Use your fresh garden crops in these herb and vegetable recipes From MOTHER's Kitchen.
Cream of Morel Soup Recipe
1 pound morel mushrooms
Juice of I lemon
6 tablespoons butter (divided)
2 tablespoons onion, chopped
I small clove garlic, chopped
Salt and pepper
5 tablespoons flour
4 1/2 cups beef stock, heated
1/2 cup heavy cream
Finely chop morels. Sprinkle with lemon juice. Melt 2 tablespoons butter in pan and cook onion and garlic in it until soft and yellow, but not brown. Add morels and cook until mushrooms absorb juices. Season to taste with salt and pepper. Melt remaining butter in large saucepan. Stir in flour, then add hot beef stock gradually, stirring constantly to avoid lumps. Simmer 20 minutes. Add mushroom mixture and simmer an additional 10 minutes. Correct seasoning. Add cream and serve very hot. Serves 4 to 6.
Morel Mushroom Quiche Recipe
1/4 pound bacon
I pound morel mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups shredded baby Swiss cheese
1 1/2 cups milk
3/4 cup biscuit mix
3 eggs
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees Fahrenheit. While oven heats, cut bacon into small pieces. Fry at high heat until crisp. Leave in pan without turning down heat or draining. Add clean, split morels. Liquid will become soupy. Cook until clear. Drain. In 10-inch, lightly greased pie pan mix bacon and mushroom mixture with onion, green pepper and cheese. In a medium bowl, add milk, biscuit mix, eggs, salt and pepper. Beat until smooth. Pour this mixture over the morel mixture. Bake 35 to 40 minutes or until inserted toothpick comes out clean. Serves 4 to 6.
Broccoli with Oil and Lemon Recipe
1 1/2 pounds broccoli
3 large cloves garlic, minced
I tablespoon balsamic vinegar
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper (or to taste)
Separate the broccoli head into florets. Trim and peel stems and cut into 1/8-inch-thick discs. Steam stem pieces over boiling water in covered pot for 3 minutes. Add florets and steam for 8 more minutes, until broccoli is tender. Combine remaining ingredients in small dish and whisk until blended. When broccoli is cooked, place in serving bowl and toss with dressing. Serve immediately.
Cream of Broccoli Soup Recipe
2 tablespoons butter
1 large onion, chopped
1 teaspoon salt
1 1/2 pounds broccoli
2 cups chicken stock
2 cups milk
Black pepper
White pepper
1 teaspoon chopped fresh thyme
Fresh Parmesan cheese, grated
Melt butter in soup pot. Add onion and salt; saute over medium heat until onion is translucent. Separate broccoli head into florets; trim, peel and chop stems. Add to stock and cook, partially covered, over medium heat until broccoli is tender, about 10 minutes. Add onion. Puree with milk in blender or food processor. Reheat gently. Serve hot. Season and top with fresh Parmesan cheese.
Ginger-Broccoli Stir-Fry Recipe
2 tablespoons oil
2 carrots, cut diagonally into 1/4-inch thick slices (about 2 cups)
2 bunches broccoli, cut into small florets (about 4 cups)
1 sweet red pepper, seeded and cut into 1-inch strips
1 garlic clove, minced
I teaspoon minced ginger root
1 large stalk celery, sliced diagonally
2 green onions, cut into 1-inch, diagonal pieces
1 teaspoon sesame seeds
Sauce: Mix in bowl and set aside:
1/3 cup chicken stock, at room temperature
1/2 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
1/8 teaspoon crushed red pepper flakes
Heat oil in wok or frying pan over high heat. Add carrots and stir-fry for 3 minutes. Add broccoli, pepper, garlic and ginger; stir-fry for 1 minute. Add celery and onions; stir-fry for 1 more minute. Pour sauce mixture into center of pan or wok; cook, stirring, for 1 to 2 minutes or until thickened. Sprinkle with sesame seeds. Remove to a serving platter or dish and serve immediately. Serves 4.
Potatoes and Pasta with Herb Paste Recipe
Peel, cut into bite-size pieces and boil in salted water until tender:
1 pound White Rose or red potatoes
In a second pot of boiling water:
Cook 1 pound orecchiette or other small pasta and salt to taste
Meanwhile, roughly chop:
2 teaspoons fresh rosemary (1 teaspoon dried)
12 fresh sage leaves (1 teaspoon dried)
1/4 cup parsley leaves
3 large garlic cloves
Place in mortar and pound with:
15 peppercorns
5 juniper berries
1 teaspoon coarse salt
Put herb-garlic mix in a bowl with:
2 tablespoons virgin olive oil
1 cup unsalted butter
When potatoes and pasta are done, drain them, add to herbs, toss together and devour.
Herb and vegetable recipe adapted from The Savory Way by Deborah Madison