Recipes

Baked Cream Cheese Appetizer 

1 can crescent rolls

Herb Seasoning Blend or Spicy Bourcin

8oz. cream cheese (regular or low fat)

1 egg yolk, beaten

Follow recipe on spice package, and reform  the cream cheese into a brick.  Roll out crescent rolls, to form 1 large

square.  Place blended cream cheese brick in middle of the square, and wrap like a package.  Brush top with the egg yolk, and place on a lined cookie sheet.  Bake at 350 degrees for 20 minutes. Serve with crackers or pita chips!

Big Hit Appetizer!

1 can rotel tomatoes

2-8oz. package cream cheese

1Tbsp.  Garlic Herbal Dip or Salsa Mix

1 lb.  sausage (mild or hot), crumbled and cooked

Blend all ingredients well.  Warm in microwave or 350 degree oven.  Serve with tortilla chips, whole wheat pita chips, or sliced zucchini rounds!

Tip:  Use veggie or turkey sausage, and low fat cream cheese.

The Cottage of Herbs Humus

Blend 2 tsp.  of The Cottage of Herbs spices, with 8oz. of humus,   Refrigerate.  Serve with crackers, pretzels, veggies, on pita, and wraps!

Tip:  Garlic Herbal Dip or Spicy Bourcin works best!

Herb Marinade

(per 1lb.  of meat or vegetables)

1/2 cup fresh lemon juice

2 Tbsp. olive oil or canola oil

1 tsp. Herb Seasoning Blend, Spicy Bourcin, or

Garlic Herbal Dip

1Tbsp. Red Herb Wine Vinegar

2 tsp.  teriyaki sauce (optional)

Place all ingredients in a jar with a lid and shake well.

Pour over meat or veggies and refrigerate for 1/2 hour to 8 hours, before cooking.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

       Garlic Stuffed Tomato Appetizer

1 bulb roasted garlic

1 Tbsp.  olive oil

1- 6oz. cream cheese

1 Tbsp. Herb Seasoning Blend

30-35 cherry tomatoes

fresh lemon juice

Squeeze pulp from cooled garlic cloves into a bowl.  Trim tomatoes so they sit up and slice off stem end enough to scoop out inside .  Drain tomatoes upside down on a paper towel for about 30 minutes.. In a bowl or food processor whisk herbs, salt and pepper (to taste) until smooth.  Use a plastic bag (cut tip off) to pipe filling into tomato shells. Garnish with olives, capers, chives!

Sweet Mint Iced Tea

6 cups strong Mint tea  (sun tea works great)

1 cup water

1/2 cup sugar

Put tea in a 2quart pitcher.  In a small saucepan, combine sugar and water.  Heat to boiling over high heat.  Boil 5 minutes and remove from heat. let cool and add to tea.

Refrigerate.  Serve with orange or lemon slices and fresh mint leaves. Enjoy!

Garlic Pull-Apart Bread

2 loaves frozen wheat bread dough, thawed

1/2 C.  butter

1 pkg.  Dill Dip seasoning

6-8 cloves garlic, minced

Cut off pieces of dough the size of golf balls.  Place a layer in a greased bundt pan.  Meanwhile in a small saucepan, melt butter with garlic,and Dill Dip seasoning, cool slightly.  Spoon some of the butter mixture over the first layer and repeat until all the bread balls are used.  Cover and allow to rise until doubled in size.  Bake for 30-35 minutes until golden.  Cool and unmold.(If you would like cheesy garlic pull-apart, add cheese between the layers).

Pita Crisps

2-6" pita breads

2Tbsp.  olive oil

2 tsp.  Spicy Bourcin seasoning

4 Tbsp. freshly grated Parmesan cheese

Preheat broiler.  Split pita's horizontally into 2 rounds.  Drizzle rough sides with olive oil.  Place on a cookie sheet.  In a small bowl toss together Spicy Bourcin seasoning and Parmesan cheese. Sprinkle over olive oil.  Cut each bread into wedges.  Broil about 5" from heating element until crisp, about 2 minutes.  Watch closely!

