VEC2100 World Herbs and Vegetables _ Recipe Book

Dear Students, Here is the collection of recipes you have provided for the class recipe book. While this book serves as a reminder of your sense of belonging in this class that discussed about all sorts of herbs and vegetables, the recipes pertain to the Mediterranean herbs in the Lamiaceae family. Of course, it is no surprise to find some recipes repeated but those recipes show some of the most popular ways to use the herbs in this family. Thank you for sharing your recipes here and for your presentations for which you have put in lots of energy and enthusiasm. Sincerely, Saba Dr. Bala Rathinasabapathi, E-mail brath@ufl.edu

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Tortelli of Potato and Chives

With Brown Butter and Sage By Amelia Greco Comment: I saw this recipe in Mario Batalis Simple Italian Food book, and I instantly wanted to use this recipe for the classrooms recipe book. This Tortelli pasta dish seems like it would have so much flavor when adding fresh ingredients to it and the nutmeg spice intrigues me. I am sure I would have instant gratification when eating, as it would be perfect to eat this very traditional Italian comfort food on a cold winter day in Gainesville. This dish would be a piece of Southern Italy served with a delicate twist. Ingredients: 4 russet potatoes, boiled 40 minutes until tender and peeled cup freshly grated parmigianoreggiano cheese cup chopped chives 2 extra-large eggs teaspoon freshly grated nutmeg 1 recipe basic pasta dough 4 tablespoons (1/2 stick) butter 8 sage leaves Juice of lemon Preparation: Bring about 6 quarts of water to a boil and add about 2 tablespoons salt. In a large mixing bowl, crush the potatoes with a masher until smooth. Add cup of the cheese, cup of the chives, the eggs, and nutmeg and mix well. Roll out the pasta to the thinnest setting and cut unto 4-inch squares. Place 1 tablespoon potato mixture in the center of each square and fold to form triangles, pressing firmly to seal. Bring the opposite points of the triangle together and press firmly to join. Continue until all the pasta is stuffed and formed into tortelli. Drop the pasta into the boiling water and cook until tender, 6 to 7 minutes. Meanwhile, melt the butter in a 12- to 14-inch saut pan and, over medium-high heat, cook until a golden brown color (noisette) appears in the thinnest liquid. Add the sage leaves and remove from the heat, then stir in the lemon juice. Drain the tortelli well, gently pour into the saut pan, and return to the heat. Add the remaining cup cheese and cup of chives, toss to coat, and serve immediately.

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Creamy Potato with Rosemary Soup

By Allen Scott (Taken from: http://allrecipes.com/Recipe/creamy-potato-with-rosemary-soup/detail.aspx)

Ingredients
2 tablespoons olive oil 1 1/2 pounds peeled russet potatoes, cut into 1-inch chunks 1 large onion, cut into large dice 1 tablespoon butter 1 pinch sugar 3 large garlic cloves, thickly sliced 1/8 teaspoon cayenne pepper 3 cups chicken or vegetable broth 1 1/2 teaspoons minced fresh rosemary 1 1/2 cups half-and-half (or whole milk) Salt and freshly ground pepper, to taste Garnish: crumbled bacon (optional)

Directions
1. Heat oil over medium-high heat in a large, deep saut pan until simmering. 2. Add potatoes and onion. Saut, stirring very little at first, then more frequently, until potatoes start to turn golden brown (7 to 8 minutes). 3. Reduce heat to low and add butter, sugar and garlic. Continue cooking until all vegetables are a slightly caramel color (about 10 minutes longer). 4. Add cayenne pepper and continue to saut until fragrant (30 seconds to 1 minute longer). 5. Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender (about 10 minutes). 6. With a blender, puree (adding fresh rosemary) until very smooth (30 seconds to 1 minute). *Note that you might want to vent the steam while pureeing by either removing the lid's pop-out center or by lifting one edge of the lid. 7. Return to pan/pot; add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve. Enjoy!

