Herbfest
2009
‘Local Flavors’
Recipes
SAGE AND GINGER CARROTS
2 lb baby carrots (scrubbed clean)
½ cup unsalted butter (one stick)
6 tbsp brown sugar (loosely packed)
2 tbsp ginger (fresh, chopped)
½ of a lemon (juiced)
¼ tsp salt
1 clove of garlic (mashed)
1 tbsp sage (fresh, chopped) or 1 tsp dried
Pinch cinnamon
Poach carrots in simmering water or chicken broth until just
tender. Drain. Melt butter and add brown sugar, ginger, lemon
juice, salt, garlic, cinnamon and sage. Add carrots and gently
sauté 2 to 3 minutes to blend flavors.
BAKED BASIL TOMATOES
4 tomatoes
Virgin olive oil
4 oz sharp cheddar
4 oz fresh whole wheat bread crumb
1 tbsp basil
4 tbsp butter, melted
Preheat oven to 350 degrees. Wash and cut tomatoes in half.
Rub with olive oil. Combine other ingredients and divide equally
on top of tomatoes. Bake in a shallow dish for fifteen minutes.
SAVORY MASHED POTATOES
WITH GARDEN HERBS
2 to 2- ½ lbs Yukon Gold or Russet-type potatoes
(approximately 4 large potatoes), peeled and cut into quarters
2 garlic cloves
½ cup milk
1/3 cup heavy cream
4 tbsp butter
1-1/2 tsp finely snipped fresh chives
1 tbsp finely chopped parsley
1-1/2 tsp finely chopped fresh tarragon
Dash of nutmeg
Salt and freshly ground black pepper
In a large saucepan, cover the potatoes and garlic with water
and boil for 10 to 15 minutes, or until the potatoes are tender.
Be careful not to overcook them. Drain off the water.
Meanwhile, in a small saucepan, heat the milk and cream. When
the mixture is hot but not boiling, add the butter and continue
heating until the butter has melted. Force the potatoes and
garlic through a ricer or mash in a bowl until smooth. Place the
potatoes in a large saucepan and over medium heat. Slowly stir
in the warm milk mixture with a spoon until it has a creamy
texture. Fold in the herbs. Add salt and pepper to taste.
BREAD BOWL SEAFOOD DIP
1 package cream cheese (8 oz) softened
½ cup mayonnaise
1-1/2 tsp Dijon mustard
1 can small shrimp, rinsed and drained (6 oz)
1 can crabmeat, drained, flaked and cartilage removed (6 oz)
2/3 cup shredded Monterey Jack cheese, divided
½ cup chopped green onions
1 round loaf sourdough bread
Assorted fresh vegetables
I a large bowl, beat the cream cheese, mayo and mustard until
smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese
and onions. Cut the top fourth of the loaf off and carefully
hollow out the bottom. Leaving a ½ inch shell. Cube removed
bread and set aside for later. Spoon seafood mixture into bread
shell. Sprinkle with remaining cheese. Wrap tightly in heavy
duty foil and place on a baking sheet. Bake at 350 degrees for
25 minutes. Unwrap and bake an additional 20-25 minutes or
until cheese is melted and dip is heated. Serve with vegetables
and bread cubes.
CONFETTI CHEESE SALSA
2 cups finely shredded cheddar cheese
2 cups shredded part-skim mozzarella cheese
2 large tomatoes, seeded and chopped
1 medium green pepper, diced
1 small cucumber, seeded and diced
1 small onion, chopped
8 oz ranch salad dressing
2 tbsp salsa
Corn or tortilla chips
I a large bowl, combine the first six ingredients. Combine the
salad dressing and salsa; pour over cheese mixture and toss
gently. Serve salsa with chips. Refrigerate leftovers.
CREAMY SHRIMP SPREAD
8 oz cream cheese, softened
2 tbsp ketchup
1 tbsp mayonnaise
2 tsp dried minced onion
2 tsp prepared mustard
Dash of garlic salt
1 can tiny shrimp, rinsed and drained (4 oz)
French bread baguette, sliced
In a small bowl, combine the cream cheese, ketchup, mayo,
onion, mustard and garlic salt. Stir in the shrimp. Cover and
refrigerate for at least 1 hour. Serve with baguette slices.
