Naturally Grown Herbs, Herbal Vinegars and Seasonings
Culinary sage refers to a small group of the genus Salvia. These are evergreen perennial sub-shrubs with grayish, purple, or yellow, green and white variegated leaves that add an earthy freshness to foods. Common Salvia officinalis is an excellent seasoning in many food preparations and is favored in Italian cuisine. All of the varieties of sage all can be used interchangeably in recipes. Fresh sage makes a pleasing tea and aids in digestion.
This recipe developed while backpacking in Patagonia. With just a few ingredients and a small amount preparation, this super tasty, satisfying pasta dish is one you can make year round. You can substitute sharp, white Cheddar for the Gouda.
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Polenta Pie is versatile, comforting and a crowd pleasing dish that can be served all year long. Select vegetables that are in season or available locally. Ground beef, turkey or chicken can be added for a hardier dish. Serve with a green salad.
If you need a quick meal try this recipe. It can be made in a flash. Substitute your favorite pasta or add a few handfuls of steamed snow peas, zucchini, or cherry tomatoes. Fresh, fragrant sage is a wonderful alternative to basil or a red sauce.
Savoy cabbage is beautiful and tasty. With it’s dark green, rumpled leaves and mellow flavor it’s easy to like. Cabbage rolls are an ideal food for chilly weather and this is a tradition recipe that uses Savoy cabbage instead of the tradition green cabbage.
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This prawn salad is perfect for a warm weather dinner or lunch because the cooking is minimal. Make sure to allow enough time for the shrimp to marinate. The Beaujolais blend, lemon and olive oil make for a delightful dressing. I like making this for an appetizer since it can be made a day in advance.
Try this recipe when eggplant and basil are in season. We’ve found Eggplant Parmesan can often be heavy and watery. We’ve tweaked the standard recipe by baking the eggplant first and doing away with the breading. We added Italian pork sausage to the sauce which we really like, but can be eliminate if desired. The casserole get a huge boost from the Beaujolais blend, fresh basil and minced garlic. The results are a zesty, garlicky and very satisfying entrée.
A whole chicken roasted at a high temperature and seasoned with Fuller’s Dill Blend, garlic, lemon juice and zest, plus a liberal dash of coarse salt renders a chicken appropriate for a party or celebration. The high temperature seals in the juices as the flesh absorbs the piquant seasoning. Serve with fresh corn on the cob, potatoes, or a grain such as rice, quinoa, or couscous. Four to five generous servings.
This is a lighter but very delicious version of a Greek favorite. The addition sweet peppers elevates the red sauce giving it a little pop and using Asiago cheese in the cream sauce makes the entire dish substantial. Serve with a lightly dressed green salad and sourdough bread. Serves 4-6.