RECIPES

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Garden DElights Recipes

The herb blends used in these recipes may be found by clicking on the pages listed. Herbs contained in each blend and ordering information can be found on these pages.
Culinary Herb Blends

Dips, Dressings and Butters

Check out the new recipes added in November 2009. Enjoy!

SALADS

Fresh green salads are a summer time favorite. Lettuces and other greens of many varieties are available to mix with fresh seasonal vegetables and fruits. Pasta and potato salads are also favorites for picnics and barbeques.

Lettuces: There are six commonly recognized groups of lettuce typically separated by head type and leaf formation.
Butter head, also called Boston or Bibb forms loose heads with a buttery texture. It is most popular in Europe.
Chinese lettuce, bok choy or pak choy, generally has long, sword-shaped non-forming leaves appropriate in stir-fried dishes and stews.
Iceberg, also called crisphead, forms tight, dense heads that resemble cabbage. Generally the mildest of lettuces, valued more for their crunchy texture than flavor. It is the most familiar lettuce in the U.S.
Looseleaf, has tender, delicate and mildly flavored leaves. There are many varieties of loose leaf lettuces.
Romaine, is a head-forming type with elongated leaves.
Summer Crisp, also called Batavian, form moderately dense heads with a crunchy texture; this type is intermediate between iceberg and looseleaf types.

Some lettuces, especially iceberg have been specifically bred to remove the bitterness from their leaves. These lettuces have a high water content and therefore very little nutrient value. The more bitter lettuces and the ones with colored leaves contain antioxidants good for heart health.

Dilly Potato Salad
Prep and Cook Time: 45 - 60 minutes
2 C diced cooked potatoes
1 medium onion chopped fine or 1 bunch green onions
3 tsp Garden Delights Dilly Dip/Dressing Blend
Any or all of these fresh vegetables:
Radishes, cubed cucumbers, sliced celery, cubed summer squash, cold steamed peas, cold steamed green beans, or sliced baby carrots
For dressing: Combine ¾ C sour cream, ¼ C mayonnaise, 3 tsp Dill Dip/Dressing Blend and 3 Tbsp, balsamic vinegar. Mix well until creamy.

Combine potatoes, onions and chosen vegetables - mix lightly. Cover with dressing and mix. Refrigerate for at least 2 hours before serving.

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Green Beans

Green beans, or string beans or snap beans, are a vegetable that refers to the pod and the seeds inside. It is picked when immature and the entire pod is eaten. Beans are green, yellow or striped. They originated in Peru and where spread throughout the Americas by Indians. Spanish explorers introduced beans to France in the late 1500's. From there they became widespread during the 19th century.
Beans are digestible, high in fiber, low in calories and filled with vitamins, making them one of the healthiest of vegetables. They are a good source of Vitamins A and C which are important antioxidants. They have plenty of iron, twice as much as spinach, which provides energy. Beans also contain beta-carotene, an anti-oxidant which has strong anti-inflammatory effects.

Storage: Store unwashed fresh beans in a plastic bag in the refrigerator crisper. They should keep for about 3 days.
Beans are good with other vegetables in a quick stir fry. Be sure to steam them first, and then cook in a wok or skillet with 2 Tbsp olive oil along with chunks of squash, healthy bits of carrots, onion slices and a splash of herbs. They are also good in vegetable packets placed on the grill.

*In any of the recipes, if crispier beans are preferred, either steam or boil to desired tenderness.

Green Beans with Lemon-Herb Butter
Prep and Cook Time: 20 minutes
1 pound fresh green beans
3 Tbsp butter (not margarine)
1 tsp lemon peel
1 tsp Garden Delights Herb Butter Blend
¼ tsp salt (if desired)

Wash and snap green beans into 1 - 2 inch pieces. Cook beans in boiling water for just about 3-5 minutes, or until tender*. Drain well. Heat butter over medium heat until melted and just beginning to brown; immediately remove from heat. Stir in lemon peel and Herb Butter Blend. Pour over beans; toss to coat. Garnish with lemon slices, if desired.

Potatoes and Green Beans
Prep and Cook Time: 15 minutes
4 medium potatoes
1 pound green beans
1 Tbsp butter
1 Tbsp Garden Delights Vegetable Herb Blend
Salt and pepper to taste (if desired)

Cut potatoes into chunks and cook in small amount of boiling water (3 -5 minutes) until tender. Drain. Wash and snap beans into 1 inch pieces and cook in boiling water 2-3 minutes*. Drain. Combine all ingredients and continue cooking for 1-2 minutes until butter melts and herbs are distributed over vegetables.

