• 4 Tbl. HerbCo fresh chervil, chopped
• ¼ cup olive oil
• 1 Tbl. red onion, minced
• 4 Tbl. rice wine vinegar
• 1 clove garlic, minced
• 1 Tbl. Dijon mustard
• Salt and pepper taste

Directions:

1. Combine all ingredients. Refrigerate for one hour, then use on your favorite salad greens.

Makes approx. ½ cup dressing

• ⅓ cup HerbCo fresh chives
• 1 Tbl. HerbCo fresh tarragon, chopped
• 1 clove garlic, minced
• 1½ Tbl. red wine vinegar
• 1 tsp. honey
• ½ cup sour cream
• ½ cup mayonnaise
• Salt and pepper taste

Directions:

1. Combine all ingredients in blender, and mix on low until smooth. Refrigerate for one hour, then use on your favorite salad greens.

Makes approx. 1 ½ cups

Ingredients:

• 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

• 2 tsp. white wine
• ¼ cup mayonnaise
• 2 tsp. lemon juice
• 2 cloves garlic, minced
• ¼ tsp. salt
• ¼ tsp. Dijon mustard
• ¼ tsp. Worcestershire sauce
• ¼ tsp. black pepper
• 1 tsp. HerbCo fresh oregano leaves, minced
• 1 tsp. HerbCo fresh thyme leaves, minced
• 1 tsp. HerbCo fresh rosemary leaves, minced

Directions:

1. Whisk all ingredients in bowl. Allow to stand for 15 minutes to marry flavors, then drizzle over your favorite salad.

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

• ¼ cup rice wine vinegar
• 4 Tbl. fresh orange juice
• 1 Tbl. fresh lemon juice
• 1 Tbl. honey
• ½ English cucumber, sliced
• 2 tsp. Dijon mustard
• ½ cup olive oil
• 2 Tbl. HerbCo fresh mint, minced
• 2 Tbl. HerbCo fresh basil, minced
• 2 Tbl. HerbCo fresh oregano, minced
• 2 Tbl. HerbCo fresh tarragon, minced

Directions:

Place all ingredients into a glass jar, and shake to mix. Allow to set 30 minutes. Serve over your favorite salad or fresh fish dish.

Makes approx. 10 ounces

• 1 4 oz. bag HerbCo fresh arugula, leaves washed and patted dry
• 4-6 cloves fresh garlic
• 1 cup pine nuts
• 1 cup extra virgin olive oil
• 1 cup Parmesan cheese, grated
• ¼ cup Romano cheese
• splash of lime juice

Directions:

1. Using a blender or food processor, blend arugula, garlic and pine nuts. Drizzle in olive oil, blending until smooth.

2. Add grated cheeses and lime juice and blend until smooth. Let stand for one hour. Refrigerate or freeze pesto until ready to use. For easy-to-use portions, freeze pesto in an ice cube tray.

Makes approx. 12 ounces

• 1 4 oz. bag HerbCo fresh basil leaves, washed and patted dry
• ½ cup Romano or pecorino cheese, grated
• ¼ cup pine nuts
• ⅛ cup extra virgin olive oil
• 4-6 cloves fresh garlic, to taste

Directions:

1. Using blender or food processor, add cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until smooth

2. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour.

3. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce

Makes approx. 10 ounces.

• 1 .66 oz. bag HerbCo fresh basil leaves, washed and patted dry
• ¼ cup Romano or pecorino cheese, grated
• ¼ cup pine nuts
• ⅛ - ¼ cup extra virgin olive oil
• 1 large clove fresh garlic, to taste

Directions:

1. Using blender or food processor, add cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until desired consistency is reached.

2. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour.

3. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce.

Makes approx. ⅓ cup

• 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

Ingredients:

• 2 cups of frozen sweet corn
• 16 oz. can of black beans, rinsed
• 2 cups of your favorite salsa
• 1 cup cilantro, snipped (approximately one 2/3 oz. container) – more if you like it

Directions:

• 4 beefsteak tomatoes
• ½ cup HerbCo fresh basil leaves
• 3 Tbl. red wine vinegar
• ½ cup olive oil
• 1 clove garlic
• 1 tsp. Dijon mustard

Directions:

Combine all ingredients in a food processor. Puree until creamy. Serve over your favorite salad.

Makes approx. one pint

• 2 cups dry white wine
• 2 shallots, finely chopped
• 1 HerbCo fresh bay leaf
• 4 peppercorns, whole
• 2 Tbl. white wine vinegar
• 1 cup heavy cream
• ½ cup butter, chilled
• 1 package HerbCo fresh tarragon, minced

Directions:

1. In 3 qt. saucepan, bring first 5 ingredients to a boil until mixture is reduced to one-quarter of original volume. Remove from heat, and remove bay leaf and peppercorns.

2. Add cream, butter and tarragon. Heat on medium until sauce has thickened. Serve over grilled salmon, steak or steamed asparagus.

Makes approx. 2 cups