Marinated Mini Mozzarella Balls

Tags

food, fresh, gluten free, herbs, mozzarella, salad, tomatoes, vegetarian

I love this salad. It is fresh, very flavorful, and easy to throw together. I have eaten it several times this summer. I will be sad to see the tomato season end.

Marinated Mini Mozzarella Balls

• 1 lb fresh mini-mozzarella balls, drained and halved
• 3 tbsp extra virgin olive oil
• 1 tbs fresh parsley, oregano, basil
• 1/2 cup cherry tomatoes, halved or quartered (or chopped regular tomatoes)
• 3 tbsp white balsamic vinegar
• 1 garlic clove, microplaned
• Salt and pepper to taste

In a bowl, combine all the ingredients. Allow to sit for an hour or so at room temperature before serving. This allows the flavors to meld. Serves 2 large or 4 small servings.

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Strawberry Basil Martini

Tags

basil, cocktail, gluten free, herbs, martini, strawberry, summer, vodka

Strawberries were on sale this week at my grocery. My garden is overrun by basil. The perfect opportunity to create this cocktail. I love the fresh, herby-ness of the basil and the sweet of the strawberries. Maybe this is a “girly” drink but I love it. Next time I think I will try raspberries and rosemary… The fruit/herb possibility are endless.

Strawberry Basil Martini  (from Cin Cin Let’s Eat)

• 7-8 fresh strawberries, hulled and diced
• handful of basil leaves
• 1 oz simple syrup
• 1/2 oz lime juice (I added an oz)
• 4 oz vodka (I use Rain Vodka, a gluten free vodka that is tasty!)
• Ice

In a a cocktail shaker, muddle together the strawberries, basil, and simple syrup. Add lime juice, vodka and ice. Shake and pour into a martini glass garnished with a strawberry. Serves 2.

Lavender Liqueur

Tags

adult, beverages, cocktails, DIY, gift ideas, gluten free, herbs, lavender, liqueur

My friend Kathryn gave me this gorgeous little bottle of lavender liqueur and I was hooked. It’s fresh, herb-y flavor has so many potential uses (those will be future posts). Presentation is everything and I just love the little bottle. It would make a lovely gift, wouldn’t it? I know two things- 1) I had to share with my blog readers and 2) I will be making this on a regular basis because it is so dang good!

Lavender Liqueur

• 1/4 cup food grade dried lavender flowers
• 750 ml premium vodka 
• 1/2 cup local honey

In a glass container, combine the lavender and the vodka. Allow to steep for three days. Strain off the lavender flowers then stir in the honey. Allow the sediment to settle. Let the liqueur to rest for two days. Strain the mixture through a paper strainer to remove any remaining bits of flowers and sediment. Store in glass containers.

For more lavender recipes on my blog, check out these posts:

• Lemon Lavender Shortbread
• Lavender Rosemary Potatoes
• Plum Lavender Crumble with Almonds and Oats

Cheese, Olive, and Buttermilk Herb Bread

Tags

bread, buttermilk, cheese, herbs, Italian, olives

Here is a quick savory bread that was a hit at work. If you like this bread, you might also enjoy this recipe for Dilly Bread. I served it with the Healthy Chicken Parmesan.

Cheese, Olive and Buttermilk Herb Bread (a version of a recipe by Sugar & Everything Nice)

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp dry mustard powder
• 1/4 cup freshly grated parmesan
• 1/4 cup grated cheddar cheese
• 1/2 cup green olives, sliced
• 8 pieces sundried tomatoes, sliced thinly
• 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 cup onion, finely minced
• 1/8 cup fresh parsley, minced
• 2 tsp thyme leaves
• 2 eggs
• 2 1/2 Tbsp olive oil
• 1 1/4 cup buttermilk

Preheat oven to 350 degrees. Grease loaf pan well. Mix together flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Add cheeses, olives, sundried tomatoes, onion, parsley and thyme and mix well.

Whisk together edds, oil and buttermilk until well combined. Pour wet ingredients into dry ingredients and stir together, forming a thick batter. Scrape dough into greased pan. Bake for 40 – 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. When done, let loaf rest in pan for 5 minutes before letting cool on a wire rack. Serve with soft butter. Enjoy!

Green Herb Dip

Tags

appetizer, dip, food, fresh, green herb dip, herbs, spring, summer

Now that it is officially spring, it seems only fitting that today’s recipe embrace the freshness of the season. Main St. Cuisine posted a recipe the other day that I just had to try and I was lucky enough to have all the ingredients on hand. Boy, am I glad I did!. It made a nice little snack along with a grilled pastrami and swiss sandwich. Thanks Allison!

