RECIPES - Open House 2026

ADOBO CHOCOLATE CHIP COOKIES
1 cup unsalted butter
2 fresh bay leaves, or 4 dried bay leaves
2 1/4 cups all purpose flour
1 tsp baking soda
1 packed cup dark brown sugar
3/4 cup granulated sugar
1 large egg +1 large egg yolk at room temp
1/4 cup soy sauce
2 tsp vanilla extract
1 tsp apple cider vinegar
10 oz dark chocolate, coarse chopped
1 tbsp pink peppercorns
Flaky sea salt, for sprinkling

Place the butter and bay leaves in a medium saucepan.  Cook over medium low heat, stirring frequently, until the butter melts and the specks of milk solids turn golden brown, 5 to 7 minutes.  Immediately pour the brown butter into a large bowl and discard the bay leaves.  Set aside until cool enough to touch, about 10 minutes.

In a medium bowl, mix the flour and baking soda until the baking soda is evenly distributed.

Add both sugars to the cooled butter and mix by hand until well combined.  Mix in the egg, egg yolk, soy sauce, vanilla and vinegar.  Gently mix in the flour mixture until no floury streaks remain.  Stir in the chocolate until evenly distributed.

Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to overnight to allow more time for the flavors to meld (if the dough can rest longer, the baked cookies will have an intense caramel flavor).  Allow the dough to sit out for a few minutes to make it easier to scoop into balls.

Position the rack in the middle of the oven and preheat to 350 degrees.  Line baking sheets with parchment.

In a small skillet, toast the peppercorns on low heat until fragrant, 2-3 minutes. Coarsely crush peppercorns with mortar and pestle.

Using a 3 tbsp cookie scoop, portion the dough into balls. Place about 6 balls on a prepared sheet, making sure to leave at least 2 inches between cookies.  Place remaining dough into fridge until first sheet is done baking.

Sprinkle some of the crushed peppercorns and sea salt on top of dough balls before popping the baking sheet into the oven.

Bake for 10-12 minutes, until the edges of the cookies are golden brown, then drop the sheet against the oven rack or other sturdy surface, from a height of 5 inches to create out ripples in the cookies.  Set the sheet on a rack to cool completely.

QUINOA SALAD WITH DRIED PERSIAN LIME
2 medium sweet potatoes (about 12 oz each)
7 tbsp olive oil salt and black pepper
1 cup mixed basmati and wild rice
1 cup quinoa
4 garlic cloves, thinly sliced
3 tbsp shredded sage leaves
3 tbsp roughly chopped oregano
2 tbsp ground dried Persian lime
6 tbsp shredded mint
4 green onions (green part only), thin sliced, extra to garnish
1 tsp lemon juice
6 oz feta, crumbled

Preheat the oven to 400F. Peel the sweet potatoes and cut them into roughly I-inch dice. Spread in a baking pan lined with parchment paper, drizzle over half the oil and sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until tender.

Meanwhile, cook the basmati and wild rice as instructed on the packet; drain. Place the quinoa in a pan with plenty of boiling water and simmer for 9 minutes; drain in a fine sieve. When dry (but still warm), transfer the rice and quinoa to a large mixing bowl.

Pour the remaining oil into a small frying pan to heat up, then fry the garlic for about 30 seconds, or until it turns light golden. Add the sage and oregano and stir as you fry for about a minute; watch to be sure that the herbs or garlic don't burn. Pour tlle contents of the pan over the rice and quinoa.

Next, add the roasted sweet potato with its oil. Add the lime powder, mint, green onions, lemon juice, feta, and some salt and pepper. Toss everything together gently, being careful not to mush up the sweet potato and feta. Taste and adjust the seasoning. Serve warmish, or at room temperature, garnished with green onions.

PERSIAN CUCUMBER WITH HERBED YOGURT
A perfect side dish for the hot days of summer, this side dish is found on all Persian tables.  The addition of nuts and flowers adds new dimension to the dish. Substitute other nuts and edible flowers.

1/4 cup golden raisins
3 Persian cucumbers (about 1/2 lb)
24 oz Greek yogurt or labneh
2 tbsp any combination finely chopped herbs – za’atar, parsley, cilantro, basil, tarragon, or dill
1 garlic clove, finely grated or a smooth paste
Fine sea salt and freshly ground pepper
3/4 tsp crumbled dried rose petals
1 tsp dried mint
1 tsp dried dill
3 tbsp rough chopped toasted walnut pieces

In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4 inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 tsp salt, 1/2 tsp pepper and, if using half the rose or Hibiscus petals.  Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl.  Stir to combine and adjust seasoning with salt as needed.

Just before serving, stir in the walnuts and transfer to serving bowl.  Garnish with remaining flower petals, if using.  Cover and refrigerate the leftovers for up to 3 days.

