Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudités for dipping.

Recipe By: Cooking Light 8/07
Serving Size: 8
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper
2 garlic cloves ; chopped
1 can (16 oz) white beans ; rinsed and drained
4 (6-inch) pitas ; each cut into 6 wedges
Fresh sage sprig

Combine first 7 ingredients in a food processor; process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired.

It's that time again!
We look forward to our Spring Seminars every year, and this may be the best lineup yet! Click here to see and print the entire schedule, then call us to register for the ones you can't miss....

A simple yeast bread, perfect for serving with soups and salads, Italian favorites, as a rustic pizza crust, or as a sandwich or pannini. Freezes well. Originally from Gourmet.

1 1/2 cups water ; warmed
2 packages yeast ; fast acting
1 teaspoon sugar
4 cups flour, all-purpose
2 teaspoons salt
2 tablespoons parmesan cheese ; grated
4 teaspoons rosemary ; fresh, chopped
1 tablespoon kosher salt ; to taste

Lightly grease a half sheet tray. In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes. In a small bowl stir together flour and table salt and gradually stir into yeast mixture until it forms a soft dough. On a lightly floured surface with floured hands knead dough 5 minutes until smooth and elastic, and shape into a ball. Invert bowl over dough and let dough rest 10 minutes.

On a lightly floured surface roll out dough and transfer to tray, presssing into corners. Let dough rise covered loosely with plastic wrap in a warm place 30 minutes, or until doubled in bulk.

Preheat oven to 400*. Sprinkle dough with Parmesan, rosemary, and salt. Press indentations 1/4" deep with lightly oiled fingertips and bake in middle of oven 20 minutes. Cool in pan on rack. Makes 20-24 2 1/2" squares.

It could not be easier to make a flavorful sausage for breakfast or sandwiches. The sage is wonderful and traditional, but experiment with Italian seasonings such as fennel and oregano, or other combinations. Very tasty, and not as greasy as commercial breakfast sausages. For a little more of the traditional fat and flavor, add some chopped or ground bacon.

1 clove garlic ; mashed
1 clove shallot ; mashed
1 tablespoon fresh rosemary ; minced
2 tablespoons fresh sage ; minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/4 cup cold water
1 pound ground pork

Combine all ingredients by hand in mixing bowl, gently so as not to overly mash the pork. Shape into patties and pan-fry, or cook and stir for crumbles.

Coat your fillets in crunchy, Japanese-style breadcrumbs called panko--they bake up so crispy, you'll swear these tender halibut fillets are deep-fried.

Recipe By: Cooking Light 8/07
Serving Size: 6

1 cup panko ; (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove ; minced
2 large egg whites ; lightly beaten
1 large egg ; lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil ; divided
Cooking spray

Preheat oven to 450°.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Serve with vegetables, steak, chicken, seafood, or obviously on garlic bread.


1/3 cup flat leaf parsley ; chopped
2 1/2 tablespoons basil ; chopped
2 1/2 tablespoons chives ; chopped
2 cloves garlic ; chopped
4 ounces butter ; softened
1 tablespoon white wine
1/4 teaspoon salt
1/4 teaspoon black pepper ; freshly ground
2 tablespoons shallot ; finely chopped

Combine herbs and garlic in food processor. Add butter, wine, salt, and pepper; process until smooth. Add shallots until just combined.
Allow flavors to marry for at least 30 minutes if possible. Refrigerate leftovers, or form a log, wrap well and freeze. Slice disks of frozen butter to top meats and vegetables.

Boursin-style cheese is a soft, flavored cheese spread. While the original Boursin from France is a cowsmilk fresh cheese, many recipes exist for blends of cheeses to approximate it's flavor and texture. Use it as a dip or spread, a stuffing for chicken or vegetables, in potato dishes, or as a simple grilled steak topping. This recipe is for a traditional Boursin flavor; see the variations to pair with your favorite recipes.

