Here is the handout I shared and a few photos too!!
Recipes USING HERBS from the Kitchen of Karla Kimball
Advanced Master Food Safety Adviser/University of Idaho
GARDEN FRESH HERBED CREAM CHEESE
16 oz. Cream Cheese, softened
1/2 c. Butter, softened
5 cloves fresh garlic OR 3/4 t. Granulated Garlic
2 T. each of the following fresh herbs, lemon balm, chives, parsley, thyme, basil, dill
1/2 t. salt
1/8 t. Pepper
2 Lemons, zested and juiced (divided)
Place in mixer bowl, all ingredients; except 1/2 of the lemon juice. Cream together and gradually add more lemon juice as needed, until the desired consistency is reached. For a dip you will probably want it thinner than you would for a spread.
Serve with veggies and crackers or as a spread for pinwheel or layered sandwiches or whatever you like. Dried herbs can be used in place of some of the fresh herbs, but not all of them or it will not taste the same.
If you want to watch my corny video here is a link:
https://karlasrecipeblog.blogspot.com/search?q=garden+fresh+herbed+cream+cheese
CHEESY GARLIC PULL-APART BREAD
1 loaf round artisan bread
1/2 c. butter, melted OR 1/2 olive oil & 1/2 butter
6 cloves garlic, minced
2 T. Freshly Chopped Parsley
1 to 2 c. shredded mozzarella cheese
Place loaf on a sheet of foil on a cookie sheet. Using a serrated knife, cross cut bread, making slices every inch in both directions, do not slice all the way through the bottom of bread.
In a small bowl, stir together melted butter/oil, garlic, and parsley.
Brush bread with melted butter mixture, making sure to get inside cuts.
Stuff each cut with cheese and wrap bread completely in foil, with an additional sheet of foil to cover the top.
Bake at 350 for about 20 minutes until cheese is melted and bread is warm and toasty.
LAVENDER LEMONADE
1 c. lemon juice
¾ c. sugar
2 T. Dried lavender flowers (Place in tea infuser & steep for 15 to 20 minutes)
Add water & ice to make 2 quarts. Stir well.
HERB GARDEN SALAD DRESSING
3/4 c. mayonnaise
1/2 c. sour cream or greek yogurt
juice of one lemon (1/4 c.)
1/3 c. freshly grated Parmesan cheese
1/4 c. chopped, fresh parsley
1/4 c. chopped, fresh oregano
2 T. chopped, fresh chives
1 clove garlic
1/2 t. salt
1/8 t. pepper
Place in blender and blend until smooth and creamy. Will keep in the refrigerator for 2 to 3 weeks.
STRAWBERRY DRESSING
1 c. olive or canola oil
¾ to 1 c. sugar
6 to 10 large strawberries (fresh or frozen)
½ t. pepper
¾ t. salt
1 T. fresh parsley
½ c. apple cider vinegar
Place all ingredients in blender and blend well. Refrigerate. Shake well at serving time. Keeps in refrigerator for 3 to 4 weeks.
TOMATO BASIL BREAD
1/2 c. warm milk - microwave 30 seconds
1-2 ripe tomatoes, pureed (1/2 c.) I use 3- 4th of July Tomatoes.....they are small and juicy
1 egg
2 T. oil
1/2 t. salt
1 T. sugar
2 T. fresh basil, minced
1 T. fresh chives, minced
2 cloves garlic, minced
1 t. fresh oregano, minced
3 rounded c. bread flour
1 scant T. yeast
GARLIC CHIVE SPREAD
1/2 c. butter, softened
1 T. fresh chives, minced
1 garlic clove, minced
Place bread ingredients in bread machine pan in order listed. Check dough after 5 minutes of mixing, add 1 to 2 T. water or flour if needed. Bake in bread machine or remove dough, form into 2 artisan loaves and bake in oven at 375 for 20 minutes.
In bowl, combine spread ingredients. Serve with bread.
For all your canning questions go to: https://nchfp.uga.edu/search.html
Flavored Vinegars go to: https://nchfp.uga.edu/publications/uga/uga_flavored_vinegars.pdf
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