Recipes

Soups, peas, added: 04/27/09

Crock Pea Soup

Serves 12 (freezes well)

1 pound split peas – rinsed
1 ham bone – optional
1 onion – chopped
2 carrots – peeled and sliced
1 stalk celery – chopped
2 cloves garlic – pressed
1 bay leaf
1 1/2 quarts water – use chicken broth if not using a ham bone.
salt and pepper – to taste

Put all ingredients into a crock pot, except the salt and pepper.
Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours, or until peas are very soft. Before serving, remove bones and bay leaf.
Salt and pepper to taste.

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What herbs, asparagus, broccoli, go with veggies, added: 08/31/06

Asparagus and Broccoli

Asparagus			Broccoli
Chives Lemon balm Sage	Savory Tarragon Thyme		Basil Dill Garlic Lemon balm	Marjoram Oregano Tarragon Thyme

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What herbs, beans dried, beans green, go with veggies, added: 08/31/06

Beans dried and Beans green

Beans, dried			Beans, green
Cumin Garlic Mint Onion Oregano	Parsley Sage Savory Thyme		Basil Caraway Clove Dill Marjoram	Mint Sage Savory Thyme

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What herbs, cabbage, go with veggies, carrots, added: 08/31/06

Cabbage and Carrots

Cabbage			Carrots
Basil Caraway Cayenne pepper Cumin	Dill Fennel Marjoram Sage Savory		Anise Basil Chervil Chives Cinnamon Clove Cumin Dill	Ginger Marjoram Mint Parsley Sage Savory Tarragon Thyme

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What herbs, cauliflower, corn, go with veggies, added: 08/31/06

Cauliflower and Corn

Cauliflower			Corn
Basil Caraway Chives Cumin Dill Garlic	Marjoram Parsley Rosemary Savory Tarragon		Chervil Chives Lemon balm	Saffron Sage Thyme

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What herbs, eggplant, mushrooms, go with veggies, added: 08/31/06

Eggplant and Mushrooms

Eggplant			Mushrooms
Basil Cinnamon Dill Garlic Marjoram Mint	Onion Oregano Parsley Sage Savory Thyme		Coriander Marjoram Oregano	Rosemary Tarragon Thyme

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What herbs, parsnips, peas, go with veggies, added: 08/31/06

Parsnips and Peas

Parsnips			Peas
Basil Dill Marjoram	Parsley Savory Thyme		Caraway Chervil Chives Rosemary	Savory Tarragon Thyme

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Crock Pea Soup

Asparagus and Broccoli

Beans dried and Beans green

Cabbage and Carrots

Cauliflower and Corn

Eggplant and Mushrooms

Parsnips and Peas

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