Classic Basil Pesto
2 cups fresh basil leaves
2 large garlic cloves
1/2 cup freshly grated parmesan cheese
2 TBS freshly grated Pecorino Romano cheese
1/4 cup pine nuts or walnuts
1/2 cup olive oil
Salt and fresh ground pepper

Combine the basil, garlic, cheeses, and nuts in a food processor or blender. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to a desired consistency. Let stand 5 minutes before serving.

Tomato and Cucumber Salad with Basil Flowers
2 medium rip tomatoes
1 medium cucumber
1 medium sweet onion such as Vidalia, Walla Walla, or Texas
8 oz mozzarella cheese
about 3 TBS olive oil
salt and freshly ground pepper
1/3 cup basil flowers (cut the flower stems in between each whorl)

Core and chop the tomatoes into 3/4" dice. Peel the cucumbers, quarter it lengthwise and then cut into 1/2" pieces. Cut the onion into 1/2" dice. Combine all of the vegetables into a bowl.

Cut the cheese into 1/2" dice, or if using fresh mozzarella cheese, shred it into bite sized pieces. Add the cheese to the vegetables and toss. Drizzle the oil over the vegetable mixture and season with salt and pepper.

Toss the vegetables with the basil flowers and taste for seasoning. Add a bit more olive oil if the salad is not moist enough. Let the salad marinate at least 30 minutes and as long as a few hours before serving. Refrigerate in hot weather, allowing it to come to cool at room temperature for serving.

Cheesy Chive Blossom Omelet
4 eggs
1 tsp water
1 tsp fresh parsley chopped
1/4 tsp salt
1/8 tsp white pepper
1 TBS sweet butter
3 young chive blossoms, broken into flowerettes.
2 TBS Swiss cheese, shredded

Whisk together eggs, water, parsley, salt and pepper in a small bowl.
Melt butter in 10" omelet pan over medium high heat until hot and bubbly.
Pour in egg mixture, shaking pan. Stir eggs with fork. Shake and tilt pan until eggs begin to set. Sprinkle chive flowerettes and cheese down center. Cook until cheese melts slightly.
Fold omelet in half and slip onto plate. Garnish with whole chive blossoms.

Chive Blossom-Sage Cheese Log
8 ounces extra sharp Cheddar Cheese
8 ounces cream cheese
1/2 cup fresh sage, chopped
1/2 cup chives, chopped fine
10 chive blossoms

Grate cheddar cheese, chop the sage and chives. Separate chive blossoms from central stem and reserve. Add sage and chopped chives to cream cheese.
This step may be done with a food processor. Add grated cheddar cheese to cream cheese mixture by hand. Form into a log and roll firmly into chive blossoms.
Wrap in foil or plastic wrap. Use with in 5 days or freeze for longer storage. The slices may be used on crackers, bread, pasta, or vegetables.

Green Herb Butter Blend
1/2 c salted butter, softened
1 Tbsp chopped, fresh chives
1Tbsp chopped fresh parsley
1 Tbsp fresh chopped tarragon
1Tbsp chopped fresh chervil

Combine all ingredients in a bowl, and mix well. Chill 3 hours to mellow flavor.

Carrot Soup
2 cups carrot, chopped
2 scallions, chopped
2 Tbsp butter
2 Tbsp flour
3 cups chicken broth
1/2 c chervil chopped
grinding of nutmeg
sour cream, chervil leaves

Saute carrots and scallions in butter until the scallions are soft.

Stir in flour and continue stirring until it is absorbed. Add chicken broth and stir until smooth. Simmer very gently, stirring often, for about 1/2 hour. Puree in a blender until smooth. Simmer very gently, stirring often, until smooth. Return to pan and add chopped chervil and a grinding of nutmeg. Reheat and serve.Garnish with a dollop of sour cream and whole chervil leaves.

