Herbs de Provence

[Guest guest]

This this blend, you can buy it already mixed in the spice section

of the market or mix your own. I love it. Very good in soups and

stews.

Donna

 

Herbs de Provence

 

1 teaspoon thyme

1 teaspoon savory

1/2 teaspoon lavender

1/4 teaspoon rosemary

1/2 teaspoon oregano or basil

1/4 teaspoon sage

 

Herbs de Provence is best made with dried herbs as fresh herbs lose

their flavor if the cooking is longer than about 20 minutes. This

blend is excellent in soups, on potatoes, rice, pasta, popcorn,

roasted

vegetables or bread.

 

 

 

, " pierce407720032003 "

<sacornelius wrote:

>

> What is Herbes de Provence?

> Uhura

>

> , " AJ " <coolcook@> wrote:

> >

> > Roasted Zucchini with Garlic

> >

> > 1 lb. zucchini, each cut lengthwise twice, and then cut in half

> across the middle

> > 1 tbsp. fresh minced garlic clove

> > 1/4 cup olive oil

> > salt and freshly ground black pepper

> > 1 teaspoon Herbes de Provence

> >

> > Preheat oven to 450 degrees. Make sure there is a rack on the top

> rack spot in the oven. Align the zucchini pieces on a cookie sheet,

> skin down. Mix the garlic in with the oil in a small bowl. Spoon or

> brush garlic oil over all of the zucchini pieces. Place in heated

> oven on the top rack. Set the timer for 5 minutes and check to see

if

> the zucchini is beginning to brown at the end of 5 minutes. If not,

> continue to add 2 or 3 minutes at a time until the zucchini begins

to

> brown. Once it begins to brown, remove one piece and test for

> doneness. The zucchini should be cooked, but not mushy. Remove from

> oven and place in a bowl. Mix in Herbes de Provence. Add salt and

> pepper to taste.

> > Makes 4 to 6 servings.

> >

> >