Bruschetta with Salsa Verde Italiano (“brooskayta”) Bruschetta, mostly found in Tuscany, is considered more peasant fare, casual and hearty. It makes a crusty base for moist toppings such as fresh crushed tomatoes, a drizzle of flavored olive oil, pesto, roasted peppers, grilled mushrooms, goat cheese, marinated shrimp, etc, etc…the possibilities are endless. Brush medium thick […]
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Juniper Provence Cream Potatoes Makes 8-10 servings 2/3 cup white wine vinegar 6 tablespoons coarsely chopped shallots 3 tablespoons Juniper Provence Spice Mix 6 tablespoons flour 3 cups vegetable broth 1 cup white wine 1 1/3 cup cream 6 cups new potatoes, unpeeled and cubed chopped parsley 6 cups ham, cubed (optional) Combine vinegar, shallots […]
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Grilled Tilapia with Chimayo Spice 4 tilapia fillets- about 5-6 ounces each 2 tablespoons Chimayo Spice Mix 2 tablespoons olive oil Preheat outdoor grill or grill pan to high heat. Rub fish fillets with spice mix and brush lightly with a bit of olive oil. Place on hot grill, skin side down. Reduce heat to […]
Read MoreThanks to all who attended for a great festival! These are the recipes for the incredible food that Sibby served at her presentation at the Blanco Courthouse on Sunday. We hope her talk inspired you to cook with Lavender! Enjoy! Lavender Infused Sangria 1 cup sugar 1 cup water 2 tablespoons dried culinary lavender buds […]
Read More3 pounds potatoes-red, gold or russet, unpeeled, cut into 1 1/2” chunks or wedges 2 tablespoons olive oil 1 1/2 tablespoon Juniper Provence Spice Mix Preheat oven to 425° Toss potatoes in oil and Juniper Provence Spice Mix. Spread out in a single layer on a sheet pan and roast for approximately 30 minutes, turning several times during […]
Read MoreServes 4-6 Preheat oven to 300° Toss together: 1 large loaf peasant bread, cut into 1” cubes, about 4 cups 2 tablespoons olive oil, with 2 cloves garlic, minced Spread out on a sheet pan and bake for about 10-20 minutes until dried out, but not too toasted. Set aside. This can be done a […]
Read More3 peeled shallots, 1-tablespoon olive oil 2 tablespoons Sherry vinegar 1-tablespoon honey 2 teaspoons Dijon 1 clove garlic 1 tablespoon Juniper Provence Spice Mix 1/3-cup olive oil Salt and pepper Preheat oven to 400° Rub tablespoon of olive oil on shallots and place in a small foil pan and place in oven to roast for […]
Read MoreServes 6 – 8 1/4 to 1/2 cup Salsa Verde Italiano 1/4 cup toasted pine nuts 1/2 cup grated Parmesan cheese 1 one-pound package penne or ziti pasta optional: grilled shrimp or chicken Prepare pasta as directed on package. Drain and toss with enough sauce to coat. Add pine nuts and Parmesan and toss to […]
Read More1 4 to 6 lb roasting chicken, rinsed and patted dry (or cut up chicken pieces) 4-6 garlic cloves, peeled and smashed 1-2 Tablespoon butter, softened 1 Tablespoon olive oil Kosher salt and freshly ground pepper 1 Tablespoon Juniper Provence Spice Mix 2 medium yellow or white onions, peeled and sliced medium thickness 1 small […]
Read More1 rack of lamb chops, “frenched”—bones trimmed clean 8 tablespoons Juniper Hills Farm Salsa Verde Italiano Preheat grill on high heat. Cut chops apart from the rack and spread each chop generously with about 1 tablespoon of Juniper Hills Farm Salsa Verde Italiano. Place chops on grill and lower heat to medium. Grill for about […]
Read MoreMakes 1- 12” round 1 3/4 cup all purpose flour 1 package dry yeast (2 1/4 teaspoons) 1 teaspoon sugar 1 teaspoon salt 3/4 cup warm water (110°-115°) 2 tablespoons olive oil, plus a bit extra 1/4 cup chopped, pitted Kalamata olives 1/4 cup diced, pitted Kalamata olives 1/4-1/2 teaspoon crushed red pepper flakes In […]
Read More8 ounces sun-dried tomatoes (dry), about 2 cups 1-cup rice wine vinegar or white balsamic vinegar 1-cup olive oil 8 garlic cloves, thinly sliced 1/4 cup grated Parmesan 1/4 cup dry white wine Handful of black peppercorns 3 tablespoons capers, rinsed 1 tablespoon Juniper Provence Spice Mix Place tomatoes in a small bowl and […]
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