Basil Pesto Cubes

Ingredients

• 3 c. firmly packed fresh basil leaves
• ²⁄₃ walnuts or almonds
• ²⁄₃ grated parmesan or romano cheese
• ½ olive oil
• 4 cloves garlic, quartered
• ½ t. salt
• ¼ t. ground black pepper

Directions

1. In a food processor or blender combine basil, nuts, cheese, oil, garlic, salt and pepper. Cover; process or blend until nearly smooth, scraping sides as needed.
2. Place 2 T. of pesto in each slot of a plastic ice cube tray; cover tightly with foil. Freeze up to 3 months.
3. To Use: thaw and toss with hot, cooked pasta. Add to tomato sauce or soup. Spread thawed pesto on pizza crust and top with fresh mozzarella cheese.

Chardonnay Glazed Carrots

Ingredients

• 2 lb. assorted carrots
• 1 c. Chardonnay or ¾ c. white grape juice + ¼ c. white wine vinegar
• ½ c. honey
• 2 T. unsalted butter
• 1 t. kosher salt
• 1 cinnamon stick
• 2 bay leaves
• 2 T. sliced chives

Directions

1. Peel carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over med-hi heat. Add wine, honey butter, salt, cinnamon and bay leaves. Bring to boiling, stirring to combine.
2. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered for 25 minutes, stirring often until carrots are cooked and glaze thickens.
3. Remove from heat. Remove and discard cinnamon stick and bay leaves. Sprinkle with chives.

Cilantro Lime Rice (with Black Beans)

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped red onion
• 1-2 jalapenos, chopped, seeded and deveined (optional)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 1/2 cups long grained rice, rinsed and drained
• 3 cups low sodium chicken broth (may sub vegetable broth)
• 1 14.5 oz. can black beans, rinsed and drained (optional)
• 3 tablespoons mild diced green chilies (from 4 oz. can green chilies)
• Freshly cracked salt and pepper to taste
• 1-2 tablespoons butter (optional)
• 1/2 cup loosely packed cilantro, chopped
• 2tablespoonlime juice

Directions

1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add red onions and jalapenos,sauté 3-5 minutes or until tender.
2. Add garlic and cumin and sauté 30 more seconds (adding more oil if necessary). Add rice and sauté for a few seconds. Add beans, green chilies and chicken broth and bring to a boil.
3. Reduce heat to low (dial should be a little above lowest setting) and simmer, covered, for approximately 20 minutes or until rice is tender, stirring at 15 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.

Herb Vinegar

Ingredients

• 1 c. olive oil
• 1/3 c. red wine, white wine, rice, balsamic or cider vinegar
• ¼ c. finely chopped shallots
• 2 T. snipped fresh or 1 t. dried oregano, thyme, chives or basil
• 1T Dijon mustard
• 2-3 t. sugar
• 2 cloves garlic, minced
• ¼ t. each salt and pepper

Directions

Add all above in a container and shake it up.

Tabbouleh

Ingredients

• 1 c. water
• 2 ¼ t. salt
• 1/3 c. + 2 T. Olive oil
• ¾ c. couscous
• 1/3 c. lemon juice
• ½ c. fresh parsley leaves
• 4 Roma tomatoes, halved , seeded and diced
• ½ cucumber, diced
• 4 green onions thinly sliced
• 2 T. fresh mint leaves, chopped

1. In a medium saucepan, bring water, salt and 1/3 c. olive oil to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes.
2. Fluff couscous with fork and add to large mixing bowl.
3. When cooled, mix in remaining ingredients. Cover and refrigerate to blend flavors, 1 to 2 hours.

Shallot and Parsley Quinoa

Ingredients

• ¾ c. water
• ½ c. uncooked quinoa, rinsed and drained
• finely chopped shallots
• 2 T. chopped fresh flat-leaf parsley
• ¼ t. grated lemon rind
• 1/8 t. kosher salt

Directions

1. Bring ¾ c. water and quinoa to boil in small saucepan over med-high heat. Cover, reduce heat and simmer 12 minutes or until liquid is absorbed.
2. Stir in shallots and remaining ingredients.
3. Serves 2

Herb-Marinated Pork Tenderloins

Ingredients

• 1 lemon, zest grated
• ¾ c. freshly squeezed lemon juice
• 2 T. minced garlic
• 1 ½ T. minced fresh rosemary leaves
• 1 T. chopped fresh thyme
• 2 t. Dijon mustard
• Olive oil
• Kosher salt
• Fresh ground pepper
• 3 lbs. pork tenderloin

Directions

1. Combine lemon zest, lemon juice, ½ c. olive oil, garlic, rosemary, thyme and 2 t. salt in 1-gallon Ziploc bag.
2. Add the pork tenderloins. Remove air and close, turning bag to coat all sides of pork.
3. Marinate in refrigerator for at least 3 hrs. or overnight.
4. Preheat oven to 400.
5. Remove tenderloins and discard marinade. Sprinkle with salt and pepper. Heat 3 T. olive oil in an oven-proof pan. Sear the tenderloins on all sides until golden brown. Place pan in oven and roast pork for 10-15 minutes until meat registers 137 degrees. Transfer to a platter and cover tightly with foil. Allow to rest for 10 minutes. Carve in diagonal slices.

