1 Cup fresh basil leaves
½ Cup fresh Parsley
½ Cup grated parmesan Cheese
¼ Cup pine nuts, walnuts or other bland nut
1 Clove garlic, pressed or minced
1/3 Cup Olive Oil
Pinch of Salt
Combine all ingredients except olive oil and process in blender or with steel blade in processor until smooth. Add olive oil slowly through the tube until the mixture is the consistency of butter. Toss with any cooked hot pasta. Serves 2 to 4.
Dilly French Toast
1/4 cup dairy sour cream
3 Tbs. Snipped fresh dillweed or 1 T freeze dried
1 Tbs. Dijon style mustard
6 3/4 inch thick slices sourdough or Texas toasting bread
1 Tbs. Margarine, butter, or cooking oil
6 slices cheddar cheese
6 thin slices tomatoes
1 to 2 Tbs. Snipped fresh chives
In a shallow bowl beat together eggs, sour cream, dill, and mustard. Dip bread into egg mixture, allowing bread to soak in egg mix for about 15 seconds on each side. In a skillet or on a griddle cook bread in hot margarine over medium heat for 2 to 3 minutes or until bottom is golden brown. Turn slices over. Place a cheese slice on top of bread. Top with tomato slice, sprinkle with chives. Cook for 2 to 3 minutes more or until bottom is golden brown, adding more margarine as needed. Serve warm. Makes 6 slices.
Grilled Chicken Cutlets with Lemon Basil Marinade
1/2 cup fresh lemon basil, finely chopped or 2 T freeze dried
1/3 cup fresh lemon juice
2 tablespoons dry white wine or white vinegar
2 teaspoons Dijon mustard
6 chicken cutlets
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, white part only, thinly sliced or Chives
1 cup olive oil
Stir together the basil, lemon juice, wine, mustard, salt, pepper and scallions. Whisk in the oil until the mixture is smooth and blended. Add chicken cutlets and stir to coat well. Marinate at least 3 hours or overnight. Grill over hot coals until done. Serves 4
Meat (Beef ) Marinade
This is the marinade we used on our Kabobs for the Farm to Table Dinner in 2015.
Makes 3.5 cups
1 1/2 cup oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon sea salt
3 Tablespoons chopped fresh parsley or 1 T freeze dried
1 teaspoon black pepper (fresh ground)
1/2 cup fresh lemon juice (2 medium lemons)
2 Tablespoons minced garlic
1/2 cup chopped chives
3 Tablespoons chopped fresh dill or 1 T freeze dried
2 bay leaves
Lamb Pizza with Tzatziki Sauce
We use Double Batch - Made from Scratch Pizza crusts for our pizzas - but a pre-prepared or store bought crust or dough would work too, just wouldn't taste Quite as good! Double Batch pizza crusts are available at the Rugby Farmers Market.
First - get ready to make your Tzatziki sauce:
Slice and dice one medium sized cucumber and place it on a paper towel in a colander or strainer, lightly salt it (about 1/4 teaspoon) and leave it overnight to let it drain and remove a lot of the moisture from the cucumber.
The next day, mix the cucumber with:
1/2 cup plain yogurt - NOT nonfat
1/2 cup sour cream
1 small garlic clove
1 Tablespoon fresh dill weed or 1/2 T freeze dried
1 Tablespoon fresh mint (preferably spearmint) or 1 teaspoon freeze dried
1 Tablespoon olive oil
1 teaspoon lemon juice - preferably fresh squeezed
1/8 teaspoon pepper
Put all ingredients in a blender and blend until smooth
You Now have the sauce for the pizza.
You can now make your lamb.
1 pound ground lamb
Zest of one large lemon
1 teaspoon celery powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/4 cup chopped fresh rosemary or 1 T freeze dried
Mix all ingredients together then brown the seasoned meat.
Drain off excess fat after cooking.
Place Tzatziki sauce on pizza crust, top with browned, seasoned lamb, top with feta cheese and chopped black olives. Bake or grill according to crust instructions.
Carrot Thyme Soup
2 Tablespoons melted butter
1 medium onion, thinly sliced
8 large carrots, thinly sliced
1 small bunch of fresh thyme, tied with a string or 1 T freeze dried
2 quarts chicken or vegetable stock
salt and pepper
1/3 cup chopped fresh parsley or 2 T freeze dried
a couple dollops of sour cream (optional)
Melt butter in soup pot over medium heat. Add onions and sauté gently until wilted. Add carrots and sauté a little longer. Add stock and thyme. Simmer until carrots are soft, about 30 minutes, then add parsley and remove from heat. Allow to cool until it is cool enough to handle. Remove thyme bundle. Pour into food processor, blender, or use an immersion blender to puree until smooth and creamy. Add sour cream if desired and salt and pepper to taste. Serve topped with a small amount of softened butter. Makes 8 servings.
Venison Mushroom Barley Soup
This is by far our favorite soup and even better, it's a GREAT way to use small venison pieces and OUR freeze-dried or fresh Winter Savory!
1 to 1.5 pounds venison pieces cut into 3/4 inch cubes
1 T vegetable oil
2 Cups finely chopped onion
1 Cup diced carrots
1/2 Cup sliced celery
1 Pound fresh mushrooms sliced - I like shitake but portabellas would be awesome too
2 garlic cloves, I prefer locally grown Music or Georgia Fire but any good garlic will do
1 T fresh or freeze dried thyme
2 T fresh or freeze dried winter savory
1 can (14.5 ounce) beef broth
1 can (14.5 ounce chicken broth
2 Cups water
1/2 Cup medium pearl barley
1 teaspoon sale (optional)
1/2 teaspoon pepper
In a Dutch oven or soup kettle, brown eat in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrot, celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms and garlic, cook and stir for 3 minutes. Add broths, water, thyme, and winter savory, salt if desired and pepper. Return meat to pan and bring to a boil. Reduce heat, cover and simmer for 1.5 to 2 hours until the barley and meat are tender or until the whole house smells so good you can't stand it.
Yield about 11 servings