Contact us at info@shastavalleyherbs.com
Description of Herbal Flavored Vinegar Production
Catalog of Herbal Flavored Vinegars
1 pound salmon poached in herbs - see below
1/3 cup mayonnaise
1/2 cup sour cream
1/2 cup plain yogurt
1/8 cup grated onion
1 tbs. Shasta Valley Herbs Greek Oregano Flavored Vinegar or other Shasta Valley Herbs Flavored Vinegars
dash salt
8 - 10 drops tabasco
1 1/2 tbs. capers
1/4 cup chopped fresh baby dill leaves
1/3 cup chopped fresh Italian parsley
Flake the fish and add to the rest of the ingredients. Mix thoroughly. Serve cold with crackers or bread.
To poach 1 lb of skinned salmon fillet:
1 1/2 tbs. olive oil
1/2 - 3/4 cup chopped chives
3 tbs. Shasta Valley Herbs Greek Oregano Flavored Vinegar or other Shasta Valley Herbs Flavored Vinegars
1/4 cup white wine
3/4 cup hot water
1 cup fresh lemon basil leaves
1/4 cup fresh Italian parsley
Heat olive oil in large pan and briefly sauté chopped chives. Place the liquid and basil and parsley into a blender and process to chop them. Place salmon on top of chives and cover with liquid and herbs. Cover and simmer for 8 minutes. Remove salmon and rinse the herbs off the salmon.
1 lb. tomatoes, peeled, seeded and diced
1 medium onion, chopped
3/4 lb. potatoes, peeled and diced
3 cups vegetable stock
1/3 cup Shasta Valley Herbs Red, Sweet, or Lemon Basil Flavored Vinegar
1/4 cup fresh basil or lemon basil, minced
1 t. salt
1/2 t. freshly ground black pepper
In a large saucepan, combine tomatoes, onion, potatoes, stock and vinegar. Cover and place over medium heat. Bring to a boil, reduce heat to low and simmer for 30 minutes, or until potatoes are very soft. Pour the soup into a blender and puree. Stir in the basil, salt and pepper.
8 - 10 oz. orzo or small pasta
3 chicken breasts, cooked and cut up
7 - 10 oz. pesto
20 pitted kalamato olives, coarsely chopped
1/2 cup sun dried tomatoes
4 oz. feta cheese
Freshly ground black pepper to taste
2 tbs. Shasta Valley Herbs Lemon Basil Flavored Vinegar
Cook pasta, drain and add the rest of the ingredients. Mix well, cover and refrigerate to allow the flavors to blend. May serve hot or cold.
6 medium potatoes
1/4 cup Shasta Valley Herbs Tarragon Flavored Vinegar
2 Tbs. sugar
1/4 cup chopped onion
1/4 teaspoon black pepper
1/2 cup mayonnaise
1/2 chopped celery
2 hard boiled eggs, chopped up
Cook potatoes in boiling water until tender (about 30 minutes). Drain the potatoes and let them cool until you are able to handle them. Peel the potatoes and cut into cubes. Pour the Tarragon vinegar over potatoes then sprinkle with sugar, onion and black pepper. Let sit 30 minutes then add remaining ingredients and refrigerate.
1 cup cooked chopped shrimp
1 tbsp. Shasta Valley Herbs French Tarragon Flavored Vinegar
1/4 cup chopped onion.
Mayonnaise
Mix vinegar, onion, and mayonnaise to obtain a slightly creamy texture. Combine with shrimp. Chill and serve on a bed of romaine or endive.
3/4 pounds fresh spinach fettuccini
1/4 cup oil, olive oil
1/4 cup Shasta Valley Herbs Sweet Basil Flavored Vinegar
1 tablespoon chopped fresh basil
1 clove garlic, minced
1/4 cup chopped fresh parsley
1, 8 ounce can red beans, drained and rinsed
1 carrot, peeled and chopped
1/2 sweet onion,diced
1 hard boiled egg, chopped
Cook pasta as directed. Drain and rinse with cool water. Mix oil, vinegar, basil, garlic and parsley in a bowl, stirring well. Add pasta, beans, carrots, onion and eggs; toss well. Chill several hours before serving. Serves four. This salad will keep for a few days.
2 cups long grain brown rice, cooked
1 cup cherry tomatoes, stemmed and halved
1/2 cup peas, cooked
1/2 cup summer squash, diced
1/4 cup green onions, thinly sliced
1/4 cup celery, thinly sliced
3/4 cup low-fat or nonfat sour cream
3 T. Shasta Valley Herbs Flavored Vinegar
2 T. fresh herbs to match the vinegar, such as basil, thyme, chives, or tarragon, minced.
In a large bowl combine the rice, tomatoes, peas, squash, onions and celery. In a small bowl, combine remaining ingredients. Pour over rice mixture and toss until all ingredients are coated.
Cover and refrigerate for several hours before serving to allow flavors to blend.
1/4 cup margarine or butter
1 Large onion, chopped
Chicken pieces
1/2 cup Shasta Valley Herbs Sweet or Red Basil Flavored Vinegar
3/4 cup sour cream
Cook onion in butter until soft. Add chicken and cook over low heat until chicken is done. Remove chicken from pan and add vinegar to pan, stirring to loosen all bits from the pan. Simmer for 5 minutes, stirring frequently. Add sour cream to vinegar mixture and mix thoroughly but do not allow to boil. Pour the heated sauce over the chicken. This is good served with rice. Experiment with other Shasta Valley Herbs Herbal Flavored Vinegars.
2 lbs. boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
3 T. canola oil
4 cloves garlic, minced
3 T. fresh thyme, minced
3 T. fresh marjoram, minced
2/3 cup Shasta Valley Herbs Thyme Flavored Vinegar
1/2 cup vegetable stock or water
3 T. sun-dried tomatoes, minced
1/3 cup low-fat or nonfat sour cream
Fresh thyme and marjoram
Sprinkle chicken breasts with salt and pepper. Heat the oil over medium heat in a large heavy skillet. Add the chicken and cook on both sides until golden. Add the garlic and cook until soft, being careful not to burn. Sprinkle in the thyme and marjoram, cover the pan, reduce heat to low and cook for 15 minutes, or until the chicken breasts are cooked through. Remove the chicken to a serving platter and keep warm.
Increase the heat to medium and pour in the vinegar, scraping the bottom to loosen any bits. Add the stock or water and the dried tomato. Stirring constantly, cook the sauce until reduced by half. Remove from heat and stir in the sour cream. Pour the sauce over the chicken and sprinkle with fresh minced herbs.
4 boneless chicken breasts
2 tablespoons butter
4 cloves garlic, minced
1/2 cup minced onion
dash of ginger powder
salt and pepper
1 cup white wine
1/3 cup Shasta Valley Herbs Sweet Basil Flavored Vinegar
1/2 cup heavy cream
1/2 cup sour cream
Sauté chicken, garlic, onion and ginger powder in butter over medium high heat until brown on all sides; sprinkle with salt and pepper. Add wine and vinegar; sauté about 15 minutes until cooked. Remove chicken. Stir juices in pan and add cream and sour cream. Stir well about 2 minutes until thickened. Pour over chicken and serve.
3 lbs beef, cut into bite-sized pieces
1 can cream of mushroom soup
1 soup can burgundy wine
1 package of dry onion soup mix
2 tbs. Shasta Valley Herbs Summer Savory Flavored Vinegar
Mix all of the above in a deep, covered baking dish. Bake in a 300° oven for three hours. Serve over rice.
Contact us at info@shastavalleyherbs.com
Description of Herbal Flavored Vinegar Production