• 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

Directions:

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

Ingredients:

• 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.

• 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

Directions:

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

• 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

Directions:

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

• 5 Portobello mushrooms, with stems and gills removed
• 2 Tbl. soy sauce
• 2 Tbl. olive oil
• 1 Tbl. Dijon mustard
• 1 tsp. Worcestershire sauce
• 5 burger buns, Portobello-sized
• 1 Tbl. HerbCo fresh thyme, minced
• 1 Tbl. HerbCo fresh rosemary, minced
• salt and pepper to taste

Directions:

1. Heat grill to medium temperature. As grill is heating, in small bowl, mix soy sauce, olive oil, mustard, Worcestershire sauce, fresh herbs, and salt and pepper.

2. Place caps on grill and cook for five minutes, frequently basting with mixture. Turn caps over, baste often, and cook until caps are tender, about 5 minutes. You may place buns on grill and lightly toast if desired.

3. Serve one Portobello cap on each bun and serve with a variety of condiments, including lettuce, tomato, red onion, ketchup, mustard, mayonnaise, pickles, avocado, jalapenos, or pineapple rings.

Serves 5

• ¼ cup roma tomatoes, diced
• 4 eggs
• ¼ cup your favorite cheese, shredded
• ¼ cup HerbCo fresh chives, chopped
• ½ tsp. butter
• ¼ cup milk
• Salt and pepper taste

Directions

1. Heat skillet over medium heat. Whip eggs, chives and milk in bowl and set aside. Melt half of the butter in the pan, and pour half of the egg mixture in the pan. When egg is slightly set, add half of tomatoes, cheese, and salt and pepper. Cook for about two minutes, or until egg mixture is cooked through. Tilt pan over serving plate, folding omelet in half on the plate.

2. Repeat for second omelet.

Makes 2 omelets

Ingredients:

• 2 grilled chicken breasts
• 8 slices provolone cheese or equivalent
• 4 hoagie rolls
• 8 large fresh sorrel leaves
• 1 fresh cucumber, thinly sliced lengthwise
• 1 large tomato, thinly sliced
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• salt and pepper to taste

Slice chicken breasts into diagonal strips and assemble sandwiches using chicken breast (sliced), 2 slices cheese, 2 sorrel leaves, one or two slices of cucumber and tomato, and mayonnaise and mustard to taste.

Serve with our Marinated Mushrooms with Oregano.

Makes 4 sandwiches.

• Serving size: one ounce
• Cholesterol (mg): 36
• Calories per Serving: 294
• Sodium (mg): 480
• % Calories from Fat: 46.9 %
• Calories from Carbohydrates: 31.5
• Total Fat (g): 15.6
• Total Carbohydrate (g): 23.5
• Saturated Fat (g): 4.8
• Protein (g): 16.2

• 5 large red, yellow or green bell peppers
• 1 tsp. olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• ½ lb. ground pork
• 1 lb. hamburger
• ½ tsp. salt
• 2 tsp. pepper
• 2 tsp. HerbCo fresh basil, minced
• 2 tsp. HerbCo fresh oregano, minced
• 2 tsp. HerbCo fresh thyme, minced
• 1 28 oz. can diced tomatoes
• 2 Tbl. Worcestershire sauce
• ⅔ cup white rice, uncooked
• ½ cup water
• 1 cup Monterey Jack cheese

Directions:

1. Preheat oven to 370 degrees. Cut top of peppers and reserve. Clean out seeds, and set in baking dish.

2. In large skillet over medium heat, saute onion and garlic in olive oil 2 minutes. Add pork, hamburger, salt and pepper, and cook until beef and pork is browned, about 10-12 minutes. Remove from heat, and drain excess fat. Add and combine remaining ingredients except cheese.

