HERBS AND SPICES

Each year the herb garden produces a bounty of fragrant culinary herbs. We use different varieties of squash to test the flavors of our herbs. The squash provide a wonderful canvas for us to paint with the different herbs and combinations of herbs and spices.

Summer Squash and Fresh Herbs

2-3 medium summer squash, sliced

3-4 Tbsp chopped fresh herbs, choose one or more of  

      your favorites, basil, rosemary, thyme, tarragon, etc.

2 Tbsp olive oil for sautéing  

  Salt and pepper to taste

      Slice squash into uniform pieces for sautéing.  

Heat oil in sauté pan.   

Add squash and stir until tender crisp. 

Add chopped fresh herbs. 

Stir until flavors are blended. Do not over cook.           

4-6 servings

Roasted Butternut Squash

1 medium butternut squash

2 Tbsp light olive oil

    kosher salt

1/2 stick butter

3 Tbsp honey

1/4 - 1/2 tsp red curry powder

• Preheat oven to 375°F.
• Cut in half lengthwise. Scoop out seeds from the center and discard.
• Drizzle with olive oil and lightly salt
• Arrange on a greased baking sheet cut side down.
• Bake for 45-50 minutes until easily pierced with a fork.
• Remove from oven and let cool
• Scoop out inside and place in a bowl and mash
• Add butter, honey salt and curry powder to taste.

Zucchini with Thyme

2 Tbsp olive oil

1 1/2 Tbsp unsalted butter

1/4 cup finely chopped onion

2-3 sprigs fresh thyme

1 pound fresh zucchini, cut into uniform sticks

 Salt and freshly ground pepper

      In a large skillet, heat the olive oil and butter on medium heat. Add the onion cook until soft, but not browned.

      Add the zucchini sticks, , thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook. Serves  6

Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds

3 tablespoons butter

2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.  SERVES 4

Cream Cheese and Dill Corn

1 pkg frozen yellow corn

4oz cream cheese 

2 Tbsp butter

1/2 tsp dried dill

*Cook corn according to package directions. In microwave safe bowl. 

*Melt butter, stir in dill, add diced cream cheese. *Microwave a few seconds until cheese is soft and 

blends well. (about 20-30 seconds)  

*Add cream cheese mixture to corn

and stir till well blended. Salt to taste if desired.  Serve warm.

Dill Peas and Walnuts 

2 cups shelled peas or one 10 oz package frozen peas 

1/4 cup chopped onion 

1 Tablespoon butter or margarine 

1 1/2 teaspoons snipped fresh dill or 1/2 tsp dried dill 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

3 Tablespoons broken walnuts or slivered almonds, toasted 

       Cook fresh peas and onion, covered, in a small amount of boiling salted water for 10 to 12 minutes or until crisp-tender. (Or, cook frozen peas and onion according to the pea package directions.)   

        Drain; return to saucepan.  Stir in butter, dill, salt, pepper; heat  through.  Sprinkle with walnuts. 

Toasting walnuts:

Break into small pea sized pieces. Toast in dry skillet or in oven just until fragrant and slightly brown.  Watch carefully. 

       You can also toast almonds with the same method.

Roasted Butternut Squash 

with Sage and Cranberries

1 medium butternut squash

4 tablespoons extra-virgin olive oil*, divided

Sea salt and ground pepper

2 medium onions

2 tablespoons chopped sage

4 tablespoons dried cranberries or cherries

    Preheat oven to 375°F.

   Cut in half lengthwise. Scoop out seeds from the center and discard. 

Cut squash into large chunks. 

Coat with 2 tablespoons of the olive oil. 

Season with salt and pepper to taste and arrange on a greased baking sheet. 

Bake for about 30 minutes, or until well caramelized. 

   Peel onions and cut into uniform chunks. Coat with remaining 2 tablespoons olive oil. 

Season to taste with salt and pepper and spread on a second greased baking sheet. 

Bake for about 20 minutes, or until well caramelized. 

When squash and onions are done, toss with sage and cranberries. 

Return to oven for about 5 minutes. 

Serve immediately.

Sharing with each other what we have learned is a favorite time. Almost as much as tasting what we have prepared.