Lemon Verbena Iced Tea
Margie Orell and Mary Beth Collins
Handful of lemon verbena,
branches and leaves
Boiling water
Wash the branches of lemon
verbena well and place in a large heat-resistant container that you can cover. Bring cold water to a boil and pour
over the lemon verbena. Cover.
Steep for 30 minutes.
Squeeze and remove the leaves.
Strain the liquid through a paper coffee filter into a pitcher. Chill
until ready to serve.
Sandwiches Three Ways
Margery Orell
Ingredients:
Three baguettes (Margie
bought hers at Renaissance Bakery on South
Boulevard)
Brie, thinly sliced
Fresh figs, halved
Olive oil
Parsley oil (from the Dukes
Bread stand at the Farmers Market)
Honey herbed goat cheese
Tomatoes
Fresh basil, washed
1. Tomato, Basil and Brie Sandwich:
Cut the baguettes lengthwise,
but not all the way through. Carefully lay thin slices of Brie on the bread and
brush with olive oil or purchased parsley oil. Add fresh basil leaves before
serving. Cut into sandwiches.
2. Fig, Brie and Goat Cheese
Cut the baguettes lengthwise,
but not all the way through.
Spread honey herbed goat cheese on the bread and lay thin slices of Brie
on top. Place fresh figs on top. Cut into sandwiches.
3. Tomato, Basil and Parsley Oil
Leave the Brie out of the
tomato sandwich to make a vegan sandwich.
Mediterranean Chickpea Salad
Mary Beth Collins
Yield: Serves 4 as a main dish
2 cans chickpeas
¼ cup parsley
2/3 cup chopped bell peppers
(red, orange, yellow)
¾ cup grape tomatoes, halved
3 green onions
12 Kalamata olives, halved
1/3 cup crumbled feta
Dressing:
4 tablespoons olive oil
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 tablespoon red wine
vinegar
1 small garlic clove,
crushed
¼ teaspoon cumin
Salt and pepper
Combine the salad
ingredients in a large bowl. Whisk
together the dressing ingredients in a separate bowl and drizzle the dressing
over the salad and toss. Transfer
to a serving bowl. Refrigerate
until ready to serve.
Spear Dip with Rainbow Baby Carrots
Susan Oleson and Mary Beth Collins
Susan made Dixie Kelly’s
recipe on page 33 of The Charlotte Herb
Guild Cooks Again. Mary Beth
found the Cal-Organic Rainbow Baby Carrots both at Fresh Market and Harris
Teeter Morrocroft.
Cranberry Nut Bars with Rosemary
Susan Oleson
Susan made Virginia
Frazier’s recipe on page 269 of The
Charlotte Herb Guild Cooks Again.
Fruit Squares
Susan Oleson
When Susan was teaching
fifth grade in New Hampshire in 1975, her student Katie Philbrick gave her this
recipe.
1 cup (2 sticks) butter
1 ¾ cup sugar
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups all-purpose flour
1 can pie filling
(cherry/blueberry) or about 1½ cups fresh berries
Preheat the oven to 350
degrees. Spray or grease a
jellyroll pan.
In a large mixing bowl,
cream butter and sugar, then add eggs one at a time. Add extracts. Gradually
add flour.
Spread ¾ of batter on the
bottom of the prepared jellyroll pan. Top with fruit pie filling (cherry or
blueberry) or fresh fruit.
Carefully pour the remaining batter over the fruit, but don’t cover
completely.
Bake for about 45 minutes.
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