Mexican White Sauce
1 cup Miracle Whip
½ cup milk (or ½ cup sour cream)
½ TBSP Habanero Blend
(family friendly version add a little
more Habanero if you like it hot)
Dill Mustard Honey
1 cup mustard
6-10 TBSP Honey (or sweeter)
1 TBSP Dill Blend
mix well serve with Chicken Fingers
Bread Dipping Olive Oil
Small plate Olive Oil
½ tsp parmesan cheese
dash of salt and pepper
½ - 1 tsp Garlic Blend or Basil Garlic Blend
Tips and recipes
1 cup plain Hummus (Sabra Hummus) 1 TBSP Chipotle Blend or Spicy Veggie or Tomato Basil Blend
your choice of Garlic Blend, Dill Blend or Tarragon Blend to tuna or chicken salad
add Italian Blend to steamed broccoli with little olive oil sprinkle with romano or parmesan cheese when serving
make salad dressing by adding 1 TBSP blend mixture to ¾ cup olive oil and ¼ cup vinegar. Allow the mixture to set for ½ hour before using and store in refrigerator
add Basil-Garlic Blend to flour, coat chicken with flour then sauté in olive oil
add Cajun Blend to sour cream and mayo, add crabmeat to the mixture, serve with crackers
add Cajun Blend to ketchup makes a delicious bbq sauce for grilling especially hot wings
add ½ cup olive oil ¼ cup vinegar and 1 TBSP Lemon Basil to ziploc bag add chicken or fish for a great marinade
add Horseradish Blend to ketchup for a great cocktail sauce
add Dill Blend to mayo and spread on top of salmon - broil until blackened
add Dill Blend to potato salad, coleslaw, chicken salad
rub olive oil on chicken and add Lemon Basil Blend, bake or grill
add Tarragon Blend to potato salad, tuna fish, or split pea soup
add Tomato-Basil Blend or Veggie Blend to egg omelets
add Onion Blend to cheeseball, use Onion Blend in a spinach dip recipe instead of onion soup mix or ranch dressing
add Veggie Blend to zucchini, mushrooms or snow peas
add ¼ cup ketchup to cup of mayo add Horseradish Blend and some relish goes great over fish
add 1 TBSP Chipotle Blend to chicken salad, mashed potatoes, cheese dip or burritos, also great sprinkled on fajitas
Crab Cream Cheese Log
2 - 6 oz cans white crabmeat 8 oz softened cream cheese
2 TBSPS Linda’s Garden Onion Blend 1 tsp Worcestershire sauce
Sea Salt and Pepper to taste
Mix well together and form into log or ball. Let refrigerate several hours or overnight
Before serving add:
½ TBSP Linda’s Garden Horseradish Blend ½ cup ketchup - mix well and
Spread on top of Crab Log-serve with crackers. This makes a great appetizer for 20 people.
Tzatziki – Cucumber Yogurt Dip
1 ½ cup Greek plain yogurt 1 garlic clove chopped fine
1 TBSP Extra Virgin Olive Oil 1 medium cucumber peeled, seeded and chopped finely or grated
1 TBSP Linda’s Garden Dill Blend
Sea Salt and Pepper to taste (optional ingredients 2 TBSP lemon juice, 1 TBSP White Wine Vinegar)
Place yogurt in a small colander - lined with cheesecloth or paper towel and set it over a bowl. Let it sit for 2 hours in the refrigerator to drain the excess liquid.
Transfer the yogurt to a large bowl. Mince garlic, add salt to the garlic and mash the garlic with a knife to make a paste. Add to yogurt. Peel cucumber, remove seeds, chop finely or grate cucumber, squeeze out excess water in cucumber then mix in with yogurt. Add the rest of the ingredients Olive Oil, Linda’s Garden Dill Blend, Pepper and mix well. Let mix set in the refrigerator several hours so flavors can blend.
Linda’s Classic Tomato Salsa
You may serve this salsa as a condiment with a wide variety of dishes, excellent with chips. This recipe is so easy to make and absolutely delicious.
