Farm to Table Recipes

Mushroom & Herb Crusted Stuffed Chicken Breast


2 Chicken Breast

1 c raw spinach

1/4 c plain goat cheese

1/4 c Running Rivers mushroom crumbs or bread crumbs

1 Tbsp chopped fresh thyme

1 Tbsp chopped fresh parsley

1 clover garlic, minced

1/2 tsp Kosher salt

2 Tbsp olive or nut oil

Fresh ground pepper to liking

Directions: Preheat oven to 350 degrees.

Tenderize chicken breast by placing it between two pieces of wax paper. Using a tenderizing mallet, flatten out breast until it's half its original thickness. Set off to the side.

Mix together mushroom or breadcrumbs with fresh chopped thyme, 1/2 tsp salt, 1 Tbsp oil, and fresh ground pepper.

In a separate bowl, mix together goat cheese, minced garlic, and fresh chopped parsley.

Lay chicken skin side down and lightly brush inside with oil. Then place a layer of fresh spinach down on top leaving the edges clear. Place a spoonful of the goat cheese mixture at the smaller end of the chicken breast and roll-up. Secure the seams with a few toothpicks for baking. Brush rolled chicken breast down with a small amount of oil and then roll in mushroom and herb mixture.

Next, brush a 9X10 baking dish with oil and place the rolled chicken breast in it, seam side down. Bake, covered for 20 min, then uncover and bake until golden (about 5-10 more min). Use a meat thermometer to check for an internal temp of 170 degrees.

Let cool and ENJOY! pair with a Kasle salad and perhaps rice or roasted potatoes for those cold MO nights.

Blackberry Ice Cream


8 cups washed and drained blackberries

3/4 cup sugar

1/8 tsp kosher salt

1 3/4 cup heavy cream

1/8 tsp ground cinnamon

2 tsp gin (optional)

1 tbs fresh lemon juice

Directions: In a saucepan, combine blackberries, sugar, and salt. Use a metal spatula or potato masher to crush the berries until the sugar is dissolved. Cook until bubbling hot, reduce to a simmer stirring constantly until the mixture has reduced.

Strain cooked berries into a large bowl through a fine-mesh strainer. Press and stir the berries to extract all juices, leaving only the pulp and seeds. Set the pulp/ seed mixture aside.

Using the puree, stir in cream, cinnamon, alcohol, and lemon juice. Cover and refrigerate until the mixture is below 40 degrees.

With an electric ice cream maker, fill the churner with the mixture and proceed with instructions according to your specific ice cream maker.

When your ice cream is thick and light, shut off the machine and scrape ice cream into a chilled container. Eat right away as soft serve or leave to harden in the freezer.

Top with fresh blackberries or cut mint leaves and enjoy!

Recipe inspired from Serious Eats

Spinach Strawberry Salad


1 pint of sliced strawberries

1 bag of spinach

1 pkg. sliced, toasted almonds


1 TBSP poppy seeds

¼ c. cider vinegar

½ c. sugar

¼ tsp paprika

½ c. vegetable oil

Mix dressing and pour over spinach, strawberries and almonds just before serving.

Stuffed Zucchini Boats


3 Zucchini

1 lb. river watch beef/or harmony farms chorizo

1 C wild rice/white rice mix prepared

1 clove garlic

1 small onion

1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary

1 32 oz. jar marinara sauce

½ C Parmesan Cheese

½ C Hemme Brothers Cheese Curds

½ c Hemme Mozzarella

1 T chopped fresh Italian parsley

Directions: Pre-Heat over to 350 degrees.

Trim stems from zucchini, slice lengthwise, scoop out seeds put into bowl. Saute the onion and garlic Mix seeds with beef, rice, parmesan, cheese curds and mixed fresh herbs and stuff squash with meat mixture, place on 9 x 13 baking pan. Pour marinara sauce over.

Cover pan with foil, cook until meat is browned, 45 mins. Remove foil cover and sprinkle mozzarella Return to oven and cook until cheese is melted about 15 mins. More. Remove from oven and top with 1 T chopped fresh parsley.

