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The Herb Society of Nashville PO Box 150711 Nashville TN 37215
Serves 8 to 10
Ingredients:
4 very ripe medium mangoes
2 cups water
1 cup sugar
4 whole cloves
4 star anise
1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon small grain tapioca
1 cup unsweetened coconut milk ( prefer Chaokoh brand)
Serves 6
Ingredients: 6 ounces rice vermicelli
2 red thai chilies, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup sugar
1/2 cup fresh lime juice
1/3 cup asian fish sauce
2 tablespoons boiling water
1/2 pound medium shrimp, shelled and deveined
1/2 pound bay scallops
Serves 4
Ingredients:
2 small to medium yellow onions, coarsely chopped
4-5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste)
2 tablespoon light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1/4 cup sesame oil
Ingredients:
3 round slices of fresh jalapeño, including seeds
1 rounds slice fresh cucumber, unpeeled or peeled
several fresh cilantro leaves and stems
2 oz. 100% agave silver tequila
1 oz. lime juice
1 oz. Cointreau
1/2 oz. agave syrup
In a shaker muddle 3 jalapeño slices including seeds, 1 slice cucumber, several cilantro leaves and stems. Add remaining liquid ingredients.
Add ice and shake.
Pour into short salt-rimmed glass and enjoy!
Ingredients:
1 lb. zucchini (about 2 large)
12 oz bulk pork or turkey sausage
1/2 c chopped onion
4 large eggs
1/2 c grated Parmesan cheese
18 Ritz crackers, crushed (about 1 1/2 cup crumbs)
1 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
1/8 tsp black pepper
1 clove garlic, finely minced
1 c shredded sharp regular or low-fat cheddar cheese (about 4oz)
Preheat the oven to 325°F. Wash the zucchini, trim off the stems, and shred zucchini; set it aside. Sauté the sausage and onion in a medium skillet, stirring to break up the sausage, until all the pink is gone; drain off all fat.
Whisk the eggs in a large mixing bowl until frothy. Stir in the parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage, and zucchini. Spoon the mixture into a 7 x 11" shallow glass baking dish, spreading the top smooth. Bake for 25 minutes. Sprinkle the top with cheddar cheese and bake 15 minutes longer. Remove the dish from the oven, cool slightly, and cut into 1 1/2" squares.
Ingredients:
1/4 c (1/2 stick) unsalted butter
1 large sweet onion, peeled and thinly sliced
1 large garlic clove, minced
6 large turnips, peeled and diced
7 c water
2 tsp kosher salt
1 tsp pepper
1-1/2 to 2 c whole milk or half-and-half
Applesauce for garnish
In a stockpot over low heat, melt the butter. Add the onions and garlic. Cook until very soft, about 15 minutes. Add the turnips, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, around 45 minutes or until the turnips are tender. They should break up easily when pressed with the back of a spoon.
Using an immersion blender, puree the soup (or allow to cool and place in a blender to puree, then return to the pot). When smooth, add the milk. Stir constantly for 2 to 3 minutes. Serve warm with a squiggle of applesauce as a garnish.
Ingredients:
2 cans of tuna
6 anchovies
Lemon zest of 1 lemon
5 to 6 oz of butter
salt and pepper
Drain tuna fish and tear into little pieces.
Use a fork to mash the anchovies.
Mix tuna fish, anchovies, and lemon zest and knead all together.
Don’t use a blender and season with salt and pepper.
Be careful with the salt since we are using anchovies.
If you like to preserve it for a few days poor some melted butter over it and refrigerate..
Serve with bread and Cornichons.
Ingredients:
5 tablespoons rice wine vinegar
1/3 cup dark soy sauce
1/3 cup white wine
1/8 teaspoon ground cardamom
½ teaspoon sugar
3 tablespoons peanut oil
Tuna steaks to serve 4
1 small onion, peeled and diced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced
2 teaspoons toasted (Oriental) sesame oil
2 scallions, diced
salt and freshly ground black pepper to taste
Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.
Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.
Add remaining tablespoon of peanut oil to pan and sauté onion and ginger for 4 minutes over medium heat. Add garlic and sauté for another 3 minutes. Add the reserved vinegar mixture and bring to a boil.
Add th ...
Preheat oven to 375º
3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper
Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture.
To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese and enough mayonnaise to make it spreadable. Spread over pie and sprinkle with remaining bread crumbs and Parmesan cheese. Bake at 375º for 10 minutes and then turn down to 350º and bake for 40-45 minutes until cheeses are melted.
Ingredients:
Preheat oven to 425º
¼ cup butter
Good pinch of salt
1 cup water
1 cup plain flour
2 eggs and 1 yoke
½ tsp. Dijon mustard
½ tsp. cayenne pepper
½ cup Manchego cheese (fine grate)
1 T finely chopped thyme leaves (can substitute any herb to compliment meat if using for sandwich)
Bring butter, salt and water to a boil. Quickly add flour and stir vigorously with a wooden spoon until mixture forms a ball and falls away from side of the pan. Gradually add eggs, mustard, spices, herbs and cheese until combined. Use piping bag or 2 spoons to form and place on baking sheet. Bake for 10 minutes and reduce heat to 350º and bake 12-15 minutes until browned. Serve hot or cold.
Bacon:
Place bacon on sheet pan and sprinkle with brown sugar (can use maple). Bake until crispy at 400-450º. Slice fresh tomatoes or roastin olive oil.
Use eno ...
The Herb Society of Nashville PO Box 150711 Nashville TN 37215
RECIPES