RECIPES - Open House 2025

MORNINGSUN HERB FARM OPEN HOUSE 2025 – RECIPES

CHAMOMILE TEA COOKIES 

Chamomile for cookies sounds unusual, but why not use a common tea plant for delicious dessert treats?  We think Peter Rabbit would have added these cookies to his tea party in a heartbeat!

1/4 cup dried chamomile flowers
1/2 cup softened butter
1 cup sugar
2 eggs
1/2 tsp vanilla extract
1 3/4 cup flour

Carefully chop the chamomile blossoms and set aside.  Cream the butter and sugar, then beat in the eggs and vanilla.  Stir in the flour and chamomile.  Drop by scant teaspoonfuls onto a lightly greased cookie sheet.  Bake at 350 degrees F for 10 minutes.

GERMAN HERB SOUP

1 TBS unsalted butter
2 shallots, minced
1 medium leek, chopped
4 C water
2 russet potatoes, peeled and chopped
2 C fresh spinach, chopped
1 C fresh parsley, chopped
1 C chives, chopped
1/2 C fresh dill, chopped
1/2 C celery leaves, chopped
1/2 C sorrel, watercress, or arugula leaves, chopped
1/2 C milk
1 1/2 tsp salt
1/4 tsp ground black pepper

Optional Garnishes

Sour Cream
Croutons
Extra Herbs

Melt butter in a 3 quart soup pot. Add shallots and chopped leek and saute over medium heat until the onions are soft, 5-7 minutes.   Add the water and chopped potatoes, Bring the mixture to a boil and reduce the heat to a simmer.  Simmer the potatoes until tender, roughly 20 minutes.  Add the greens and herbs and simmer for 10 minutes.  Puree the soup using an immersion blender and blend until smooth.  If you do not have an immersion blender, transfer the soup to a blender and blend until smooth.  Add the milk, salt and pepper and mix well.  Serve the soup as is, or topped with sour cream, croutons, or extra herbs.  Yields 7 cups.

HERBED FETA DIP

1/2 C fresh parsley
1/2 C fresh mint leaves
1/2 C olive oil
2 peeled garlic cloves
1/2 tsp pepper
3 TBS lemon juice
4 C crumbled feta cheese

Combine the parsley, mint, olive oil, garlic and pepper; pulse until finely chopped.  Add the feta cheese and lemon juice and process until creamy.  Serve with vegetables, pita chips or sliced baguettes.  Yields 3 cups

CAPER PESTO

2 C packed fresh basil leaves
1/2 C freshly grated parmesan cheese
1/2 C olive oil
1/3 C pine nuts
1/4 C chopped green onion
1/4 C packed fresh dill
3 TBS capers
3 TBS lemon juice
1 1/2 tsp lemon zest
2 cloves garlic
1/4 tsp salt
1/4 pepper

Place everything into the food processor and blend until smooth (or the consistency you enjoy).  Serve with crackers, bread or toss on pasta.  Yields approximately 1 1/2 cups.

EGGPLANT RAGOUT

2 eggplants (2 pounds total)
1 1/2 TBS virgin olive oil
2 onions (10 oz total), peeled and cut into 1 inch pieces (2 1/2 cups)
6 cloves garlic, peeled and sliced thin (1/4 cup)
2 tsp Herbs de Provence
1/2 cup dry white wine
1 1/4 tsp salt
1/2 tsp pepper
2 TBS chopped fresh parsley

Preheat the oven to 400 degrees.  Wrap each eggplant in aluminum foil, place on a cookie sheet and bake for 1 hour, until the eggplants are very soft throughout.  Meanwhile, heat the olive oil in a large saucepan.  When it is hot, add the onions and saute them, covered, over low heat for about 4 minutes, until they are tender.  Add the garlic and herbs de Provence, and cook for 1 minute over medium heat.  Stir in the wine, salt and pepper.  Remove the eggplants, and cut into 1 1/2 inch pieces.  Add the pieces to the saucepan, mixing them in well.  Bring the mixture to a boil, cover, and boil gently over low heat for 5 minutes.  Sprinkle with the parsley and serve immediately, or cool, refrigerate and serve cold.