OLIVE RICE CHEESE SPREAD
8 oz cream cheese, softened
¼ cup grated parmesan cheese
2 tbsp prepared Italian salad dressing
1 tsp dried basil
¼ tsp pepper
1 cup cooked wild rice
2 tbsp diced carrots
2 tbsp snipped fresh chives
1 tbsp sliced ripe olives
1 tbsp sliced stuffed green olives
¼ to ½ cup slivered almonds, toasted
In a small bowl, beat the cream cheese, parmesan cheese,
salad dressing, basil and pepper until smooth. Stir in the rice,
carrot, chives and olives. Transfer to a serving bowl. Cover and
refrigerate for at least 1 hour. Just before serving, top with
almonds.
DILLY CORNED BEEF DIP
1 can corned beef (12 oz)
2 cups sour cream
2 cups mayonnaise
1/3 cup minced fresh parsley
2 tbsp finely chopped onion
2 tbsp snipped fresh dill or 2 tsp dill weed
½ tsp seasoned salt
Assorted crackers or vegetables
Crumble corned beef into a large bowl. In a small bowl,
combine the sour cream, mayo, parsley, onion, dill and
seasoned salt. Pour over beef, toss to coat. Serve with
crackers or vegetables.
GARLIC BEAN DIP
1 can garbanzo beans or chickpeas, rinsed and drained
1/3 cup reduced-fat mayonnaise
2 tbsp minced fresh parsley
4-1/2 tsp lemon juice
1 garlic clove, peeled
In a food processor or blender, combine all of your ingredients.
Cover and process until smooth. Transfer to a serving dish,
Cover and refrigerate for 1 hour. Serve with pita bread
ROASTED RED PEPPER DIP
1 cup sour cream
½ cup mayonnaise
½ tsp horseradish prepared
1/8 tsp cayenne pepper
4 drops hot pepper sauce
7 oz roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables
In a small bowl, combine the first five ingredients. Stir in the
roasted red peppers. Cut a thin slice off one long side of sweet
red pepper; remove seeds. Spoon dip into pepper cup. Serve
with vegetables.
WALNUT CORN DIP
16 oz cream cheese, softened
¼ cup lime juice
2 to 3 tsp ground cumin
½ to 1 tsp cayenne pepper
½ tsp salt
Dash pepper
1 can whole kernel corn, drained
1 cup shopped walnuts, toasted
1/3 cup finely chopped onion
Tortilla chips
In a small bowl, combine the cream cheese, lime juice, cumin,
cayenne, salt and pepper. Stir in the corn, walnuts and onion.
Refrigerate until serving. Serve with tortilla chips.
“HERB’S COLOGNE’
1 cup mayonnaise or Miracle Whip
1 tsp lemon thyme
1 tsp dill seed or fresh dill leaf
2 tbsp relish
Mix ingredients together to a smooth consistency. Chill and
serve with your favorite fish filet.
GRILLED FENNEL FILET
4 filets of fish (your choice)
4 tbsp butter
1 onion, white, chopped
Salt & pepper to taste
1-2 sprigs of fennel
1 lemon
In aluminum foil, combine filet, butter, salt & pepper. Place the
fennel sprig on top of the filet. Cover with another piece of
aluminum foil and arrange on your grill. Time to cook varies
depending on the filet size and grill capabilities.
RED POTATOES & SAGE
2 lbs red new potatoes, scrubbed and cut in half
2 tbsp olive oil
1 tsp season salt
½ tsp black pepper
3 tbsp chopped fresh sage
Preheat oven to 450 degrees. In large bowl, stir together
potatoes, oil, salt, pepper and 2 tbsp of the sage. Mix until
coated. Pour a small amount of water in a shallow pan and lay
potatoes in pan, in water, spreading them out evenly. Cover
tightly with aluminum foil and roast in preheated oven for 15
minutes. Remove foil and roast 10 more minutes. Turn potatoes
over and roast 10 more minutes or until crisp. Sprinkle with
remaining sage and serve.
TARRAGON GREEN BEANS
1 lb green beans, ends cut off and cut in 1/3’s
1 tbsp butter
1 tbsp fresh lemon juice
1 tbsp fresh tarragon leaves
Set a steamer basket in a saucepan with 1 inch simmering
water. Add green beans. Cover and steam until tender, about 5
minutes. In a bowl, toss together the steamed green beans,
butter, lemon juice and tarragon. Season with coarse salt and
ground pepper.
WATERMELON SALAD WITH
HABANERO & BASIL
2 cups watermelon cubes
¾ minced onion
½ cup seedless grapes, quartered
1 green bell pepper, finely chopped
1 to 2 tsp minced habanero pepper
3 tbsp lime juice
1 tbsp olive oil
3 tbsp thinly sliced fresh basil
Salt and pepper to taste
Combine all ingredients in a bowl and toss well. Allow the
flavors to meld before serving.
