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Each week, this column offers recipes from Valley cookbooks. If your organization would like to have
Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.
HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”
FROSTY BLUEBERRY TEA
5cups water
5tablespoons honey
5Lemon Zinger tea bags
1package frozen unsweetened blueberries
Prepare tea base with bags in freshly boiled water. Cover, steep 7 minutes. Discard tea bags. Let cool. Pour tea base into 2 quart pitcher. Add blueberries. Crush blueberries against side of pitcher to release flavor. Stir. Pour into ice-filled glasses and garnish with slices of lemon or lemon balm sprigs.
BROCCOLI SALAD
1bunch fresh broccoli
6ounces shredded cheddar
6strips cooked bacon, crumbled
1/4teaspoon chopped chives
1/4teaspoon dried basil
Dressing:
1cup mayonnaise
1/2cup sugar
2tablespoons vinegar, preferably herbal
Separate broccoli into flowerets. Place half of broccoli into 9-by-9-inch casserole dish. Dust with herbs, top with half the cheese and bacon. Repeat layers.
Combine dressing ingredients. Pour over broccoli mixture 20 minutes before serving. Do not toss.
SHISH KEBOB
2pounds cubed beef
1pound mushrooms
1cup tomato wedges
1cup quartered onions
1cup quartered peppers
1/2cup oil
1/4cup vinegar
1/2teaspoon soy sauce
1clove garlic, chopped
1/2teaspoon basil
1tablespoon lemon juice
Salt and pepper
Marinate beef in oil, vinegar, soy sauce, garlic, basil, lemon juice, salt and pepper to taste, three to four hours. Skewer the meat, alternating the meat and vegetables. Roast on grill and baste with marinade. Serves 6.
ABOUT THE BOOK
The cookbook includes information on planting herbs, their uses, sketches of herb garden designs and how to dry herbs. The recipes include fresh and dried herbs.
HOW TO ORDER
Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.