Garlic Herbal Beer Bread

3 C.  self-rising flour

2 Tbsp.  sugar

1/2 freshly grated Parmesan cheese

1 Tbsp.  Garlic Herbal Dip seasoning

1 can or bottle of beer

1 tsp. melted butter

In a large bowl, mix flour, sugar, Parmesan cheese and Garlic Herbal Dip seasoning.  Stir in beer until the flour is just moistened.  Pour batter into a greased 9 x 5 in. loaf pan and let sit for 30 minutes, to allow the yeast in the beer to work.

Preheat oven to 350 degrees.  Bake loaf for one hour.  Remove from the oven and brush top melted butter, sprinkle with kosher salt (optional).  Allow to to sit for five minutes before removing from pan to cool on a rack.

Creamy Cottage Cheese Dip

1 lb.  cottage cheese, creamed

1-3 Tbsp.  milk, whatever needed for desired consistency

1/2 tsp.  salt. optional

Black pepper to taste

1 1/2 tsp.  Herb Seasoning Blend

1/2 C.  freshly grated Parmesan cheese

Blend all ingredients in a blender.  Refrigerate a few hours before serving.

Tip:  Any of our dips and seasoning can be used in this recipe!

Cheesy Spinach Pinwheels

1 can (8oz.) Pillsbury refrigerated crescent dinner rolls

6oz. cream cheese, soften

1 tsp. Garlic Herbal Dip seasoning or Spicy Bourcin seasoning

6 slices cooked ham

24-30 fresh spinach leaves

Heat oven to 350 degrees.  Separate dough into 4 rectangles:  press perforations to seal.  Blend cream cheese with seasonings and spread on rectangles within 1/4 inch of edges;  top with ham and spinach.  Starting shortest side., roll up each rectangle;  press edges to seal.  Cut each roll into 6 slices.  Place, cut side down, on greased cookie sheet.  Bake 12-18 minutes or until golden.

Tip:  Roasted red peppers, artichokes, bacon can used instead of ham.

Roasted Garlic

2 whole (bulbs) garlic

2 generous pinches (1 pinch for each bulb) of Herb Seasoning Blend or Spicy Bourcin seasoning

olive oil

Heat oven to 350 degrees.  Peel off most of the outer papery skin of the heads.  Slice off just the top of each head (the pointed end) exposing the flesh.  Arrange in a small baking dish and drizzle garlic with olive oil and sprinkle the herbs on top.  Cover with foil and bake 30-60 minutes.  Remove foil and cook another 10-15 minutes until garlic is soft.  Cool before serving or using.

Tip:  Add to pasta, mashed potatoes, mashed cauliflower, spread on crusty bread, pizza, endless. When garlic is roasted, it becomes soft, sweet, mild and nutty flavor.

Spinach-Feta Dip

2 C. Greek yogurt

1 small garlic clove

2 tsp. Dill Dip seasoning

1 pkg. (9-10 oz.) frozen leaf spinach, thawed according to pkg., excess liquid squeezed out

4 oz. feta cheese, cut into cubes

1 tsp.  grated lemon rind

1/4 tsp. salt

1/4 tsp. fresh. pepper

In a food processor, add all ingredients except for the Greek yogurt.  Whirl until feta is finely grated, scraping down sides of bowl, as needed.  Add Greek yogurt.  Pulse with on/off motion just until mixture is combined.  Scrape into serving bowl. 

Tip:  Can be prepared a day ahead and refrigerated..Serve with veggies and pita bread or chips.

Cucumber and Herb Dip.

8 oz. Greek Yogurt

1 C. finely shredded cucumber, well drained

2 tsp.  French Mediterranean Herbal Blend

1/2 tsp.  lemon juice

1/2 tsp. fresh garlic, minced

Mix all ingredients until well blended;  cover.  Refrigerate at least 2 hrs. or until ready to serve.

Tip:  Serve with fresh veggies, crackers, pita, black bread or add to wraps.

Yogurt Dill Dressing

1/2 C.  nonfat or low-fat plain yogurt

1/4 C.  canola oil

1/4 C.  Dill Vinegar

2 Tbsp.  mayo

1 Tbsp.  water

1/2 Tbsp.  fresh lemon juice

1.2 tsp. Dijon mustard

1 tsp. Dill Dip seasoning

1/2 tsp. sugar or local honey

Combine all ingredients in a jar and shake vigorously until smooth. 

