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Dehn's Garden Recipes

Notes/ tips:

  • Always wash your produce and fresh herbs just before you use them
  • Store basil between 45 and 55F
  • When using fresh herbs in place of dried herbs use three times as much

Pico De Gallo

(Fresh Salsa)
3 Red Ripe Tomatoes
2 Medium Onions
1/3 cup chopped cilantro
1 tsp lemon juice
4-6 jalapenos

Dice onions, jalapenos, and tomatoes. Mix onions, peppers, cilantro and lemon juice. Fold in tomatoes and refrigerate. Serve chilled.


Pesto

1 cup basil leaves
1/4 cup Italian parsley
1/3 cup pine nuts (walnuts)
1/4 cup grated parmesan cheese
1/4 cup olive oil
1 Tbsp lemon zest
2 cloves of garlic

Puree olive oil, garlic, nuts in a food processor. Add basil and Italian parsley in small increments and puree. Finish by adding parmesan and lemon zest.
Tip: Freezing leftover pesto in ice cube trays provides perfect portions for a fast weeknight pasta dish.


Sassy Cilantro Appetizer

2 Tbsp chopped cilantro
2 Tbsp chopped onion chives
1 Tbsp chopped jalapeno pepper
1/2 cup chopped red sweet pepper
12 oz. tub of cream cheese

Combine chopped ingredients in a medium mixing bowl. Add cream cheese and mix well. Spread onto crackers, tortilla chips, or thin-sliced and toasted baguette.


Chocolate Minty Brownies

Large brownie mix
1/3 cup finely chopped chocolate mint

Prepare the brownie mix as directed. Add the chopped chocolate mint to the batter and follow the baking instructions. Cool and dust with powdered sugar.


Hobo Potatoes

8 small potatoes
3 Tbsp Butter
2- 3 sprigs mint
2 Tbsp chopped onion chives
1 sprig rosemary
1 tsp water

Place butter and potatoes on tin foil. Sprinkle water and chives over potatoes. Lay mint and rosemary sprigs over the potatoes. Wrap in tin foil and bake 25 minutes at 350. Can be grilled for 30 minutes.


Arugula & Red Leaf Salad with Herbed Vinaigrette

Greens
3 cups coarsely chopped arugula
3 cups coarsely chopped red leaf lettuce
Dressing
1 Tbsp Dijon mustard
1 Tbsp red or white wine vinegar
1 Tbsp chopped onion chives
1 Tbsp chopped garlic chives
2 Tbsp chopped Italian parsley
2 Tbsp chopped chervil (optional)
1/8 tsp cumin
1/4 cup olive oil

Combine mustard, vinegar, chives, parsley, chervil, and cumin in mixing bowl. Whisk olive oil in gradually. Blend well. In a large bowl pour the dressing over the greens and toss.


Mint lemonade

1 1/2 cup loose mint
12 ice cubes
1 gallon prepared lemonade

Add mint and ice cubes to pitcher and stir to bruise mint. Stir in lemonade and chill.


Dilly Cucumber Bites

12 oz. tub cream cheese
3 Tbsp chopped fresh dill
2 Tbsp chopped fresh onion chives
1/3 cup chopped seedless cucumber

Mix all ingredients well in a bowl. Serve chilled on crackers, as a sandwich spread, or with fish.


Roasted Red Beets

4 medium beets
1/2 cup olive oil
3 Tbsp chopped rosemary
2 Tbsp chopped onion chives
1 Tbsp thyme leaves
2 cloves minced garlic
Mix all ingredients except beets in a bowl. Coat beets with the mixture and bake 50-60 minutes at 350F.


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