Each week, this column offers recipes from Valley cookbooks. If your organization would like to have
Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at firstname.lastname@example.org.
HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”
1/4cup olive oil
2cloves garlic, minced
2teaspoons fresh thyme
2small bay leaves
1teaspoon salt (optional)
4medium tomatoes, peeled
1/2cup chopped fresh parsley
1/2cup pitted ripe olives
2cups grated Fontinella or similar cheese
3/4cup Parmesan cheese
Peel eggplant and cut into 11/2-inch slices. Peel zucchini and cut into 1/2-inch slices. Slice onions and green peppers. Cut tomatoes into small wedges.
Heat oil in heavy pan. Add eggplant and saute 3-5 minutes. Stir in zucchini, onion, green peppers, herbs and seasonings. Cook 4-6 minutes. Add tomatoes and parsley, simmer 15 minutes, stirring occasionally. Stir in olives and remove from heat. Cool.
Place a layer of vegetables in casserole dish, then a layer of Fontinella, then Parmesan. Repeat layers. Bake at 425 degrees for 30 minutes.
HOLBORN QUICK HERB BREAD
3cups warm water
3packages dry yeast
1/4cup sugar or honey
2tablespoons dried parsley
2 tablespoons dried basil
2tablespoons dried oregano
1teaspoon garlic powder
Combine water and yeast; stir until yeast dissolves. Add sugar or honey, salt, garlic powder and herbs. Stir well. Add half the flour and beat with spoon until batter is smooth. Add remaining flour and mix well. Pour oil over dough and knead in the bowl 2-3 minutes. Cover and let rise until doubled, about 45 minutes. Punch down, turn onto lightly floured board and knead slightly. Shape into 2 or 3 loaves and place in buttered loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees about 30 minutes.
ABOUT THE BOOK
The cookbook includes information on planting herbs, their uses, sketches of herb garden designs and how to dry herbs. The recipes include fresh and dried herbs.
HOW TO ORDER
Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.