Recipe Inspired from Taste of Home

Grilled Herb Turkey Burgers


2 tablespoons extra virgin olive oil

1/2 medium red onion, minced

4 minced garlic cloves

2 pounds ground turkey meat, preferably from the legs and thighs

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 cup loosely packed chopped parsley

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh sage

2 teaspoons chopped fresh thyme

Directions: Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.

Make the burger mix: Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).

Form the meat into patties. Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.

Cook the burgers: Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).

If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.

If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.

Serve the burgers: Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.

Recipe Inspired from Simply Recipes

Mexican Sweet Potato Quinoa Casserole

Combine the healthy flavors of ingredients you already have on hand to make a large dish to feed a gathering of family and friends. Completely vegan and gluten-free, we use sweet potatoes, but you could easily sub in yellow or white potatoes instead.



2 medium sweet potatoes, peeled and cubed

1 medium yellow onion, chopped

1 cup white quinoa

1 12 ounce jar of salsa

1 15 ounce can diced tomatoes

1 4 ounce can of diced green chilis

2 15 ounce cans black beans

3 Tablespoons DIY taco seasoning

3 cups vegetable broth

Optional toppings: cilantro, avocado, and lime, pineapple sage, spicy orange thyme

DIY Taco Seasoning

¾ c chili powder

¼ c garlic powder

¼ cumin

3 tsp onion powder

4 tsp coarse sea salt

1 teaspoon red pepper flakes

1.5 teaspoons ground black pepper

1/5 teaspoons ground oregano

1 teaspoon smoked paprika

Directions: Preheat the oven to 375 and spray a large casserole dish with non-stick cooking spray. Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in oven for 30 minutes. Remove from oven, stir, recover with tin foil, place back into oven for 40 more minutes

Remove from oven and let sit for 10 minutes, covered before serving.

Add the herbs, avocado, and lime juice into each bowl served.

Recipe Inspired from FitFoodieFinds

Tuscan Bruschetta

Tuscan Fettunta

4 large slices country bread, toasted

2 cloves garlic, peeled and halved

1/4 cup/50 ml extra-virgin olive oil, for drizzling


2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley

Cannellini Bruschetta

4 large slices country bread, toasted

2 cloves garlic, peeled and halved

2 cups/500 ml cooked cannellini beans

1/4 cup/50 ml extra-virgin olive oil, for drizzling


2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley

Avocado Bruschetta

4 large slices country bread, toasted

2 cloves garlic, peeled and halved

1 avocado, halved, pitted, peeled and mashed

1/4 cup/50 ml extra-virgin olive oil, for drizzling


2 T chopped mixture of fresh herbs: rosemary, golden thyme, tri colored sage, basil & Italian parsley

Directions: For the Tuscan fettunta: Rub each slice of bread with 1/2 a garlic clove. Drizzle the bread with olive oil and sprinkle with salt and herbs.

For the cannellini bruschetta: Rub a garlic clove over each slice of bread. Mash half the beans and generously spread the cannellini beans on each slice of bread. Drizzle with olive oil and sprinkle with salt.

For the avocado bruschetta: Rub each slice of bread with 1/2 a garlic clove. Divide and spread the avocado on each slice of bread. Drizzle with olive oil and sprinkle with salt.

Recipe Inspired from Cooking Channel

The Real Mojito

A refreshing drink to have on a hot summer evening, the mint in this mojito will help to cool things way down.


10 fresh Mojito mint leaves (or peppermint or spearmint)

½ lime, cut into 4 wedges

2 tablespoons white sugar, or to taste

1 cup ice cubes

1-1/2 fluid ounces white rum

½ cup club soda

Directions: Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Recipe Inspired from All Recipes

Roasted Beet and Citrus Kale Salad


2-3 medium size beets
1 large Naval orange, sectioned
Orange zest & juice
5-6 stalks of mixed kale, de-ribbed and chopped
1-2 Tbsp honey
2-3 Tbsp Balsamic Vinegar
1 tsp fresh, chopped rosemary
1 tsp Kosher salt
3 Tbsp olive or walnut oil
Fresh ground pepper, toasted nuts, or goat cheese for extra toppings

Directions: Peel and wedge beets. Toss in oil, salt, and rosemary. Spread out evenly on an oiled sheet and roast until tender at 400 degrees. Let cool.

