• 4 cups tomatoes, on the vine, chopped
• 1 clove garlic, chopped
• ½ cup HerbCo fresh basil, chopped
• ¾ cup Romano cheese, grated
• 2 tsp. olive oil
• 1 baguette loaf
• salt and pepper to taste

Directions:

1. Add tomatoes, garlic, basil and olive oil in a glass bowl. Mix well and set aside.

2. Cut baguette into ¾ in. slices, toast until brown one side, about 2 minutes. Turn bread over, and toast about 1 to 1 ½ minutes. Add cheese and salt and pepper to taste. Spread over baguettes and serve immediately.

Serves 6 as an appetizer

• 1 15 oz. can garbanzo beans; drain and reserve liquid
• 2-3 cloves fresh garlic, chopped, to taste
• 1 tsp. sea salt
• 4 Tbl. tahini (sesame seed paste)
• 4 Tbl. fresh lemon juice
• 2 Tbl. HerbCo fresh cilantro, minced
• 1-2 Tbl. olive oil

Directions:

1. In a food processor or blender, combine garbanzo beans, garlic, salt, tahini, lemon juice, cilantro, and olive oil. Puree until smooth, adding the reserved liquid to achieve desired consistency.

2. Hummus can be refrigerated for up to one week, or frozen for up to 3 months. Make up a double batch and store one for unexpected guests!

Makes approx. 16 ounces

• 4 six-inch whole pita breads
• ⅛ cup olive oil
• 1 Tbl. HerbCo fresh thyme, minced
• 1 Tbl. HerbCo fresh rosemary, minced

Directions:

1. Preheat oven to 375 degrees.

2. Cut pitas in half around the edges, making 8 whole rounds. Lightly brush both sides with olive oil. Season with salt. Cut each pita with pizza cutter into 6 wedges each. Sprinkle wedges with fresh herbs.

3. Using 2 baking sheets, arrange wedges in one layer and bake 10-12 minutes, or until wedges are a crispy, golden brown. Switch trays at 5-6 minutes for more even baking results.

Makes 48 wedges. Serve with Potato Soup with Fresh Dill (see recipe).

Ingredients:

• 1⅓ cups sour cream (lite may be used)
• ⅔ cup plain yogurt
• ½ tsp. soy sauce
• 3 dashes sugar
• 1 clove garlic, crushed
• 1 Tbl. HerbCo fresh Italian parsley, minced
• 1 Tbl. HerbCo fresh dill, minced
• 1 Tbl. HerbCo fresh basil, minced
• ½ tsp. white pepper
• 1½ tsp. white wine vinegar
• pinch of salt

Directions:

1. Mix all ingredients in a medium sized bowl. Chill for 30 minutes in refrigerator.

Makes 2 ½ cups (serve with fresh jicama)

• 1 cup sour cream
• 1 cup mayonnaise (lite is just fine)
• 3 cloves garlic, chopped
• 4 tsp. HerbCo fresh dill, chopped

Directions:

In small bowl, mix all ingredients. Set in refrigerator for one hour.

Makes 2 cups

• 1 dozen eggs
• 2 tsp. Dijon mustard
• ⅓ cup mayonnaise
• 1 Tbl. shallots, minced
• 1 Tbl. HerbCo fresh chervil, minced
• salt and pepper to taste

Directions:

1. Hard boil eggs in a pot of salted water. Drain water, let eggs cool and peel. Using a sharp knife, slice each egg in half length-wise, carefully removing the yolk. Set the halves on a dish.

2. In a small bowl, mash the yolks, and mix with remaining ingredients to a smooth consistency. Place a dollop of egg mixture into each egg half. Let chill for one hour, and serve.

Makes 24 servings

• 8 oz. spring mix, rinsed and dried
• 1 Tbl. HerbCo fresh basil, minced
• 1 Tbl. HerbCo fresh oregano, minced
• 1 Tbl. HerbCo fresh thyme, minced
• ½ English cucumber, sliced
• 4 oz. cherry tomatoes, halved
• ½ red onion, diced
• 1 large carrot, shredded
• 9 oz. small shrimp, cooked
• 1 small red pepper, diced

Dressing:

• 2 tsp. lemon juice
• 3 Tbl. white wine
• 2 tsp. stone ground mustard
• 1 Tbl. olive oil
• Salt and pepper to taste

Directions:

1. Whisk dressing ingredients together and set aside.

2. Mix salad ingredients together in bowl and chill until ready to serve. Drizzle dressing over salad and toss before serving. Enjoy!

Makes 4 appetizer-sized servings

• 2 mangoes, cubed
• 1 jalapeno, seeded and minced
• 1 red pepper, diced
• ½ cup red onion, diced
• 1½ tsp. garlic, minced
• 4 Tbl. HerbCo fresh cilantro, minced
• Salt and pepper taste

Directions:

1. Combine all ingredients in a bowl and refrigerate overnight. Serve with your favorite chips.

Serves 2-4 as an appetizer