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The Chagrin Valley Herb Society has decided to publish recipes all around herbs on its website.
It's a collection of recipes of all kinds (main dishes, soups, starters, cakes, cookies, deserts, drinks and so much more) assembled by all of our members. They are all long-time experienced and much valued out of the kitchen of our members. And they are showing rarely applied and surprising culinary uses of herbs.

Here are the first examples:

HERB OF THE MONTH: FRIED EGGS WITH BACON AND RAMPS

AMARANTH PATTY

ANISE BISCUITS

ASPARAGUS WITH CHERVIL-ORANGE SAUCE

BAGELS WITH SHEEP CHEESE, MINT AND BLACK CUMIN

BAKED BANANA WITH HONEY AND SESAME

BAKED ZUCCHINI WITH LEMON THYME

BEEF BOURGUIGNON

BEEF WITH VIETNAMESE CORIANDER AND SPRING ONIONS

BLACKBERRY LEMONMINT TEA

BLACK MOLE (AUNTY LUCY'S RECIPE)

CARROT CORIANDER SOUP

CAULIFLOWER WITH FENUGREEK

CHEESE MUFFINS WITH ONIONS AND CHIVE

COCONUT PANNA COTTA WITH LEMONGRASS

CURRY DIP

EGGPLANT VEGETABLE CASSEROLE

ELDERBERRY MUFFINS

FENNEL BREAD

GERMAN SAUERKRAUT WITH SMOKED SAUSAGE

HERB BUTTER

HONEY MUSTARD BUTTER

HORSERADISH CRANBERRY DIP

HOT SPICED GREEN TEA

LEMON BALM PESTO

LEMON RISOTTO

MANGO SALAD WITH CORIANDER

MOJITO

MULLED WINE (GLUEHWEIN)

NASTURTIUM BUTTER

PLUM THYME TEA

POTATO SALAD WITH MEXICAN TARRAGON

POTATO SOUP WITH LOVAGE

ROSE PETAL PUNCH

SAFFRON RICE

SCRAMBLED EGGS WITH GARLIC CHIVE: NIRATAMA

SOFRITO

SPLIT PEA SOUP

STIR FRIED PORK WITH HOLY BASIL (PHAT KAPHRAO)

TARTE WITH PEARS AND LIMBURGER CHEESE

TILAPIA FILLET WITH PAPRIKA-CREAM SAUCE

VEGETABLE CURRY