Whisk or blend honey, vinegar, oil, orange zest, and orange juice for dressing.

Combine chopped kale, roasted beets, orange sections, and any other desired toppings in vinegarette right before serving.

Herb Marinated Grilled Bison Steak


1 pound Bison Sirloin Steak 2 pieces, or other lean cut

For the Marinade:

2 Tbsp Dijon mustard

Juice of half lemon

2 Tbsp Extra Virgin Olive Oil

1/2 tsp fresh cracked black pepper

6 Branches fresh thyme whole

1 tsp rosemary

2 cloves garlic peeled and cracked

Directions: Whisk together all marinade ingredients except the thyme branches and garlic.

Place the steaks in a shallow glass or steel container. Place the thyme branches and rosemary on top and a cracked garlic clove on each steak. Cover with the marinade. Rub in on both sides until well coated. Cover and hold in the refrigerator for at least one hour, up to 4 hours. Allow to sit at room temperature for 15 minutes prior to cooking.

Heat grill to medium-high and brush grill grates (or grill pan) with canola or grape seed oil before placing the steaks on the grill. Remove any thyme and garlic stuck to the meat; season with salt and more pepper if desired.

Grill on medium-high heat 2 minutes then turn the steak (on same side) 90 degrees to create grill marks. Cook another 2 minutes then turn 90 degrees again; cook 2-3 more minutes (for medium-rare – 3-4 minutes longer if medium is desired).

Remove the steak(s) from the grill and allow to rest on a cutting board for at least 10 minutes before cutting.

Slice ½ inch slices, across the grain, and present over your choice of vegetable or whole-grain side dish. Or consider choosing a sweet potato and sauteed green beans in herb-infused olive oil.

Colonial Gardens offers local Bison meat in our Market!

Recipe Inspired from Eat Something Sexy

Colonial Kombucha Cooler


1.5 oz. Ketal One Botanical Cucumber and Mint

1 tablespoon of fresh chopped mint

1 lemon wedge, squeezed and juiced

3 ounce Health-Ade Pink Lady Apple Kombucha

Directions: Mash the fresh mint into the lemon juice in a glass with the spoon. Strain and add the vodka and lemon/mint juice to a chilled glass with ice. Top with the Kombucha and garnish with an apple slice and twist of lemon.

Recipe Inspired from Goop

Herb and Lemon Salad


2 medium carrots, peeled, very thinly sliced into rounds

½ small red onion, very thinly sliced, rinsed, patted dry

4 radishes, thinly sliced into rounds

2 cups torn mixed tender herbs (such as mint, parsley, and/or dill)

3 cups torn lettuce and chopped kale mixed

½ large cucumber sliced into rounds

Salad dressing

1 T white wine vinegar

2 T grain mustard

2 T Dijon mustard

3 chopped garlic scapes

1 cup extra virgin olive oil

Juice of 2 lemons squeezed

1 tsp Kosher salt,

1 tsp freshly ground pepper

1 T honey

Directions: Toss carrots, onion, radish, cucumber, lettuce, kale and herbs in a medium bowl to combine

Place vinegar, mustards, garlic scapes, lemon, honey into a blender, blend until smooth. Slowly drizzle the olive oil in (small stream added slowly) until the dressing becomes thickened, add salt and pepper, blend for a few seconds more.

Serve the salad with grilled chicken or salmon and Avocado Bruscheta.

Recipe Inspired from Bon Appetit

Tuscany chicken with artichokes, sun-dried tomatoes, and olives


1/4 cup all-purpose flour

1/2 teaspoon garlic salt

1/4 teaspoon pepper

8 bone-in chicken thighs (3 pounds), skin removed if desired

1 tablespoon olive oil

4 garlic cloves, thinly sliced

1 tablespoon grated lemon zest

1 teaspoon fresh thyme

1/2 teaspoon fresh rosemary, crushed

½ teaspoon fresh tri colored sage

1 can (14 ounces) water-packed quartered artichoke hearts, drained

½ cup sun dried tomatoes

1/2 cup pimiento-stuffed olives

1-1/2 cups orange juice

3/4 cup chicken broth

2 tablespoons honey

Directions: In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker.

