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Cucumber Lemon Salad 
  • 3 cucumbers
  • 8 oz. pkg. lemon yogurt
  • ½ cup chopped walnuts
  • ½ cup currants (or cranberries or dried cherries or yellow raisins)
  • 4 green onions, chopped
  • 1 tsp. dried lemon balm, crumbled (1 Tbls. fresh, chopped fine)
  • 1/2 tsp dried mint leaves, crumbled (1/2 Tbls fresh cut in ribbons)
  • 1/2 tsp. dried basil leaves, crumbled (1 /2 Tbls fresh cut in ribbons) 

Peel cucumbers, halve lengthwise.  Remove seeds and cut into ¼ inch slices.  In a medium bowl combine all other ingredients and stir gently.  Add cucumber.  Refrigerate.  Stir again before serving.  Makes 8 ½ cup servings.

Vinegar and Herb Cabbage Slaw

2 cups finely shredded green cabbage

1/2 cup thinly sliced red pepper

1/3 cup thinlly sliced red onion

2 Tbls. herbal vinegar (chive blossom, lemon herbs, thyme or mint vinegars all work)

2 Tbls. extra-virgin olive oil

1 tsp. fennel seed, crushed

1 tsp. caraway seed (optional)

salt & pepper to taste



Toss cabbage, bell pepper and onion with vinegar and oil in a large bowl.  Season with herb seeds, salt and peper.  Toss again to combine.  Cover and refirgerate for up to one day.  Makes 4 servings.