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Italian Spaghetti Sauce By Ashley Massagee

This is a homemade recipe that has been passed down through the generations as I am Italian. Unfortunately, my Italian roots tend to take over when I am cooking, so I never measure. But, the following measurements should be close enough The main key is to let the sauce simmer for as long as possible, more than 6 hours is best! Ingredients: 2 cups crushed tomatoes 2 cups tomato sause 2 cups diced tomatoes 2 bay leaves oz of parsley flakes oz sweet basil cup sugar ProcedureTurn burner on stove to medium heat, pour all tomato ingredients in a pot. Then add the bay leaves, parsley flakes, sweet basil, and sugar to the tomato ingredients until the ingredients are mix in the sauce . Let the sauce simmer, some boiling may occur, but try to keep it at a minimal. If you would like to add meat balls, it is best to cook them as soon as possible so they can be added to the sauce the sauce is simmering. This will allow the meat balls to take on more flavor. Additionally, my family loves to boil eggs and add the peeled boiled egg to the sauce. Just like the meat ball, the eggs should be added to the sauce as soon as possible. I never realized that boiled egg was not common in spaghetti sauce until a few years ago, so it may seem crazy to you, but trust me, its pretty tasty =)

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Ingredients

Broccoli and Cheese Soup By: Bradley Perez

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces 1 cup yellow onions or sliced leeks (white parts only, well rinsed) 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch of nutmeg 1/2 teaspoon minced garlic 1/2 teaspoon chopped fresh thyme leaves 3 tablespoons all-purpose flour 3 cups chicken stock or canned, low-sodium chicken broth 1 (16-ounce) package frozen broccoli thawed and separated 1/2 cup heavy cream 1 1/4 cups shredded medium cheddar Croutons, for garnish Directions In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Comment:I got this recipe from http://www.foodnetwork.com/recipes/emeril-lagasse/broccoliand-cheese-soup-with-croutons-recipe/index.html It is one of my favorite Emeril dishes and I make at least once a month! Everyone always wants more.

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Total Time:
Prep

Rosemary Roasted Potatoes By Brandi Coleman

1 hr 8 min
8 min

Cook 1 hr 0 min

Yield:
3 to 4 servings

Level:
Easy

Ingredients

1 1/2 pounds small red or white-skinned potatoes (or a mixture) 1/8 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.

*Side note- I have made this recipe using different herbs and spices so you can substitute if you dont like Rosemary or want to try something new. Source: http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe/index.html

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Butternut Squash Ravioli with a Sage Brown Butter Sauce

By: Elaina Buono Serves 8 Ingredients: For Ravioli 1 la rge butte rnut s qua s h - halved lengthwise, peeled and seeded 2 te a s poons butte r s a lt a nd bla ck pe ppe r to ta s te 1/2 te a s poon ground nutm e g 1/2 te a s poon a lls pice 2 te a s poons ground cinna m on 1/2 cup Parmesan cheese 50 wonton wra ppe rs 1 te a s poon e gg white , lightly be a te n For Sauce 1/4 cup choppe d fre s h s a ge le a ve s 1/4 cup uns a lte d butte r s a lt a nd bla ck pe ppe r to ta s te Directions: 1. Preheat oven to 350 degrees F 2. Place the squash, cut side up, on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges. 3. Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes. 4. Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper. 5. Fill a deep pot with lightly salted water and bring to a boil. 6. To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used. 7. Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared. 8. To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. This ravioli is one of my favorite foods. Sometimes instead of butternut squash, I use canned pumpkin or fresh pie pumpkins when they are in season. I first tried pumpkin ravioli in a Wolf Gang puck restaurant and when I got home, I wanted to make it myself. There are lots of variations of this recipe on the internet, but this one is my favorite. It is from allrecipies.com. Its fairly simple to make once you get the hang of 7|VEC2100 Recipes from class

it. The sage butter sauce is my favorite part and I will often make it without the ravioli and put it on regular pasta if I dont have a lot of time to cook. The sage and the butternut squash tastes compliment each other perfectly.