Sprinkle garlic, lemon zest, thyme, sage and rosemary over chicken. Top with artichoke hearts, olives, sun dried tomatoes. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours in slow cooker or until chicken is tender.



1/4 cup minced fresh basil

1 teaspoon grated lemon zest

1 garlic clove, minced

Recipe Inspired from Taste of Home

Avocado Bruschetta


4 slices country bread, toasted

2 cloves garlic, peeled and halved

1 avocado, halved, pitted, peeled and mashed

¼ cup/50 ml extra virgin olive oil, for drizzling.

Directions: Rub each slice of bread with ½ garlic clove. Divide and spread the avocado on each slice of toasted bread. Drizzle with olive oil and sprinkle with salt.

The Cool Mint Tanqueray

A summery mint drink to enjoy on a warm night under the stars.

Ingredients: 1.25 oz. Tanqueray no. ten

.75 oz fresh lime juice

.75 oz. simple syrup

6-8 fresh mint leaves

Fresh sprig of mint for garnish

Instructions: Muddle fresh mint leaves in simple syrup in a cocktail shaker. Add Tanqueray and lime juice. Shake well and pour into a cocktail glass over ice. Garnish with fresh mint sprig.

Recipe Inspired from Town and Country Magazine

DIY Greek Seasoning Recipe

The seasoning of many Greek recipes includes blending various dried herbs and spices together to create a yummy mix appropriate for lamb, turkey, vegetarian dishes, and more. Greek spice blends typically contain marjoram, which is not found in Mediterranean seasonings. And Mediterranean blends will often include cardamom and cloves which are not found in Greek blends.

Use this spice on hummus, salads, mix it with oil, vinegar, and lemon to make dressings, combine it with Greek yogurt, and lemon for a fresh dip for veggies. Store it in an airtight container away from sunlight and heat. Use 1-1/2 to 2 T of Greek seasoning per pound of meat, along with olive oil and lemon juice or zest.


1-1/2 T dried Mediterranean oregano

1-1/2 T garlic powder

1 T Kosher salt

1 T onion flakes

1 T dried basil

1-1/2 tsp dried dill weed

1-1/2 dried parsley

1 tsp ground black pepper

1 tsp dried marjoram

¾ tsp dried thyme

½ tsp ground cinnamon

½ tsp ground nutmeg

Mix together all ingredients and store in an airtight container in a cool, dry place.

Recipe Inspired from No Spoon Necessary

Favorite Greek Salad


4 med Roma Tomatoes

1 med Cucumbers, sliced into half moon (leave skin on or not)

1 Red onion thin half moon slices, rinse and drain

1 Bell pepper, seeds and ribs removed, finely chopped

¾ c Kalamata olives

1 oz. Avocado, diced (not super soft)

4 oz. Feta cheese, crumbled

Greek Salad Dressing:

6 T olive oil

1 ½ T fresh lemon juice

1 T red wine vinegar

1 ½ tsp minced garlic

1 ½ T finely minced fresh parsley

1 tsp dried oregano

¾ tsp honey

Salt to taste

Add the dressing drizzled over top, just a few minutes before serving.

Recipe Inspired from Cooking Classy

Greek Beef Kabobs with Herbs

For the Beef Kebabs


2 lb beef cubes

½ cup olive oil

2 tablespoons garlic, minced

2 tablespoons fresh oregano or 1 tablespoon dried

2 tablespoons mixed chopped fresh parsley, marjoram Thyme

Juice of one lemon

½ teaspoon salt

¼ teaspoon pepper

Pita bread (optional)

Directions: Place the beef chunks, olive oil, garlic, oregano, lemon juice, salt, and pepper, into a large plastic bag. Transfer the bag in the fridge and marinade for 2 hours to overnight. When ready to cook your kebabs, thread the steak pieces onto skewers and discard marinade. Grill over medium-high heat for 10-12 minutes, rotating throughout to ensure even cooking. Serve with Tzatziki and pita bread.

Recipe Inspired from Eitan Bernath

For the Tzatziki


1 ½ cups non-dairy yogurt ½ cup cucumber, diced

2 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon vinegar

1 teaspoon salt

1 tablespoon dill, chopped

2 teaspoons lemon juice

Directions: In a medium sized bowl, mix together all the ingredients until fully combined. Place in the fridge until ready to serve.

