Pan Fried Rosemary and Garlic Potatoes

From our Cookbook "Easy Recipes for Using Fresh Herbs"

This is one of my favorite ways to enjoy the aromatic taste of rosemary. The potatoes are long-cooked over medium heat to give them a delicious, crunchy coating. Blanching the potatoes allows for the use of less oil in the recipe and keeps them from sticking to the pan. One taste of this and you'll never be without a hearty plant of rosemary.

1. Blanch the potatoes in 1 quart of boiling water for 3 minutes, drain, run under cold water for a few seconds and let dry.
2. Heat the olive oil in a 12 inch skillet over medium heat.
3. Add the potatoes and salt, stir well.
4. Cook uncovered for 30 minutes, stirring occasionally so the potatoes brown evenly.

5. Turn heat up to medium-high. Add garlic, rosemary and pepper. Cook 3 minutes, stirring frequently.    Serves 4.

Broiled Tomatoes with Marjoram

From our Cookbook "Easy Recipes for Using Fresh Herbs"

1. Cut the tomatoes in half width-wise, place them cut side up on wax paper.
2. Drizzle the red wine vinegar over the tomatoes.
3. Sprinkle the salt, marjoram, parmesan, then the pepper over the tomatoes.
4. Gently transfer the tomatoes to an aluminum foil lined broiling pan.
5. Broil under high heat until cheese becomes golden brown, about 5 minutes. Serves 4.

Tarragon Shrimp

From our Cookbook "Easy Recipes for Using Fresh Herbs"

These elegant shrimp make for a perfect appetizer to a special dinner, or a fine light lunch. Here, the tastes of French tarragon, mustard and shallots meld to make a sumptuous dish. It is said that Henry VIII divorced Catherine of Aragon for her excessive use of tarragon. Apparently, she never served him this delicious recipe!

1. In a large mixing bowl, combine olive oil, vinegar, mustard, shallots, lemon juice, salt, pepper, and mix well.
2. Add the shrimp and tarragon, mix well.
3. Cover with plastic wrap, and chill in refrigerator for 1 hour.
4. Place shrimp over a bed of chilled sorrel. Serves 4 as an appetizer.

Black Beans with Cuban Oregano

Compliments of Lingle's Herbs
(From Our Next Cookbook)

1. Add the black beans to a medium saucepan, place over medium heat.
2. Heat the olive oil in a small skillet over medium heat.
3. Add the Cuban Oregano and garlic, sauté until garlic is lightly golden.
4. Add the Cuban Oregano and garlic to the black beans, add bay leaf, salt and pepper.
5. Cover beans and simmer for 30 minutes.
6. Serve black beans, and garnish with cilantro and green onion.