• 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 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

• 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

• 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 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

• 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

• 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 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.

• 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

• 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

• 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

• 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

• 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

• ⅓ cup sugar
• 10 cups water
• 1 4 oz. package HerbCo fresh mint
• 1½ cups lemon balm (substitute with lemon peel if not available)
• ⅛ cup fresh lemon juice
• ¼ cup fresh orange juice
• 4 quarts ginger ale

Directions:

1. Heat water to almost boiling. Add herbs, turn off heat and steep until cool. Strain out herbs if desired.

2. In large pitcher, add steeped mixture and all other ingredients and mix.

Makes approx. 1 ½ gallons

• 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

Ingredients: 

• 4 Tbl. lavender, chopped
• 8 oz vanilla wafers, crushed
• ¾ cup unsalted butter, room temperature
• ½ tsp vanilla
• 8 oz cream cheese, room temperature
• ½ cup agave nectar
• 1 cup whipping cream, chilled
• ¼ cup superfine sugar
• seasonal fresh fruit, peeled and thinly sliced
• 1 Tbl. smooth apricot preserves

 Directions:

 1. Place chopped lavender in a small bowl and add 3 Tbl. boiling water.  Steep at least 15 minutes.

 2. Place cookie crumbs into a medium sized bowl and cut the butter into the cookies as you would a pie crust.  Add the vanilla and mix until completely combined. 

 3. Beginning at the center, press the crumb mixture into a 9” springform pan until the bottom is evenly covered.

 4. Beat the cream cheese and agave until combined; strain the lavender infusion and add the liquid to the cream cheese mixture, whipping with a mixer until fluffy.

 5. Beat the whipping cream with the superfine sugar until stiff.  Very gently fold whipping cream into the cream cheese mixture.  Pour onto your crumb crust and spread evenly.  Cover and chill at least two hours or until firm.

 6. Decorate the top of the cake with fresh fruit.  Warm the apricot preserves and gently brush the top of the fruit and cake to glaze.

 Serves 8-10

• 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

• 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

• 11 lemons, medium-sized
• 2 sprigs HerbCo fresh rosemary
• 1 ½ gallons water
• 2 cups sugar
• ½ tsp. vanilla extract

Directions:

1. Juice lemons, taking care to remove any seeds. In large jug, add lemon juice, water, sugar and water. Whisk until sugar is dissolved.

2. Add rosemary sprigs and refrigerate 2 hours. Remove rosemary. Fill glass with ice and serve.

Makes approx. 1 ¾ gallons.

• 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

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

• 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.