Green Beans with Chives and Lemon Thyme

“Enjoy the bounty of Jug Handle Herb Garden”

Chives

Chives

Chives, lemon thyme, and butter turn green beans into an elegant and flavorful side dish. Both herbs can be found in the herb gardens. Chives may have a beneficial effect on the circulatory system, are a mild stimulant, diuretic, and have antiseptic properties. Thyme is loaded with nutrients, aids in digestion, and rich in antioxidants, which help protect the cells from free-radical damage.

Ingredients:

  • 2 tablespoons salted butter, softened
  • 1 tablespoons finely chopped chives
  • 2 teaspoons chopped lemon or lime thyme (remove leaves from stems)
  • 2 teaspoons finely chopped tarrago
  • 1 lb green beans, trimmed
Lemon Thyme

Lemon Thyme

Method:

  1. Combine the butter and minced herbs.
  2. Steam the beans in a steamer for about 6 minutes. Or use a medium size pot of boiling water. Steam uncovered, until crisp-tender, or about 6 minutes, then drain.
  3. Arrange the cooked beans in a shallow serving dish. Add the herb butter, toss lightly to coat all the bean thoroughly.

*Cooks’ Tips: Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag for one week. Green beams can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

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Savory Strawberry, Mango & Radish Salad with Fresh Tarragon

Enjoy the bounty of Jug Handle Herb Garden”

tarragon

Tarragon

Tarragon is widely used as an herb in cooking but also has a medicinal history of use. The ancient Greeks chewed tarragon for toothaches because of its ability to numb the mouth.

Tarragon has been used as a digestive aid, a mild sedative, and to aid in heart disease prevention. Some think the flavor resembles licorice.

Tarragon is a delightful herb and is primarily used in cooking, and continues to offer medicinal values when added to foods. It is great for the digestive system; it relieves stomach cramps and promotes the appetite.

Tarragon also promotes the production of bile by the liver, which aids in digestion and helps to speed the process of eliminating toxic waste in the body.

Savory Strawberry, Mango & Radish Salad with Fresh Tarragon

Ingredients

  • 1 medium size ripe Haden mango or two Atauflo mangos
  • 1/2 lb fresh, ripe, juicy, unblemished strawberries
  • 1/4 lb fresh sparkler radishes
  • about 1 tablespoon Balsamic or raspberry vinegar
  • about 1 tablespoon of your best extra-virgin olive oil
  • 1-3 inch sprig of French Tarragon, minced
  • Pinch of salt

Method

  1. Peel the mango and cut flesh away from the pit. Cut the mango flesh into 1 inch cubes.
  2. Wash the strawberries and radishes. Trim the stems off both the strawberries and radishes. Cut radishes into thin slices. Slice the strawberries into quarters if they’re large; small-medium-sized strawberries can just be halved.
  3. Wash and pat tarragon sprig dry. Gently pull the leaves away from the stem and mince.
  4. Mix the balsamic or raspberry vinegar and olive oil at the bottom of a medium size bowl.
  5. Add the tarragon and salt and toss. Add the radishes, mango cubes, strawberries and toss once more.
  6. Serve within 30 minutes or chill until ready to consume. Makes 4 servings.

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Minestrone Soup Seasoned with Sage

Enjoy the bounty of Jug Handle Herb Garden”

Garden Sage

Garden Sage

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. Jug Handle’s herb garden has several varieties of sage and all can be used interchangeably in recipes.

Sage leaves are a popular poultry and meat seasoning and used often in Italian cooking like the Minestrone soup featured here. Sage can be used both fresh and dried. Fresh sage makes a pleasing tea and aids in digestion.

Minestrone Soup

This is a hearty soup packed with a variety of vegetables. The addition of fresh sage and garlic make a bold statement and add unity to the complex flavors. Consider serving the soup as a main dish.

Ingredients

  • 3 tablespoons olive oil
  • ½ cup minced white onion
  • 1 cup chopped celery
  • 1 medium size carrot chopped
  • 6 cups vegetable or chicken broth
  • 1 can (14 oz) diced tomatoes with juice
  • 1 cup chopped Savoy or green cabbage
  • 1 cans (15 oz) red kidney beans, drained
  • ½ cup small shell, elbow or favorite pasta
  • 1 cup cooked ham cut into 1 inch chunks (optional)
  • 1 cup coarsely chopped kale or Swiss chard
  • 1 cup green beans- cut into 1 inch pieces
  • ½ cup chopped zucchini
  • 2 tablespoons minced parsley
  • ½ cup chopped fresh sage leaf (remove thick stems and veins)
  • 4 cloves garlic,  minced
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper

Method

  1. Measure olive oil into a large stock pot and heat on medium. Sauté the onion and celery in the oil for about 5 minutes or until the onions become translucent.
  2. Add the vegetable broth, canned tomatoes, and carrots to the pot and bring to a boil; add the cabbage and kidney beans. Reduce heat to a simmer and cook for 10 minutes.
  3. Add the pasta and chopped ham (if desired) and simmer for an additional 10 minutes.
  4. Stir in the Swiss chard, green beans, zucchini, parsley, sage, minced garlic, salt and black pepper in the pot. Cook for 5-7 minutes more. Test pasta to make sure it is tender, but not mushy.

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Serve with crusty French bread and top bowls of soup with grated Parmesan cheese or your favorite aged cheese. Serves 6.

Apple Pizza with Rosemary and Thyme

Garden Rosemary

Garden Rosemary

“Enjoy the bounty of the Jug Handle Herb Garden”

Rosemary is a vigorous herb growing herb. The plant parts, flowers and leaves, have an odor that is somewhat pungent and aromatic. The fresh herb adds a depth of flavor and dimension to food.

