Try a few of these Appalachian suggestions
So your herb garden is sprouting and you’re anxious to use those vibrant, healthy herbs in your meal preparation. The first thing to do is replace your store-bought herbs with plants fresh-picked from your garden.
Season your sauces with fennel, sage, basil and oregano. Dot your dishes with herbs you picked just minutes ago. Add the freshness of the earth directly to your table with a few of these herbal drinks and dishes to complement your meal.
Sage and Onion Sauce
Ideal over meat or vegetables
2 tablespoons chopped onion
1 tablespoon finely chopped green sage leaves
4 teaspoons water
¼ cup fine bread crumbs
¼ cup melted butter
1 teaspoon salt
1 teaspoon pepper
- Place onion, sage and water in a pot and simmer gently for 10 minutes.
- Add pepper, salt and breadcrumbs. Mix well.
- Stir in melted butter and simmer for a few minutes.
Sparkling Rosemary Punch
Excellent for entertaining on a warm summer evening
2 handfuls of rosemary sprigs
2 cups water
1 liter ginger ale, chilled
12 ounces frozen orange pineapple juice
- Combine rosemary and water in a saucepan and bring to a boil, stirring frequently.
- Simmer for 5 minutes. Cover and allow to cool. Strain out the rosemary.
- Combine with the orange pineapple juice and stir well.
- Refrigerate until ready to use, and then combine with the ginger ale.
Source: Stony Mountain Botanicals
A great dessert any time of the year
1 cup unsalted butter, at room temperature
⅔ cup granulated sugar
⅛ teaspoon salt
1 large egg
2 tablespoons grated orange zest
2 teaspoons very finely chopped fresh thyme leaves
6 to 8 fresh mint leaves, very finely sliced
2½ cups unbleached all-purpose flour
Raw or turbinado sugar for sprinkling
- In a bowl, combine the butter, granulated sugar and salt. Using a wooden spoon or an electric mixer set on medium speed, beat until smooth.
- Add the egg, orange zest, thyme and mint and beat until well mixed. Reduce the speed to low and gradually add the flour in 3 batches, beating after each addition, until combined.
- Divide the dough in half and shape each portion into a log about 1½ inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate until well chilled, at least 1 hour or up to overnight.
- Preheat the oven to 350 degrees F and position the rack in the middle level. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- Remove the dough logs from the refrigerator. For round cookies, roll the plastic-wrapped logs on a work surface (like rolling a rolling pin) to smooth the sides, keeping the diameter uniform. For square cookies, using your hands, tap each wrapped log on 4 sides against the work surface to flatten the sides evenly. Unwrap the logs and, using a sharp knife, cut the logs crosswise into slices about ¼ inch thick.
- Arrange the cookies on the prepared baking sheets. Sprinkle each cookie with a pinch of raw sugar. Bake the cookies, rotating the sheets front to back after about 5 minutes, until light golden brown, about 10 minutes.
- Let the cookies cool on the pans for a few minutes, then use a metal spatula to transfer the cookies to wire racks and let them cool completely. Store in an airtight container at room temperature for up to 2 days.
Photo credits: fourarrangements.org, autostraddle.com, skinnytaste.com, food52.com