Herbs Recipes

Herbs exist in bountiful variety, including seeds, leave and flowers of plants. Herbs are used to flavor foods, create medicine and add scent to perfumes. For culinary purposes, herbs are usually used in small amounts to add flavor, rather than substance to dishes. Check out our website for wonderful ways to incorporate fresh and dried herbs into your favorite dishes.
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Pink Peppermint Pie

This pretty pie is a refreshing dessert. It is best served immediately from the freezer.

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Creole Tomato Salad

I have yet to taste a tomato as delicious as a vine ripened Louisiana Creole tomato. The sweetness of the taste and the thick fleshy texture of the meat make these tomatoes the best. There is als

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Potatoes and Asparagus Au Gratin

These tender potatoes and fresh asparagus pair beautifully with steaks and brightly colored tomato salad.

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Vegetable Broth

Vegetable broth can be frozen, but because of its delicate flavors, it's best if used within 4 months.

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Dilled Rice and Pea Salad

This is one of the dishes I make with rice left over from Chinese takeout. Remember to bring the rice to room temperature or it will be hard and dry. I cook it in the microwave for about 1 minute

This classic, fresh tasting sauce originating in Italy is a favorite to use with v...

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Instead of mincing the basil leaves, here they are sliced into fine strips, which ...

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I love using fresh basil, but feel free to experiment with your favorite herbs in ...

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Fresh basil adds bright, fresh from the garden flavor to pesto sauce.  This recip...

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This super easy ravioli casserole dish is colorful and delicious. It goes togethe...

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This simple, make ahead dressing can be used on many types of salads....

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This recipe is prepared year round. Frozen blanched beans are also good, but they...

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This hearty chowder is one of a kind on a cold winters night.  I eat a bowl of th...

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A cup of this creamy broccoli soup makes a great first course, or a nice partner ...

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Serve this soup with salsa and tortilla chips for a great lunch or a small dinne...

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