• 1 cup red leaf lettuce, torn into bite-sized pieces
• 1 cup HerbCo fresh arugula leaves, (or one 4oz. bag) torn into bite-sized pieces
• 1 cup spinach leaves, torn into bite-sized pieces
• ½ cup celery, thinly sliced
• ½ cup slivered almonds
• 1 Roma tomato, cut in thin wedges
• ½ cup apple, cut into thin wedges
• ½ cup Feta cheese
• HerbCo edible flowers as garnish

Directions:

1. In large salad bowl, combine all ingredients except almonds and flowers. Top with a light vinaigrette dressing, (see Fresh Herb Vinaigrette Dressing) and sprinkle with almonds and Feta cheese. Garnish with edible flowers.

Makes 5 salad-size servings

• 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

• 1 large chicken breast, cubed into ½ in. pieces
• 3 tsp. olive oil
• 7 cups chicken broth
• 1 clove garlic, minced
• 1 medium onion, diced
• 3 stalks celery, diced
• 2 medium carrots, diced
• 3 Tbl. HerbCo fresh Italian parsley
• 3 tsp. HerbCo fresh thyme or lemon thyme
• 1½ cups egg noodles

Directions:

1. Heat olive oil in a large saucepan over medium heat. Add onion, celery, carrots and garlic. Cook until onion softens, about 4 minutes. Add chicken cubes and continue to cook until chicken is no longer pink, about 3-4 minutes. Add chicken stock, Italian parsley and thyme. Bring to a boil, then turn down heat and simmer, covered, for an additional 10 minutes. Add noodles, and simmer uncovered until noodles are done, about 5 minutes. Remove from heat, and salt and pepper to taste.

Serves 4 (Serve with crusty French bread)

Directions:

• 2 packages Uncle Bens Brown & Wild Rice Blend - 90 second variety
• 1 16 oz. jar marinated artichoke hearts- quartered
• 2 cups cherry tomatoes – cut each in half
• ¾ cup basil tomato feta cheese - crumbled
• 1 cup snipped fresh basil leaves

While rice packets cook, slice tomatoes and artichoke hearts and add to serving bowl. Add rice and mix together. Let cool a couple minutes and then add crumbled feta cheese and snipped basil. Gently toss together. In about 5 minutes you have a delicious side dish. Want to make it a meal? Add diced grilled chicken or substitute Quinoa (a grain loaded with protein). This easy recipe gets even better the second day!

• 3 cups vegetable stock
• 2 Tbl. canola or extra virgin olive oil
• 1½ cups onion, chopped
• 1 Tbl. fresh ginger, peeled and minced
• 1 Tbl. garlic, minced
• 2 Tbl. HerbCo Italian parsley, minced
• 2 Tbl. HerbCo lemon thyme, minced
• 3 cups carrots, diced
• 4 Roma tomatoes, seeded and chopped
• 1½ tsp. lemon peel, grated
• 2 Tbl. lemon juice
• salt and pepper to taste

Directions:

1. In large stockpot bring vegetable stock to boil.

2. In the meantime, in heavy skillet, heat oil, add onion and saute until onion is soft (about 3-5 minutes). Add ginger and garlic, and saute for additional 2 minutes. Add Italian parsley, lemon thyme, carrots, tomatoes and lemon peel and saute for additional 2 to 3 minutes.

3. Add vegetable mixture to the boiling stock. Reduce heat, cover and simmer 20 to 30 minutes, or until carrots are tender.

4. Keeping pot handy, transfer soup to blender and puree. (may be done in two batches). Return soup to pot, add lemon juice, and season with salt and pepper if needed.

Serves 4

Ingredients:

• 1 Tbl. extra virgin olive oil
• 1 yellow onion, diced
• 2 tsp. garlic, minced
• 1 Gallon milk, whole
• 12 strips bacon, diced
• 2 packages HerbCo fresh sage
• 1 ½ cups white flour
• 20 medium red potatoes, diced in large cubes.
• 4 cups water
• salt and pepper to taste
• reserve sprigs of sage for garnish

Directions:

1. In large pot, bring 3 quarts of water to boil.

2. While water is heating up, in another large pot, saute onion, garlic, bacon and sage in canola oil.

3. When first pot of water is boiling, add potatoes, bring back to boil and continue cooking until potatoes are tender, about 10-15 minutes. Drain and set aside.

4. While potatoes are cooking, in a large saucepan begin heating milk, being careful not to boil.

5. In a frying pan, melt butter and slowly add flour, mixing with a wire whip, about 5 minutes. Add butter/flour mixture to milk, stirring well as sauce thickens, about 8-10 minutes. Add sauce to pot with sauteed ingredients and mix well with wire whip.

6. After potatoes are done, drain and transfer mixture to food processor and puree, forming a smooth paste. Transfer potato puree to soup pot and mix well, heating soup to serving temperature. Add milk if a thinner consistency is desired.

7. Serve in soup bowls garnished with a sprig of sage.

Makes approx. 1 gallon, or 15 - 8 oz. servings.

• 1 Tbl. extra virgin olive oil
• 1 yellow onion, diced
• 2 tsp. garlic, minced
• 3 28oz. cans tomatoes, whole peeled
• 1 4oz. pkg. HerbCo fresh basil
• ¼ lb. butter
• 1½ cups white flour
• 3 Qt. whole milk
• salt and pepper to taste
• reserve sprigs of basil for garnish

Directions:

1. In a large pot, saute in olive oil the onion, garlic and basil. Add tomatoes, crushing them with your hands as they are added to the pot. Mix well. Transfer mixture to food processor, pureeing to a chunky consistency.

2. In a large saucepan begin heating milk, being careful not to boil. In a frying pan, melt butter and slowly add flour, mixing with a wire whip, about 5 minutes. Add butter/flour mixture to milk, stirring well as sauce thickens, about 8-10 minutes. Add this mixture to tomato mixture and heat to holding temperature. Season with salt and pepper to taste. Garnish bowls with a sprig of basil.

Makes approx. 1 gallon, or 15 - 8 oz. servings.

• 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

• 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

Ingredients:

• 8 cups thinly sliced green cabbage
• 4 cups thinly sliced red onions
• 3 cups chopped yellow bell peppers
• 20 oz. Fresh or frozen peas
• ½ cup plain yogurt
• ½ cup mayonnaise
• 3 tablespoons capers
• 3 tablespoons fresh thyme leaves

In a large bowl make alternate layers with cabbage, onions, bell peppers and peas. In a bowl whisk together the yogurt, mayonnaise, capers and thyme. Salt and pepper to taste. Pour over the layered mixture and chill covered for one hour. Serves 8

• 1 medium cantaloupe, ripe and cut into bite size pieces
• 3 Tbl. HerbCo fresh mint, minced
• 2 Tbl. fresh-squeezed lemon juice
• 3 Tbl. honey

Directions:

Using a salad bowl, add all ingredients and toss gently. Place in refrigerator and let chill for one hour.

Serves 2-4 as an appetizer

• 2 large russet potatoes, peeled and diced in ½ in. cubes
• 6 cups vegetable stock
• ½ cup scallions, chopped
• ¼ cup HerbCo fresh dill, chopped
• ½ cup celery, chopped
• 1 Tbl. fresh lemon juice
• salt and pepper to taste

Directions:

1. In a large stock pot, add vegetable stock. Add potatoes, scallions and celery and bring to boil.

2. Reduce heat and simmer for 15 minutes.

3. Add dill and lemon juice, and simmer an additional 10 minutes, or until potatoes are tender. Serve with dollop of sour cream and Crispy Pita Wedges.

Makes approx. 10 cups

• 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