|Herbs Annuals Perennials VEGETABLES||Spring Recipe Hanging baskets||TOPSOIL /MULCH||Christmas|
“WE GROW OUR OWN”
MANCHESTER, CT 06040
Vegetable Broth Blend
Ingredients: 2 tablespoons celery seeds,4 tablespoon dried parsley ,6 teaspoons garlic powder,6 teaspoons kosher salt,6 teaspoons dried summer savory,2 teaspoons dried marjoram,2 teaspoons dried thyme,1 teaspoon onion powder,1 teaspoon ground black pepper,1 teaspoon turmeric,1 teaspoon dried sage,1/2 teaspoon dried basil,1/2 teaspoon dried oregano,1/4 teaspoon dill weed.
Mix together and store in airtight container. To make a cup of broth for sipping use one teaspoon with one cup of boiling water. You can also add to soups and stews as a seasoning.
Basil Garlic Vinegar
wine or white vinegar
1 cup fresh basil
2 cloves garlic, peeled
optional: a sprig or two of lemon verbena or lemon balm
Rinse and dry basil thoroughly. Place herbs in a quart jar.
Pour in vinegar and cap. Allow to sit for about a month
before using, occasionally shaking. Then remove herbs
and label. Use for dressing, marinades or sauces.
12 pieces crusty Italian Bread, 1 inch thick
1/3 to 1/2 cup olive oil
2 large, ripe tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh oregano
24-36 basil leaves, torn into small pieces
12 garlic cloves, peeled, and cut in half lengthwise
salt and pepper
Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place cloves in separate bowl. Serve bread warm and rub clove on bread, top with mixture and sprinkle with salt and pepper.
I also sprinkle and with parmesan cheese and put under the broiler for just a minute to heat top.
Title: Basil Pesto
Yield: 16 Servings
2 tb Pine nuts; toasted
2 lg Cloves garlic
2 3/4 c Fresh basil leaves
2 tb Grated fresh Parmesan
2 ts Lemon juice
3 tb Extra virgin olive oil
Drop pine nuts and garlic through food chute with
food processor on and process until minced. Add
basil, cheese and lemon juice; process until
With processor on, slowly pour oil through food
chute; process until well blended.
Spoon into a ziploc bag and store in refrigerator.
Makes 1 cup.
This classic Italian sauce is rich and intense.
|Directions||If you have a blender, put everything but the olive oil in and
process until finely chopped. Stir in the olive oil and serve.
If you don't have a blender, chop the basil until it is dark green, pasty, and no longer resembles basil (about 5 minutes).
Mix chopped basil with the other ingredients and serve.
|Notes||Be sure to use good parmesan and olive oil - there's no point in eating
pesto that's not made with the best ingredients available.
Serve over pasta or with bread and cheese