Cooking with herbs is always fun, but getting started can be challenging. Our variety of Herb plants will yield usable foliage for your cooking needs throughout the growing season. Alternatively we sell dried Herb blends as well as herbal salt and pepper blends in our store allowing you to start cooking with herbs the day you go home. Even though cooking with herbs may seem challenging, after some experimenting it will get easier. Here are a few easy recipe ideas to get you started.
Quick & Easy Bread Alternatives
Cardamom Naan Bread
1 Envelope active dry yeast
1 1/4 c Lukewarm water (110F)
1 tb Honey
1 tb Olive oil + extra
3 1/2 c Bread flour
1 tb Salt (use our herbal salt and peppers for added flavor)
1 tb Ground cardamom
1.In a large bowl, dissolve yeast in the water and stir in the honey. Let stand until foamy, about 10 minutes.
2.Add the 1 tb oil, the flour, salt and cardamom and stir until the dough forms a mass.
3.Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
4.Divide the dough into 8 pieces and shape each piece into a ball. Set the balls on an oiled baking sheet and brush with oil. Cover loosely with plastic and let rise in a warm place until doubled in bulk, 1-2 hours.
5.On a lightly floured surface, roll out each ball of dough to an 8-inch disk. Arrange them on 3 oiled baking sheets and let rest for 20 minutes.
6.Light a grill, heat a grill pan or cast-iron skillet. Brush each nan lightly with olive oil and grill for about 1 minute, until golden on the bottom and light bubbles form on the top. Turn and cook until golden all over, about 1 minute.
2 c Flour
1 tb Cold butter
4 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt (use our Herbal Salt and Peppers for added flavor)
1/2 tb Sugar
1/2 c Natural unsweetened yogurt
3/4 c Milk
1.Sift flour, baking powder, soda and salt into a bowl. Grate the cold butter into the flour.
2.Add yogurt and milk and mix using a fork until just combined.
3.On a lightly floured surface press the mixture into circle approximately 1/4 in thick. Cut into eight wedges.
4.Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour. Place dough on griddle. Turn after five minutes. Continue to cook, turning as necessary, until center is set. Cover the pan to make a softer bread.
Tomatillo Salsa Verde
This authentic, Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
· 1 pound tomatillos, husked
· 1/2 cup finely chopped onion
· 1 teaspoon minced garlic
· 1 serrano chile peppers, minced
· 2 tablespoons chopped cilantro
· 1 tablespoon chopped fresh oregano
· 1/2 teaspoon ground cumin
· 1 1/2 teaspoons salt, or to taste
· 2 cups water
1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
This is a highlight from our August Lavender Thymes Newsletter. Sign up to get our FREE E-newsletter.
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