Herbed Freezer Butter

Ingredients

• ½ c. softened butter
• 1 T. snipped fresh flat-leaf parsley
• 2 t. snipped fresh oregano
• 2 t. snipped fresh thyme
• ¼ t. cracked black pepper

Directions

1. In a small bowl stir together butter, herbs and pepper.
2. Shape butter mixture into a 4” roll.
3. Wrap in plastic wrap, then wrap in foil.
4. Freeze for up to 3 months.
5. To serve, thaw and cut into slices.

Sweet Potato Stacks with Sage Browned Butter

Ingredients

• 1/4 c unsalted butter
• 3 T. fresh sage leaves
• 3 cloves garlic, smashed
• 1 1/2 lb sweet potatoes (about 4 small), peeled and sliced 1/4″ rounds
• 1 1/4 t kosher salt
• 1 oz Parmesan cheese

Directions

1. Preheat oven to 375F. Spray a 12 tin muffin pan.
2. Melt butter in small pan over med-high. Add sage and garlic. Reduce to medium and cook 5 min or until butter is foamy and starting to brown. Remove sage leaves and place on small plate, set aside.
3. Place 2 potato slices in the bottom of each muffin cup. Sprinkle evenly with 1/2 t. salt and 1 T. Parmesan cheese. Add 2 potato slices to each cup, top with 1/2 t. browned butter. Cover with foil; bake at 375F for 25 minutes or until tender. Remove from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 t. salt and remaining 3T. cheese.
4. Broil potatoes 3 min. or until cheese melts. Remove pan. Top each stack with crumbled sage leaves.

Thyme Potatoes Au Gratin

Ingredients

• 3 c. whipping cream
• 1 large clove garlic, minced
• 2 T. butter, softened
• 4 lb. red potatoes, peeled, thinly sliced
• 4 oz. parmesan cheese, grated
• 2 T. snipped fresh thyme
• ¼ t. freshly grated nutmeg
• ¼ t. fresh ground pepper

Directions

1. Heat oven to 350. In medium saucepan combine cream and garlic; bring to simmerover medium heat. Simmer, uncovered 5 minutes, DO NOT BOIL. Remove from heat.
2. In small bowl combine grated cheese, thyme, 1 t. salt, nutmeg and pepper.
3. Generously butter a 3 quart baking dish. Layer one-third potato slices. Sprinkle with one-third cheese mixture and pour on one-third cream. Repeat layers twice. Cover with foil.
4. Bake 1 to 1 ½ hours until potatoes are almost tender and liquid mostly absorbed. Uncover, bake 20-30 minutes more until liquid is absorbed and potatoes are browned and moist.
5. Broil 3-4” from heat until top is crisp and browned. Let stand 10 minutes.

Ginger Syrup

Ingredients

• 1 c. sugar
• 1 c. water
• 1/3 c. fresh ginger root, peeled and sliced
• Mint leaves

Directions

1. Combine sugar, water and ginger into a saucepan.
2. Bring to boil; simmer until sugar is dissolved.
3. Remove from heat.
4. Steep at least 2 hrs or overnight.
5. Strain and store in refrigerator.
6. In a tall glass, muddle 3 mint leaves. Pour in 1 ½ oz. of ginger syrup and 6 oz. seltzer water and mix well. Fill glass with ice cubes and top with a mint sprig.
7. Mix it up – try using basil, star anise or lemon peel in place of the ginger.

Ranch Seasoning:

• 1 tbsp dried parsley
• 1 tbsp dried chives
• 1 tbspdried dill weed
• 2 tsp garlic powder
• 2 tsp onion flakes
• 2 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp ground pepper

Use this homemade seasoning in place of pre-packaged ranch flavoring mix. It’s excellent on chicken and pork chops too and will season approximately 2-3 pounds of meat.

Italian Seasoning:

• 1-1/2 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried sage
• 1/2 tsp sea salt
• 1/2 tsp ground pepper

Use this seasoning in pasta sauce, Italian dressing or as a seasoning for approximately 1 pound of chicken or fish.