2015 HERB OF THE YEAR CELEBRATION

Celebrate the 2015 Herb of the Year, Savory, with a special soup and salad luncheon featuring both summer and winter savory and their affinity for beans!! 

Winter savory is useful for those on a salt-restricted diet because the leaves have a robust flavor that is a salt and pepper alternative.  Famous for making its mark on dried beans, it also blends well with different culinary herbs and can be added to soups or stews which have a long cooking time. 

Summer savory is the most well-known of the savories and can be used fresh or dried for adding a pleasant sweet, spicy flavor to vegetables, meats, pastas and rice.  It is also a favorite for tossing with fresh beans and adding to salads. 

More information can be found on this earlier Savory post.

SAVORY MENU

SOUP

BLACK & WHITE BEAN SOUP1lb dried black beans
1lb dried white beans
12 chopped garlic cloves
6Tbs olive oil
2Tbs minced winter savory
6Tbs red wine vinegar
2 jalapeno peppers, stemmed, seeded, and diced
1tsp toasted and ground cumin seeds
          Soak beans separately overnight, drain and rinse, then in separate pots, cover with water and simmer for 1 1/2hr or until tender.  Soften garlic in the olive oil and divide between beans.  Add savory to white beans.  Add vinegar, jalapenos and cumin to the black beans.  Simmer both soups for 10 minutes then puree separately and reheat for 5 minutes.  Season with salt and pepper.  To serve, ladle black bean soup into shallow bowls and then ladle the white bean soup in the center.

SALADS

CHICKEN PASTA SALAD1/4c chicken broth
3/4c mayonnaise
1tsp fresh finely minced winter savory
2 1/2c cooked diced chicken
1 1/2c diced celery
1/4c chopped pecans
1/4c sliced stuffed olives
3/4tsp salt
2c cooled cooked pasta
1c frozen peas
          Add broth to mayonnaise and then add savory.  Toss together chicken, celery, pecans, olives, pasta and peas and season with salt and pepper. Add dressing and blend lightly.  Serve in lettuce cups topped with chopped tomatoes.

GREEN BEAN SALAD
1lb fresh green beans, cut into 2 inch pieces
3 sprigs fresh summer savory
3Tbs red wine vinegar
3Tbs olive oil
1/2c chicken stock
1Tbs minced fresh dill
1Tbs minced fresh parsley
1Tbs minced fresh summer savory
          Boil beans with salt and sprigs of savory until tender.  Combine oil, stock and herbs and whisk until combined.  Remove savory sprigs, drain beans and toss with dressing.  Chill for at least an hour.

SWEETS

SAVORY FRUIT COMPOTE1c dried prunes
1/2c dried apricots
1c dried cranberries
½ unpeeled orange, sliced thin
6 summer savory sprigs
1Tbs balsamic vinegar
          Simmer dried fruit and orange slices in water 30 minutes or until soft.  Add savory sprigs and vinegar. Remove from heat and let cool to room temperature.  Serve immediately or refrigerate but bring to room temperature before serving.

“Above all, love each other deeply,
because love covers over a multitude of sins.
Offer hospitality to one another without grumbling.”
I Peter 4:8-9