From The Oblate Center
Chef Jenny Mattingsley
1/2 cup sugar
1/2 cup water
2 cups fresh basil
Bring water & sugar to a boil. Remove from heat & add basil. Allow mixture to cool. After cooling puree mix in blender. Allow to sit overnight for flavors to strengthen.
1 pint of blueberries & diced strawberries, mixed
2 tablespoons granulated sugar
Method sprinkle sugar on berries and allow to sit together for 1 hour.
1 cup butter
2 cups flour
1 tsp baking soda
1 cup white sugar
1 cup brown sugar
2.5 cups oatmeal
12 oz. chocolate chips
In food processor puree basil & white sugar. Transfer to bowl. Cream this mixture with brown sugar and butter. Add oats and egg and the remaining ingredients, creaming only when all of the ingredients are combined. Scoop into small balls and place on parchment lined cookie sheet. Bake at 325 degrees F. for 8-10 minutes.
Jenny recommends baking a test cookie to find the ideal time.
1/2 gallon of your favorite vanilla ice cream. Scoop ice cream into serving dish, drizzle with basil syrup and spoon macerated berries over. Serve with a cookie & enjoy!
What is Hoja Santa?
Piper auritum is sometimes referred to as pepperleaf, sacred pepper, or root beer plant.
The herb’s unusual flavor is hard to pin down, but it has been compared to licorice, sassafras, mint, tarragon, and eucalyptus.
Recipe from Celebrity Chef Joshua Schwenke
Gastronomy Live Events
Recipe from Celebrity Chef Luciano Valadez
From La Gloria
Yield 1 quart
10 oz. fresh basil
4 oz. fresh cilantro
2 oz. fresh Hoja Santa
1⁄2 cup toasted pine nuts, cooled
1 c. grated parmesan cheese
1 tsp. kosher salt
2 de-seeded fresh Jalapenos
3 Cloves crushed garlic
6 oz. olive oil
Our Spring Recipe, Green Peas with Cream
Take a quart of fine fresh green peas and put them in a stew pan with a piece of butter as big as an egg, a little sugar, some salt and a little nutmeg. Besides, add a little bundle of sweet herbs such as parsley, chopped fine a little peppermint the same. Cover them all close with a pint of boiling water and let them stew until soft. Then put in a quarter of a pint of good heavy cream, give it one boil, turn them into a dish and send to the table.
18th century recipe
Elderflower, lemon thyme & basil tea
Place clean fresh herbs (or dried) into a glass measuring cup - about 1 handful is about right. Pour almost boiling water over herbs, steep 10 minutes or so, strain into teapot and serve with raw local honey to sweeten.
Rose Infused Simple Syrup
1 cup of water + 1 cup of sugar or honey.
Bring to a boil take off the heat and cool. When cool add 1 teaspoon of Rose Essential Oil. Keep bottled in the fridge. Add to all your teas and iced teas for a hint of sweetness.
Dr. Connie Sheppard - Texas AgriLife
and the Herb Market Team
Cindy, Marilyn, Leslie & Katy
Dill Tuna Salad
Rosemary Mashed Potatoes
Elderflower, Lemon Thyme & Basil Tea with rose infused simple syrup
1 lb. unsalted organic butter
1 cup chopped herbs - your choice of 3 is best so flavors are not too strong. Try Thyme, Rosemary & Chives or Dill or what is in season.
Juice & Zest of 1/2 lemon
Mix in blender or food processor.
Roll up in plastic wrap & freeze if not using immediately.
Can be used on bread, rolls, and sandwiches. Or, in mashed potatoes or on pasta.
Dill Tuna Salad
1 - 6 oz. water packed tuna, drained
1/2 cucumber, peeled, seeded & diced
2 small green onions, thinly sliced
2 TBL fresh chopped dill
1 TBL chopped parsley
1 hard-boiled egg, chopped
1 carrot, finely chopped
4 TBL mayonnaise
1/2 TBL Dijon mustard
Combine all ingredients in a small bowl, mix well and chill. Serve with sandwich bread, crackers or fresh cut veggie tray.
By enjoying this delicious salad you will also get in your daily diet, Vitamin A, Vitamin C, Vitamin K, folate, calcium, magnesium, phosphorus, potassium and sodium.- all from the delicious, hopefully local and fresh ingredients!
Rosemary Mashed Potatoes
1 1/2 lbs. of Yukon Gold potatoes, washed and cut into pieces
1 TBL olive oil
1 TBL butter (you could use herb butter)
1/2 cup half-n-half
salt & pepper to taste
3 garlic cloves minced
2 tsp fresh rosemary, chopped
1/2 cup chives, chopped
Simmer potatoes until fork tender strain & set aside. In same pot add olive oil, rosemary and garlic; saute over medium heat. When garlic is slightly brown, add potatoes back to pot and mix. Take off heat add butter and half-n-half. Season with salt and pepper and mash potatoes. Add more butter or half-n-half if needed. Serve topped with chopped chives.
1/2 tsp salt
1 tsp baking powder
1.5 cups of chopped pecans
1 tsp vanilla
4 oz. (1/2 cup) fresh basil leaves chopped