Lovage

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www.cnn.com/FOOD/key.ingredient/lovage/

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Corn on the Cob with Lovage Butter

4 husked ears of corn on the cob
4 tablespoons of butter
1 tablespoon of shredded Lovage
Salt & Pepper to taste

Steam or boil the corn until cooked through. Melt the butter in a pan and add the salt, pepper, and Lovage. Heat gently until Lovage is tender, 3-5 minutes. Pour over corn and serve hot.

Peas & Carrots with Lovage

1 pound of fresh or frozen peas
1 1/2 pounds of baby carrots - sliced
2 tablespoons of chopped Lovage
3 tablespoons of mayonnaise
3 tablespoons of regular yogurt
1 teaspoon of mustard

Combine the peas and carrots and steam for 10-15 minutes. Set aside. Mix the other ingredients thoroughly, then add the peas and carrots. Place in the refrigerator and allow to cool completely, and serve as a cool and refreshing side dish.

From: www.gardensablaze.com


Lentils With Lovage
Ingredients:
1/2 small chopped sweet onion
chopped butter
12 ounces whole green lentils
1/2 cup chopped lovage
1 sprig of fresh thyme
orange zest/peel
chicken stock or water

Sauté the chopped onions in the butter to soften but do not brown. Stir in the lentils. Add the chopped lovage, thyme, one strip on orange peel or a small amount of zest and stock. Cover and simmer until tender. Remove the lentil mixture with a slotted spoon and reduce the liquid in the pan, while adding a little more butter and salt and pepper to taste. Serve over the lentil mixture. Serves 4.

From:

www.seedsofknowledge.com/lovage.html

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Lovage and Spring Greens Salad

1 tablespoon red wine vinegar 2 cups spring greens
1 teaspoon honey ¼ cup chopped chives
2 tablespoons raisins or other dried fruit ¼ cup chopped lovage
2 tablespoons olive oil Salt and pepper to taste

Heat vinegar and honey slowly until hot; add dried fruit. Cool. Wisk in the olive oil. Toss dressing with the greens and herbs; sprinkle with salt and pepper.


About Lovage – lovage is a bold and hardy perennial (our lovage plants are already several feet tall) with an equally bold flavor. Lovage is reminiscent of wild celery and will add an interesting splash of flavor to soups and salads – it accents potato and tomato dishes well. Only a small amount is needed – a few leaves will usually suffice. The rest of the bunch can be hung in the kitchen and dried for future use.


From: www.calypsofarm.org/note1.html

[Admin]

sounds delish. Thanks for the recipes.