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Gluten Free Pea-Pesto By Drew Chung

Ingredients: 4 ounces Gluten Free Pasta 1 cup Sweet Peas 10 raw Almonds 1 Garlic clove 1/2 tbsp Olive Oil (optional) 3 tbsp Parmesan Cheese 1 Basil leaf

1. Add the following into a food processor: a. 3/4 cup of the peas b. chopped almonds c. chopped garlic d. oil 2. Puree completely a. NOTE: you may need to add a few teaspoons of water to get it going 3. Cook chosen pasta according to package instructions 4. When the pasta is done, do the following: a. Save 1 cup of the water b. Drain rest of the water c. Put cooked pasta back in the pot 5. Add the pesto and cheese to pasta 6. Add a few tablespoons of the pasta water 7. Mix the pasta well 8. Continue adding water as needed to make pasta sauce as thin as you like 9. Mix left-over peas and serve 10. Garnish dish with basil This is simple, tasty dish that my obsessive health-freak of a friend taught me recently. This meal does not take longer than 15 minutes to make so it is perfect for those with little time.

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Pasta Oregano By David Kirby

Ingredients:

1/2 lb pasta 6 tbsp olive oil 4 tbsp balsamic vinegar 4 tsp oregano

1. Boil the pasta in a pot until desired consistency is reached. 2. Drain the pasta. Place the pasta back in the pot, and add half the olive oil and the oregano, mixing it in thoroughly. 3. Stir for 2-3 minutes with the stove on medium heat. 4. Remove from heat and add the vinegar and the rest of the oil. Mix thoroughly and serve immediately. Serves 2-3. This recipe makes pasta in a thin, light sauce. Other herbs or spices can be added as desired, and other types of sweet vinegar can also be used. Long pasta or spaghetti is recommended.

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Ham and Bean Soup

Cooked By: Taylor Warner Ingredients
1 cup dry navy beans 4 cups water 1 to 1 pounds ham (trim fat and skin) 1 cups diced celery 1 cup chopped onion teaspoon dried thyme, crushed teaspoon white pepper 1 bay leaf

Instructions
Rinse beans. In a large saucepan combine beans and water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Cut ham into cubed pieces. In the same pan combine beans, 4 cups fresh water, ham, celery, onion, thyme, white pepper, and bay leaf. Bring to boiling; reduce heat. Cover; simmer about 1 to 2 hours or till beans are tender. Stir periodically. Keep an eye on the amount of water, may need to add some. Remove ham bone if any, let it cool and pick off any remaining meat from bone. Discard bone and bay leaf. Return the ham to saucepan. Heat through. Makes 4 main-dish servings.

Comments
My mother got this recipe from the Better Homes and Gardens New Cookbook but added her own twists to the recipe. It tastes delicious! I recommend giving it a try.

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Ingredients: loaf French bread cup parmesan cheese 1 Tbsp. sage leaves (chopped fresh) 1/8 cup butter 2 Tbsp. mustard 4 chicken breasts

Bread crumb coated Chicken By Hanna Logg

Directions: Preheat oven to 450 degrees Tear up bread, put bread, sage and parmesan cheese in food processor, process to a rough chop. Melt butter, add mustard. Coat chicken breast with mustard mix then with bread crumb mix. Place on foil lined baking sheet, cook for 25-30 minutes, until golden brown and crispy.

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Orange Basil Chicken By Joy L. Burnham

10 chicken breasts 1/4 cup brown sugar 1 orange, zested 1 cup white wine 1 cup orange juice 3 garlic cloves, chopped fine 1 bunch of fresh basil, chopped 1/2 cup olive oil 6 cups of water Trim the breast, cover and place in fridge. Mix all the ingredients together well in a bowl. Add the chicken, making sure all of the chicken is covered in the marinade. Allow to sit in the refrigerator for about an hour. Then place the chicken on a well-oiled sheet pan, strain the marinade and place the strained-out basil, zest and garlic on the chicken, just enough to give it some color. Bake at 300F for about 25 minutes or until done. Save the stock if desired. Reduce stock (boil it down to half the amount) and add a small amount of cornstarch and water so that it thickens and use it as a sauce. I got this recipe from http://www.cooks.com/rec/view/0,1739,135180-252199,00.html when I was a freshman in college, and I have made it many times since. This version serves ten people or two people with a lot of leftovers when I make it! It is good over rice, or with mashed or baked potatoes.

