About Winter Savory

Winter Savory is great with any legume. It is known to aid digestion of beans, so is good to add to any bean dish during cooking. It can also be added as a seasoning after cooking.
For a simple and quick dish, you can add some fresh sprigs to butter beans or cannelini beans or another choice and cook them with onions and celery.  Add lemon zest (or juice) at the end. If you want some added heat, add some chili or other bit of hot pepper.

It is good added to recipes for mixed winter braised or roasted vegetables, such as root vegetables such as potatoes and carrots or celery root and parsnips.

It is a good addition to stuffings whether for meat, fish or vegetables. 
As it is savory by nature, it can be used to season a dish alone without salt or pepper, if desired.
Though it has its own flavor, you might substitute it for Thyme in many recipes.


Submitted by Patti Andrews

Green Beans With Herbs

1 1/2 pounds fresh green beans, ends trimmed
1 small onion, sliced thinly
1/4 cup butter or margarine
1 tsp. lemon juice
1 tsp. minced fresh parsley
1 tsp. minced chopped fresh thyme
1/2 tsp. paprika
salt and pepper to season

Preparation:
Place all the green beans and half the onion in a pan with water, or a microwave safe bowl with a small amount of water, and cook for 10-15 minutes 'til tender. Drain. Melt the butter in a skillet and add the remaining onion, lemon juice, herbs and paprika. Cook for 5 minutes til the onion is soft, add the beans and stir to coat. Cook for a minute or two and serve. 6 servings.

recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews

Thyme and Cheese Biscuits

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preparation:
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary.
Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews

Buttermilk Herb Dressing and Croutons

Dressing:
2/3 cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. each pepper and minced garlic
2 tablespoons snipped chives
1 tablespoon chopped fresh thyme

Preparation:
In small bowl whisk all ingredients together.

Croutons:
2 slices of thick Italian bread, crusts trimmed and cubed
1 1/2 tsp. olive oil
1 tsp. finely chopped thyme leaves

Preparation:
In large skillet toast bread cubes in oil over medium high heat tossing for about 5 minutes until golden. Remove from heat and stir in thyme.

recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews

White Pizzas with Arugula

For the dough:
1 1/4 cups warm (100 to 110 degrees) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Preparation:
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil.Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

from Ina Garten

Deviled Eggs with Radishes, Chives, And Thyme

10 large eggs, hard boiled, peeled
1/4 cup plain yogurt or mayonnaise
4 teaspoons Dijon mustard
1/3 cup finely chopped radishes
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh thyme
Additional chopped fresh chives, thyme, and radishes

1. Halve eggs lengthwise and transfer yolks to a medium bowl. Mash yolks with fork.

2. Mix in yogurt or mayo and mustard. Mix in 1/3 cup radishes, 4 teaspoons chives and thyme.

3. Season filling to taste with salt and a generous amount of pepper.

4. Spoon into egg whites, mounding center. Top with additional chives, thyme and radishes. Arrange on platter. Garnish with whole radishes.

Recipe provided by Sarah Krikstone, Willow Tree Foods

Winter Squash Bisque

4 Tbsp unsalted butter
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche

Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.

Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.

From Hay Day Country Market Cookbook by Kim Rizk

Fried Green Tomatoes

1 lb green tomatoes, sliced
1/2 cup corn meal
1 tablespoon minced fresh thyme or oregano
kosher salt and fresh ground pepper
1 egg, beaten
1 tablespoon water
1/3 cup extra virgin olive oil

Combine the corn meal & herbs in one shallow bowl.

Combine the egg & water in another bowl. Heat the olive oil in a skillet. Salt and pepper the tomato slices. Dip them first in the egg mixture, and then in the corn meal mixture and place in the skillet. Fry in the skillet over moderate hat, browning on both sides.

Can be served over salad greens with goat cheese or blue cheese crumble or as the "T" in a BLT. Bacon is also nice crumbled in a salad.