Dilled Potato Salad
8 medium red potatoes
1/4 cup onion, coarsely chopped
1/4 cup celery, coarsely chopped
1/4 cup walnuts, coarsely chopped
1 hard boiled egg, coarsely chopped
1 cup mayonnaise
1/8 cup dill flowers coarsely chopped
salt and pepper to taste

Boil potatoes until tender. Cool and dice into 1" cubes.
Toss potatoes with all other ingredients in a large bowl.
Refrigerate at least 1 hour to allow flavors to set.

Strawberry Lavender Lemonade
2 1/2 cups water
1 1/2 cups sugar
6 large strawberries, hulled
1/4 cup fresh lavender leaves
or
1 tablespoon dried lavender flowers
2 1/2 cups water
2 1/4 cups lemon juice
1/2 cup sugar
Fresh lavender flower stems for garnish

In a medium saucepan, combine 2 1/2 cups water, 1 1/2 cups sugar, and strawberries. bring to a boil, stirring constantly until sugar dissolves. Reduce heat and simmer for 5 minutes; remove from heat. Stir in fresh lavender leaves or dried flowers; cover and let set to cool. When the liquid is cool, strain it into a large pitcher mashing strawberries as you strain. Add remaining water, lemon juice, and sugar stirring well. Add ice cubes just before serving. Pour into chilled glasses and garnish with fresh lavender stems.

Corn Soup with Fresh Marjoram
12 ounces frozen corn kernels, defrosted
4 1/2 cups chicken stock
1 ounce fresh marjoram, finely chopped
salt, freshly ground black pepper
marjoram sprigs for garnish

Puree the corn in a food processor then force the mixture through a sieve. Combine the corn puree with the remaining chicken stock in a saucepan. Cover and simmer for 5 minutes. Stir in the marjoram, season to taste with salt and pepper. Simmer for 5 minutes longer. Garnish with marjoram sprigs and serve in soup bowls.

The Encyclopedia of Herbs, Spices, and Flavorings

Herbed Eggplant Slices
1 clove garlic, minced
1 tablespoon minced fresh oregano
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 eggplant, sliced into 1/2 inch rounds
salt to taste
ground black pepper to taste

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
In a small bowl, combine garlic, oregano, basil, and parsley. Mix well, and set aside.

Generously season each eggplant slice with salt and pepper on both sides. Place on baking sheet.

Bake 5 to 7 minutes on each side, until tender and slightly browned. Sprinkle herb mixture on eggplant slices, and place under the broiler for 30 seconds. Transfer to a serving plate, and serve immediately.

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Parsley-Potato Soup
Adapted from Vegetarian Soups for All Seasons by Nava Atlas (Little-Brown, 1996).
1 tablespoon canola oil
1 large onion, chopped
2 cloves garlic, minced
6 medium potatoes, peeled and diced (you may leave unpeeled, if you like)
2 bay leaves
Vegetable stock or water, as needed
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-poon Italian herb mix
4 ounces Low-fat cream cheese, diced
1/2 cup firmly-packed chopped fresh parsley
1/4 cup quick-cooking oats
1 cup low-fat milk, or as needed
Salt and freshly-ground pepper to taste

1. Heat oil in a soup pot. Add onion and saute over medium heat until golden.

2. Add garlic, potatoes, and bay leaves. Add enough stock or water to cover, then stir in the herb mix. Bring to a simmer, then simmer gently, covered, until the potatoes are just tender, about 20 to 25 minutes.

3. Remove about 1/2 cup of the hot liquid with a ladle and transfer it to a small mixing bowl. Combine with the cream cheese and whisk together until smooth and creamy. Stir into the soup along with the parsley.

4. Slowly sprinkle in the oats. Simmer for another 20 to 25 minutes over very low heat, or until the potatoes are completely tender. Add the milk and season to taste with salt and pepper.

Serves 6 to 8.

Helpful Hints: This soup thickens as it stands; thin as needed with additional milk, then correct the seasonings.

