Nuevo Latino
Yield: Makes approximately 2 1/2 cups
A must for grilled red meats. Try it with flank steaks, T-bones, sirloin steaks, or lamb.
- ¾ cup olive oil
- 1 ½ cups freshly squeezed lime juice
- 3 Tbsp. minced garlic
- 1 tsp. ground cumin
- ½ cup chopped fresh oregano leaves
- Salt to taste
With a wire whisk, blend the olive oil, lime juice, garlic, cumin, oregano, and salt in a mixing bowl. Keep refrigerated for up to 2 days.