Tip: Great on fresh salad tossed with cucumber and tomato.  Drizzle on poached Salmon.  Drizzle on dressing over chilled steamed vegetables (asparagus or green beans).

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Fat-Free Green Goddess Dressing

1/4 C.  chopped green onion

2 Tbsp. fresh lemon juice

2 Tbsp.  White Herb Wine Vinegar

1 Tbsp. Dijon Mustard

1 Tbsp.  chopped fresh parsley

1 clove garlic, crushed

1/4 tsp.  salt

fresh ground pepper to taste

6  Tbsp.  non-fat cottage cheese

Combine all ingredients, except cottage cheese, in a blender.  With machine running, gradually add cottage cheese and blend until smooth.

Tip:  Serve with green or romaine lettuce.  Toss with tomato, carrot, cucumber, onion, mushrooms, spouts.  Sprinkle with sunflower kernels or pumpkin seeds.

Due to the aging process & high demand, our gourmet  vinegars are only available @local farmers markets & festivals.

Summer Beet Salad

3 C. fresh beets, diced

1  red onion, chopped

1/2 C.  olive oil

1/3 C.  Raspberry Vinegar

1 Tbsp.  fresh basil, chopped

Salt and fresh ground pepper to taste

Steam beets until tender.  Place beets and onions in a medium size bowl. In a small bowl,  mix olive oil, vinegar, basil, salt and pepper to taste.   Pour over beets and onions.  Mix well.  Serve immediately.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Warm Spinach Salad

2 bunches spinach, washed and dried with stems removed (approximately 8 cups)

4 Tbsp.  olive oil

4 cloves garlic, minced

2 tsp.  Dill Vinegar

Salt and fresh ground pepper to taste

In a large pan, heat 2 Tbsp. of the oil, add the garlic and stir for a few seconds.  Add the spinach with the salt and saute over medium heat for 3 to 5 minutes or until the greens have just wilted.  Remove from the heat, add the remaining olive oil and the vinegar.  Add salt and pepper to taste.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Green Beans with Bacon- Vinaigrette

2 lbs. green beans, trimmed

2 bacon slices

1/4 C.  shallots, minced

3 Tbsp.  almonds, chopped

1/4 C.  Tarragon Vinegar

2 Tbsp.  brown sugar or local honey

Steam green bean until crisp-tender.  Drain and rinse beans with cold water.  Drain well;  set aside.  Cook bacon in a small skillet over medium-high heat until crisp. Remove from pan, and crumble.  Add shallots to bacon drippings in pan;  saute 1 minute.  Add almonds: saute 1 minute.  Remove pan from heat and cool. Add vinegar and sugar to pan and stir until sugar dissolves.  Add crumbled bacon.  Pour vinaigrette over beans, tossing gently to coat.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Herb Marinated Grilled Chicken Breasts

1 1/2 lb.  Boneless Chicken Breasts

1/4 C.  olive oil

2 Tbsp.  White Herb Wine Vinegar

1 Tbsp.  fresh lemon juice

2 tsp.  Dijon mustard

2 tsp.  Spicy Boucin seasoning

2 tsp. teriyaki sauce

Fresh  pepper to taste

Pound out chicken breasts to 1/2 inch thickness.  Place chicken in a deep dish.  Combine the rest of the ingredients in a jar, shake well.  Pour marinade over chicken.  Coat both side.  Let marinate for 1/2 hour to overnight in the refrigerator.  Cook chicken on grill for 10 minutes.  Discard marinade.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Grilled Vegetables

Asst. Vegetables  (zucchini, squash, red bell peppers, eggplant, onions)

Olive oil

1 tsp. Herb Seasoning Blend or Garlic Herbal Dip seasoning

Mix seasoning with oil.  Brush vegetables with seasoned oil.  Grill on low for 10-15 minutes. 

Tip:  Serve with whole grains, rice, pasta, in a pita or wraps, with fresh bread!

