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Classic Basil Pesto
Fantastic Focaccia Bread
Herbed Green Beans
Lavender Cookies
Grilled/Baked Rosemary Chicken
Minestrone Soup
Parmesan Rosemary Pinwheels
Pesto Veggie Pizza
Potato Garlic Soup
Sage Bread Stuffing
MINESTRONE SOUP
3 cups low sodium chicken broth
28 oz. diced tomatoes
15 oz. cannellini or navy beans (drained)
2 carrots (peeled and chopped)
1 celery stalk (chopped)
1 cup onion (chopped)
1 tsp. dried thyme
1/2 tsp. dried sage
2 bay leaves
Salt and black pepper to taste
2 cups cooked pasta (any small size)
1 medium zucchini (chopped)
2 cups fresh or frozen spinach (coarsely chopped)
4 Tbls. Parmesan or Romano cheese (grated)
Basil sprigs for garnish (optional)
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves and 1/2 tsp. each salt and pepper. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. 30 mins. before the soup is done cooking, add pasta, zucchini and spinach. Cover and cook 30 more mins. Remove bay leaves and season to taste with salt and pepper. Ladle soup into bowls and sprinkle cheese over top. Garnish with basil, if desired.
POTATO & GARLIC SOUP
2 Tbls. extra virgin olive oil
1 cup white onions (chopped)
4 cups low salt chicken broth
2 lbs. russet potatoes (peeled and cut into 1/2 inch pieces)
6 large garlic cloves (minced)
1 bay leaf
1/4 cup green onion(minced)
2 tsps. fresh thyme (minced)
3/4 teaspoon dried thyme
1 cup cheddar cheese (shredded)
Salt and pepper to taste
Heat olive oil in heavy large saucepan over medium heat. Add white onion. Sauté until golden, about 10 mins. Add broth, potatoes, garlic, bay leaf and dried thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20 mins. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with green onion, fresh thyme and cheese. 4 servings.
PARMESAN ROSEMARY PINWHEELS
1 can refrigerated crescent dinner rolls
1/2 cup regular cream cheese spread
1/2 cup grated Parmesan cheese
4 tsp. fresh or dried Rosemary
Preheat oven to 375 degrees. Separate dough into four rectangles on smooth surface. Press seams to seal. Place cream cheese in small bowl. Add Parmesan cheese and rosemary. Mix well. Spread each rectangle with about 2 tablespoons of cheese mixture to 1/4 inch of the edge. Starting at short side, roll up each triangle, pinch edges to seal. Cut each roll crosswise into 6 slices using a serrated knife for a total of 24 slices. Place slices, cut side down on stone or Pam-sprayed cookie sheet. Bake 12-15 minutes or until golden brown. Remove from oven and cool. Makes 24 pinwheels.
FANTASTIC FOCACCIA BREAD
1 package (10 ounces) refrigerated pizza crust
2 garlic cloves, pressed
1 cup fresh Romano or Parmesan cheese, grated, divided
2 cups shredded mozzarella cheese, divided
2 tsp. dried oregano leaves, divided
2 firm Roma tomatoes, thinly sliced
Preheat oven to 375 degrees. Roll out pizza crust to within 1 inch of rectangle pizza pan/stone. Spread pressed garlic over crust. Spread half of grated Romano/Parmesan cheese over crust. Sprinkle with half of mozzarella cheese and half of the oregano. Arrange a layer of thinly sliced tomatoes over cheese. Top with remaining mozzarella cheese and oregano. Sprinkle remaining Parmesan/Romano cheese on top. Bake 20-25 minutes or until golden brown and bubbly. Cut into squares. Serve hot.
PESTO VEGGIE PIZZA
1 can refrigerated thin pizza crust
1/2 cup basil pesto
1 small green pepper, sliced
1 small red pepper, sliced
1/2 cup red onion, chopped
1 cup fresh mushrooms, sliced
1 large tomato, sliced
2 Tbsp. ripe olives, drained, sliced
1 1/2 cups Italian cheese, shredded
Heat oven to 400º. Grease 15x10 inch or larger dark or non-stick cookie sheet with shortening or spray. Unroll dough onto cookies sheet; starting at center, press dough into 15x10 rectangle. Spread pesto evenly over dough. Top with remaining ingredients. Bake 10-12 minutes or until crust is golden brown and cheese is melted. Let cool slightly before cutting.
CLASSIC BASIL PESTO
2 Tbsp. walnuts or pine nuts, coarsely chopped
2 garlic cloves, peeled
3 Tbsp. extra-virgin olive oil
4 cups basil leaves
1/2 cup fresh Parmesan cheese, grated
1/4 tsp. salt
Drop nuts and garlic through food chute with food processor/blender on; process until minced. Add oil; pulse 3 times. Add basil, cheese and salt; process until finely minced, scraping side of bowl once. Yield 3/4 cup.
HERBED GREEN BEANS
"This is one of my favorites and everyone always asks me what I did to make those green beans so special!" - Janet Smith
1 quart fresh or canned green beans
½ tsp. fresh or dried lemon thyme
½ tsp. fresh or dried rosemary
½ tsp. fresh or dried basil
½ cup minced onions
Salt and pepper to taste.
Combine all ingredients above and cook at a low boil until beans are tender. Canned green beans should take about ½ hour, fresh green beans may take at least an hour, just make sure they are tender.
LAVENDER COOKIES
1/2 cup shortening
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
2-1/4 cups all-purpose flour
4 tsp. dried lavender flowers
1 tsp. baking powder
1/2 tsp. salt
In a large bow, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, lavender, baking powder and salt; gradually add to the creamed mixture and mix well. Drop by rounded teaspoonfuls 2 inches apart onto baking sheets lightly coated with cooking spray. Bake at 375º for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: about 7 dozen cookies.
Suggestion: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.
GRILLED/BAKED ROSEMARY CHICKEN
4 chicken breasts, halved
4 tsp. fresh rosemary leaves, minced
4 cloves garlic, minced
2 T olive oil
Salt and pepper, to taste
Mix together minced fresh rosemary leaves and minced garlic. Loosen skin from chicken breasts and slide rosemary/garlic mixture under the skin. Brush olive oil onto the chicken breasts and sprinkle with salt (preferably coarse Kosher salt) and pepper (preferably fresh ground). Grill the breasts over a medium-hot fire for 20-30 minutes or until done as desired, or bake in an oven at 375º for 30 minutes.
SAGE BREAD STUFFING
12 cups bread crumbs
1 cup margarine or butter
1 can chicken broth
1 cup onions, chopped
1-1/2 cups celery, sliced
2 T salt
1 tsp. pepper
1 T sage
Melt margarine/butter in large skillet. Add onions and cook until tender. Stir occasionally to prevent excessive browning. Turn into a large bowl. Put the bread crumbs into a large bowl. Add onions with the celery, salt, pepper, sage and liquids. Place stuffing in a large pan and cover with foil. Bake at 350º for 45 minutes.
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