Recipes from Sloat's Herb seminars

These very delicious recipes are a delicious way to use for your just harvested parsley, cilantro, mint, thyme and rosemary!

CILANTRO CREMA- Yields 2 ½ cups
1 c sour cream
1 c plain yoghurt
2 oz fresh lime juice
½ c half and half
1 ½ Tb salt
1 Tb pepper
½ bunch cilantro chopped fine
Mix together all ingredients with a whisk. Can be used for veggie dip, dressing, marinade for chicken or pork or shrimp.
These very delicious recipes are a delicious way to use for your just harvested parsley, cilantro, mint, thyme and rosemary!


GOAT CHEESE HERB DIP
8 oz soft, fresh goat cheese
3 Tb olive oil
3 Tb plain yoghurt
2 Tb chopped chives
2 Tb chopped Italian parsley
1 Tb chopped cilantro
1 tsp chopped mint
1 tsp chopped thyme
½ tsp chopped fresh rosemary
Blend goat cheese, oil and yoghurt in a food processor/mixing bowl until smooth. If done in the processor then transfer to a bowl.
Mix in all the herbs.

This can be made the day ahead, and stored in the fridge. Can be used as a spread on baguette slices or raw vegetables or for stuffing vegetables. Tastes even better the next day.