RECIPE OF THE MONTH
Always something delicious. You can find all the herbs and spices on our website. Just look under 'Spices' and at our store.
This is a great blend of Italian herbs that you mix and store in an airtight container.
When you are ready to make pasta for dinner, everything is ready to go.
3 tablespoons dried basil
3 tablespoons dried parsley
3 tablespoons dried oregano
1 tablespoon garlic granules
Suggested Use: Mix 1cup of herb blend with ¼ cup
melted butter or olive oil. Toss with warm pasta and enjoy!!!
Yields: Approx. 2/3 cup herbs.
Any & All Soup Seasoning
This blend can be used in most any soup except chowders.
The subtle hint of lemon enhances all the other herbs in your
Yields: Approx. ½ cup herbs.
Mix all herbs thoroughly and store in an airtight container away
from heat and light.
2 tablespoons dried parsley
1 tablespoon dried thyme
½ tablespoon dried Chervil (can substitute with Fennel seeds)
½ tablespoon dried basil
½ tablespoon dried marjoram
½ tablespoon celery seed
1 teaspoon dried savory (summer or winter)
1 teaspoon dried rosemary
1 teaspoon dried lemon zest
For BEEF soup add about 5 juniper berries for an extra kick.
Suggested uses: Season any homemade soup (beef, veggie,
or poultry) to taste, or use approx. 1 tablespoon of the herb
blend to 1 quart of stock. Can also be used in stews and Swiss
steak and meat sauces.
They look yummy! AND they’re healthy for you (in moderation)!
VEGAN CHOCOLATE CHIP COOKIES
1-1/4 cups packed dark brown sugar
1/2 cup canola oil
6 tablespoons vanilla soy milk
1/4 cup sugar
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dairy-free semisweet chocolate chips
1/2 cup finely chopped walnuts
BAKE: 10 min./batch
YIELD: 42 servings
In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour.
Drop rounded tablespoonful’s 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.