Herbs of Provence

This mix of herbs can be used in countless ways. Try flavoring white beans, soups, stews, sauces, egg and cheese dishes. Add some to a simple vinaigrette, sprinkle on fish before grilling, mix with breadcrumbs and create a crust for baked goat cheese.  These are some other of my favorite recipes:

Herbs of Provence Aolli:

½ cup mayonnaise

1 large clove garlic, crushed

1 tsp. Herbs of Provence

2 tsp. fresh lemon or lime juice

Salt and pepper to taste

Mix all ingredients well, and serve over salad, fajitas, fish, steamed vegetables or instead of regular mayonnaise on sandwiches.

Roast Lamb (or Pork Tenderloin):

1 tbsp. Herbs of Provence

2 tbsp. olive oil

1 tbsp. soy or tamari sauce

2 to 3 cloves of garlic, crushed

Freshly ground pepper to taste

Combine all ingredients and spread this over the lamb before roasting.

Roasted Vegetables:

Slice a combination of vegetables– such as potato, parsnip, carrot, winter squash, sweet potato, rutabaga and turnip— in bite size pieces, and spread out in a baking pan.

Add a large onion and several cloves of garlic, sliced.

Sprinkle with Herbs of Provence, salt and pepper, and drizzle olive oil over the dish to thoroughly coat the vegetables.

Roast in a 400˚ oven, stirring every 20 minutes or so, until vegetables are cooked (about 45 minutes or so).

Eggplant Provençal:

Sauté cubed eggplant, mushrooms, red pepper, onion and garlic in olive oil.

Season with Herbs of Provence, salt and pepper.

Add chopped fresh or canned tomatoes, kalamata olives, a touch of balsamic vinegar, cover and cook until vegetables are tender.

Serve over pasta with grated Parmesan cheese.