Herbs de Provence

INGREDIENTS:

• 2 Tablespoons Savory
• 2 Tablespoons Rosemary
• 2 Tablespoons Thyme
• 2 Tablespoons Oregano
• 2 Tablespoons Basil
• 2 Tablespoons Marjoram
• 2 Tablespoons Fennel seed

METHOD:

1. In a small mixing bowl, combine all the ingredients together. 
2. Store in an air-tight container.

Pasta with peas, Parmesan & Tarragon

INGREDIENTS:

• 12 giant pasta shells
• 2 cupfuls of frozen peas
• Parmesan (or vegetarian alternative), grated to make 2tbsp, plus a few shavings
• a small bunch of tarragon, chopped
• 4 tbsp fat free Greek yogurt

METHODS:

1. Cook the pasta following the packet instructions, adding the peas for the final few minutes.
2. Drain, leaving 2 tbsp water in with the pasta and toss with the rest of the ingredients. 
3. Season. Serve with Parmesan shavings while the sauce is hot. 
4. If you leave the pasta to sit, it will soak up the sauce

Tarragon Vinegar

INGREDIENTS:

• 3 lemons
• 9 sprigs fresh tarragon
• 3 teaspoons peppercorn (black, green or pink)
• 3 teaspoons mustard seeds
• 3 teaspoons salt
• 48 ounces white wine vinegar

METHOD:

1. Wash 3 glass bottles with hot soapy water, rinse well and set aside to dry.
2. Using a vegetable peeler, peel a long strip of rind off each lemon, slice in half lengthwise.
3. Place both lemon strips plus 3 sprigs of tarragon, 1 teaspoon peppercorns, 1 teaspoon mustard seeds and 1 teaspoon salt in each bottle.
4. Heat vinegar in a sauce pan to a simmer. 
5. Place funnel in the bottle opening and carefully pour vinegar into each bottle, leaving about 1 to 2 inches at the top.
6. Seal, shake to mix well and store in a cool dark place for 1 week before enjoying.

NOTES:

• Makes 3 (16-ounce) bottles.  
• The bright flavors of this vinegar make it perfect for adding a boost to dressings, marinades and sauces of all kinds. 
• Package vinegar for gift giving.

Falafel - Israeli

All content and photography by Michael Parlapiano

 Makes: 18  Medium Falafels

Israeli  Street Felafel

Combine
 19 oz      Garbanzo beans rinsed, drained  and mashed
   1           Onion, finely chopped
   2           Garlic cloves, minced
   2 t         Cilantro
   1 t         Parsley dried
   2 t         Cumin
1/8 t         Turmeric
1/2 t         Baking powder
   1 C        Bread crumbs
                Salt
                Pepper

 Deep Fry
 1 Qt        Oil 

1. Shape the mixture into (18-24) 1 ½ inch balls. Add a little water if necessary.
2. Heat the oil in a deep fryer to 375.
3. Carefully drop the balls into the hot oil.
4. Fry until brown.

Note: If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat.

Glazed Carrots with Mint

Makes: 4 servings

Glazed Carrots with Mint

Saute
3 T           Butter
1              Onion - diced

Simmer
12            Carrots - 1/4 inch rounds
                Water to cover

Add
3 T           Butter
3 T           Brown Sugar
2 T           Mint
                Salt

Herbed Mashed Potatoes

Use a fine multi-hole masher for creamier mashed potatoes.

Makes: 4 servings

Herbed Mashed Potatoes

Cream 
   3 lb        Russet potatoes, cubed, cooked, mashed

3/4 C        Half and half, warmed

   1 T        Unsalted butter

Combine
   3 T        Melted Unsalted butter

1/2 C        Chives minced

1/2 C        Chervil chopped
                 Salt
                 White Pepper

Mix or spoon over individual servings.