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Lavender Tea Cookies Recipe By Tyler Marshall

Yields: 2 dozen cookies Prep time: 20 min Cook time: 15 min Ingredients: 1 tablespoon dried culinary lavender flowers 1 cup butter, room temperature 2/3 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon lemon extract 2 cups all-purpose flour 1/8 teaspoon salt Lavender Frosting (see recipe below) Preparation: In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt; mix until combined (dough should be soft but not sticky.) Refrigerate 1 to 2 hours or until dough is firm. Prepare Lavender Frosting; set aside. Preheat oven to 325 degrees F. Remove dough from refrigerator. On a lightly-floured surface, roll dough approximately 1/4-inch thick with your rolling pin. Cut into desired shapes with your favorite cookie cutters and place onto ungreased cookie sheets. Bake 12 to 15 minutes or until cookies are lightly browned around the edges. Remove from oven and cool on wire cooling racks. When cool, frost with Lavender Frosting. Makes 2 dozen cookies. Lavender Frosting: 1 cup powdered (confectioners') sugar 2 tablespoons dried culinary lavender flowers 2 tablespoons milk 2 teaspoons light corn syrup In a small plastic bag, combine powdered sugar and dried lavender flowers. Let stand at least 1 day before using. When ready to use, sift the mixture into a medium-size bowl; discarding 14 | V E C 2 1 0 0 R e c i p e s f r o m c l a s s

lavender flowers. Add milk and corn syrup, mixing well. NOTE: Additional powdered sugar or milk may need to be added (enough milk to make frosting easy to spread). Spread on baked, cooled cookies. Referencehttp://whatscookingamerica.net/Cookie/LavenderCookies3.jpg

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Lavender Cookies
By Paul Poppe

Ingredients

5/8 cup butter 1/2 cup white sugar 1 egg 1 tablespoon lavender flowers 1 1/2 cups all-purpose flour 1/2 cup colored sugar for decoration (optional) 1 tablespoon lavender flowers

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. Cream together the butter and sugar. Beat the egg, and blend into the butter and sugar. Mix in the lavender flowers and the flour. Drop batter by teaspoonfuls onto cookie sheets. 3. Bake 15 to 20 minutes, or until golden. Remove cookies to cooling racks, and sprinkle with decorative sugar and additional lavender flowers if desired.
NOTE: I decided to choose lavender because people usually dont use it to cook with, so I found it interesting. The recipe was taken from allrecipes.com
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Lemon Rosemary Salmon By Donavaun Horne

Ingredients * 1 lemon, thinly sliced * 4 sprigs fresh rosemary * 2 salmon fillets, bones and skin removed * coarse salt to taste * 1 tablespoon olive oil, or as needed Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. 3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork. "Lemon Rosemary Salmon Recipe - Allrecipes.com." Allrecipes.com - Recipes, Menus, Meal Ideas, Food, and Cooking Tips. Web. 05 Aug. 2011. <http://allrecipes.com/Recipe/lemon-rosemary-salmon/detail.aspx>.

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Ingredients: 1 16 oz. bag of lentils 3-4 carrots 3-4 sweet onions (yellow onions) 3 celery stalks 3 turkey sausage links (this is optional as you can choose to use Whatever sausage you want or for a vegetarian dish, substitute with More carrots, onions, and celery) cup dried and finely chopped basil cup dried and finely chopped oregano cup dried and finely chopped thyme 2 tablespoons of fennel seeds 3 bay leaves 1 tablespoon salt 1 tablespoons ground black pepper cup olive oil Optional: 3 minced garlic cloves 2 teaspoons red pepper flakes (for varying levels of spice, add what your palette is comfortable with) Instructions: 1. Begin by prepping the vegetables and washing the carrots, onions, and celery to rid them of any dirt. 2. Slice the carrots into 1 cm thick pieces and be sure to not use either end of the carrots. 3. Slice the celery stalks the same you did with the carrots. Hint: to rid the celery pieces of the fibrous strands, use a paring knife to carefully cut the top of the stalk. You should be able to peel away the rest of the fibrous strand. 4. Mince the onions into small pieces. 5. After doing this and combatting any tears you might face along the way, throw all of the vegetables into a large pot and add the olive oil. Sautee the vegetables in the oil on medium-low heat. Stir occasionally to make sure all of the vegetables cook evenly 6. While the vegetables cook, use this time to cook the sausages on high heat. Be sure to cook thoroughly as you do not want to consume any undercooked pork or turkey. 7. Once the sausage is done cooking, add the meat with the vegetables. 8. Using mortar & pestle, grind the fennel seeds to help release their volatile oils. Just grind them enough so that you can start to smell the oils being released.

