HerbCo Hints

Chiffonade of Basil

To create a chiffonade of basil: Roll a basil leaf up from tip to stem, and cut along the short axis to create thin strips.

Arugula with Ham and Bowtie Pasta

  • 4 oz. ham, cooked and diced
  • 4 oz. HerbCo fresh arugula
  • 3 tsp. parmesan or pecorino cheese
  • 2 Tbl. olive oil
  • 2 Tbl. balsamic vinegar
  • 2 cups bowtie pasta


1. Cook bowtie pasta according to directions, drain and set to side.

2. In a medium saute pan on medium heat, cook ham in 1 Tbl olive oil until edges are crispy and brown, about 8-10 minutes.

3. In a large bowl, add cooked pasta, ham, arugula, remaining olive oil, balsamic vinegar and cheese. Toss until pasta is well coated, and serve.

Serves 4


Beef Tips with Peppers


  • 2 pounds Tri-Tip steak, cut in strips
  • 2 large onions, thinly sliced
  • 2 large red or yellow peppers
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons olive oil


In large skillet add olive oil, garlic and steak. Sauté until meat is thoroughly cooked. Add peppers, onions, vinegar and thyme. Cook until vegetables are tender. Salt and pepper to taste.


Breast of Chicken in Tarragon Sauce

  • 12 boneless, skinless chicken breasts
  • 1 large onion, diced
  • 1 cup chicken stock
  • 1 cup dry white wine
  • 4 HerbCo fresh bay leaves
  • 1 tsp. salt
  • ½ tsp. fresh black pepper
  • 2 tsp. potato starch (or flour), dissolved in 2 Tbl water
  • ½ cup half and half
  • 1 package HerbCo fresh tarragon, chopped
  • 1 package HerbCo fresh thyme, de-stemmed


1. Place chicken, wine, onion, stock, bay leaves, salt and pepper in a sauce pan, and bring to a boil. Reduce heat, cover and boil gently for about 10 minutes. Transfer the meat to a dish and keep warm.

2. Measure the cooking liquid. There should be about one cup; if there is more, then reduce to one cup. Stir in the dissolved potato starch, bring to a boil, then add half and half and bring to boil. Return chicken pieces to pan, add the tarragon and thyme and heat through. Remove from heat and slice into diagonal strips. Garnish with a tarragon sprig and serve.

Serves 8

Chive and Potato Quiche

  • 1 24 oz. pkg. frozen shredded hash browns
  • ⅓ cup melted butter
  • 1 cup mozzarella cheese, shredded
  • 1 cup Swiss cheese, shredded
  • 1 cup cooked ham, diced
  • ½ cup half & half
  • 1 cup HerbCo fresh chives
  • 2 eggs
  • Salt and pepper taste


1. Thaw hash browns and remove moisture by pressing between paper towels. Preheat oven to 425 degrees. Coat nine inch pie pan with cooking spray. Press hash browns into pan, forming a crust. Brush with melted butter and bake for 25 minutes.

2. Remove crust from oven; reduce heat to 350 degrees, and sprinkle chives, cheese and ham into shell.

3. Mix eggs, half & half, salt and pepper, and pour evenly into shell.

4. Bake at 350 degrees for about 35 minutes, or until a fork inserted into quiche comes out clean.

Serves 4