What I teach my students in my "Cooking with Herbs" classes is that cooking with herbs is just making your regular dishes and add herbs to it.
Chicken Shepherd's Pie
(perhaps it should be called "Feast and Fowl Pie"?)
Leftover chicken from Sunday Lunch in a sauce made from my herbal flour, olive oil, milk and chicken broth with peas and carrots added and a rustic mashed potato top.
Put together and baked at 350 until hot and bubbly!
(about 30 minutes or so)
Sauteed Swiss Chard
Bacon lardons, the ribs of the chard sauteed until done, then the chopped leaves added and cooked until they're wilted. A sprinkle of a good Balsamic finishes the dish.
It was a meal full of fresh Spring flavors -- the peas and carrots, the chard
And there was dessert -- an herbal dessert
Strawberry Mint Ice Cream
Daughter Sarah found it on Foodgawker
And I thought it looked interesting.
With strawberries in the fridge and mint in the garden
It came together quickly
And I had the ice cream frozen and in the container in the freezer before I left for the
Tuesday Farmers Market.
I adapted it for the original recipe was dairy free.
STRAWBERRY MINT ICE CREAM
28 oz. milk/cream (I used 8 oz. cream and 20 ounces of whole milk)
1/2 c. sugar
1/2 t. vanilla
1 T. mint, chopped
1 c. strawberries, chopped and roasted and cooled.
Make sure the milk/cream is really cold. Mix together with the sugar, vanilla and mint. Pour into ice cream freezer (mine's a cuisinart) and process according to manufacture's directions. Put the strawberries in for the last two minutes of freezing. Put into a container and put in freezer to harden.
It's Wednesday and I'm sharing my Farmer's Market meal with Susan at A Southern Daydreamer for Outdoor Wednesday.