Tyme

Thyme

Rosemary is one of the most recognized herbs for its note-worthy health benefiting phyto-nutrients, anti-oxidants, and essential acids. The herb, both fresh and dried contains many of the vitamin B complex, Vitamin C, and is a source of potassium, calcium, iron, manganese, copper, and magnesium.

Thyme is loaded with nutrients, aids in digestion, and is rich in antioxidants, which help protect the cells from free-radical damage.

Ingredients

  • 1 pre-made 12 inch pizza crust (whole wheat is preferable) or  freshly made pizza dough crust
  • About 1 teaspoon olive oil
  • Freshly grated nutmeg, to taste
  • 2 medium, tart, firm apples- sliced very thin (core the apples, but the peel can be left on if desired)
  • 1 cup grated Mozzarella cheese (or substitute with a favorite firm cheese)
  • ¼ cup walnuts, coarsely chopped
  • 4 ounces goat cheese (divided into small 1 inch chunks) or substitute cream cheese
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped

Method

Preheat oven to 500F.

  1. Place pizza crust on lightly oiled baking sheet. Or roll or stretch homemade dough into 10-12 inch disc and lay on a baking sheet.
  2. Spread olive oil and grate as much or as little nutmeg as you like over it.
  3. Top with mozzarella cheese, followed by apple slices, fresh rosemary and thyme, then sprinkle with goat cheese and walnuts.
  4. Bake in the oven for about 10-12 minutes, until cheese is melted and the crust takes a beautiful golden color.
  5. Take pizza out of the oven, rest for about 3 minutes and slice.

This is a delightful alternative for breakfast, a light lunch with a salad, or a quick, hardy snack.

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Pasta with Roasted Butternut Squash, Shallots and Sage

“Enjoy the bounty of the Jug Handle Herb Garden”

Garden Sage

Garden Sage

Culinary sage refers to plants belonging to a small group of the genus Salvia. These are evergreen perennial sub-shrubs with grayish, purple, or yellow, green and white leaves that add an earthy depth and interest to foods.

Common Salvia officinalis is an excellent seasoning in the preparation of many different food. Jug Handle’s herb garden has several varieties of sage and all can be used interchangeably in recipes.

Sage leaves are a preferred addition to poultry and meat and used often in Italian cooking. They can be used both fresh and dried. Fresh sage also makes a nice tea and is believed to aid in digestion.

Pasta with Roasted Butternut Squash, Shallots and Sage
Yield: 4 servings

Cool autumn weather creates a desire for hearty comfort food. Roasting develops the natural flavors of butternut squash and shallots. The addition of fresh sage complements the two vegetables and enhances the simplicity of pasta. This satisfying and comforting meal can be paired with a mixed green salad or steamed leafy greens.

Ingredients

The vegetables and herbs:

  • 3 cups (1-inch) cubed peeled butternut squash
  • 1 tablespoon dark brown sugar
  • 2 ½ teaspoons virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 shallots, peeled and halved lengthwise (about 1/2 pound)
  • 1 tablespoon chopped fresh sage

The pasta and cheese:

  • 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
  • 2 ½ teaspoons virgin olive oil
  • 1/4 cup ( 1 ounce) grated fresh Parmesan cheese

Directions

  1. Preheat oven to 475°.
  2. Combine squash, sugar, 2 1 /2 teaspoons oil, salt, pepper, and shallots in a 10″ x 15″ cookie pan or glass baking dish; toss well. Bake at 475° for 20 minutes or until tender,stirring occasionally. Stir in sage.
  3. While squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add the remaining 2 teaspoons oil; toss well. Serve squash mixture over pasta; sprinkle with cheese.

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Rosemary Scented Apples

“Enjoy the bounty of the Jug Handle Herb Garden”

Garden Rosemary

Garden Rosemary

Rosemary is a vigorous herb growing on the coast and in the Jug Handle herb gardens. The plant parts, flowers and leaves, have an odor that is pungently aromatic and somewhat camphor-like. Learning to use the herb with discretion opens a wide range of possibilities; Rosemary adds a depth of flavor and dimension to food.

The plant is one of the most recognized herbs for its note-worthy health benefiting phyto-nutrients, anti-oxidants, and essential acids. The herb, both fresh and dried contains many of the vitamin B complex, Vitamin C, and is a source of potassium, calcium, iron, manganese, copper, and magnesium.

Rosemary is thought to originate in the Mediterranean region as a wild, strewing evergreen perennial shrub. Today, it is grown in nearly all parts of the Mediterranean region and Asia minor as an important culinary herb.

Rosemary Scented Apples

Ingredients:

  • 3-4 medium size tart, flavorful apples (Fugi, Gala, Pink Lady)
  • 2 tablespoons butter
  • 1 Rosemary sprig about 3-4 inches long
  • ½ to 1 teaspoon Turbinado sugar or other raw sugar (if apples are really sweet eliminate the sugar.)

Method:                                                                                       

  1. Wash the apples. Then cut each apple into 6 wedges, removing the core, stem and seeds. Leaving the skin on adds more flavor and also color.
  2. Melt the butter in a stainless steel sauté pan.
  3. Add the apples and Rosemary sprig and stir to coat the apples.
  4. Adjust the heat to medium low and sauté for about 15 minutes or until barely tender, stirring the apples 2-3 times.
  5. Sprinkle the sugar over the apple and stir to dissolve the sugar.
  6. Cover the pan with a lid and cook for another 5 minutes on low heat.
  7. The apples should be tender, but retain the wedge shape.
  8. Remove the Rosemary and serve.

This versatile and easy apple dish is a nice accompaniment to potato pancakes, French toast, pork tenderloin or chops, as a topping for vanilla ice cream, or as a simple dessert.

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For more recipes using herbs go to fullersfineherbs.com