FRUITY PASTA SALAD WITH HERBS
Loaded with fresh fruit and herbs, this creamy, pleasantly sweet pasta salad will become one of your favorite summer recipes.
Provided by lutzflcat
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Mix apples, figs, onion, basil, black olives, mint, and garlic together in a large bowl.
- Whisk mayonnaise, Pecorino Romano cheese, sour cream, sugar, vinegar, lime zest and juice, salt, and pepper together in a separate bowl.
- Add cooked rotini to apple mixture, stir, and pour dressing on top. Mix well and refrigerate, covered, for at least 30 minutes. Serve chilled.
Nutrition Facts : Calories 241 calories, Carbohydrate 26.9 g, Cholesterol 10.7 mg, Fat 13.4 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 2.9 g, Sodium 174 mg, Sugar 8.5 g
FRUIT-AND-HERB SORBETS
A cold treat this time of year might seem like a curveball, but there are certain fall flavors that are made for sorbet, like concord grapes, rosemary, and cranberries to name a few. Using 100 percent juice rather than cooking fruit is a welcome shortcut, and you don't have to wait for it to cool, so you can get it churning ASAP. Our fruit-plus-herb formula is ripe for riffing. Here, grape and rosemary announce autumn, guava and basil tease the tropics, and cranberry nods to the harvest.
Provided by Greg Lofts
Categories Dessert & Treats Recipes
Time 4h40m
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- In a saucepan, combine sugar, lemon zest, salt, 1 cup fruit juice of choice, and herb of choice. Bring to a boil, stirring until sugar has dissolved. Remove from heat, cover, and let steep 5 minutes. Strain into a heatproof container, discarding zest and herbs, and stir in lemon juice and remaining 2 cups fruit juice.
- Process in an ice cream maker according to manufacturer's instructions. When it has the texture of soft-serve, transfer sorbet to a chilled loaf pan or other freezer-safe container. Cover and freeze until firm, at least 4 hours and up to 1 week.
FRUIT AND FRESH HERB CARAFE
Steps:
- in large pitcher, place the fruit, sugar, and basil. Using a wooden spoon, crush the mixture until forms a rough mash. stir in vodka. just before serving, pour wine over mixture and serve immediately over ice. garnish w/ basil if desired.
FRUIT CARAMEL
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 15m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
- Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
- Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.
FRUIT MEET HERBS
I loved the combination of full ripe fruits and intensive flavors of fresh herbs at first try. This easy to make recipe is the outcome - a summerly small salad. Can be used as a side dish or whenever you feel it is time for an extra fruits 'n' herbs snack. Use full ripe fresh fruits and herbs for best results. Serve with ice tea or some dry white wine.
Provided by Thorsten
Categories Strawberry
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Put all ingredients for the dressing in a small bowl. Whisk together with a fork or small whisker until emulgated. Set aside.
- Rinse the fruits and tap dry with paper towels.
- Cut peach into bite-sized pieces. Cut strawberries in half or bite-sized pieces.
- Remove the core from the apple and cut into bite-sized pieces. Put into small bowl, add apple cider vinegar and mix. This avoids brown discoloring of the apple.
- Add peach and strawberries to apple. Add dressing and mix gently.
- Cut the fresh herb leaves into small strips. Add them to the fruits and mix gently. Add some walnuts as topping and serve immediately.
- ENJOY.
- NOTE: Herb leaves should be prepared shortly before serving to maintain the full flavor. Basil leaves also tend towards getting brown.
- NOTE: We always have fresh basil, peppermint and sage plants in pots on our terrace. So it is very easy to pick up the necessary leaves immediately before use.
Nutrition Facts : Calories 365, Fat 23.9, SaturatedFat 2.8, Sodium 158.7, Carbohydrate 39.8, Fiber 7.2, Sugar 30.9, Protein 3.1
FRUIT AND HERB CARAFE
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a large pitcher, place the fruit, sugar, and basil. Using a wooden spoon, crush the mixture until it forms a rough mash. Stir in the vodka. Just before serving, pour the Prosecco over the mixture and serve immediately over ice. Garnish with a sprig of fresh basil
HOMEMADE DRIED FRUIT AND HERB TEA
Ginger and mint make this comforting mix especially good for settling stomachs after the indulgence of holiday meals. Makes a great gift given in small cloth bags. Steep 2 tablespoons with 1 cup hot water for 3 to 5 minutes, then strain. Sweeten with honey or agave nectar, if you like, and enjoy! I have a hard time finding fennel so have given a substute. Enjoy! Adapted from Whole Foods.
Provided by Sharon123
Categories Beverages
Time 1h
Yield 2 1/2 cups mix
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F
- Toss lemon zest, orange zest, ginger and fennel(if using licorice or star anise do not use here) together on a large parchment paper-lined baking sheet. Scatter mint on a second large parchment paper-lined baking sheet and bake, rotating baking sheets and stirring occasionally, until ginger mixture and mint are both dried out, 10 to 15 minutes for the mint and about 45 minutes for the ginger mixture; set both aside to let cool completely.
- Crumble mint into a medium bowl then add ginger mixture and cranberries or apricots and toss. For each serving of tea, steep 2 tablespoons of the mixture(if using licorice or star anise, add here) together with 1 cup hot water for 5 minutes. Strain and serve.
Nutrition Facts : Calories 104.2, Fat 0.6, SaturatedFat 0.1, Sodium 28.4, Carbohydrate 30.8, Fiber 10.4, Sugar 11.3, Protein 3.1
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