NO BAKE TURMERIC GINGER ENERGY BALLS
2/3 cup roasted, unsalted almonds
2/3 cup roasted, unsalted cashews
2/3 cup dried apricots
2/3 cup golden raisins (or raisins)
3 tbsp ground flax
1 1/2 tsp candied ginger
1 1/2  tsp ground turmeric
pinch of salt

Place all the ingredients in a food processor and process until mixture is finely ground and starts to stick together.  Roll into 24 balls and enjoy immediately or refrigerate until firm.  Store in the fridge for up to 2 weeks.

PRESERVED LEMON RELISH WITH HERBS
2 yellow bell peppers
3 tbsp olive oil
1 1/2 tsp coriander seeds
one 14-oz can chopped plum tomatoes (with their juices)
3 tbsp chopped preserved lemon
2 tbsp each fresh parsley and cilantro
2 garlic cloves, crushed
1 tsp sugar
salt and black pepper

Preheat the grill to high. Use a small knife to cut around the stems of the peppers; carefully pull out the stems with the seeds and discard. Place the peppers on a grill pan lined with foil and grill for up to 30 minutes, or until they are cooked inside and black on the outside, turning them over once during the cooking. Fold the edges of the foil over the peppers to enclose them completely, then leave to cool down. Peel them and cut into strips.

Pour the olive oil into a medium saucepan, heat up and fry the coriander seeds for 30 seconds. Add the tomatoes, garlic, sugar and some salt and pepper and simmer for 15 minutes. Add the preserved lemon and continue simmering for 10 minutes. Remove from the heat and stir in the herbs and yellow pepper strips. Allow to cool down completely. 

Relish can be refrigerated for 2 weeks.  Use for vegetables, yogurt dishes, chicken, meat, egg dishes.

MARBLED SHORTBREAD WITH GINGER AND TURMERIC
3 1/3 cups unbleached all purpose flour
1 1/2 tsp ground ginger
1/2 tsp baking powder
1 cup unsalted butter at room temp
1 1/2 cups confectioners sugar
1 tsp kosher salt
1 packed tsp orange zest
1 large egg
1 1/2 tsp finely grated fresh ginger
1 cup toasted salted cashews, lightly crushed with rolling pin
4 oz white chocolate, roughly chopped
1 1/2 tsp fresh orange juice
1 tbsp ground turmeric

Whisk together flour, ground ginger and baking powder in a medium bowl.

With a mixer beat together butter, sugar, salt and orange zest until lightened and fluffy, about 3 minutes, using a spatula to scrape down the sides of the bowl as needed

In a small bowl, crack the egg and whisk to lightly break up the yolk. With the mixer running on low speed, stream the egg in the creamed butter base to combine.  Stop and scrape bowl down, then add the freshly grated ginger and mix again on low speed just to incorporate.

Stop the mixer, scrape the bottom of the bowl and add the flour mixture.  Combine with the mixer at low speed for about 30 seconds until just mixed.  Clean off beaters.  Fold the mixture to be sure there are no pockets of flour.  Remove about ¼ of the dough and place in separate bowl.    Add the cashews and white chocolate to the larger portion and mix until just incorporated, about 15 seconds.  Transfer the dough onto a cutting board.

Take the smaller portion of dough, and add the orange juice and turmeric and mix until just incorporated, scraping the bowl to combine evenly.  Fold the dough over several times and place on your work surface.

 Divide the larger piece of dough into 3 pieces and the smaller turmeric piece in half.  Starting and ending with the larger pieces, sandwich the turmeric dough in an alternating pattern.  Roll the sandwiched cookie formation into a log just to round, then fold it in half over itself, twisting it slightly as you do, and roll the log out again (you may need to dust the log with flour if sticky).  Twist and fold the dough one more time (no rolling). The dough will be a striated yellow and white mound.  Transfer to a parchment lined 9x13 inch baking sheet with 1 inch depth and shape the dough into a 6x8 inch rectangle.  Layer another piece of parchment over the dough and use a rolling pin over the edged of the pan to smooth the surfaces. Remove parchment paper and square off the edges with your hand. Place parchment over again, rolling to smooth, then leave parchment on top and transfer sheet to freezer for 1-2 hours to chill until firm.

 Remove from freezer, trim one long side and adjoining short side to make a right angle. Orient the block like a portrait and cut the block into three 2 inch by 8 inch logs of dough. (These can be wrapped and frozen for up to a month). Slice each log into 1/4 inch cookies.  Place on parchment lined sheets ½ inch apart.  Bake for 13-15 minutes, rotating tray at 8 minutes.  Cooled cookies can be stored for up to 2 weeks.

MOUNTAIN MAGIC PESTO
Every basil has a different flavor, and the basils in the ‘Magic’ series are usually considered more ornamental!  They can definitely be used as culinary varieties though, just be sure not to process them so much so they maintain their color.

