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    You are in: Home / Cookbooks / Herbal Pleasures from a Potager Garden
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    Herbal Pleasures from a Potager Garden

    I take great pleasure in cooking with both fresh & dried herbs, especially those that I have grown and harvested myself in my sunny potager herb garden located in the Southern California Wine Country! Here, I've gathered together my ongoing collection of herbal recipes, for your pleasure and enjoyment!!
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    2 Reviews |  By BecR

    Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson.

    Recipe #391890

    1 Reviews |  By BecR

    This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!

    Recipe #459184

    These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.

    Recipe #386754

    3 Reviews |  By BecR

    Very simple and appealing, and a beautiful side to roast chicken or fish or just about anything. You can use a sprig of Italian parsley in place of the rosemary--I like to use both. Sprigs of other herbs would also be nice, try oregano. From the book "Tree to Table".

    Recipe #117779

    17 Reviews |  By BecR

    This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.

    Recipe #378799

    1 Reviews |  By BecR

    This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.

    Recipe #117807

    Serve this simple no-fuss rustic dish of grapes and sausages piping hot with mashed potatoes or fresh pasta, assorted cheeses, a good crusty baguette or peasant bread, and a bottle of wine (such as the year's new vintage Beaujolais Nouveau or Gamay Beaujolais)! I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage that is not highly seasoned will do (allow 1 or 2 sausages per person). I hope you enjoy. Notes: Grapes with sausages (or Salsiccia all'Uva in Italian) is typically served from large vats at Italian or French Vendange Autumnn Grape Harvest celebrations. Quite popular here in the Southern California Wine Country, as well. Viva la Vendange!

    Recipe #390693

    1 Reviews |  By BecR

    Lovely little open-faced fresh radish sandwiches on French bread or sourdough, with cream cheese and herbs. Slightly adapted from Rose Tea Cottage.

    Recipe #454598

    Sables are French butter cookies from the northern part of France. They are usually citrus flavored and also go very well with a marmalade coating. Here the sables are turned into a savory treat through the addition of Parmesan cheese and fresh sage. This savory Sage-Parmesan shortbread has a very delicate crumb and makes for a wonderful appetizer to serve to your guests during the Holiday season or cocktail hour. They go very well together with some good red wine and olives. From My German Kitchen in the Rockies; inspired by Ina Garten. Note: These would be good made with fresh thyme, in place of the sage. Prep includes a 30 minute chill time.

    Recipe #471668

    Marinated mushrooms are great appetizers. Or, you can add them to salads, meats, and pasta dishes. Wonderful! This French version features the bright sunny flavors of Southwest France with a fruity olive oil, champagne vinegar, lemon, sea salt, fresh thyme and herbes de Provence. Store in a tightly sealed glass container in the refrigerator for up to 2 weeks; serve chilled, warm, or at room temperature. Makes 1 pint.

    Recipe #456833

    Wonderful marinated fresh goat cheese appetizer, full of summery flavors! Serve with thick slices of toasted rustic bread, or in a salad. Enjoy!

    Recipe #456747

    This savory, honey-soaked goat-cheese spread is prepared with wildflower honey and garnished with dried lavender. Beautiful in its rustic simplicity! A lovely addition to the cheese board. Serve with flatbread crackers, or your favorite crackers. Adapted from Victoria Magazine.

    Recipe #434053

    These wonderful little cheese bites rolled in garden-fresh herbs make a lovely starter or snack, perfect for summertime entertaining or anytime! Couldn't be easier. Prep time includes chill time. P.S. Would also be good rolled in spices such as ground peppercorns, lavender seeds, chili powder, and lemon zest.

    Recipe #374884

    A wonderful aromatic flavored herb oil of fresh fennel, dill and sunflower seed oil-- use to delicately enhance your recipes, and for gift giving! Note: Takes two weeks to infuse, and will last 3 months. Makes a lovely summertime salad dressing/ marinade when mixed with a little fresh lemon juice, salt and pepper.

    Recipe #427986

    Making your own herb and spice vinegars is easy and adds a wonderful range of flavors to salad dressings, to stock, or to sauces and soups. For a delicious, healthful tonic boost stir a spoonful of herbal vinegar into a glass of water, and drink it down. Enjoy! FYI: Vinegar extracts the vitamins and minerals from plants as well as the essential oils and flavors. The acidic nature of vinegar releases the iron and calcium and makes them easy for our bodies to use. Pregnant mamas, women during menses and menopause, growing teens, those dealing with health issues such as iron deficiencies, arthritis and bone loss are nourished by the liberal use of plant vinegars.

    Recipe #427987

    A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello.

    Recipe #376859

    Make your own Honey Thyme Butter! Wonderful served with biscuits or store-bought clover or crescent rolls. From

    Recipe #428651

    From Rosalind Creasy. Both savory and sweet butters can be made with flowers. Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses, violets, lavender, and pineapple sage and are a treat on egg breads, sugar cookies, or as a mystery filling between layers of pound or sponge cake. Not all edible flowers are equally tasty. Before you prepare the blossoms taste a few petals to make sure they please your palate.

    Recipe #416273

    Edible flowers provide a striking palette with which to decorate food. With a small garden of edible flowers you can make your canapés look like edible art. From Rosalind Creasy. Tip: Use a selection of organic edible flowers, 4 or 5 dozen: nasturtiums, borage, calendulas, pineapple sage, runner bean flowers, pansies, violas, violets, and mustard flowers. Herb leaves: sage, parsley, mint, dill, and basil.

    Recipe #416243

    1 Reviews |  By BecR

    In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden".

    Recipe #383209

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