Herb Recipies

Thank you to all who attended these classes on cooking with Herbs and a special thanks to Starla for the preparation of the following samples and her entertaining knowledge of growing herb and cooking with herbs. Watch for the upcoming classes on "What To Do With All Those Tomatoes You Grew."

The following foods were offered as samples at the Herb Class in Moline on June 4th:

Herbal Sun Tea

Wash 5 to 8 long sprigs of your favorite hea herbs (Mints, Lemon Balm, Thyme, Lemon Verbena, Lemon Grass, Chamolile, Hyssop, Lovage, Pineapple Sage Or A Combination.) Wring out the water crushing the herbs in your hands as you twist. Place in the bottom of a gallon jug with 4 or 5 family size large tea bags and cover. Leave out in the sun 4 or 5 hours. Remove the herbs and tea bags and refrigerate. Serve over ice with a sprig of fresh herb for garnish.

Tabuleh

3/4 cup bulgar

1 1/2 cup chopped parsley

3 tomatoes chopped

1/2 cup green onions chopped

2 T snip fresh mint

1/4 cup olive oil

1/4 cup fresh lemon juice

1 t salt

1/4 t pepper

Cover the bulgar with 3/4 cup boiling water and let it rest one hour. Mix with the rest of the ingredients. Refrigerate at least one hour.

Rhubarb Lemon Balm Tea Bread

1 1/2 cups packed brown sugar

2/3 cup vegetable oil

1 cup buttermilk

1 egg

1 t vanilla

1 t baking soda

1 t salt

2 1/2 cups flour

3 T fresh chopped lemon balm plus 1/3 cup fresh lemon balm

1 1/2 cup finely chopped fresh rhubarb

1 t lemon zest

1 T butter at room temp

Preheat oven 350 degrees. Grease two 9x5 loaf pans and line bottom and sides with wax paper. Combine brown sugar and oil. Mix in buttermilk, egg and vanilla. In another bowl combine the dry ingredients through the 3 T lemon balm and gradually add to the brown sugar mixture. Fold in rhubarb and transfer to prepared pans. In small bowl mix the 1/3 cup of lemon balm, sugar and butter and sprinkle on top of batter. Bake 50-60 minutes until tester comes out clean. Let cool 10 minutes and trun out on rack to cool completely.

These were served at the Bettendorf class on June 11:

Herb Tea

Melon Fruit And Mint Salad

1 Honeydew cubed

1 Cantaloupe cubed

equal amount of Watermelon as one of three melons cubed

3 T fresh lime juice

9 T assorted fresh chopped mint, a variety of three mints if available (Choose from ginger, banana, apple, candy, grapefruit, spearmint or orange mints.)

Toss together right before serving and serve well chilled.

Bread Salad

3 tomatoes chopped

1 medium red onion chopped

1 cup sliced black olives

1/3 cup olive oil

1/4 cup fresh lemon juice

salt and pepper to taste

1/2 pound sour dough bread cut into cubes

1/4 cup chopped mint

Whisk the lemon juice, olive oil and salt and pepper together and pour over vegetables to marinate at room temp for one hour. Pour mixture over bread cubes and toss with fresh mint. Serve at room temp.

Those at the Thursday night session in Moline enjoyed these samples:

Herb Tea

Starla's Favorite Compound Butter

1/2 cup soft butter

2 T minced Kalamata olives

1 1/2 t chopped rosemary

1 t minced garlic

1 t fresh ground black pepper

Saute rosemary in a dab of butter for 10 seconds and cool completely. Blend all the ingredients together and refrigerate if not serving immediately. Great on warm French bread, melting over a steak fresh off the grill, or as a sandwich spread.

Arugula Greek Oregano Pasta

1 pound hot cooked pasta of your choice

4 tomatoes diced

3 T oregano chopped

1/4 cup olive oil

salt and pepper to taste (lots of fresh ground black pepper)

4 cups arugula or more to taste

3/4 cup crumbled feta

Marinate the tomatoes, oregano, olive oil and salt and pepper in the bottom of a large pasta serving bowl while the pasta cooks. Drain the hot pasta reserving some of the cooking liquid. Toss the hot pasta and arugula with the tomato mixture wilting the arugula. Adjust seasoning adding more oil if needed and some of the cooking liquid to moisten. Toss with the feta and serve.