Welcome To Linda's Garden

• 1 cup Dukes Mayo
• 1 cup Buttermilk
• 1 TBSP Linda's Garden Dill Blend
• 1 TBSP Grated Parmesan Cheese
• Cracked Peppercorns to Taste

• 1 cup Dukes Mayo
• 4 TBSP milk
• 2 TBSP wine vinegar
• 1 TBSP Linda's Garden Garlic Blend
• 1 small clove garlic add a little salt and smash garlic into a paste with knife
• Cracked Peppercorns to Taste

• 1 cup olive oil
• ¼ cup wine vinegar
• I TBSP Linda's Garden Italian Blend
• 1 tsp Grated Parmesan Cheese

Dry Rubs are herbs and spices rubbed into the meat surface and then grilled or refrigerated for later use. Sprinkle generously Linda's Garden Blends (any choice will do) and rub into the meat surface. Allow the flavor of the herbs to penetrate the meat before cooking

• Mix ¼ cup brown sugar, ¼ cup white sugar, and 2 teaspoons salt.
• Then add any Blend with 1 clove chopped garlic and Worcestershire sauce to make a paste.
• Rub on beef, pork, poultry or seafood. Cover and refrigerate several hours before grilling. If you substitute wine, lemon juice or vinegar for Worcestershire sauce, this rub will act as a tenderizer. You can apply the paste rub to enough meat for several meals. Grill half now and freeze the remainder to be grilled later.

Hang bunches upside down and far enough apart so air will circulate between the bunches. A clothes drying rack works great. Just fold it away for easy storage

• Store dried herbs in a tightly covered container in a dark place away from stove and sunlight. Don’t crush leaves until ready for use. By crushing them yourselves, you will release more aromatic oils.
• Remove from container with a dry spoon, avoid sprinkling directly from container into steaming pot to prevent moisture from entering container.
• As a general rule, ground spices and herbs can last for up to 2 years. You can test the freshness of the herbs. If it smells strong and flavorful, it’s probably still potent.

• 1 stick softened butter
• 1 garlic clove chopped fine
• Then add ½ tsp salt and mash with knife to make a paste
• 1 TBSP fresh parsley
• 1 TBSP fresh chives
• 1 TSP lemon juice

• 2 cups basil leaves hard packed
• 1.2 cup pine nuts or walnuts or pecans
• 2 cloves garlic
• ½ cup parmesan or Romano cheese freshly grated
• ½-1cup olive oil Pepper to taste

Place basil and garlic in blender. Add ½ cup olive oil, add more as needed. Add nuts, parmesan and pepper to blends until a smooth sauce. Cook paste, drizzle a little olive oil on pasta after draining, add pesto according to taste.

Will make enough pesto for 3-4 pounds of pasta. Extra pesto can be stored in refrigertor for a week or in your freezer in an airtight container for up to two years.

• 2-3 firm tomatoes
• 1 TSP Italian Blend
• ½ to 1 lb block of mozzarella (preferably fresh)
• 1 small clove garlic minced finely
• 2 tbsp Balsamic vinegar
• pinch of salt
• 2 tbsp olive oil
• pinch of pepper

• 1 ½ cup yogurt
• 1 garlic clove chopped fine
• Then add ½ tsp salt and mash with knife to make a paste
• 1 medium cucumber peeled, seeded and chopped finely or shredded
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Dill Blend
• Pepper to taste

• 1 cup Miracle Whip
• ½ cup milk
• 1 TBSP Linda's Garden Habanero Blend

• 2-3 firm tomatoes
• ½ to 1 lb block mozzarella (preferably fresh)
• 2 TBSP Balsamic vinegar
• 2 TBSP olive oil
• 1 tsp Linda’s Garden Italian Blend
• Salt and pepper to taste

• 10 red medium potatoes (not peeled 3 lbs)
• 4 cups water (add 1 tsp salt to water)
• ¾ cup mayonnaise (Dukes is sugar free)
• 2 stalks chopped celery
• 4 TBSP Linda’s Garden Tarragon White Wine Vinegar
• ½ tsp salt
• ½ tsp pepper
• 1/8 tsp paprika

• 1 lb cooked ziti or penne pasta
• 1 TBSP Linda’s Garden Basil-Garlic Blend
• 2 TBSP water
• 2 TBSP olive oil
• 5 TBSP Linda’s Garden Purple Basil Garlic Vinegar or red wine vinegar
• Small can black olives
• Parmesan or Romano cheese

• 4 Boneless Chicken Breasts
• ½ TBSP Linda's Garden Cajun Blend
• ½ cup water
• Burrito shells
  Optional Ingredients:
• Salsa
• Low-fat Sour Cream
• Shredded Low-fat Cheese
• Onions
• Tomatoes
• Lettuce

Horseradish Sauce or Dill Sauce:

• ½ TBSP Linda’s Garden Horseradish Blend or Linda's Garden Dill Blend
• ½ cup mayonnaise
• 1/8 cup milk

• 1 medium Onion sliced thin
• 2 TBSP butter
• 2 TBSP Olive Oil
• 2 TBSP Red Wine (optional)
• 4 cups Beef Broth
• 1 TBSP Linda’s Garden Onion Blend
• 4 Slices 1" thick French bread
• 2 cups grated Swiss or provolone cheese

• 1 TBSP Linda’s Garden Lemon-Basil Blend
• ½ cup Olive Oil
• ½ Cup White Wine Vinegar
• 4 one inch thick chicken breasts

• 1/3 cup mayonnaise
• 1 TBSP lemon juice
• 1 TBSP milk
• 1 Teaspoon Dijon mustard
• 1 TBSP Linda’s Garden Tarragon Blend
• 12 oz. cooked chicken in bite sized pieces
• ½ cup chopped celery
• ½ cup chopped walnuts
• 1 small apple chopped into small pieces
• Salt and pepper to taste

• ½ cup Olive Oil
• ½ TBSP Linda’s Garden Tomato-Basil Blend
• 1 lb. cooked pasta

Place olive oil and Linda's Garden Tomato-Basil Blend in Microwave for 1 minute. Let set for 15 minutes. Cook pasta and add Olive Oil and Blend when done.

• 1 can artichoke hearts
• 1 can artichoke bottoms
• 1 large pkg. pre-shredded cheese
• 1 cup miracle whip
• 1 ½ tsp Linda's Garden Onion Blend