Lentil Soup Recipe By Hamilton Jones

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9. Now, add half of the prepared herbs and spices into the pot with the sausage and vegetables. Be sure you dont add all of the herbs and spices as you will use the other half later. Youre doing this to create layers of flavor 10. After letting the contents of the pot cook together for about 5 minutes, pour the bag of lentils into the pot. 11. Remove the pot from the stove and pour water into the pot, making sure the water rises about 3 or 4 inches off of the top layer of vegetables. 12. Turn the heat down low, allowing for the contents to simmer and the flavors to coalesce 13. From here on out stir occasionally and let the contents cook down for at least 23 hours. For best results, you should simmer the contents of the pot for roughly 5 hours. 14. Depending on personal preference, you can cook the lentil soup down into a thicker, more stew like recipe or leave it watery. You can always add a little bit more water if it cooks down to much! 15. A few minutes before you deem it finished, add the last of the herbs and spices and stir. 16. Let all of the vegetables, herbs, and spices to cook for a few minutes longer and feel free to pour yourself a bowl! 17. Enjoy! Comments: This is one of my favorite dishes to make because as a college student I dont find a lot of free time during fall and spring semesters to make meals every night. Although it takes time to make, it is a very easy recipe to make and allows for modification for your own personal tastes (For example, I tend to cook my lentil soup down longer to create a thicker, heartier soup while my mom likes it watery). My mom taught me this by teaching me how to eyeball all of the ingredients and thats how I cook it now. The amount of ingredients I listed is based on what I normally use to make this great meal. I advise to make this on a weekend that allows for you to be by a stove for a good part of the day. The best part about this recipe is that I get about 5-7 incredibly filling, nutritious, meals out of it over the course of 3 or 4 days!

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Purple Basil Pesto

By Mauro Perez Opal (purple) basil is great for making pesto sauce that can be used in pastas, on bread, etc. Ironically, pesto made with purple basil is not purple, but green. Still this is an easy and quick recipe that can be added to any pasta dish and will make your guests mouths water even while getting seconds. Ingredients: -cup (or a handful) of opal basil, also known as purple basil -olive oil to your liking -salt and pepper to your liking -1/4 cup of slivered almonds -1/2 cup of grated parmesan cheese -5 or 6 cloves of garlic. -optional heavy cream if you want a heavier concoction Process: -Put all of the ingredients (except for the pasta) in a blender and blend until a creamy texture is achieved. -Serve on top of any pasta. Has been proven delicious on penne pasta. -Spread with a spoon on slices of bread. -ENJOY! Source: My roommate Laura Figueredo

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Nichols Tea
By Graham Nichols

Whenever anyone is sick in my household, or we have something to study for and must focus, my mom always makes this type of tea. I decided to add in the cinnamon after the presentation about the many cognitive benefits of it, and also because I feel it would work well with other drink ingredients. It doesn't really have a specific name, but I really enjoy it a lot, so I'll just call it Nichols Tea. Nichols Tea: Ingredients: 1.5 litres of water 7 green tea bags 4 mint tea bags 10 cinnamon sticks 1 table spoon of cayenne pepper sugar or honey optional if the pepper is too strong Preparation: Boil the water and let the green tea bags and mint bags steep for 3 minutes or longer depending on how strong you would like it, then place the cinnamon sticks into the tea and add the cayenne pepper in as well. Add sugar or honey as needed. Can be served cold or hot, (personally I like hot tea better) and stir as necessary if the tea has separated from the cayenne pepper.

