Herb Garden Recipes

SUMMER SQUASH SOUP

3 medium yellow summer squash
4 cups chicken broth
1 cup chopped celery
3 medium onions, thinly sliced
1 clove garlic, crushed
1 sprig fresh rosemary, minced
chopped thyme to your taste
salt and pepper to taste
1/2 cup chopped parsley

Wash, trim, and slice squash. Steam the squash until tender. Puree the cooked squash in a blender or food processor and set it aside. You should have about 1 1/2 cups puree. Bring the chicken broth to a boil in a large saucepan. Add celery, onions, garlic, rosemary, and thyme, and simmer, covered, for 10 to 15 minutes or until vegetables are tender. Reduce heat to low, add reserved squash puree and parsley. Cook to heat through, and salt and pepper to taste. Yields about 7 cups.


SUMMER SALAD

large basil leaves
ripe tomatoes, sliced
red onions, sliced
green onions, chopped
chives, chopped
1 cup honey
parsley, rosemary, chives, thyme, basil
4 cloves garlic, crushed
sprigs of basil and green onions for garnish

Cover a platter with basil leaves. Arrange slices of tomatoes and red onions so that they overlap. Spread the chopped green onions and chives on top.
Add the herbs and garlic to the honey until it is thick with herbs. Mix with vinegar to make a dressing to pour over. Garnish with sprigs of basil and green onions. This salad is best when the tomatoes are really ripe and the basil leaves are at their peak in late July.