Green Herb Dip

• 8 oz cream cheese, at room temperature
• 1/2 cup sour cream, at room temperature
• 1/2 cup good mayonnaise (I only use Kraft)
• 3/4 cup chopped scallions, white and green parts
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tbsp chopped fresh dill (I didn’t have any so I used a bit of fresh rosemary, which does alter the taste significantly)
• 1 tsp Kosher salt
• 1/4 tsp freshly ground black pepper

Place cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper in the bowl of food processor fitted with the steel blade.  Pulse until just blended, but not pureed.  Serve at room temperature. Refrigerate for later use. Serve with fresh veggies to dip- I used cucumber… DIVINE! Yields: 2 cups

Rosemary Olive Oil Buns

Tags

bread, buns, Dinner, herbs, homemade, quick, rosemary, Supper

This recipe is originally from the driven cook, who sadly has taken a brief break from blogging because some jerk broke into her home and stole her computer, etc. She published this gorgeous recipe a couple of months ago but I have had it in my recipe file ever since. I am so pleased by how they turned out and by the ease in which they were made.

I am pairing them with Brown Sugar and Balsamic Glazed Pork Loins, a nice salad, and hasselback potatoes (my new addiction).

Rosemary Olive Oil Buns

• 1 cup warm water
• 1 tbsp sugar
• 2 tsp active dry yeast
• 1 tsp salt
• 2 tbsp fresh rosemary, chopped
• 1/4 tsp Italian seasoning
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil
• 2 cups bread flour
• 1 egg, whisked with a little water

In the bottom of a large mixing bowl, combine the water, sugar, and yeast. Let sit and work for 10 minutes or so. Add the flour, salt, rosemary, italian seasoning, pepper, and olive oil. Mix in gently until the rough dough forms. Remove from the bowl and kneed on a floured surface until smooth. Do not overwork, as it will lead to tough bread. Place in a greased bowl and allow to rise for an hour, until doubled in size. Separate into even balls (I had enough for 6) and set on a greased cookie sheet. Allow to rise for 45 minutes. Coat the buns with the egg wash for a nice surface color. Bake at 400 degrees for about 12 minutes or until golden brown.

Lemon Lavender Shortbread

Tags

dessert, herbs, lavender, lemon, shortbread

There’s a few things I’ve learned in life: always throw salt over your left shoulder, keep rosemary by your garden gate, plant lavender for good luck, and fall in love whenever you can. ~ Alice Hoffman

As I was browsing around wordpress, I found  a really nice blog – Go Lightly Gourmet. Dana Zia has some really great posts that use ingredients I do not typically cook with- coconut milk, lavendar, Annatto Seed Paste, etc. I have made her Thai Coconut Shrimp Soup recipe and now I am taking inspiration from her Lavender Shortbread.

My version is not exactly the same but the premise is. These cookies melt in your mouth and absolutely stunning in their simplicity. The lavender adds a minty, herby pop; the lemon flavor is a strong supporting character. These cookies are just stunning. Even if it is hard to get the lavender, you should make the effort. It is so worth it! Special thanks to my friends David and Kathryn for giving me some of their beautiful lavender. The warmth of friendship makes all food better.

Lemon Lavender Shortbread

• 1 stick of unsalted butter, at room temperature
• 1/4 cup sugar
• 1 cup all-purpose flour
• 1/4 tsp salt
• 2 tbsp dried lavender blossoms
• Zest of one lemon
• Sugar to sprinkle

In a mixer, cream the stick of butter well. Add in sugar and continue creaming. Slowly add in flour until it is mixed in well. Add the salt, lavender, and lemon zest. The consistency at this point is like pie crust dough. Form dough into a ball and place on a sheet of wax paper. Refridgerate for 20 minutes. Form dough into a 4 inch log. Refridgerate for another 45 minutes. Preheat the oven to 350 degrees. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on a baking sheet covered by parchment paper.

Freeze the rounds for 10 minutes. Remove from freezer, dust with sugar, and bake for 20 to 25 minutes (or until the edges are lightly browned). Remove shortbread from the pan and onto cooling racks.

 

The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days. I doubt mine will last that long 🙂

 

Dilly Bread

Tags

baking, bread, dill, Dinner, herbs, Supper

Dilly Bread is a savory bread I remember from my childhood. It is a great use for that last bit of cottage cheese from the fridge as well as the bounty of your herb garden. Now, at the end of the summer season, my herbs are slowing down, including my dill. I love how gardens keep on giving, even in the winter months. No longer is the dill a fine green lacy plant in the back of my garden. The heads have dried up and it is a dying brown, slumped over my basil. This year I harvested nearly a cup of dill seeds. Throughout the cold weather, I will still be able to celebrate the bold flavors of the summer crop.

I have tweaked a few things in this recipe such as subbing fresh chopped onion for minced onion. Minced garlic or cheddar cheese could also be included. Even fresh herbs. I suggest you saute the onion, garlic, or herbs in the butter prior to adding cottage cheese. My husband ate himself nearly sick on this. ENJOY!

Dilly Bread

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 1 pinch white sugar
• 1 cup cottage cheese
• 1 tablespoon margarine
• 2 tablespoons white sugar
• 3 teaspoons dill seed
• 1/2 onion, finely chopped -OR- 1 teaspoon dried minced onion
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 egg
• 2 1/4 cups all-purpose flour
• 1 tablespoon margarine, melted
• 1 teaspoon kosher salt

Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof. In a large saucepan, saute any fresh ingredients you are using (except cheddar cheese). Add cottage cheese when onions are clear. Remove from heat, and add sugar, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes. Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.