RECIPE

Cilantro-Lime Slaw

Ingredients:

½ small clove garlic
Kosher salt
1 medium lime
3 Tbsp mayonnaise
¼ medium head Savoy cabbage, cored and thinly sliced (~2 c)
2 scallions, thinly sliced
2 Tbsp chopped fresh cilantro leaves
freshly ground black pepper

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. 
Finely grate the zest from half of the lime and then juice the whole lime. 
In a medium bowl, whisk the garlic, lime zest, 1 Tbsp of the juice and the mayonnaise. 
Toss in the cabbage, scallions, and cilantro. Season with ¼ tsp salt and several grinds of pepper. 

Carrot Salad with Lime and Cilantro

Ingredients:

4 medium carrots
1 Tbsp fresh lime juice
1/8 tsp finely grated fresh lime zest
2 Tbsp finely chopped fresh cilantro leaves
1 tsp vegetable oil.
Garnish: fresh cilantro sprigs

Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste

Serve salad garnished with cilantro. Serves 4

Hamlet

Ingredients:

8 pieces of ham slices, about 4 inches across, ¼ to ½ inch thick.
1 Tbsp butter
1 tsp cooking oil
6 eggs
3 Tbsp minced shallot
1 tsp dried thyme
¼ c chopped fresh chives
salt, pepper to taste
3 Tbsp milk, half and half, or cream
8 pieces of sliced Swiss cheese cut to size of ham pieces


Sauté pieces of ham slices in butter and oil in large frying pan. Remove to warm plate and keep warm.
Beat eggs with milk, cream, or half and half, and add thyme, chives, salt and pepper
Add more oil to frying pan if necessary. Sauté shallots until soft.
Add egg mixture and cook until it can be lifted from the pan, lifting to let liquid settle under the already cooked bottom as you go.
Flip omelet onto cutting board and cut into pieces the size of the ham slices.
Place ham pieces in frying pan ...

Chicken Casserole

Ingredients:


Preheat oven to 300º


1 C uncooked rice
1 can cream of chicken soup
1 soup can of water
1 package onion soup mix
Salt to taste
1 cut up chicken or 6 chicken breasts, split
2 Tbsp butter


Grease a 7”x10” Pyrex dish. Pour in rice. Dilute soup and pour over rice. Sprinkle soup mix over rice mixture and salt sparingly. Brown chicken in butter in heavy skillet and place chicken on top of mixture in baking dish. Cover with foil and bake for 1½ hours. Can add parsley for garnish.


Serves 6

Caviar mousse

Ingredients:

5 large hard boiled eggs
4 oz jar of caviar 
1 c mayo 
1/2 c sour cream 
3T grated onion 
1 1/2 t Worcestershire sauce 
2T lemon juice 
1/8 t cayenne pepper 
1 envelope gelatin 
1/4 c cold water 


Combine mayo, sour cream, eggs, seasoning 
Gently fold in caviar 
Stir gelatin into cold water and heat to dissolve 
Cool slightly and fold into above mixture
Chill at least 4 hours
Unfold and serve with your favorite crackers

 

Broccoli Salad

Ingredients:

1 bunch fresh broccoli
0.5 c Spanish peanuts
0.5 c white raisins
1.5 c red onions, chopped
1 c mayonnaise
2-3 Tbsp wine vinegar
0.5 c sugar


Cut broccoli flowers into small pieces. 
Peel and chop 1 cup of broccoli stems. 
Mix broccoli, peanuts, raisins, and onions. 
Blend the remaining ingredients for dressing and chill. 
Toss salad and dressing when ready to serve.

Lemon-Lime Basil Shortbread Cookies

Ingredients:

Makes about 16

1 c all purpose flour
½ c powdered sugar plus more for pressing cookies
½ c (1 stick) chilled unsalted butter, cut into ½” cubes
2 Tbsp sliced fresh basil leaves
1 tsp finely grated lemon zest plus 1 Tbsp fresh lemon juice
½ tsp finely grated lime zest
¼ tsp kosher salt
Sanding sugar (optional)

Ingredient info: decorative sanding sugar has large, crunchy crystals, available a specialty foods stores

Preheat oven to 375 º. 

Place flour, ½ cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. 
Measure level tablespoonfuls of dough roll between your palms to form balls. Place on a large baking sheet, spacing 2” apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into ...

Lemon Basil Tea Bread

Ingredients:

1 cup sugar
6 tbsp. unsalted butter, softened
2 eggs
6 tbsp. milk
2 tbsp. fresh lemon juice
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 tbsp. chopped fresh basil
zest of 1 lemon

GLAZE: 1/2 cup sugar and 3 tbsp. fresh lemon juice

Preheat oven to 350 degrees F. Grease a loaf pan.
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Blend in milk, then lemon juice.
In a small bowl, sift together flour, baking powder, and salt. Stir in fresh basil and lemon zest.
Slowly add flour to creamed mixture, blending thoroughly. Pour into prepared pan and bake for 30-40 minutes, or until bread tests done when a toothpick is inserted in the center.
While bread is baking, prepare glaze by stirring lemon juice into the sugar ...

Feta and Olive Medley

Ingredients:

Serves 10

8 ounces firm feta cheese, cut into cubes
2 tablespoons dry sherry
2 tablespoons olive oil
1 teaspoon Italian seasoning
2 teaspoons capers
Zest of half a lemon
3 tablespoons minced fresh basil
1 cup pitted Kalamata olives
1 teaspoon olive juice from Kalamata olive jar
½ cup green Manzanilla olives
Mix all ingredients together in a large bowl. 
Cover and refrigerate for 1-2 days.
Serve mixture with crackers and bread.

(Herb Day 2009 hospitality table recipe)

Lemon Pesto

Ingredients:

2 cloves garlic
1/4 c almonds
2 c fresh basil (Sandra used lemon basil)
1/4 c fresh lemon balm
1/4 c freshly grated Parmesan cheese
1 tsp lemon zest
2 Tbsp fresh lemon juice
1/4 to 1/2 c olive oil
Salt

In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and 1/4 cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend.
Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.

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