From Sarah Stix, Willow Tree Foods

Potato-Leek Soup

Equally delicious hot or cold, this thick, rich-tasting butter- and oil-free soup is very simple to make.

3 medium-sized potatoes
3 cups cleaned, chopped leeks
1 medium stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1/2 tsp salt
1 cup milk
Freshly ground black pepper
Optional: snippets of fresh herbs (thyme, basil, marjoram)

Scrub the potatoes and cut them into 1-inch chunks. Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water, and salt. Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes). Remove from heat, and let it cool until it’s no longer too hot to puree.

Puree the soup in a blender or food processor. (You’ll probably need to do this in batches.) Return the puree to the pot. Stir in the milk.

Add black pepper to taste, and adjust salt, if necessary. Serve hot or cold, possibly topped with a sprinkling of fresh herbs.

From The Enchanted Broccoli Forest by Mollie Katzen

Italian Stuffed Tomatoes

6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter

Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.

From www.cooks.com

Oven Roasted Tomato Sauce

2 1/2 lbs tomatoes, halved lengthwise
1 onion, thinly sliced
4 thyme sprigs or 2 Tbsp chopped fresh basil
2-3 Tbsp extra virgin olive oil
Salt & freshly ground black pepper

Put the tomatoes in a single layer on a baking sheet with the onion & herbs. Drizzle the oil over all, and season with salt and pepper. Bake tomatoes until soft, shriveled, and falling apart, 45 minutes to 1 hour. Remove from oven, remove the thyme branches, and puree with a food processor or pass through a food mill. Taste for salt and season with pepper.

Submitted by Ted McCormack & Wendy Crofts from One United Harvest

Sue's Portuguese Kale Soup

6 Servings

1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese

Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese

From Kate’s friend Susan Elliott

Cannellini Beans & Wilted Greens

Serves 6 to 8

2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil

Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.

While the beans are cooking, trim and chop the greens.

Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.

This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.

From Chez Panisse Vegetables by Alice Waters

Shaved Fennel Salad

Serves 2-3

1 fennel bulb, shaved paper thin with a mandoline or meat slicer

2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese

Mix all ingredients together.

Roasted Fennel and Red Onion Salmon

4 servings

2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
1 lemon, halved
About 3 cups cooked rice (optional)

Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.

Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

From Real Simple

Ratatouille

2 lbs. eggplant, peeled and cubed into 1 inch cubes olive oil
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme

Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.

Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow

Hot Sicilian Salad

Serves 4

Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale

Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.

While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.

While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate

Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).

Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.

submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar

Eggplant in Oil

Makes 6 cups

We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”

2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil

Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.

Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.

Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.

Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!

Submitted by Cheryl Rowell from Preserving for all Seasons

Cheddar and Thyme Biscuits

makes approximately 28 biscuits

1 1/4 C buttermilk
2 tbsp. sugar
2 tbsp. chopped fresh thyme
2 tsp. salt
3 C all purpose flour
2 C (packed) grated cheddar cheese (8 oz)
2 tbsp. baking powder
3/4 C (1 1/2 sticks) chilled unsalted butter, cut into half-inch cubes

Preheat oven to 375 degrees F. Mix buttermilk and thyme in a small bowl; let stand 5 minutes. Whisk flour, baking powder, sugar and salt in a medium bowl to blend. Add cheese and butter; rub with your fingertips until mixture resembles fine meal. Add buttermilk mixture and stir until soft moist clumps form. Turn dough onto lightly floured surface; press out to thickness of 1/2" and cut out biscuits with a 2" round cookie cutter.

Gather dough scraps and press to 1/2" thick to cut additional biscuits. Transfer to two ungreased baking sheets, spacing 2" apart. Bake 10 minutes. Reverse position of sheets and bake until golden brown and cooked through, about 8 minutes longer. Transfer biscuits to racks. Best served warm!

from live Earth Farm CSA Newsletter originally from a Bon Appétit clipping