| Recipes from the Garden! |
| Our latest page is exciting because it is something YOU can do from your own kitchen! Some of our recipes are ones you can use straight from the Garden and if it calls for delicious herbs, well you can certainly find the freshest home grown herbs from us! Just look for this symbol by the recipe: This will tell you if it is a recipe that we like to call, "From the Garden!" Enjoy! - Marilyn, Judie, and Duchess |
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| Asian Pear Salad Provided by Matt Family Orchard Tomball, Texas Provided to GoTexan Program 4 cups of mixed greens 1 head of radicchio, shredded 2 ASIAN PEARS, diced in 1/2 inch pieces 1 1/2 tsp. white wine vinegar 1/2 tsp. Dijon Mustard 4 tsp. virgin olive oil Salt & Pepper to taste 1/2 tsp. sugar 2 T. toasted hazelnuts, chopped (you can sub. pecans) Clean the greens and radicchio, and tear into bite-sized pieces. In a salad bowl, combine greens, radicchio and pears. In a small bowl, whisk vinegar and mustard. Add oil in a steady stream while whisking. Add salt, pepper and sugar. Toss salad while mixing in liquid ingredients. Sprinkle with hazelnuts (or pecans). Serves 4. |
| GARDEN DIP (USING FRESH HERBS) From "The Herb Garden Cookbook: The complete Gardening and Gourmet Guide," Second Edition by Lucinda Hutson, Copyright 1987,1992, 1998, 2003. Courtesy of the University of Texas Press. (And GoTexan Program) All herbs are BOLDED 1 1/2 cups parsley 3 T. fresh thyme (part lemon thyme preferred) removed from the stem 2. tsp. fresh rosemary leaves 1 T. fresh tarragon or fresh Mexican mint marigold, minced 1 T. fresh Chives 4 cloves garlic, minced 2 medium-sized shalltos, minced 1/2 white onion 12 ounces cream cheese, softened 8 ounces sour cream 2 ounces can anchovies, drained and chopped 3 T. capers, rinsed 1 T. Digjon Mustard Juice from 1 lemon 1/2 tsp. lemon zest 1 tsp. pepper, freshly ground 1/2 tsp. crushed red pepper 2 T. parmesan cheese, freshly grated 2 T. olive oil Using a food processor or a knife, mince the fresh herbs, garlic, shallots and onion. Blend int he remaining ingredients, whisking in the oil last. Chill several hours, adjusting the flavorings before serving. VARIATIONS Substitute basil for parsley; parsley for thyme; orgeano or marjoram for tarragon. Use 1/2 cup dill and 1/2 cup parsley; omit thyme and rosemary and add 2 tabelspoons shredded sorrel leaves and 1 tablespoon minced mint leaves Use savory in place of thyme Serve in hollowed-out cabbage with crudites or crackers. It's also delicious with cold sliced beef, as an artichoke dip. or thinned with lemon juice for salad dressing. Try it as a baked potato topping or omelet filling as well. |
| See what HERBS we have available CLICK HERE! |
| Have a Garden Recipe? Email it to us! duchess@gardeninspirations-tx.com |
| SALSA 4 roma tomatoes, quartered 1 sweet onion, quartered 5 sprigs of cilantro or parsley, washed 1 tsp. garlic salt 1 tsp. salt 2 tsp. lemon juice 1 jalapeno, seeded (to personal taste) Place all ingredients in a salsa maker (This machine is the neatest gadget...you can find them at ACE HARDWARE!!) put lid on and spin for several minutes. Open and serve with nacho chips. If you do not own a salsa maker, chop the tomatoes, onion , and cilantro or parsley rather fine and mix in other ingredients. |
| Herbal Jelly 1/4 to 1/3 cup rose geranium thyme or basil leaves Apple Jelly Heat Apple Jelly until liquid Add herb leaves Cool. Spread on toast or crackers (If desired, strain leaves prior to returning jelly to jar) |
| Four Cheese Four Herb Marinade 4 varieties of cheese, crumbled or cubed (cheddar, mozzarella, feta, blue or jack) 4 varieties of herbs chopped (rosemary, oregano, sage, marjoram, thyme, savory and whole bay leaf) Red pepper flakes Green onions or chives, chopped Equal parts white wine vinegar and olive oil Put cheese and pepper, onions or chives in a deep plastic container. Combine herbs, vinegar, and oil in a jar. Seal and shake well, pour over cheese, toss gently. Allow to marinate overnight and serve with crackers. |
| Fried Sage Leaves 20 - 30 whole fresh sage leaves Vegetable oil 1 c. flour 2 tsp. cornstarch 1 tsp. baking powder 1/4 tsp. salt 1 c. water Heat oil in a skillet to 1/2 inch deep. In a bowl, mix flour, cornstarch, baking powder, and salt. Add water and stir to combine. Oil is hot enough when a dry sage leaf sizzles. Dip whole sage leaves into flour batter. Allow excess to drip off. Fry until lightly brown, drain on paper towels. Serve immediatly. |
| Chilled Mint Melon Salad - Marilyn 1 medium - large water melon 1 large - honey dew Several sprigs of mint ( your choice of flavor) Chill melons then remove from refrigerator. Remove seed from honey dew by cutting in half length wise and using a spoon gently scrape seeds away and discard seeds. Then using a melon baller cut the meat of the melons into balls. Be careful to not scrape too close to the outside edges. Place in bowl or plastic container cover or seal and return to refrigerator. ( If you do not have a melon baller then cut into uniform squares.) Next prepare watermelon by cutting in half lengthwise. Again use melon baller and ball up the meat of the melon. Try to avoid seeds. (Sometimes seedless melons are available). Wash mint and remove leaves from stems. Use a large bowl (I prefer a clear glass bowl, because the colors are beautiful together.) Bring your honey dew back from the refrigerator. Now layer honeydew, watermelon and mint, using generous amounts of mint. Return to refrigerator and throughly chill overnight. This allows the mint flavor to marinate the melons. Serve cold. This is one of my favorite recipes and so simple. Marilyn |