Savory Herbal Marinade

Featuring fresh herbs from your garden for use on Meat or Game.


2 1/2 Cups Red Wine

3/4 Cup Red Wine Vinegar

1 Small Onion or Several Shallots, chopped

2 Carrots, diced

1 Stalk Celery, chopped

2 Cloves Garlic, sliced

2 Fresh Greek Bay Leaves, broken into pieces

2 Teaspoons each Fresh Thyme, Oregano, and Winter Savory, coarsely chopped


Directions: Allow meat to marinate overnight or about 12 hours.

Chicken: exchange the red wine for white wine and the red wine vinegar for white wine vinegar. Change the herbs to French Tarragon, Lemon Thyme or Rosemary or any combination of those.

Pork: add fresh mint to the White Wine Marinade.

Fish: use lemon juice and the Winter Savory chopped fine.

Recipe Inspired from Wake Forest Herb Fest

Tuscan Ravioli


1/2 tsp each chopped herbs: Rosemary, Lemon Thyme, Tri-Color Sage, Genovese Basil

2 cups cubed eggplant ½ cut

1 T olive oil

1 14.5 oz can of Roman diced tomatoes, undrained

1 14.5 oz. reduced-sodium chicken broth

1 packaged ( 9 oz. refrigerated cheese ravioli

1 15 oz can cannellini beans, rinsed and drained

Shredded Parmesan cheese

Thinly sliced basil

Directions: In a large skillet, heat oil over medium heat, saute eggplant until lightly browned, 2-3

Stir in tomatoes, broth and zucchini; bring to a boil, add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-10 mins, stirring occasionally. Stir in beans, heat through. Sprinkle with cheese and chopped herbs.

Recipe Inspired from Taste of Home

Strawberry Mint Mojito


2-4 strawberries, hulled and sliced (extra for garnish)

¾ ounce fresh lime juice

½ ounce simple syrup

8 fresh mint leaves (extra sprig for garnish)

2 ounces white rum

1 ounce sparkling water/club soda

Crushed ice (to fill glass)

Directions: Muddle the strawberries: Place the strawberries, mint, and simple syrup in the bottom of a glass, and muddle until the strawberries are smushed and juicy. If you don’t have a muddler, crumple the mint with your hands just a bit before dropping it into the glass, then smush with the back of a spoon to release the flavor.

Add the remaining ingredients: Add crushed ice on top of the strawberries and mint, then pour in the lime juice and rum.

Use a bar spoon or teaspoon to stir the drink. Don't stir too vigorously, otherwise you'll bring the mint to the surface!

Top with sparkling water: Fill the remainder of the glass with more crushed ice, then top with sparkling water.

Greek Layered Hummus Dip

Assemble this layered hummus dip on a small platter making all the components easy to see and scoop.

Dicing the vegetables into 1/4-inch pieces makes dipping much more user friendly. Serve with hearty chips, chunky vegetables, pita bread or baked pita chips for easy scooping.


17 ounce container prepared hummus

1-1/2 c plain Greek yogurt

½ C English cucumber, diced and seeded

¼ c chopped roasted red peppers

¼ pitted kalamata olives chopped

¼ c red onion diced

1 T olive oil plus extra for drizzling

1 T fresh chopped parsley leaves

¼ tsp salt

½ tsp fresh ground black pepper

1 ounce crumbled feta cheese

2 T toasted pine nuts

Directions: Spread hummus on a shallow serving plate, dollop the yogurt on top, carefully spread to cover the hummus, leaving a small edge border. In a small bowl, combine the cucumber, peppers, olives, onion, 1 T olive oil, parsley, salt and pepper. Spoon the vegetable mixture evenly over the yogurt. Sprinkle feta cheese on the veggies then top with toasted pine nuts. Drizzle with a little extra olive oil, serve immediately.

Recipe Inspired from Saving Room for Dessert

Salmon and Fresh Herbs Grilled on Cedar Plank

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon, and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette grilled asparagus served with fresh dill.


