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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.

Cocoa Herbs

Pasta Seasoning

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.

INGREDIENTS

 

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

soup. 

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

Cocoa Herbs

INGREDIENTS

  • 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

DIRECTIONS

BAKE: 10 min./batch
YIELD: 42 servings

  1. 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.

  2. 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.

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