Basil Garlic Butter
Use as butter for garlic bread, croutons, steamed zucchini, or simply tossed with egg noodles.
- 1 stick softened butter
- 2 Tb. finely chopped fresh basil
- 1 tsp. finely chopped fresh oregano
- 1/2 tsp finely chopped fresh thyme
- 1 large garlic clove, minced or pressed
Allow the butter to soften for ease of preparation. Cream together all ingredients. Spoon mixture onto a 12″ x 12″ sheet of parchment or wax paper and form into block. Refrigerate until firm. Can be used for up to 1 month refrigerated
or frozen up to 6 months.
The Garden Guru’s Pesto Recipe
- 2 cloves garlic
- 1 bunch fresh basil
- 1/4 cup parmesan cheese
- 1/3 cup toasted pine nuts
- 1/3 cup olive oil
- salt and pepper, to taste
Blend all the ingredients together in a food processor and serve over pasta, pizza or on garlic bread. Yum!
Cilantro Crema
- 1 cup sour cream
- 1 cup plain yogurt
- 2 oz fresh lime juice
- ½ cup half and half
- 1 ½ Tb salt
- 1 Tb pepper
- ½ bunch cilantro chopped fine
Mix together all ingredients with a whisk. Can be used for veggie dip, dressing, marinade for chicken or pork or shrimp.
Goat Cheese Herb Dip
- 8 oz soft, fresh goat cheese
- 3 Tb olive oil
- 1/4 cup plain yogurt
- 2 Tb chopped chives
- 2 Tb chopped Italian parsley
- 1 Tb chopped cilantro
- 1 tsp chopped mint
- ½ tsp chopped thyme
- ½ tsp chopped fresh rosemary
Blend goat cheese, oil and yogurt in a food processor/mixing bowl until smooth. If mixed in a processor, transfer to a bowl and then gently mix in all the herbs. Enjoy this fresh herb dip as a spread on baguette slices, or as a dip for raw vegetables. Note: This can be made a few hours before serving and stored in the fridge. Tastes even better the next day.
Fresh Yogurt & Herb Dressing
- 8 oz plain yogurt (1 cup)
- 1 tsp finely chopped chives
- 1 tsp lemon juice
- 1 tsp fresh dill from your garden
- 1/2 tsp Dijon mustard
- 2 – 3 Tbs. skim milk
- Pinch salt, ground black pepper
- Lettuce from your garden, cleaned
- Radishes from your garden, sliced
Mix all ingredients thoroughly and chill until served.
Evenly divide lettuce and radishes on plates. Serve dressing over salad. Enjoy!