Caribbean Citrus Cilantro Tuna

2/3 C..Citrus Cilantro Vinegar

1/3 C.  local honey

1/4 C.  safflower oil

1 Tbsp.  fresh mint, chopped

2 Tbsp.  fresh ginger root, grated

2 garlic cloves, minced

1 1/4 lb.  Tuna steaks, cut into 4 pieces

Combine marinade ingredients.  Place marinade and fish in a large plastic bag and marinade for up to 1 hour in the refrigerator.  Grill or broil fish for about 5 minutes per side, or until outside is brown and center is still pink.  Discard.  marinade.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Chick Pea and Orzo Soup with Garlic and Herbs

3 cloves garlic, minced

1 large onion, finely chopped

2 tsp.  Spicy Bourcin seasoning

1/4 C.  olive oil

2 C.  canned tomatoes or your own frozen

1 20-oz.  can chick peas

4 C.  beef or vegetable stock

2/3 C.  orzo pasta

salt and freshly ground pepper to taste

1/2 C.  fresh parsley, chopped

freshly grated Parmesan cheese

In a large saucepan, saute the garlic, onion and seasonings in oil until the onion is soft, about 5 minutes.  Add tomatoes and chick peas.  Cook for 15 minutes.  Add beef stock, orzo and salt and pepper.  Heat thoroughly and let simmer for 20 minutes before serving, or put in a slow cooker on low for the day and go for a hike!  Top each serving with fresh parsley and Parmesan cheese.

Cucumber Dill Summer Soup

1 large cucumber, skin on, grated

2 C.  yogurt

1 clove garlic, minced

2 Tbsp.  Dill Vinegar

1/4 C.  finely chopped dill, reserving some for garnish

freshly ground pepper to taste

Mix all ingredients together in a bowl and chill in the refrigerator until ready to serve.  Before serving, garnish with finely chopped dill.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Chinese Spinach Salad

3-4 C..fresh bean spouts

1/3 C.  local honey

1/3 C.  Citrus Cilantro vinegar

2 Tbsp. canola oil

2 tsp. soy sauce

1-2 tsp. gingerroot, freshly grated

6 C.  fresh spinach, washed and torn

1 C.  jicama, peeled and diced

1 C.  crisp Chinese noodles

Place bean sprouts in a large bowl.  Combine honey, vinegar,oil, soy sauce and gingerroot in a small bowl;  pour over bean sprouts.  Cover and refrigerate at least 1 hour, tossing occasionally.  Just before serving, add spinach and jicama;  toss gently to coat.  Top each serving with noodles.

Tip:  For more protein, add 12oz. cooked chicken or shrimp.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Buttermilk Garlic Dressing

1-2 garlic cloves, minced

4 Tbsp.  green onions, minced

3 Tbsp.  Garlic Lemon Thyme Vinegar

1/2 C.  buttermilk

1/3 C.  fat-free sour cream

Large pinch of sugar

1/2 C.  olive oil

Salt and freshly ground pepper to taste

Place all ingredients in a jar and shake well.  Makes 1 1/2 cups.

Due to the aging process & high demand,  our gourmet vinegars are only available @ local farmers markets & festivals.

Italian Grilled Zucchini and Red Onion

1 Tbsp.  olive oil

4  (1/2 inch-thick) slices red onion

2 lbs. small zucchini, cut lengthwise into (1/4 inch-thick) slices

1/2 tsp.  kosher salt, divided

1/2 tsp. freshly ground pepper, divided

2 Tbsp.  Red Garlic Basil Vinegar

1/3 C. fresh Parmigiano-Reggiano cheese, shaved

2 Tbsp.  fresh basil, thinly sliced

Prepare grill to medium-high heat.  Combine first 3 ingredients in a large bowl.  Sprinkle zucchini mixture with 1/4 tsp. salt and 1/4 tsp. pepper;  toss gently to coat.  Arrange vegetables in a single layer on a grill rack;  grill 4 minutes on each side or until zucchini is tender and vegetables are well marked.  Remove zucchini from grill;  reduce grill heat to medium-low.  Grill onions and additional 5 minutes or until tender.  Combine zucchini, onion, and vinegar in a large bowl, tossing to coat.  Sprinkle with remaining salt and pepper, basil and cheese.