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Summer Squashes

Summer squashes come in a variety of shapes and sizes. They are divided into four general groups: crookneck, straight neck, scalloped and zucchini. They are eaten early in the summer and in an immature state. Their thin outer skins can be consumed along with the meaty inside. Zucchini is the most popular and usually the most abundant. In its typical form it is about 8 to 12 inches long and a dark green. It also comes in stripes, light green colors and round shapes. If left to grow, it can be grated or mashed to be used in making breads, fritters and pancakes. Yellow crooked neck has a pebbly dark yellow skin and a thin curved neck. Scalloped squash include the popular and nutty flavored Patty Pan.

Summer squashes are easily combined with other veggies in a nice stir fry. A little oil in a skillet and a good mixture of vegetables and some nice herbs make a wonderful and healthful dish.

Stuffed Squash
Prep and Cook Time: 40 minutes
Cut off top or one side of squash. Remove seeds and steam squash for about 15 minutes (8 - 10 minutes in microwave). Cook green pepper, small onions (include tops to add flavor), mushrooms, celery or other summer vegetables in a small amount of butter with 1 tsp. Garden Delights Veggie Herb Blend.
Spoon mixture into squash, sprinkle with grated cheese if desired, and bake in oven at 325° for 15 minutes.

Zucchini Quiche NEW!!
Prep and Cook Time: 75 min
1(9 inch) unbaked pie crust
2 Tbsp butter or margarine
1 pound zucchini, thinly sliced
1 ½ C shredded mozzarella cheese
1 cup ricotta cheese
½ C half-and-half cream
3 eggs, lightly beaten
3/4 tsp sea salt
1Tbsp Garden Delights Herb Dressing/Dip Blend
Dash pepper
Paprika

Prick bottom of pastry with a fork. Bake at 425¢ª degrees F for 7 minutes. Reduce heat to 350¢ª F. In a small skillet, sauté zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. In a bowl, combine ricotta cheese, cream, eggs, salt, Herb Dressing/Dip Blend and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean.

Zucchini Oven Frittata NEW!!
Cook and Prep time: 30 min
1 C water
3 Tbsp olive oil
½ tsp salt
½ green bell pepper, seeded and chopped
3 zucchini, cut into 1/2-inch slices
2 cloves garlic, peeled
1 small onion, diced
6 fresh chopped mushrooms
1 Tbsp butter
5 eggs
1 Tbsp Garden Delights Dilly Dip/Dressing Blend
Salt and pepper to taste
1 C shredded mozzarella cheese
3 Tbsp Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes. Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm. Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

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Winter Squashes

Winter squash, members of the Cucurbitaceae family which includes pumpkins, melons and cucumbers, come in many different varieties. While each type varies in shape, color, size and flavor, they all share some common characteristics. Their shells are very firm and difficult to pierce, allowing you to store them for longer than summer squash. Their flesh is mildly sweet in flavor and finely grained in texture. Additionally, all have seed-containing hollow inner cavities. Common varieties include butternut, acorn, hubbard, and spaghetti. Pumpkins are also in this family and the common cooking variety is the sugar pumpkin. Winter squash has a much longer storage life than summer squash. Most varieties are good keepers and will last up to six months. Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for 3 to 5 days. The best way to freeze winter squash is to first cut it into pieces of suitable size for individual recipes. If you can’t cut into the squash, place in a preheated 400°F oven for 12 minutes or microwave on High for 3 minutes. The heat will loosen the skin enough to let a knife inside—but be careful of steam escaping from the inner core. Winter squash can be peeled with a vegetable peeler or paring knife, but no need to remove the skin if you’re planning to bake it and scoop out the flesh when it’s done. One cup of winter squash is low in calories, and is high in Vitamins A & C as well as being a good source of vitamins B6 and K, potassium, and folate.

Pasta with Butternut Squash and Sage
Prep & Cook Time: 35 min
1 medium onion, chopped
2 Tbs olive oil
1-lb butternut squash, peeled & cut into pieces
¾ cup water
1 lb pasta
2 tsp dried Garden Delights Poultry Blend
1 cup freshly grated parmesan plus additional for sprinkling
2 Tbs unsalted butter (optional)

Cook onion in oil in a large nonstick skillet over moderately high heat, until golden. Finely chop squash pieces in a food processor and add to onion with water and salt to taste. Simmer, covered, for 15 minutes, or until squash is tender. Add Poultry Blend and simmer 1 minute more. Cook pasta, saving 1 cup of cooking liquid and drain pasta. Return pasta to pot and add squash mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.
*Add kielbasa sausage or chicken for a quick skillet dinner

Spiced Winter Squash
Prep and cook time: 50 minutes

4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes

1/3 C canola or vegetable oil

2 Tbs Garden Delights Mexican Herb Blend

1/4 tsp cayenne pepper (optional)

Preheat oven to 400°F. Toss all ingredients in large bowl to coat. Arrange squash on large rimmed baking sheet. Bake until squash is tender and beginning to brown, stirring occasionally, about 45 minutes.

