Recipes from 4 Bees Farm meetup

From: user 7.
Sent on: Wednesday, August 12, 2009 11:15 PM
Hello all,

Some people requested I post the recipes for the appetizers that were served at our last meetup.

Deborah Blounts Lemon Balm Tea
pick a bunch of lemon balm about the size a softball
boil for 2 minutes in a quart of water
add honey to taste

Lavender Infused Cream Cheese Sandwiches
1 Tbsp Herbs de Provence (see below)
1/2 tsp lavender flowers
8 oz package of cream cheese
bread

Blend herbs, flowers, & cream cheese. Spread on bread and cut into finger sandwiches.

Herbs de Provence
1 Tbsp thyme
1 Tbsp rosemary
1 Tbsp summer savory
1 tsp lavender leaves
1 tsp tarragon
1 tsp marjoram
1/2 tsp oregano
1/2 tsp mint
2 bay leaves

Place all in mini food processor and blend.

White Bean Crostini with Sauted Rapini

White Bean Puree:
1 15 oz. can of white beans (cannellini, navy, white lima)
2 Tbsp olive oil
4 cloves of garlic
sprig of rosemary, oregano, thyme
salt

Peel & crack the garlic with the handle of a heavy knife. Drain beans, save water. Place drained beans, cracked garlic, fresh herbs, olive oil, & salt in food processor and blend till smooth. You may need to add some of the bean water or olive oil to reach desired consistency.

Sauted Rapini
1 bunch rapini
olive oil
salt
hot sauce or chili flakes

Wash & drain rapini. Chop into small pieces. Heat oil in skillet. Add rapini to hot oil. Using a spatula quickly turn rapini till it turns bright green. Add salt. If salt is added at the beginning, the greens will taste bitter. Turn a few more times. Add chili sauce flakes. Turn a few more times.

Spread white bean puree on toasted french bread slices and top with sauted rapini.

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