8 firm Roma Tomatoes Grated Lime Zest and Juice of 1 Lime
Medium Onion 1 Tsp of Linda’s Garden Jalapeno Blend
1 clove Garlic minced Salt and Pepper to taste
Cilantro medium bunch chopped fine Pinch of Sugar
Dice tomatoes and onion, mince the garlic and put them in a bowl. Add lime juice, lime zest, cilantro, Jalapeno Blend, salt, pepper and sugar. Mix well. Cover and chill 2-3 hours so the flavors can blend. The salsa will keep in the refrigerator for 1 week.
Linda’s Ranch Dressing
1 cup Dukes Mayo 1 ½ TBSP Linda’s Garden Dill Blend
½ cup Buttermilk Cracked Peppercorns and Sea Salt to Taste
Mix together well, make several hours before serving so ingredients have a chance to marry. Excellent salad dressing or dip for veggies.
2 garlic cloves minced 2 TBSP honey
2 TBSP lime juice 2 TBSP balsamic vinegar
2 TBSP Worcestershire ¼ cup olive oil
1 TBSP Chipotle Blend 3 boneless chicken breasts
Butterfly and separate 3 boneless chicken breasts into 6 individual pieces. Place all ingredients in a re-sealable plastic bag and put in refrigerator for several hours. Cook on grill until done.
Linda’s Tomato Mozzarella Appetizer
2-3 firm tomatoes 1 tsp Linda’s Garden 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
Cut tomatoes and mozzarella into 1/4” slices so there are equal amounts of each. Put mozzarella on bottom and add tomato on top. Mix vinegar, olive oil, garlic, salt, pepper and Italian Blend. Drizzle on top of tomatoes and mozzarella. Add more Italian Blend, salt and pepper or minced garlic as needed. Serve with Italian bread.
Linda’s Quick Red Sauce
1 lb crushed red tomatoes Salt and pepper to taste
1 can water 2 cloves garlic
1 4 oz can tomato paste 2 tbsp Olive Oil
1 TBSP Linda’s Garden Italian Blend (add a little more if needed)
Place tomatoes, water, paste, Linda’s Garden Italian Blend, salt and pepper in an uncovered pot and let simmer on medium-low heat. Mince garlic and sauté in olive oil and add to sauce. Stir occasionally for 2 hours and then add to pasta.
Linda’s Pasta Salad
1 lb cooked ziti or penne pasta 5 TBSPS Linda’s Garden Purple Basil Vinegar
1TBSP Linda’s Garden Basil-Garlic Blend Small can black olives
2 tbsp water Parmesan or Romano cheese grated
2 tbsp olive oil
Add Linda’s Garden Basil-Garlic Blend to water and let set for 10 minutes. Mix olive oil, vinegar and blend to pasta and mix well. Add black olives and sprinkle Parmesan or Romano Cheese on top for a delicious pasta salad.
Artichoke and Cheesey Dip
1 can artichoke hearts 1 cup miracle whip
1 can artichoke bottoms 1 ½ tsp Linda’s Garden Onion Blend
1 large pkg. pre-shredded cheddar cheese
Drain and chop the artichokes. Mix all the ingredients together until fully blended. Bake at 350 until bubbly.
Broccoli Cheese Dip
1 pkg. (8 oz.) Cream Cheese, softened 1 pkg. (10 oz.) frozen chopped broccoli
1 cup sour cream 2 cups Natural Shredded Cheddar Cheese
1 TBSP Linda’s Garden Veggie Blend
Mix cream cheese, sour cream and Linda’s Garden Veggie Blend with electric mixer on medium speed until well blended. Stir in broccoli and 1 ½ cups of cheddar cheese. Spoon into a 9-inch pie plate. Bake at 350 degrees for 20 minutes. Top with remaining ½ cup cheddar cheese. Bake for 5 more minutes or until the cheese is melted. Garnish with blanched broccoli florets. Serve the bread, crackers or chips.