HONEY THYME BUTTER

1/2 cup softened butter
1/3 cup honey
2 tsp fresh thyme leaves

In a small bowl, beat the butter until light and fluffy.  Add the honey and thyme.  Mix together until blended.  Store in the refrigerator.   Yields 1 1/4 Cups.

PICKLED RED ONION AND DRIED CHERRY RELISH

2 pounds red onions, peeled and sliced 1/4 inch thick
boiling water
1/3 cup sugar
2 cups water
2/3 cup rice vinegar
1/4 tsp salt
1/2 tsp dried hot chile flakes
1/2 cup pitted dried cherries
4 - 5 sprigs (3-4 inches long) fresh rosemary

Separate the onion slices into rings and place in a large bowl.  Pour just enough boiling water over them to cover.  Let stand for 5 minutes, drain and rinse in cold water.  Drain again and return to the bowl.  Stir together the sugar, 2 cups water, rice vinegar, salt, chile flakes, cherries and rosemary springs.  Combine with the onions, tossing well.  Cover and let the relish stand at room temperature for several hours to blend the flavors.  Will keep for several weeks in a covered jar.  Yields 6 cups.

SUMMER HERB PESTO

2 garlic cloves, minced
1 cup fresh basil leaves
1 cup fresh parsley leaves
1 cup fresh spinach leaves
1/2 cup chopped fresh oregano
1/2 cup toasted pine nuts
1/2 cup grated parmesan cheese
3/4 cup olive oil
salt and pepper to taste

Blend everything, except the salt and pepper, in a food processor until smooth.  Add salt and pepper to taste.  Yields 1 1/2 cups.

STRAWBERRY PICO DE GALLO

4 cups strawberries
1 jalapeno pepper, minced (seeds optional)
1/2 red onion, diced
1/2 cup cilantro
1 lime, zested and juiced
salt to taste

Remove the stems and cube the strawberries.  Add the strawberries, jalapeno, red onion and cilantro to a nonreactive serving bowl.  Sprinkle on the salt, lime zest and lime juice, then gently mix.  Serve with tortilla chips.  Yields 4 1/2 cups.

EDAMAME DIP

1 1/2 cup shelled, frozen edamame
1/4 cup mild nut/seed butter (tahini, cashew or watermelon seed butter)
2 TBS + 2 tsp lime juice
1 TBS extra virgin olive oil
1 peeled garlic clove
1 jalapeno pepper, chopped and seeded (unless you want it hotter, do not seed)
1/2 cup fresh mint leaves
2 green onions, chopped
sea salt and pepper to taste
2-3 TBS ice water, if necessary

Place the frozen edamame in a small saucepan and cover with water.  Place the saucepan over medium-high heat and bring to a boil.  Once boiling, turn the heat off and drain the edamame.  Place the edamame in the food processor and pulse until the edamame becomes a very chunky puree.  Add the nut/seed butter, lime juice, olive oil, garlic, jalapeno, mint, green onion, salt and pepper.  Run the food process until you have a smooth and thick puree, stopping the processor a couple of times to scrape down the sides with a spatula.  To get the dip to a more fluid/loose state, drizzle in some ice water through the feed tube, 1 tablespoon at a time.  Once you have the consistency you like, transfer to your serving bowl.  You can garnish the dip with a drizzle of olive oil, extra chopped mint or r=extra sliced green onion.  Serve with fresh veggies, chips or crackers.  Will last in a sealed container in the fridge for up to 5 days.  Yields 1 1/2 cups.

ROSE SCENTED GERANIUM LEMONADE

1/2 cup sugar
6 cups water
8 rose scented geranium leaves
3/4 cup freshly squeezed lemon juice

Bring the sugar and 2 cups of the water to a boil in a small saucepan.  Add the rose scented geranium, cover and remove from the heat.  Let the syrup steep for at least 30 minutes.  Strain the syrup into a pitcher.  Stir in 1/2 cup lemon juice and the remaining 4 cups water.  Taste and add more lemon juice if necessary.  Refrigerate until thoroughly chilled.  Makes 1 1/2 quarts.

CHAMOMILE CITRON COUSCOUS SALAD

You have the recipe on paper.

SAGE AND CANDIED ORANGE COOKIE

The test cookie and the recipe is at cupboard diaries.com.