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The ultimate green herb sauce, Salsa Verde is delicious spread on thin slices of buttered bread or heaped onto a baked potato. The flavor of Parcel is a nice addition to this classic sauce.
2 finely diced shallots
1/2 cup finely chopped Parcel
1/2 cup other mixed herbs
3 tablespoons rinsed capers
Juice from 1 lemon
1 clove garlic, finely minced
1/3 cup extra virgin olive oil
1 hard cooked egg
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| Combine 2 finely diced shallots with 1/2 cup finely chopped Parcel and 1/2 cup other mixed herbs such as parsley, chervil, dill or thyme. Stir in 3 tablespoons rinsed capers, juice from 1 lemon, 1 clove garlic, finely minced and 1/3 cup extra virgin olive oil. Add 1 hard cooked egg, finely chopped, salt and fresh pepper to taste.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Easy to Grow -- Shallots From Seed!
Huge, mild bulbs in only 6 months! |
Vigorous growth, Great Flavor
Italian heirloom parsley, organically grown |
Improved Chervil |
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Recipes for Winter
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Check back regularly for exciting new recipes.
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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