Fresh Coho Salmon, ¼ pound per person

1 tablespoon each: lemon thyme, tarragon and oregano

3 T molasses

1/3 c vegetable oil

1 T honey

1 Cedar Plank per piece of Salmon

1 small lemon per piece of salmon

Directions: Soak the cedar planks in water for 1 hour prior to beginning

Slice the lemons and set aside. Mix molasses, vegetable oil and honey together. Chop the herbs finely and add ½ to the mixture.

Place the salmon fillets in the molasses marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the lemons on each cedar plank, sprinkle remaining chopped herbs covering it, place salmon skin side down on one cedar plank

Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Fried Green Tomatoes

In three separate shallow bowls, place flour, eggs, and bread crumbs. Dip tomato slices in flour, then in eggs, then coat with bread crumbs.

In an electric skillet heat coconut oil to 375°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt and serve immediately.

Herbed Shrimp on the Grill


16 jumbo shrimp

1 stick 4 ounces unsalted butter

¼ c finely chopped parsley

¼ c finely chopped thyme

3 garlic cloves, finely chopped

1 shallot, finely chopped

Salt and ground pepper

White rum for sprinkling before grilling (optional)

2 yellow peppers sliced into ½ inch chunks

Directions: Melt 1 stick of butter, and stir in the parsley, thyme, chopped garlic, and shallot

Devein shrimp but leave tails on. Salt and pepper the shrimp, brush the shrimp with butter/herb mixture, place 3 shrimp on skewers, add yellow pepper between each 3 shrimp.

Grill the shrimp over a medium-hot fire, about 1 minute. Turn the skewer and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.

Grilled shrimp goes well with asparagus and saffron rice and a nice glass of Chablis or Chardonnay.

Recipe Inspired from Food & Wine

Herbs de Provence and Lemon Chicken


Two - 2lb whole chickens, cleaned

1 cup olive oil

1/4 cup herbs de provence

2 tsp garlic powder

Zest from 2 lemon - reserve juice for vinaigrette

2 tsp salt

2 tsp freshly ground black pepper

2 large ziplock bags

Directions: In a small bowl combine oil, herbs de provence, garlic powder, lemon zest, salt, and pepper. Divide between two large ziplock bags. Add 2 leg/thigh pieces of chicken to each ziplock bag. Close bag and give each bag a toss to coat chicken in marinade. Place both bags on a tray and marinate in fridge for 2 hours or up to 24 hours.

Remove chicken from fridge 30 minutes before grilling, to bring closer to room temp. Toss baby broccolini in olive oil, salt and pepper. Set aside, covered. You can toss broccolini up to 4 hours before grilling, covered and refrigerated.

Heat grill to 375°. Place chickens, breast side up on grill. Be careful of any flare ups caused by the oil. Close grill lid and cook for 25 minutes. Flip chickens over to breast side down, using thongs and metal spatula. Close grill lid and cook for another 10-15 minutes. Using an instant read thermometer check the internal temp of the breast or thigh for 165F degrees. Remove from heat once temp is reached. Cover and allow to rest for at least 15 minutes.

Serve with grilled baby broccolini and lemon vinaigrette on the side.

Lemon Vinaigrette


2 tbsp grain mustard

2 tbsp dijon mustard

1 tbsp honey

1 garlic clove, minced

Juice of 2 lemons

1 tbsp white wine vinegar

1 tsp salt

1 tsp freshly ground black pepper

1 cup olive oil, plus more if needed

Directions: To make lemon vinaigrette - in a blender add grain mustard, dijon mustard, honey, garlic clove, lemon juice, white wine vinegar, salt and pepper. Blend ingredients to mix completely. While blender is running and lid is on, remove center cap on lid. Slowly pour olive oil in a small steady stream through opening. Vinaigrette with begin to thicken as oil is added. To know when it’s fully emulsified the center opening in the vinaigrette as it’s spinning around will start to close up. It’s ready when completely closed. Don’t overblend from there as it will cause the vinaigrette to break. Add more salt and pepper if needed. Place in a sealed container and refrigerate until ready to use. Can be made up to 1 day in advance. Use a whisk to blend right before using.

Grilled Baby Broccolini


1 lb baby broccolini, washed and tip of stem cut off

olive oil

salt and pepper, to taste

Directions: With grill still on, scrape grill grates to clean off chicken bits. Place broccolini on grill and cook for 5 minutes on both sides. Remove and cover with foil.

