Fresh Herb Recipes

Ingredients

  • 2 cups red bell pepper, chopped
  • 1/2 cup chicken broth
  • 1 tablespoon chopped fresh OREGANO
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 2 cups bow tie pasta
  • 1 cup blanched green peas
  • 2 tablespoons chopped fresh parsley

Directions

Combine bell pepper, broth, oregano, salt, and pepper in 2 quart saucepan.  Cover.  Cook over medium low heat for 20 minutes, stirring occasionally, until bell pepper is tender.  Stir in tomato paste, vinegar, and honey; remove from heat.  Puree mixture in a blender or food processor. Meanwhile, cook pasta as directed on package.  Drain.  Mix together pasta, red pepper sauce, peas, and parsley.

Ingredients

  • 3 pounds chicken wings
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh MINT leaves
  • 1 tablespoon butter
  • 1 lemon, juiced
  • 1/4 cup honey

Directions
 
Preheat oven to 375 degrees F. Place chicken in two 9x13 inch baking dishes. Blend garlic and mint leaves and spread mixture under skin of chicken pieces,

In a small saucepan, heat butter, lemon juice and honey over medium low heat; mix well. Brush warmed mixture all over chicken skin. Bake for 1 hour or until golden brown and cooked through (juices run clear). Brush again with honey mixture, and serve. 

Ingredients

  • 1/2 cup fresh grapefruit juice
  • 1/4 cup olive oil
  • 2 teaspoons chopped fresh MARJORAM
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 (8 ounce) steaks halibut
  • 4 sprigs fresh MARJORAM, for garnish

Directions

Mix together grapefruit juice, olive oil, 2 teaspoons marjoram, salt, and pepper, in a shallow glass dish. Add fish, turn once to coat both sides, then cover dish. Refrigerate 1 to 2 hours, turning once or twice.

Preheat barbecue or gas grill.

Reserve marinade, and place fish in lightly oiled wire basket. Place fish 4 to 6 inches above hot coals. Grill for 10 to 12 minutes, turning once and brushing twice with reserved marinade, until steaks are barely opaque in thickest part. Arrange on a platter, scatter grapefruit sections around steaks, and garnish with sprigs of marjoram.

Ingredients

  • 7 cups chopped new potatoes
  • 1 (8 ounce) container sour cream
  • 2 teaspoons chopped fresh DILL
  • 1 teaspoon dried parsley
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper. Pour dressing over potatoes and toss gently. Chill before serving.