Tip:  This simple side dish is tastiest at room temperature.  Leftovers are great the next day with couscous!

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Summer Squash with Snow Peas

1 1/2 tsp. canola oil

3/4 lb.  yellow squash, sliced

1 C.  fresh snow peas, washed and trimmed

1  garlic clove, minced

1/4 C.  green onions, sliced

1 tsp. Herb Seasoning Blend

Salt and freshly ground pepper to taste

In a large skillet, heat oil over medium heat.  Add  squash and snow peas to pan;  saute until tender-crisp.  Add green onions, garlic, seasonings, salt and pepper and continue cooking for 2 to 3 minutes.

Tomato and Arugula Bruschetta

4 ripe tomatoes, peeled, seeded, and diced, juice reserved

1 bunch arugula, washed and cut into 1/4-inch pieces

1/4 C.  onion, minced

2 garlic cloves, minced

1 Tbsp.  capers, drained

1 1/2 Tbsp.  Red Herb Wine Vinegar

! 1/2 Tbsp.  olive oil

Salt and freshly ground pepper to taste

24-36 slices Italian bread, 3/8-to 1/2-inch thick

1 clove garlic, cut in half

In a medium bowl, combine tomatoes, arugula, onion, minced garlic, capers, vinegar, oil and just enough tomato juice to make the mixture moist, but not wet.  Season with salt and pepper.  Toast bread and rub one side of each bread slice with cut side of garlic clove.  Top bread with tomato-arugula mixture.

Tip:  Use thin slices of bread for appetizer bruschetta.  Thicker slices for a luncheon dish.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets and festivals.

Creamy Raspberry Dressing

3 Tbsp. Raspberry Vinegar

2 Tbsp.  sugar

1/3 C.  light olive oil

1 Tbsp.  sour cream

1 Tbsp.  Dijon mustard

1/2 C.  fresh, or frozen and defrosted, raspberries

1/2 C.  toasted walnuts

6 C.  assorted fresh salad greens

Put vinegar, sugar, oil, sour cream, mustard,and about half the berries in a jar, and shake vigorously until smooth.  Place lettuce in salad bowls or plates and top with nuts and reserved berries.  Drizzle with dressing and serve.  Serves 4-6.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Orzo with Feta and Tomatoes

1/2 lb.  orzo (about 1 cup)

1 1/2 Tbsp.  olive oil

1/3 C.  pine nuts

1 garlic clove, minced

1/2 C.  packed, fresh flat-leafed parsley, chopped

3 fresh Italia tomatoes, chopped

1/4 lb. feta, crumbled

1 1/2 Tbsp.  Red Herb Wine Vinegar

Follow directions on box to cook orzo, when al dente, drain and set aside..  In a heavy skillet, heat 1/2 Tbsp. oil over moderate heat until hot  but not smoking, and saute pine nuts with salt to taste, stirring frequently, until golden about 2 minutes.  Transfer nuts to paper towels to drain and cool.  In a large bowl, whisk together garlic, parsley, vinegar, remaining Tbsp. oil , salt and pepper to taste.  Add tomatoes and feta gently toss to combine.  Add orzo, tossing until just combined.  Serve orzo topped with nuts.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

Chinese Chicken Salad

Dressing:Salad:

4Tbsp.  sugar   2 whole chicken breast, cooked

1 tsp.  salt, opt. 1 bunch green leaf lettuce

1/2 tsp.  dry mustard3 to 4 scallions, diagonally

4 Tbsp.  White Herb Wine Vinegar   sliced

4 Tbsp.  soy sauce  4 to 5 celery stalks, diagonally

3 slices, fresh ginger root                      sliced

2 garlic cloves, sliced   1/2 C.almonds, slivered,toasted

1/2 C.  olive oil  1/4 C. sesame seeds, toasted

Combine all dressing ingredients in a jar.  Shake well and refrigerate overnight to blend flavors.  Dice chicken.  Tear lettuce into bite size pieces and add chicken., scallions, almonds,and sesame seeds.  Remove ginger and garlic from dressing.  Pour dressing over salad.  Toss well. Serves 6-8.

Due to the aging process & high demand, our gourmet vinegars are only available @local farmers markets & festivals.

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