Okanagan Green Salad with Fruit and ChèvreBy wpNotes: Andrea McFadden, owner of Okanagan Lavender Herb Farm (4380 Takla Rd., Kelowna; www.okanaganlavender.com), developed this recipe with her herbes de Provence (a French dried herb blend). Over time, she says, she started adding more fresh produce, making the salad a great light lunch or dinner dish. If you cannot find herbes de Provence, substitute 1/2 teaspoon each dried thyme, dried rosemary, dried lavender blossoms, and dried marjoram. Use only lavender grown without pesticides.
Triple Mushroom DressingBy wpNotes: Three kinds of mushrooms make this bread dressing a perennial family favorite of Denise Marshall, owner of the Last Bite, a cooking school in Eagle Point, Oregon. If dried porcini mushrooms are difficult to find, omit them and use more chicken broth in step 5. You can prepare through step 4 up to 1 day ahead; cover and chill.
Cranberry MimosasBy wpNotes: For a nonalcoholic version, substitute sparkling water for the sparkling wine.
Classic PestoBy wpNotes: This all-purpose pesto is great to mix with pasta, hot cooked green beans, potatoes, and asparagus; brush it over chicken, shrimp, or pork, and stir it into salad dressings and soups. Pesto darkens rapidly when exposed to air. You can cover the pesto airtight (press plastic wrap directly onto surface) or cover surface with a little extra olive oil. Store up to 1 day in the refrigerator. Or spoon into ice-cube trays, press plastic wrap onto surface, and freeze; when solid, pop cubes from trays and store airtight for up to 6 months in the freezer. Thaw before using. If surface darkens, just stir to blend.
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