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Basil Pasta Salad, (All Recipies.com) One of my Favorites!!! Courtney Padgett

Ingredients 1 (16 ounce) package bow tie pasta 1 (6 ounce) package spinach leaves 2 cups fresh basil leaves 1/2 cup extra virgin olive oil 3 cloves garlic, minced 4 ounces prosciutto, diced salt and ground black pepper to taste 3/4 cup freshly grated Parmesan cheese 1/2 cup toasted pine nuts Directions Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink. Toss the spinach and basil together in a large bowl. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

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1 3-4 lb. (approximately) chicken, quartered 1/4 cup flour 1/2 tsp. salt 1/8 tsp. pepper 1/4 tsp. thyme 1/4 tsp. oregano or marjoram 1/4 tsp. rosemary 2 tsp. fresh parsley, minced 3 cloves garlic 1 large onion, chopped 1/2 cup chicken broth

ITALIAN HERB ROASTED CHICKEN By Rebecca Paschall

Directions: Preheat oven to 375F. Wash chicken and cut into quarters. In a heavy skillet, add olive oil to a depth of 1/4 inch. Add whole cloves garlic and chopped onion. Measure flour, salt and pepper into a zipper plastic bag. Shake 2 pieces of chicken at a time in the bag until well coated. Brown the chicken evenly on both sides in the olive oil. There is no need to cook through. Transfer browned chicken and onion slices to a casserole dish or baking pan. Combine herbs and chicken broth. Baste chicken with broth and a little olive oil, and continue to baste occasionally during the cooking. Roast chicken for 50 minutes or until tender and juices run clear (depends upon weight of chicken). Breast temperature should be about 160F. Recipe came from Cooks.com and was submitted by CM.

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Spearmint Ice Cream Recipe By Alexandra Van Arsdale Menta Spicata Laminacae Family Ingredients: 1 cup fragrant spearmint leaves 1 cup whole milk 2 cups heavy cream 2 large eggs shopping list 3/4 cup sugar Procedure Cover mint with water and bring to a boil and simmer to soften leaves. Drain well, pressing out excess moisture from leaves. Puree mint in food processor. In a saucepan, add the pureed mint and cream and heat but do not boil. Add the eggs and sugar and cook and stir constantly until mixture coats the back of a spoon. Do not boil. Place mixture over a bowl of ice water to cool down. Chill mixture well in the refrigerator. Process chilled mixture in ice cream maker according to manufacturers direction. Chill very well.

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CHICKEN STUFFED WITH ROSEMARY, POTATOES AND OLIVES By: Charlotte Temple 3 or 4 medium red or new potatoes, unpeeled, cooked, and cubed 8 to 10 stuffed green olives, chopped 3 to 4 tablesp. chopped parsley 2 cloves garlic, crushed 1 tablesp. capers 3 tablesp. olive oil 2 tablesp. rosemary 1 3-pound roasting chicken salt and pepper to taste In a large bowl, place the potatoes, olives, rosemary, parsley, garlic, capers, and olive oil. Toss the ingredients in the bowl together gently. Wash the chicken inside and out and then salt and pepper all over. Stuff the chicken - do not try and stuff it tightly. Allow the extra potatoes, etc. to spill out in the pan from the chicken cavity. Bake at 375 for 70 to 80 minutes.

