Ingredients: 

• 2 small heads cauliflower
• ½ cup water
• ½ tsp salt
• 3 oz prosciutto, thinly sliced
• 1 oz Parmigiano Reggiano, (or equivalent), shaved
• ¾ cup olive oil
• 2 Tbl. lemon juice
• 1 clove garlic, chopped
• 2 tsp. HerbCo thyme, chopped
• ½ tsp. sugar
• ¼ tsp dry mustard
• 2 Tbl. pine nuts, toasted

Directions:

1. Clean heavy leaves and stems from cauliflower, cut into wedges and place in a 3 quart microwave safe dish.  Add water, sprinkle with salt, cover and microwave at high power for 7 to 9 minutes, or until tender. 

2. While the cauliflower is cooking:  combine oil, lemon juice, garlic, thyme, sugar, mustard and salt and pepper to taste in an airtight container.  Shake to mix thoroughly and set aside. 

3. Transfer the cauliflower to a platter and discard the water.  Sprinkle prosciutto then cheese over the cauliflower.  Drizzle with your dressing and sprinkle with pine nuts to finish.  

Makes 4 servings.

• 2 lb. medium Yukon gold potatoes, peeled and boiled
• ½ stick butter
• ¾ cup milk
• 1 cup white cheddar cheese, grated
• 4 Tbl. HerbCo fresh Italian parsley
• Salt and pepper taste

Directions:

1. In large bowl combine potatoes, butter, milk, cheese and salt and pepper. Mash or beat mixture until smooth. Fold in Italian parsley, and serve immediately.

Makes approx. 5 side dish-sized servings

• 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).

• 2 lbs. new potatoes, cut bite-sized
• ¼ cup HerbCo fresh dill
• 4 cloves fresh garlic, minced
• ⅓ cup mayonnaise
• 2 tsp. salt
• 1 Tbl. hot water
• Juice of one lemon

Directions:

1. In a large saucepan, bring water to a boil. Add potatoes and 1 tsp salt, cover and simmer for 15 minutes, or until potatoes are tender. Drain.

2. Mix minced garlic with remaining 1 tsp salt, forming a paste. In large bowl, mix paste with lemon juice, mayonnaise and hot water.

3. Add warm potatoes to bowl, slowly mixing until potatoes are evenly coated. Add dill and mix again. Serve chilled.

Serves 4-6

• 5 cups penne pasta
• 2 small packages HerbCo fresh arugula, chopped
• 1 lemon, thinly sliced
• 3 Tbl. butter
• ½ cups grated parmesan cheese
• Salt and pepper taste

Directions:

1. Cook penne according to directions on package

2. Toss all ingredients together while pasta is still hot. Serve immediately with crusty Italian bread.

Makes 4 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

• 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

• ½ lb. salmon, cooked, de-boned and skinned
• 1 small jicama, peeled and cut into bite-sized pieces
• 1 cup zucchini, julienned
• ½ cup radish, sliced
• 2 Tbl. mayonnaise
• 3 Tbl. ranch dressing
• 1 Tbl. plain yogurt
• 3 Tbl. HerbCo fresh dill, minced
• 5 oz. spring mix
• salt and pepper to taste

Directions:

1. Break salmon into bite-sized pieces, and place in bowl. Add jicama, zucchini and radishes, and toss lightly.

2. In a separate bowl, mix mayonnaise, ranch dressing, yogurt and dill. Add mixture to salmon and toss very carefully until salmon is coated. Serve on bed of spring mix.

Serves 4 as an appetizer

Ingredients:

• 2 Tbl extra virgin olive oil.
• 1 Tbl fresh oregano, minced
• 2 Roma tomatoes, cut into bite-sized chunks
• ½ English cucumber, unpeeled, sliced and cut into bite-sized chunks
• 2 red peppers, cut into bite-sized chunks
• ½ sweet red onion, thinly sliced
• ¼-½ cup Kalamata olives, pitted and sliced in half
• ¼ cup Feta cheese, crumbled

Directions:

1. Combine olive oil and oregano, and let stand for 15 minutes.

2. In a large glass serving bowl, combine tomatoes, cucumber, red peppers, onion and olives. Pour olive oil mixture over ingredients and mix well to coat vegetables. Sprinkle Feta cheese on top of salad to complete.

Makes 4 servings

• 1 lb. fresh green beans
• 3 slices bacon, chopped
• 1 package HerbCo fresh savory, chopped
• 2 cloves fresh garlic, minced

Directions:

1. Steam green beans until slightly undercooked

2. In skillet, add beans and remaining ingredients. Cook on medium heat until bacon is cooked. Serve immediately.

Makes 4 servings

• ¼ cup butter
• 4 cups crustless day-old white or wheat bread
• ¼ cup Italian parsley, chopped
• 1 Tbl. HerbCo fresh sage, chopped
• 1 tsp. HerbCo thyme, chopped
• 1 tsp. HerbCo fresh rosemary, chopped
• ¾ cup celery, chopped
• 1 medium onion, chopped
• chicken stock to lightly moisten dressing
• reserve additional tsp. of each herb

Directions:

1. Crumble bread in large bowl. Saute onion, celery and herbs in butter for about 2 minutes; add to bread and mix well. Add chicken stock to lightly moisten dressing. Season with salt and pepper to taste.

2. To baste turkey, combine an additional teaspoon of each herb to drippings after turkey has cooked at least one hour and baste as usual. If made in advance, refrigerate and store separately from meat or poultry.

Makes 10 side-dish sized servings