1 cup Mountain Magic Basil leaves
1 cup Italian parsley leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup Parmesan cheese
1/2 cup extra virgin olive oil

Add all ingredients together except the basil leaves and process until fine.  Add the basil leaves last and process just until the leaves are ‘rough cut’, leaving the color of the leaves present.  If flowers are on the plant be sure to use some of those as an edible garnish.

HERBED PEACH JAM
You can use your favorite peach jam recipe.  I use the Sure Jell recipe.  I think Vacaville produces the best peaches in the world, so I think our peach jam is the best ever.  Of course, adding some herbs can’t hurt.

4 cups peeled and pitted ripe peaches (about 3 lbs)
2 tbsp lemon juice
Fresh herb leaves – 25 lemon verbena leaves or 12 rose geranium leaves
1 box Sure Jell Fruit Pectin
1/2 tsp butter
5 1/2 cups sugar
7-8 half pint jars, thoroughly washed with screw bands and new lids

I finely chop the fruit, blend in 2 tbsp of lemon juice and layer whole clean fresh leaves of the desired herb in with the fruit in a glass bowl.  My favorites to use are lemon verbena or rose geranium.  For one recipe I would use about 25 lemon verbena leaves or 12 rose geranium leaves.  I cover the bowl and place the bowl in the refrigerator for at least 3 hours, although you can leave the bowl overnight if the bowl is well covered.

Remove all of the leaves and measure exactly 4 cups of the fruit into a 6 qt saucepan.  Stir in the Sure Jell pectin.  Add the butter, and bring to a full rolling boil on high heat, stirring constantly.  Stir in the sugar.  Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with a metal spoon.

Ladle immediately into prepared jars, filling to within ¼ inch of the top.  Wipe the rim and thread of the jar and cover with the lid and screw band, closing tightly.  Place jars on elevated rack in canner 2/3 filled with simmering water.  Add boiling water if necessary so jars are covered by 1 to 2 inches.  Bring water to a gentle boil and process for 10 minutes.  Remove jars and place upright on towel to cool completely.  Check seals by pressing middle of lid with finger – if the lid springs back, the lid is not sealed and refrigeration is necessary.

LAVENDER LEMONADE
A perennial favorite at Morningsun Herb Farm

1 cup sugar
1/4 cup fresh or 1 tbsp dried culinary lavender blooms
1 cup freshly squeezed lemon juice, strained
Ice cubes

Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Add lavender to sugar water, cover and remove from heat. Let stand at least 20 minutes, Strain mixture and discard lavender. Pour infusion into a grass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and serve.

TURMERIC GINGER TEA
We used our bestselling Justea brand, an aromatic and spicy loose leaf herbal blend of organic turmeric root, organic ginger root, organic lemongrass, licorice root, orange peel, black peppercorn and natural lemon flavor.  We brewed it strong to use as a cold tea, and used Pleasants Valley Honey Company honey to lightly sweeten this healthful blend which can help to boost the immune system.

LEMON TURMERIC LOAF WITH OLIVE OIL AND SUMAC
1 1/4 cup granulated sugar - 250 grams
Zest of 3 large lemons
1/4 cup + 2 tablespoons olive oil - 74 grams (you can sub in any oil)
2/3 cup whole milk plain yogurt or sour cream - 170 grams
1/3 cup fresh lemon juice - 77 grams (about 2 large lemons)
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour - 272 grams
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sumac spice
1 teaspoon ground turmeric spice

Begin by preheating your oven to 350 degrees fahrenheit and placing your oven rack in the center of your oven.

Grease an 8.5 x 4.5 loaf pan either by spraying with Baker's Joy or brushing a thin layer of butter or shortening around the entire inside. Add a teaspoon of flour and rotate pan around to ensure flour adheres to all the butter/shortening. Shake out an excess flour. Set aside.

In a large bowl, add your sugar and zest from your lemons. Using your hands, gently rub the lemon zest into the sugar. This step is really important to achieve a great lemon flavor. The lemon zest releases oils which infuses the sugar creating a more intense lemon flavor.

Add in your wet ingredients and whisk until fully combined.

Sift in your dry ingredients - I like the texture much better if sifting in the dry ingredients so definitely give it an extra minute to do so. Whisk until JUST combined. You want all the flour pieces to be worked into the batter but not overwork. 

Pour your batter into prepared loaf pan and bake for 55-65 minutes. At the 55 minute mark, check your cake for doneness by inserting a skewer in the center. If it's clean, it's done - if not, put back in for another 10 minutes until skewer comes out clean from batter.

If the top of your loaf is browning too quickly, loosely drape a piece of foil on top. 

Remove from oven and allow to cool for 10 minutes in the loaf pan - after 10 minutes flip onto a cooling rack. Allow to cool for 30 minutes then slice and enjoy!