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Preparation Time: 20 minutes Total Time: 4 hrs, 25 minutes (Only because of the chill time for the lemonade) The following recipe is for 8 servings which is about 2 quarts. Ingredients: o o o o o o 1 cup water 1- cups sugar 15 to18 medium lemons (3 cups juice) 5 cups cold water 1 lemon, washed and thinly sliced 14 small fresh mint sprigs

The Perfect Lemonade By Haley Reeb

Directions: 1. For the sugar syrup, bring water and sugar to boil in saucepan, stirring occasionally, until sugar dissolves. Pour into bowl. Cool. 2. Microwave 5 or 6 lemons at a time on High 1 to 1-1/2 minutes, just until warm to the touch. Cut lemons in half and squeeze juice. Discard seeds and transfer juice and pulp to a large pitcher. Repeat with remaining lemons. Stir in cooled syrup and water. 3. Measure 1-1/2 cups lemonade mixture in a 2-cup glass measure. (Stir sliced lemon into remaining lemonade mixture; cover and set aside.) Arrange one sprig of mint per cube in an ice-cube tray; pour in the 1- cups lemonade mixture. Freeze the lemonade ice-cube tray 4 hours, until firm. Cover and refrigerate lemonade. 4. Pour lemonade into tall glasses over ice cubes. Nutrition Facts: Calories- 170 Total Fat- 0 g Saturated Fat- 0 g Cholesterol- 2 mg Sodium- 2 mg Carbohydrate- 47 g Fiber- 0 g Protein- 1 g

The Perfect Lemonadehttp://www.recipe.com/the-perfect-lemonade

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Lamiaceae Recipe (that Rhymes) By Zachary Roberts

For this project I chose the lavender plant. This plant has always been a favorite aromatic of mine, but Ive never used it in food before. So, I found this recipe online containing one of my favorite dishes: scrambled eggs. Taken from http://www.joys-of-lavender.com/lavendervegetable-scrambled-eggs.html Lavender Vegetable Scrambled Eggs: Ingredients: 1 tsp. butter or oil 1 onion chopped 1 stalk celery chopped 1/2 green, red or orange pepper chopped 1 can mushrooms 1 small zucchini chopped green or black olives chopped ham eggs beaten with a fork, the amount depends on your needs shredded or sliced cheese 2 pinches of dried crushed or chopped lavender salt and pepper to taste Directions: 1. Saut all the vegetables (and meat if desired). 2. Add the eggs, lavender, salt and pepper and cook. 3. Remove from heat and sprinkle with a handful of cheese or cheese slices and cover with a lid to melt cheese. 4. Serve and enjoy.

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Rosemary Chicken By Amanda DeArmond

Ingredients: 1 onion 2 TBSP Canola oil 1 TBSP sage Whole chicken 2 TBSP butter (warm) 2 TBSP rosemary 1 TBSP oregano Salt Pepper 1 TBSP sage

Procedure of Preparation: Chop onion and fry in canola oil until clear (about 5-10 minutes) Add sage Cut spine of the chicken. Chop fresh rosemary and mix with warm butter. Place under skin of breast with spoon. Season both sides of the chicken with oregano, salt, pepper and sage to taste. In a roasting pan lay the chicken on top of fried onions with the cut spine facing down. Bake in 400 degree oven for 1 hour or until meat thermometer reads 165 degrees

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Ingredients: 1 pound of chicken tenders from publix 5 teaspoons of olive oil 1 teaspoon of salt 1 cube of butter Cooking oil 1 teaspoon of Rosemary powder 1 teaspoon of garlic powder Deep frying pan Ziplock bag Procedures: 1. Put the 5 teaspoons of olive oil, 1 teaspoon of salt, and rosemary powder and garlic powder in the ziplock bag and then close the ziplock bag and then shake it pretty well. 2. And then put in the chicken tenders and then shake it some more. Let it soak for 5 mins 3. In the mean time, warm up the pan and pour in cooking oil. 4. 5 mins later when the oil is hot put the chicken in, deep fry it till its golden brown Comments: I accidentally find out about this recipe because I was bored one day and I decided to cook chicken, I honestly dont know if other people knew about this recipe so I cant really call it my own. Regardless, this was pretty good tasting and definitely worth it.