8 oz cottage cheese
8 oz ricotta cheese
8 oz cream cheese
1/2 cup butter
4 cloves garlic
2 shallot ; minced
1/2 cup parsley ; minced
3 tablespoons chives ; minced
1 teaspoon black pepper ; ground
1/4 teaspoon cayenne pepper
salt

In a small bowl blend cheeses and butter; mix in remaining ingredients. Chill to firm and blend flavors.

Excellent served with smoked salmon and dark bread or as a topping for grilled fish and vegetables.

3 tablespoons fresh dill ; chopped
2 teaspoons fresh chives ; chopped
1 recipe basic boursin

To the Basic Boursin recipe, add the dill and chives; adjust the amount of chives to your liking.

Stuffed, broiled mushrooms; on crostini; tossed with hot pasta and peas or asparagus.

3 tablespoons fresh basil ; chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic ; chopped
2 tablespoons parmesan cheese ; grated
1 recipe Basic Boursin

To one recipe of Basic Boursin, add the above ingredients.

While this recipe calls for a whole salmon fillet, it can easily be prepared in smaller quantities and using other firm, medium flavored fish: simply adjust the cooking time to suit the fish. This would be delicious with Herbed Couscous.

Recipe By: Cooking Light
Serving Size: 10
3 1/2 pounds salmon fillet ; whole
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons lemon rind ; grated
1 tablespoon orange rind ; grated
10 whole fresh chives
4 whole fresh thyme
4 whole fresh oregano
4 whole fresh tarragon
10 whole lemon slices ; thinly sliced

Preheat oven to 450*. Line a shallow roasting pan with foil, spray foil with cooking spray.
Sprinkle salmon with salt and pepper, combine rinds and sprinkle over fish. Arrange herbs horizontally across fish. Top herbs with lemon slices. Place fish on prepared pan; cover with foil and seal. Bake for 30 minutes, until fish flakes easily with a fork. Serve warm or at room temp. Serving size 4 oz.

A quick, easy mayonnaise for grilled tuna or shrimp salad.

Recipe By: Bon Appetit
Serving Size: 6

1/2 cup basil leaves ; torn
1/2 garlic clove ; peeled
1 1/2 teaspoons red wine vinegar
1/2 cup mayonnaise

Combine garlic, basil, and vinegar in processsor until basil is finely chopped. Add mayonnaise and blend until smooth.

A simple bread recipe that every beginning cook should have in their repertoire: add or subtract the herbs to suit your tastes and menu. It is delicious with roasted meats, and toasted with butter and honey as well. Try preparing it in 12 muffin tins, baking for a total of 30-35 minutes: more of the buttery crust to go around!

3 cups self-rising flour
3 tablespoons sugar
1 can beer
4 tablespoons butter
3 teaspoons herbs (parsley, summer savory, thyme)

Add beer slowly to dry ingredients and mix to combine. The dough will be very sticky.
Spread into greased, parchment lined loaf pan.
Bake for 45 minutes in 350* oven.
Pour melted butter over top and bake 15 minutes more.

This is a very moist bread: allow it to cool for at least 15 minutes before slicing.

A twist on pesto, this version incorporates sour cream at the end to become a delcious sauce for fish tacos or marinated grilled steak. Try it as a dip for shrimp cocktail, too. For a classic pesto, eliminate the sour cream. Some people find cilantro over-powering: remove all of the stems to curb the "soapy" taste that some people sense.

3 bunches cilantro ; fresh
6 cloves garlic
6 tablespoons lime juice
1/2 cup olive oil
3/4 cup sour cream
salt ; to taste

Put cilantro, garlic and lime juice in food processor with metal blade. Process until finely minced. With motor running, drizzle in olive oil in until well incorporated. Scrape pesto into bowl and stir in sour cream. Add salt to taste. Yield 2 cups.

We've added a new feature to our website: follow along in pictures as we track the progress of some of our spring and summer flowers and vegetables. We'll show how we get from tiny "plugs" to the the big tomatoes and beautiful hanging baskets you expect from us....