 Herb Flavored Oil2 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
1 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
1 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
1/2 cup fresh lemon juice
3-4 garlic cloves, minced
1 tsp. red pepper flakes
1/2 cup olive oil
1/2 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.
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