Winter Savory - Satureia montana
Winter Savory is a hardy semi-evergreen perennial. Summer savory is the annual version of savory.
The savories have been used in cooking for more than 2,000 years. It is know as the "bean herb" because it's flavor and digestive properties are well-suited to bean dishes. It is definitely an herb that should be used more in the kitchen.
Winter Savory is a hardy semi-evergreen perennial. Summer savory is the annual version of savory.
The savories have been used in cooking for more than 2,000 years. It is know as the "bean herb" because it's flavor and digestive properties are well-suited to bean dishes. It is definitely an herb that should be used more in the kitchen.
Savory Bean Salad
2 cups fresh green beans, cut, lightly steamed and cooled
15 oz. can red beans
15 oz. chickpeas
1 medium onion
3 slices of bacon, finely chopped
2 tsp. fresh savory or 1 tsp. dried
1/2 cup Italian dressing
Dice the bacon and cook. Drain and chill. Dice the onion. Rinse and drain the beans. Combine in a bowl. Add the bacon, onion and crushed savory. Pour the Italian dressing on top and mix. Chill at least two hours before serving.
Eat Your Colors Salad
Dice and mix the following:
Red: 1 1/4 cups cherry tomatoes sliced in half. Orange: 1 large carrot and 1 orange bell pepper, diced. Yellow: 1 chopped mango. Green 1 sliced cucumber, unpeeled and 1/4 cup honeydew melon chopped. Blue: handful of common blue borage flowers. Purple: 1/4 cup diced purple onion.
Serve with your favorite dressing.
Pineapple Sage Fruit Salad
2 kiwi, peeled and cut into rounds
2 cups fresh pineapple cut into chunks
2 bananas, cut into rounds
1 orange peeled and separated into segments
1 honeycrisp apple cut into chunks
1/2 cup of orange juice
1/4 cup pineapple sage leaves or flowers
Cut the fruit into small chunks. Place in a large bowl. Add the orange juice, mix to coat. Sprinkle sage on top and gently stir. Serve immediately or chill until ready to serve.
2 cups fresh green beans, cut, lightly steamed and cooled
15 oz. can red beans
15 oz. chickpeas
1 medium onion
3 slices of bacon, finely chopped
2 tsp. fresh savory or 1 tsp. dried
1/2 cup Italian dressing
Dice the bacon and cook. Drain and chill. Dice the onion. Rinse and drain the beans. Combine in a bowl. Add the bacon, onion and crushed savory. Pour the Italian dressing on top and mix. Chill at least two hours before serving.
Eat Your Colors Salad
Dice and mix the following:
Red: 1 1/4 cups cherry tomatoes sliced in half. Orange: 1 large carrot and 1 orange bell pepper, diced. Yellow: 1 chopped mango. Green 1 sliced cucumber, unpeeled and 1/4 cup honeydew melon chopped. Blue: handful of common blue borage flowers. Purple: 1/4 cup diced purple onion.
Serve with your favorite dressing.
Pineapple Sage Fruit Salad
2 kiwi, peeled and cut into rounds
2 cups fresh pineapple cut into chunks
2 bananas, cut into rounds
1 orange peeled and separated into segments
1 honeycrisp apple cut into chunks
1/2 cup of orange juice
1/4 cup pineapple sage leaves or flowers
Cut the fruit into small chunks. Place in a large bowl. Add the orange juice, mix to coat. Sprinkle sage on top and gently stir. Serve immediately or chill until ready to serve.