Rosemary fried chicken tenders by Alberto Manus

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This recipe comes from my best friends family. Cooking was one of the things that Lauren and I bonded over when establishing our friendship. We both shared a love of spice, and so it was no surprise when cayenne pepper or dried red pepper was spontaneously thrown into any dish. Spaghetti alla Putenesca is traditionally made with anchovies; however, I was vegetarian for several years so we adapted her grandmothers recipe to our own tastes. Thats the beauty of this recipe; the quantity of each ingredient is subjective. I will be supplying the amounts I typically use for the purpose of this recipe. But, please feel free to adapt it and love it and make it your own. It is used as a sauce to put over spaghetti (although I have confessedly eaten it simply as a bread dip before). Enjoy! One red onion, chopped Three pinches of Cayenne pepper Two jars of canned tomatoes One tablespoon of capers Enough olive oil to soak the pan Two and a half tablespoons of chopped fresh garlic A pinch of oregano Three pinches of dried red pepper Instructions: First soak a stir-fry pan with olive oil. Then, add in all of your ingredients and heat the stove top at medium-high and stir-fry all of the ingredients until the onion reaches the desired level of crispness. Pour over spaghetti and serve. Recommended with garlic bread and baked asparagus!

Spaghetti alla Puttanesca by Corrine Roos with credits to her best friend, Lauren Miller

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Spanakopita By Anne Mihok

Mas friends recipe (Anne Mihok)

Ingredients

1/3 cup olive oil 2 pounds spinach, washed and drained 1 bunch scallions, white and green parts, chopped 1/4 cup finely chopped basil Salt and freshly ground black pepper 1/2 pound feta cheese, crumbled 1 to 2 eggs, lightly beaten 1 cup (2 sticks) unsalted butter, melted 1 pound filo pastry sheets

Directions Saute spinach until it wilts. Remove spinach and squeeze out excess liquid, then chop roughly. (You can also use frozen spinach.) Saute scallions. Add the spinach to the scallions, along with the basil, salt and pepper. Remove from heat and set aside. Stir the feta, basil, salt, pepper and egg in a mixing bowl. Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter. Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

TOASTED CAPRESE SANDWICH

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Comments:

By Natalie Teer

Ingredients:

When I first became a vegetarian this sandwich would appear on most menus when I was eating at a deli. It became my go to before branching out to other vegetarian options. It is really nice in the summer time. 1 Loaf of Ciabatta bread, cut into two pieces and then in half (to yield two sandwiches) 1-2 large tomatoes (sliced) *preferably Jersey, or Beefsteak tomatoes* 1/3 cup of fresh basil leaves Olive oil 8 oz. of fresh Mozzarella Salt and pepper

Directions:

Slice tomatoes and mozzarella into even slices Arrange slices on open face of Ciabatta bread Season with salt and pepper for taste Sprinkle with basil leaves Drizzle with olive oil Eat, enjoy

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TUSCAN VEGETABLE SOUP WITH FRESH SAGE

By Chris Burg

INGREDIENTS
3 tablespoons extra virgin olive oil 4 tablespoons sage leaves, coarsely chopped (not dried) 3 garlic cloves, minced 1 cup fresh or frozen green peas 1 cup green beans, cut into inch pieces 1 cup carrots, cut into coins 1 cup zucchini or 1 cup yellow squash, diced cup celery and leaves, stalks diced and leaves minced 1 medium sweet potato or 1 potato, peeled and diced 1 sixteen ounce can cannellini beans, rinsed and drained 6 cups sodium-free vegetable broth teaspoon red pepper flakes Salt, to taste Fresh-ground black pepper, to taste

PROCEDURE
1. In a soup pot heat up the olive oil on low to medium heat and lightly saut the sage leaves for about 5 minutes. With a slotted spoon, remove leaves from the pot and set aside. In the same pot, saut the garlic until soft, only a minute or two. 2. Add the green peas, green beans, zucchini, carrots, potato and cannellini beans. Stir the mixture over medium heat for 5 minutes. 3. Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes. 33 | V E C 2 1 0 0 R e c i p e s f r o m c l a s s

4. Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauted sage leaves. Enjoy!

COMMENTS
My family loves eating stuffing all year round, so my mother ends up preparing it all the time. Her stuffing recipe includes sage rub in it, so I decided to find a recipe that utilized fresh sage (which is a member of the Lamiaceae family). I found this recipe on food.com.

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