Winter Squash Pizzas with Herbs
Prep & Cook Time: 50 min

1 C thinly sliced onion ½ butternut or other winter squash - peeled, seeded, and thinly sliced

1 Tbsp Garden Delights Italian Herb Blend

Salt and black pepper to taste
3 Tbs olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough
1 Tbs cornmeal
2 Tbsp grated Asiago or Parmesan cheese

Preheat oven to 400 degrees. Place sliced onion and squash in a roasting pan. Sprinkle with Italian Herb Blend, salt, pepper, and 2 Tbsp of olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450 degrees. On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal. Distribute squash mixture over the two rounds and continue baking for 10 minutes, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

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Other Recipes

Tuscan Vegetable Soup
Prep & Cook Time: 30 minutes

15 ½ oz can white beans, drained and rinsed
1 Tbsp olive oil
1 C diced onion
½ C diced carrot
½ C diced celery
1 ½ C diced zucchini
1 tsp minced garlic
1 to 2 Tbsp Garden Delights Italian Herb Blend
½ tsp salt¼ tsp pepper
4 C low sodium chicken or vegetable broth
14 ½ oz can diced tomatoes w/ juices
2 C lightly packed, chopped spinach
1/3 C parmesan cheese (optional)

In a small bowl, mash half of the beans with a masher or the back of the spoon and set aside. Heat oil in a large soup pot over medium-high heat. Add onion, carrot, celery, zucchini, herbs, salt and pepper; cook, stirring occasionally until vegetables are tender (about 5 min). Add broth and tomatoes, bring to a boil. Add mashed and whole beans, and spinach; cook until spinach is wilted (about 3 min). Serve topped with parmesan, if desired.

Fresh Tomato Sauce with Pasta NEW!!
Cook and Prep Time: 30 minutes
1-2 pounds tomatoes – cored, diced (seeded if desired)
½ C bottled Italian dressing (or a mix of olive oil & lemon juice)
1Tbsp fresh, minced garlic
1 Tbsp Garden Delights Italian or Mexican Herb Blend
Mix ingredients in a large bowl. Cook any pasta. Drain and add to tomato mixture in bowl. Serve while hot.

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NEW!!
Root Vegetables - carrots, parsnips and beets

These days, the potato has pretty much taken the place of the parsnip as a source of starch in our diets. In days of old, before potatoes were deemed edible, the parsnip was prized not only for its long storage life, but also for its sweet, nutty taste and nutritional value. Parsnips can be eaten raw as well as cooked.
The parsnip is a starchy root vegetable resembling an overgrown ivory-skinned carrot. The Europeans brought parsnips to the United States in the 16th century, but to this day, they are not as popular with Americans as their carrot cousins. Although starchy like a potato, the parsnip is considered nutritionally superior.
Storage: Store unwashed parsnips and carrots in a cool dark place. Wrapped in a paper towel and placed in a plastic bag in the vegetable drawer of your refrigerator, they should last up to two weeks, if not longer. Cooked carrots and parsnips can be refrigerated and used within three days.
To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.

Grilled Beets in Rosemary Vinegar
Prep and cook time: 60 minutes

1/3 C balsamic vinegar
1 clove garlic, peeled and crushed
1 Tbsp Garden Delights Herbes de Provence Herb Blend
3 medium beets, sliced into rounds
In a medium bowl, mix balsamic vinegar, garlic and Herbe de Provence Herb Blend. Place beets in the mixture and marinate at least 20 minutes.Preheat an outdoor grill for high heat, and lightly oil grate. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot. These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare.

Parsnip-Carrot Gratin NEW!!
Prep and Cook Time: 1 hour
3 parsnips
3 carrots
¼ cup fat-free chicken or vegetable broth
¼ cup water
3 Tbsp Garden Delights Vegetable Herb Blend
2 Tbsp bread crumbs
1 Tbsp parmesan cheese
Wash and peel parsnips and carrots, cutting them into ¼ “ slices. Preheat oven to 350 degrees. Place vegetables in a lightly greased 8 inch baking dish, sprinkle Garden Delights Vegetable Herb Blend and pour broth and water over vegetables. Sprinkle bread crumbs and parmesan cheese on top. Cover and bake for 45 minutes or until tender.

Herbed Buttered Parsnips NEW!!
Prep and Cook Time: 15 minutes
4-6 Parsnips1/4 cup of butter, softened
1 ½ tsp. lemon juice (more or less to taste)
2 Tbsp Garden Delights Herb Butter Blend

Wash and peel parsnips, cutting them into ½ “slices. Place them in a steamer over boiling water, covering them and cooking for 5 to 8 minutes, or until tender*. While the parsnips are steaming, place butter and Garden Delights Herb Butter Blend in a bowl. Drain parsnips and add them while still hot to the butter mixture and toss, adding lemon juice just before serving.