3. Stuff peppers with filling, and put reserved pepper tops back in place. Cover dish with foil, and bake for one hour.

4. Remove foil and pepper tops, sprinkle with cheese, and bake uncovered until cheese is golden brown, about 4 minutes. Remove and serve

Serves 5

• ¼ cup olive oil
• 1 Tbl. balsamic vinegar
• 1½ Tbl. stone-ground mustard
• 2 Tbl. shallots, minced
• 1 tsp. fresh lemon juice
• 25 medium shrimp, cooked
• 2 Tbl. HerbCo fresh tarragon, chopped
• 1 tsp. honey
• 5 cups cooked pasta
• dash of salt and pepper

Directions:

1. Cook pasta according to directions on package.

2. In a large mixing bowl, combine olive oil, vinegar, mustard, shallots, lemon juice, salt, pepper and mix well.

3. Add shrimp and tarragon, and mix well with pasta. Cover with plastic wrap, and place in refrigerator for one hour

Serves 5

Ingredients:

• 1 24 oz. can chopped clams
• 3 tomatoes, on the vine, diced
• 2 cloves garlic, minced
• 3 Tbl. olive oil
• ½ cup Pecorino cheese, grated
• 5 cups penne pasta
• 2 tsp. HerbCo fresh marjoram, minced
• 2 Tbl. HerbCo fresh basil, chiffonade*
• 2 tsp. HerbCo fresh basil, minced
• 2 tsp. HerbCo fresh oregano, minced
• salt and pepper to taste

Directions:

1. Cook penne pasta to directions on package.

2. In large skillet over medium heat, saute garlic and clams in olive oil for 5 minutes. Add rest of ingredients except cheese, reduce heat and simmer uncovered until ingredients are heated through, about 10 minutes

3. Toss lightly to mix, and place in a serving dish. Sprinkle cheese on top, and serve.

Serves 4-6

*to chiffonade: take 3 or 4 basil leaves and stack on top of each other. Roll leaves up tightly side-to-side (not stem to tip). Using a sharp knife, cut basil across the width of the basil, making narrow ribbons.

• 10-20 medium shrimp, peeled and de-veined
• 2 cloves garlic, minced
• 2 Tbl. olive oil
• 2 tsp. HerbCo fresh lemon thyme, minced
• 4 cups steamed basmati rice

Directions:

1. Prepare rice according to directions on package.

2. Heat oil in a large saucepan. Add garlic and saute one minute. Add shrimp and lemon thyme. Cook until shrimp is pink and firm, about 1-2 minutes each side, being careful not to overcook. Serve shrimp over rice and enjoy.

Serves 2-3

• 4 large cloves garlic, minced
• 4 Tbl. vegetable oil
• 2 Tbl. soy sauce
• 1 jalapeno pepper, minced
• 1 package HerbCo fresh Thai basil, destemmed
• 1 cup fresh asparagus, chopped
• 1 cup yellow onion, chopped
• 1 cup red pepper, chopped
• 1 cup carrot, julienned
• 1 cup bean sprouts
• 1 cup broccoli florets

Directions:

1. Heat oil in wok or large skillet at high temperature. Add garlic and cook until tender, about 1 minute.

2. Add rest of vegetables except for Thai basil. Cook for 10-12 minutes, stirring constantly to prevent burning.

3. At the last two minutes, tear Thai basil leaves into mixture. Add soy sauce and cook for one minute. Serve on steamed rice

Makes approx. 5 servings

• 8 slices whole-grain wheat bread
• 4 slices Havarti or Muenster cheese
• ⅓ English cucumber, thinly sliced
• 2 Roma tomatoes, thinly sliced
• 1 ripe avocado, peeled and thinly sliced
• ½ Walla Walla or Vidalia onion, thinly sliced
• 2 leaves Red leaf lettuce, torn in half
• 1 jar artichoke hearts, drained and thinly sliced
• 1 roasted red pepper, thinly sliced
• 2 packages HerbCo fresh sorrel
• stone-ground mustard
• mayonnaise

Directions:

1. Spread, to taste, 4 slices of bread with mustard, and the remaining 4 slices with mayonnaise.

2. Assemble sandwiches, using ¼ of each veggie, one slice of cheese, and two sorrel leaves on each sandwich. Slice each sandwich in half and serve.

3. if you wish to roast your own pepper, place pepper directly on the oven rack and broil a few inches from the element, turning frequently until the pepper is evenly charred. Immediately remove pepper from heat and place in a zip-lock bag, allowing bag to steam with the accumulated heat. When peppers can be handled, (about 15 minutes), strip off skin by hand; core and wash pepper, and cut into strips as desired. Peppers can also be roasted over an open wood or charcoal fire, too.