Recipe Inspired from Designs of any Kind

Greek Seasoned Lamb Meatballs (Gluten Free)

Full of fresh herbs and spices, serve this with fresh tomato and cucumber salad, perhaps some cauliflower rice and homemade tzatziki.


1 lb Ground lamb

1 Red onion

1 Egg

2 T Garlic

Large sprig Fresh parsley

2 T Fresh mint

½ tsp Dried oregano

¼ c Olive oil

Salt and pepper

1 cup Tapioca flour

Coconut oil for frying

Directions: adding the lamb, onion, egg, garlic parsley mint, oregano olive oil and salt and pepper in a large bowl, mix well and cover and put in fridge for an hour to let flavors marinate.

Heat a well seasoned and coconut oiled cast iron over medium heat, roll the meatballs then Roll the meatballs in tapioca flour so you get a nice crispy coating.

Tzatziki Sauce


1 cup full-fat Greek yogurt

1 cucumber

½ tsp garlic

2 T olive oil

1 T lemon juice

1 T fresh dill

salt and pepper

Directions: Take the seeds out of the cucumber, this also will remove some water, finely dice cuke. And then add the other ingredients.

Make a Greek salad (see above). Serve the meatballs over the salad, and the cauliflower rice with extra herbs chopped in. Pour the Tzatziki sauce over the whole thing. Enjoy!

Recipe Inspired from Eat the Gains

Italian Herb Pizza Crust


1-3/4 to 2-1/4 cups all-purpose flour

1 (2-1/4 tsp.) envelope yeast

1-1/2 teaspoons sugar

3/4 teaspoon salt

3/4 teaspoon Italian herb sage, thyme, oregano

2/3 cup very warm water (120 to 130°F)*

2 teaspoons garlic minced

3 tablespoons oil

1/2 to 1 cup pizza sauce

Other toppings as desired

1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Directions: Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar, salt and Italian herbs in a large bowl. Combine very warm water, garlic and oil. Add to flour mixture and mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.) Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.

Form a rim by pinching the edge of the dough. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. *If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Note: Recipe may also be used to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.

Recipe Inspired from Bread World

Soup of Tuscany

This yummy soup utilizes many of your garden veggies and adds the delicious herbs of the Tuscan region to make a hearty supper to be topped off with crusty toasted bread.


Red onions




Savoy cabbage or kale




Tomato sauce


Tri-color sage



Directions: Soak beans overnight (any kind you choose will be high in fiber) Cook over low heat, chop onions, carrots, leek, and celery and saute in olive oil.

Add the zucchini and the potatoes. Add the cooked beans, some whole, and mash some together with the water they were boiled in. Add 12 ounces of tomato sauce. Let the mixture cook for a couple of hours, adding water and stirring often.

At the end of the cooking process add your chopped herbs, (3 tablespoons of the whole)

Spoon into bowls, pour in a few drops of olive oil, and serve with a hearty slice of toasted crusty bread.

Dipping Oil

Use Extra Virgin

Olive oil (12 ounces)

2 T chopped garlic

½ T thyme

½ T rosemary

½ T sage

½ T basil

½ T parsley

Directions: Mix the herbs and the olive oil together, can refrigerate and allow flavors to blend together, use the dipping oil immediately or up to two days later, strain the oil and mix in a splash of reduced balsamic vinegar

Reduced Balsamic Vinegar

Directions: pour balsamic vinegar into a small saucepan, turn heat to high and bring vinegar to a boil. Once boiling, reduce to simmer and let simmer for 5-7 mins. Stir occasionally (keep an eye on it, it can burn quickly) It’s finished when it coats the back of a spoon. Reduce from heat, transfer to an airtight container, store in the refrigerator.

Kale and Spinach Salad with Cranberries and Apples

This recipe combines the leafy dark greens of spinach with kale. These dark greens hold the most nutrients, like iron, magnesium, vitamin A C and K. Great salad to make as a meal itself, or as a side dish.


