Enjoy this in-depth interview about Bill’s herbal journey by Chrissy Moore, Blog Master for The Herb Society of America’s Blog and curator of the National Herb Garden at the U.S. National Arboretum in Washington,
Do you really love figs? Well, I really love figs! in cakes, mixed drinks, pie, baked as appetizers, preserves, chutneys. Here is my version of Fig Cake. “If you have figs in your knapsack, everyone will want to be your friend.” Albanian Proverb
Ingredients:
4 tablespoons butter, melted, also extra butter for greasing the pan
1 cup of organic almonds
1/4 cup fresh organic cinnamon basil
1/4 cup organic sugar
2 tablespoons organic brown sugar
1/2 cup organic white flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 eggs beaten
2 tablespoons honey
1/2 teaspoon almond extract
1/4 cup St. Elder Natural Elderflower Liquer
15 to 16 ripe figs, sliced into 4
Preparation
Preheat the oven to 375 degrees. Butter a 9 inch fluted tart pan or as I really like to do, butter many small tart pans (12). Set them aside. In a food processor, add the almonds and 1/4 cup of sugar and grind to a coarse texture. Add the cinnamon basil, pulse, add the flour, baking powder and salt and pulse.
In a mixing bowl, beat the eggs, melted butter, honey, almond extract and elderflower liquor. Add the almond/flour mixture from the food processor, and mix well, then add the figs. Mix in the figs well until they are smooth. Pour the batter into the pan or pans. Sprinkle the top with a little brown sugar. Bake for 30 minutes or until golden on the tops. Cool before serving.
Fredericksburg Peach Thyme Spritzer
If you enjoy Summertime with peaches and herbs, have we got the cool refreshing drink for you! Best of all it is super simple to make.
In a cocktail glass filled with ice, add ¾ of the glass with Organic Peach Thyme Soda (we like Central Market by HEB) then add a sprig of lemon thyme, and a slice of Fredericksburg Peach. Muddle together, then add 1 ½ oz. of Vodka (we like Tito’s Vodka), stir well and serve with a slice of Fredericksburg Peach on the rim and a fresh sprig of lemon thyme as a garnish. Can also be made without the vodka for the kids. A great drink for all of us Dad’s for Father’s Day!
Eggs, do you love eggs? I raise my own chickens, so I am always looking for fun recipes using eggs and of course herbs! One of my favorite things to make is a frittata.
Ingredients:
2 tablespoons extra – virgin olive oil
1/2 small onion, thinly sliced (red, yellow or white)
1 tomato, thinly sliced
6 to 8 fresh asparagus spears, ends trimmed
1/3 bell pepper, thinly sliced (I like to use both red & green)
1/2 jalapeño pepper, thinly sliced
1/2 yellow squash, thinly sliced
1/3 cup chopped fresh cilantro
Other in season fresh herbs such as dill, basil, parsley, rosemary, finely minced
coarse kosher salt (I like using some of URBANherbal’s savory salt blends)
fresh cracked black pepper
6 to 8 large eggs (organic, farm raised)
Turn your oven on to broil. In a skillet, heat the oil over medium heat. Sauté the onion and jalapeño, stirring until tender, about 4 to 5 minutes. Add the other veggies and herbs, cook until tender, about 6 minutes more. Season with salt and pepper.
Whisk you eggs in a bowl. I like to add about 2 tablespoons of warm water to the eggs while whisking. Season with a pinch of salt and pepper. Now pour your eggs into the skillet and heat on the burner over medium heat until the sides are just about to set, usually about 3 minutes. Now transfer your skillet to the oven and broil unit the frittata is just set in the center and golden, about 2 minutes. Serve warm or at room temperature. The great thing about this recipe is you can use whatever fresh veggies and herbs that you have available and it always turns out delicious! It is great for breakfast, brunch, for lunch or even dinner. Serves 4
Quinoa Soup with Herbs, Veggies & Pork
Quinoa is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.
This soup is flavorful and good for you. The recipe is an Ecuadorian version.
1 cup Quinoa
8 cups cold water
1 lb. of pork that has been seasoned and diced. (I like to season it with crushed garlic, URBANherbal’s Spicy Mexican Savory Salt, Cumin and Black Pepper.)
2 Tbls. Mexcian Mint Marigold (minced)
1 Tbls. Mexican Oregano(minced)
1 onion, diced and sautéed
1 lb. of potatoes, cut into chunks
1 cup of cabbage (chopped)
2 cups of chicken broth
1 packet of Sazón Goya
A few dashes of Salsa de Ají (pepper sauce from Ecuador)
2 Tbls. Unsalted butter
After sautéing the onions, and cooking the pork, it is time to start the soup. In a large pot with lid, add the chicken broth, water and begin to boil it. Add the butter, then the onions and potatoes, and cook until the potatoes are tender. Then add the quinoa, then the pork, and cabbage. Reduce to a simmer. Add the packet of Sazón Goya and a little salt and pepper. Then add the minced Mexican Mint Marigold and Mexican Oregano. Simmer about 30 more minutes. Serve. *note can substitute chicken instead of pork.
William Varney
www.URBANherbal.com