Rosemary Potatoes and Cheese
8 medium potatoes, peeled
1/3 cup plus 1 TBSP butter
1 cup minced onion
1 1/2 cup grated onion
1 1/2 c grated cheddar cheese
3/4 cup hot milk
salt and freshly ground pepper
1 tsp fresh rosemary or 1/2 tsp dried rosemary
2 eggs, well beaten

Preheat oven to moderate 375 degrees. Peel the potatoes and cook them in boiling salted water until tender. Drain and mash. Melt 1 TBSP butter and add the onions. Cook, stirring until onions are translucent. Combine the mashed potatoes, onions, remaining butter, the cheese, milk, salt and pepper to taste, and the rosemary. Fold in the beaten eggs and pour the mixture into a lightly buttered casserole. Bake 45 minutes until puffy and brown. Serve immediately.

Lemon Thyme Cookies
1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/2 c unbleached flour
1 tsp cream of tartar
1/2 tsp salt
3 Tbsp dried lemon thyme

Sift together flour, cream of tartar, and salt.Set aside. Cream butter and sugar. Add eggs, and mix well.Work in flour mixture until well blended.Stir in lemon thyme, chill overnight. Roll into 3/4 inch balls. Bake on greased baking sheet for 10 minutes in a pre-heated 350 degree oven. makes 4-5 dozen.

Pineapple Sage and Marjoram Chicken Salad
1/2 cooked chicken breast (8 oz)
1/2 c onion
1 1/2 celery stalks
2 hard boiled eggs
2 tsp parsley
1 tsp marjoram
1 tsp pineapple sage
1/2 c pecans
1/2 tsp salt
1/2 c light mayonnaise

Pulse the chicken breast in a food processor or blender. Chop next 7 ingredients fine and combine with chicken, salt and mayonnaise.

Pineapple Sage Facial Mask (for cosmetic use)
1/2 c boiling water
1 tbsp fresh pineapple sage leaves
3 Tbsp oatmeal
2 Tbsp Honey
1 egg white

Pour the water over the sage leaves and allow to cool completely. Strain and add the sage liquid to the oatmeal, honey and egg white. Mix until smooth and creamy. Spread the mixture on clean skin and let sit 15-20 minutes. Rinse well with warm water and pat your skin dry. (Herb Companion Magazine)

Broccoli Salad with Tarragon Dressing

Salad Dressing:
1 clove garlic, minced
2 TBS white wine vinegar
2 TBS sweet pickle relish
2 TBS chopped parsley
2 TBS chopped chives
2 TBS chopped fresh tarragon
1/4 tsp salt
freshly ground pepper
1/3 cup olive oil

Garnish: (optional)
6-8 large lettuce leaves, 5-6 calendula flowers

Bring a large pot of salted water to a rolling boil.

Add broccoli florets and cook just until tender crisp, about 3-4 minutes. Refresh broccoli with ice water to stop the cooking process.

Drain, pat dry, and refrigerate until serving. Combine dressing ingredients, whisking in oil gradually, until well blended. Arrange broccoli on lettuce leaves. Pour dressing over. Garnish with calendula petals. serves 4-6.

Tarragon Chicken
2 large chicken breast
2 TBS butter
1 TBS minced tarragon or 1 tsp dried tarragon
1 large onion, minced
3 TBsp whole wheat pastry flour
1/2 cup stock
1 cup milk
1 lb whole wheat noodles, cooked

Debone and remove the skin and visible fat from the chicken. Divide each breast in half to produce 4 pieces of meat. Pat dry, melt the butter in a large frying pan and quickly brown the chicken pieces on both sides. Set aside. Add the tarragon and onion to the pan, and cook over low heat until the onions are limp. Sprinkle the flour over the onions and stir in to incorporate.

Now, add the stock, and stir until the mixture thickens. Add the milk and stir as the sauce thickens. Return the chicken to the pan, cover and cook over low heat for 20 minutes or until the chicken is tender and the sauce thickens. Stir occasionally. Serve over cooked noodles. Serves 4.

Hyssop Vinaigrette
2 TBS white wine vinegar
5TBS canola oil
1 TBS extra virgin olive oil
1 tsp hyssop flowers (finely chopped)
salt and white pepper

In a bowl, pour in white wine vinegar, then whisk in canola oil and olive oil until emulsified. Add hyssop flowers, salt and pepper to taste. (Edible Flowers from Garden to Palate)