Featuring fresh herbs from your garden for use on Meat or Game. Ingredients: 2 1/2 Cups Red Wine 3/4 Cup Red Wine Vinegar 1 Small Onion or Several Shallots, chopped 2 Carrots, diced 1 Stalk Celery, chopped 2 Cloves Garlic, sliced 2 Fresh Greek Bay Leaves, broken into pieces 2 Teaspoons each Fresh Thyme, Oregano, and Winter Savory, coarsely chopped Salt Directions: Allow meat to marinate overnight or about 12 hours. Chicken: exchange the red wine for white wine and the red wine vinegar for white wine vinegar. Change the herbs to French Tarragon, Lemon Thyme or Rosemary or any…
Ingredients: 1/2 tsp each chopped herbs: Rosemary, Lemon Thyme, Tri-Color Sage, Genovese Basil 2 cups cubed eggplant ½ cut 1 T olive oil 1 14.5 oz can of Roman diced tomatoes, undrained 1 14.5 oz. reduced-sodium chicken broth 1 packaged ( 9 oz. refrigerated cheese ravioli 1 15 oz can cannellini beans, rinsed and drained Shredded Parmesan cheese Thinly sliced basil Directions: In a large skillet, heat oil over medium heat, saute eggplant until lightly browned, 2-3 Stir in tomatoes, broth and zucchini; bring to a boil, add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-10 mins,…
Ingredients: 2-4 strawberries, hulled and sliced (extra for garnish) ¾ ounce fresh lime juice ½ ounce simple syrup 8 fresh mint leaves (extra sprig for garnish) 2 ounces white rum 1 ounce sparkling water/club soda Crushed ice (to fill glass) Directions: Muddle the strawberries: Place the strawberries, mint, and simple syrup in the bottom of a glass, and muddle until the strawberries are smushed and juicy. If you don’t have a muddler, crumple the mint with your hands just a bit before dropping it into the glass, then smush with the back of a spoon to release the flavor. Add…