2 cups chopped kale leaves (massaged in 2 T olive oil)

2 cups spinach

2 medium ripe tomatoes

½ of a large cucumber diced in ¼” chunks

½ cup chopped raw broccoli or cauliflower

½ cup dried cranberries

1 medium apple chopped (granny smith is tangy and yummy)

1 cup walnuts or pecans

Directions: Massage the chopped kale in olive oil and set aside

Combine all the dressing ingredients in a blender and mix until smooth, (if too thick add 1 T water at a time until you get the consistency you like)

Combine the spinach, ripe tomatoes, broccoli or cauliflower, and cucumber with the chopped kale. Top with apple, cranberries, nuts and add the avocado dressing, mix dressing in thoroughly.

Dressing Ingredients:

¾ C water

2 T lemon juice

1 tsp minced garlic

2 T tahini

1-1/2 med. Avocados (pitted and sliced)

½ c basil leaves

½ tsp pink Himalayan sea salt

¼ C olive oil

2 T chopped chives

Recipe Inspired from Paleo Newbie


Mexican Shrimp Diablo

This delicious Mexican Shrimp dish is made with saucy Chipotle shrimp served over a bed of corn, zucchini, and red onions, and served with a side of avocado.


1 tsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 14.5-ounce can fire roasted diced tomatoes

1/4 cup chopped cilantro, plus more for garnish

1 tbsp chopped chipotle in adobo

1 tsp brown sugar

1 tsp kosher salt, divided

1 tbsp unsalted butter

2 cups corn kernels (from 2 medium ears of corn)

2 medium (8-ounce) zucchini, cut into 1-inch pieces

1/2 medium red onion, halved and cut into wedges

1 tsp garlic powder

1/2 tsp dried oregano, ½ tsp pineapple sage, ¼ tsp orange thyme, ¼ tsp parsley

Freshly ground black pepper, to taste

Juice from ½ lime

1 pound large peeled and deveined shrimp

4 ounces avocado (from 1 small Hass), sliced

Directions: In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.

Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.

In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, pineapple sage, orange thyme and parsley ½ teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.

Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.

Pour the shrimp and sauce over the top of the veggies and garnish avocado and cilantro.

Yellow Squash Appetizers


3 Yellow Squash

2 farm fresh eggs (beat well)

1 tsp fresh thyme chopped

1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary

½ C Parmesan Cheese

Directions: Pre-Heat skillet over medium heat, add 2 T coconut oil.

Trim stems from yellow squash, slice into small circles ¼ inch thick, beat eggs and add the fresh thyme. Dip squash circles into the egg mixture, then into the parmesan cheese.

Cook in the pre-heated skillet turning once to brown both sides, remove onto paper towel, cooking until all the squash is browned and tender. Sprinkle with fresh herbs once cooked.

Appetizer can be enjoyed with dipping sauce (we like sweet and sour Chinese sauce best).

Sole with Poblanos, Tomatoes and Fresh Sage


1 Small poblano chile

4 large ripe plum tomatoes

32 leaves fresh sage (approx ¼ c)

6 T (3/4 stick) unsalted butter, divided

4 (6 oz) fillets of sole

Salt and freshly ground pepper

Flour for dredging

Directions: Roast the chile over a burner flame or under the broiler until it is evenly charred on all sides. Cool, then slip off the skin and remove the stem and seeds. Cut the flesh into a fine dice.

Blanch the tomatoes in boiling water for 30 seconds, then peel and seed. Chop the flesh into a medium dice.

Stack the sage leaves and slice crosswise into very thin strips.

Melt half the butter in a large skillet over medium heat. Season the fillets with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste. Dredge in flour to coat lightly, shaking off the excess. Lay into the pan top side down and saute for 2 minutes, then carefully turn over and saute until done, 1 to 2 minutes longer depending on the thickness; a sharp knife inserted into the thickest part should slide in easily. Transfer to a platter and keep warm.

Pour the butter out of the pan and wipe it clean with a paper towel. Raise the heat under the pan, add the remaining butter and, as it starts to melt, add the sage. Saute, stirring constantly for about a minute, until the sage becomes fragrant and almost starts to crisp. Add the tomatoes and poblano and saute until they are warmed through. Season the sauce with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, and spoon over the fish.

Recipe Inspired from LA Times