Appetizers

Warm Kale Salad with Dried Cherries

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Warm Kale Salad with Dried CherriesThis recipe is delicious year round because kale is always available. Gently sautéed, curly leaf kale is enhanced with Fuller’s Winter Thyme Vinegar or Fuller’s Raspberry Vinegar, dried bing cherries, and chopped pecans. A delectable salad that fulfills the need for greens in your diet without compromising taste and appeal. The salad is a nice side dish with hearty entrées
such as pork loin or baked chicken. For vegetarians, increase the recipe and add a baked yam or sweet potato. Serves 4.

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French Onion Soup with Herb Topping

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French Onion Soup on a chilly day is comforting and relatively simple to make. The strong flavor of onion mellows after sautéing. Top with a slice of sour dough French or rye bread, herbs, garlic and a sprinkling of Gruyère cheese. Serve with a green salad and call it dinner. Satisfying and nutritious.

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Avocado, Grapefruit Salad with Raspberry Dressing

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When avocados were in season my mother made this salad on a regular basis. It was quite revolutionary eating grapefruit for dinner and combining it with avocado. This version is tweaked to show case the natural flavors of the grapefruit and the avocado.* Late fall and winter is a good time to make the salad since both avocados and grapefruit are at their best and readily available.

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Pumpkin Ginger Soup

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Ginger and pumpkin are a prefect compliment for each other in this simple but exotic tasting soup. The best results come from using a small fresh Sugar Pumpkin or Kobocha Squash.

  • 2-2 ½ pound Sugar Pumpkin or Kobocha Squash (if you are in a hurry or fresh pumpkin is not available use a large can 29 oz or two 15 oz. of pumpkin.)
  • 1 medium onion minced
  • 1 large clove of garlic minced
  • 1 tablespoon minced ginger
  • 2 teaspoons olive oil or butter
  • 2 cups vegetable or chicken stock
  • 1 tablespoon honey
  • ½ teaspoon salt
  • 1 cup milk

Cut the pumpkin or squash in half, remove the seeds, place in a baking dish with the cut sides down and bake in a 400 degree oven for about 40 minutes or until the flesh is tender. Remove from the oven, cool and scoop the pulp out of the shell.

While the pumpkin is baking heat a pan over medium heat, add the oil or butter and sauté the minced onion until translucent. Add the minced ginger and garlic- sauté for about 2 minutes more.

Puree the cooked pumpkin and the sautéed onions and ginger in a blender or a sieve- you can add a bit of the chicken stock if the mixture is too thick.

Bring the stock to a boil and add the pumpkin mixture, the honey and salt. Stir until blended then slowly add the mild. Continue cooking over low heat until the soup is throughly heated.

Serve with a dollop of sour cream or yogurt.