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Cooking
with Herbs
Here's
What's Cooking —
Fredericksburg Herb Farm
Herbal
Recipes for Potpourri, Massage Oils
and More . . . CLICK HERE
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Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable. |
Four Bean Epazote Herb Salad
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| 1 medium green bell pepper, seeded and thinly sliced into rings |
| 1 medium red bell pepper, seeded and thinly sliced into rings |
| 1 medium yellow onion, thinly sliced |
| 1 16 ounce can of green beans, drained |
| 1 15 ounce can yellow wax bens, rinsed and drained |
| 1 15 ounce can of garbanzo beans, rinsed and drained |
| 1 15 ounce can of red kidney beans, rinsed and drained |
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| 1 head of Romaine Lettuce for serving as an under garnish |
DRESSING:
| 1/2 cup Fredericksburg Herb Farm Pepper Garlic Herb Vinegar |
| 1/3 cup Fredericksburg Herb Farm Herb Olive OIl |
| 1/3 cup sugar |
| 1 tablespoon Fresh Epazote, finely minced |
| 4 tablespoons Fresh Flat Leaf Parsley, minced finely |
| 1 teaspoon dried mustard |
| 2 tablespoons Fresh Basil, finely minced |
| 1 teaspoon Fresh Mexican Mint Marigold, finely minced (1/2 teaspoon dried tarragon) |
| 1/2 teaspoon sea salt |
Cut the bell pepper and onions. In a large bowl, stir together the drained beans, and the bell peppers and onions. In a blender mix all the dressing ingredients together. Drizzle the dressing over the bean and onion mixture. Cover and refrigerate for at least two hours or overnight, stirring a few times.
Before serving stir the salad again. To serve lay several Romaine lettuce leaves that have been separated on each plate and spoon the salad over the lettuce leaves. Garnish with one red and one red bell pepper sliced.
Goes great with a glass of Becker Vineyards Chardonnay! |
Fredericksburg Cool Cucumber Lavender Salad
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| 2 cucumbers, peeled and thinly sliced |
| 1 red onion, thinly sliced |
| 1 cup Fredericksburg Herb Farm Lavender Champagne Vinegar |
| 1/2 cup water |
| 1/3 cup white sugar |
| 2 tablespoons Fresh Dill |
| 1/2 cup Fresh Basil, minced |
Toss the cucumbers and the onions together in a large bowl. In a saucepan combine the vinegar and water and sugar and bring to a boil. Pour over the cucumbers and onions. As it cools, stir in the dill and basil. Cover and refrigerate until cold. Let the mixture marinate at least one hour before serving. To serve, spoon onto salad plates and garnish with a sprig of fresh dill. |
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Our
concern for health is inseparable from our pursuit of beauty.
What is it that makes us want to squeeze or slather or pat
on our outsides the things that cause us to feel good on our
insides? This impulse isn't all that illogical. The oldest
cosmetic formulas offer advice on the virtues of fruits, vegetables
and herbs in enhancing and preserving our appearance.
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