Herb Flavored Oil    

        2 cups extra virgin olive oil, warmed on the stove

        4 sprigs fresh oregano

        4 sprigs fresh basil

        4 sprigs fresh thyme

        2 Tbsp. whole black peppercorns

        2 Tbsp. crushed dried red pepper

Wash the herbs and dry thoroughly. Place the herbs, peppercorns, and red pepper in a wide-mouth jar. Pour the oil over them and cover. Allow to infuse for 2 weeks. Remove the herbs and strain the oil through several layers of cheesecloth to remove the peppercorns and red pepper and divide among clean bottles or jars.

Garlic Basil Vinegar

  1 head of garlic

 2 cups fresh basil leaves

 4 cups red wine vinegar

Separate the garlic head into individual cloves. Crush the cloves slightly with the flat side of a knife and peel them. Wash the basil leaves and pat dry. Place the basil and garlic in a 2-quart or larger sealable glass jar. Pour the vinegar over the garlic and basil, cover, and store in a cool, dark place for 2 weeks. Strain the vinegar through several layers of cheesecloth into clean, sterile bottles and cover. You can add a whole garlic clove or two to each bottle before closing.

Tuna Pasta Salad with Dilled Dressing

  1 bunch dill leaves, stems removed, chopped fine

1 small bunch chives, snipped fine

1 cup sour cream

1 tsp. lime or lemon juice

½ cup half & half

1 can Premium Tuna fish

12 oz. pasta, bow ties or penne or similar

salt & fresh cracked pepper to taste

  Cook pasta according to directions.  In a blender or food processor combine all ingredients except tuna fish and pasta, and blend well.  Add tuna and stir gently into pasta until fully coated with dressing.  Garnish with a dill sprig, chill and serve.

Lemon Basil Salad Dressing

1 cup loosely packed fresh basil leaves

2 cloves garlic

1/4 cup fresh lemon juice

1/2 cup parmesan cheese

1/3 cup olive oil

Process all ingredients in a food processor and chill.

Cilantro and Lime Dressing

½ bunch of cilantro, chopped fine                

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

juice of 4 limes

2 tablespoons of light olive oil

Mix all ingredients together in a blender or food processor and chill at least 30 min. for dressing or use as a marinade on fish or chicken for grilling or as a dressing for chilled shrimp salad.

Garlic Herb Paste Marinade

½ cup fresh lemon juice

3-4 garlic cloves, minced

½ tsp. red pepper flakes

¼ cup olive oil

¼ tsp. salt and fresh ground pepper

1 cup. Fresh herbs loosely packed (parsley, basil, oregano, thyme, rosemary, or sage)

Blend all ingredients in a blender or food processor to puree.  Spread on meat and refrigerate at least 30 min.

Tarragon Chicken Rub

  2 tbsp. butter, melted             1/4 tsp. black pepper

1/2 tsp. salt, or less                   1 tsp. paprika

1/2 tsp. tarragon                        1 tsp. water

1 clove garlic, crushed             2 lb. chicken pieces

Mix ingredients and rub all over chicken parts. Bake at 350 degrees 30 min. covered, 30 min. uncovered. Baste last 5 min.