Using Dried Herbs

Using Dried Herbs

If you have bouquets of dried herbs left over from last season’s harvest, there are plenty of ways to enjoy their aroma and healing properties, even in the middle of winter. Here are three ideas to add a bit of joy and luxury to our everyday: Moth-Repellent...

Sancocho (Chicken and Root Vegetable Soup)

Recipe sourced from saveur.com Serves 6-8 Ingredients: 2 Tbsp. canola oil 3 cloves garlic, crushed 1 large yellow onion, minced 1 plum tomato, cored, seeded and finely chopped 10 cups chicken stock 8 sprigs cilantro 8 skinless chicken thighs 8 oz. red potatoes, peeled...

Vegan Lentil Soup

Recipe found on marthastewart.com Makes 4 servings Ingredients: 1 cup dried French lentils 4 cups chopped broccoli rabe 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 cup chopped shallot 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 teaspoon...

Buttercup Salsa Cheese Dip

Ingredients:   1 medium to large buttercup squash (~6″ diameter)   8 – 12 oz. cheese (Nicci recommends closer to 12 oz. of cheddar and mozzarella mix or 4 cheese blend)   1 16 oz. jar (or 16 oz. homemade) of salsa   Directions:  ...

Maple-Glazed Carrots

Recipe found on finecooking.com Serves 4 as a side Ingredients: Kosher salt 1 lb. carrots, peeled and cut on a slight diagonal into 1/4″ thick slices (about 3-1/2 cups) 2 Tbs. unsalted butter 2 Tbs. pure maple syrup 1 Tbs. fresh lemon juice 1 Tbs. coarsely...