Class Supplemental Materials

OH, FOR THE LOVE OF HERBS - APRIL 2019 Class Recipes

¼ of a 14.1 oz package rolled refrigerated unbaked piecrust
1 ½ c. shredded mozzarella cheese (6 oz)
5 Roma tomatoes
1 c. loosely packed basil leaves
4 cloves garlic, peeled and halved
½ c. mayonnaise
¼ c. grated Parmesan cheese
Preheat oven to 450 F. Let piecrust stand according to package directions, unroll. Place in pie plate. Flute edge as desired. Line shell with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4-5 minutes or until set. Remove from oven. Reduce oven temp to 375 F. Sprinkle crust with ¼ Cup of the mozzarella cheese. Cool slightly on a wire rack. Cut tomatoes into wedges, drain on paper towels. Arrange wedges over cheese in crust. In a food processor combine basil and garlic, cover and pulse until coarsely chopped sprinkle over tomatoes. In a medium bowl combine the remaining 1 cup mozzarella cheese and the remaining ingredients. Spoon cheese mixture over basil mixture, spreading evenly to cover top.
Bake 35-40 minutes or until top is golden and bubbly. Serve warm. If desired, top with additional basil leaves and grated parmesan cheese. Makes 8 slices.

1 pound white mushrooms
8 oz. goats cheese
1/4 c. minced parsley
1 T. of minced chives
1 t. minced garlic
1/4 c. of parmesan cheese
St. Louis Herb Society Herbes de Provence
Sea salt to taste

Remove stems and place mushrooms on a parchment paper lined baking sheet. Place goat cheese, parsley, chives, garlic seasoning and salt in a food processor or by hand mix until well blended. Scoop mixture into mushrooms until slightly over the top sprinkle parmesan cheese and Herbes de Provence on top and bake until bubbly.

MEDITERRANEAN TABBOULEH prep. 25 minutes, chill 4 hours
3/4 c. bulgur
3 T. oil
3/4 c. of cucumber
3 T. lemon juice
½ c. snipped parsley
¼ tsp salt
¼ c. sliced green onion
¼ c. chopped tomatoes
1 T. fresh mint
4 lettuce leaves
2 T. water
Lemon wedges & fresh sprigs of herbs for garnish
Place bulgur in a colander and rinse with cold water. In a large bowl combine bulgur and the next four ingredients.
For dressing, in a screw top jar combine the water, the oil lemon juice and salt. Cover and shake well. Drizzle dressing over bulgur mixture toss to coat. Cover and chill. Stir tomato into bulgur just before serving. Serve on top of lettuce. Makes 5 servings

1 cup bread crumbs
1 garlic clove cut in half
¼ cup butter
2 - 8 oz package cream cheese
¼ cup olive oil
1 cup ricotta cheese
2 cups fresh basil
3 eggs
½ t. salt
½ cup parmesan cheese
½ cup pine nuts or walnuts
Combine bread crumbs and butter. Press onto bottom of 9” Springform pan. Bake at 350 degrees for 10 minutes. Place oil, basil, salt and garlic in blender. Cover and process on high speed until smooth. Combine basil mixture, cream cheese and ricotta cheese, mixing at medium speed with electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in parmesan cheese. Pour over crust. Top with nuts. Bake at 325 degrees for 15 minutes. Loosen the cake from rim of pan. Cool before removing from pan. Serve warm or at room temperature.