Fresh herbs, fall veggies equal great food

Recently the Weekend Gardener provided tips for potpourri. Today, wearing the Chef hat, more “potpourri” ideas take the spotlight, this time as a melange of herb/veggie recipes. Green beans are rife now, so serve them often, as per this tasty dish.

Green Beans with Garlic and Tarragon 3 pounds tender young green beans

2 tablespoons fine olive oil

6 cloves garlic, minced

1/4 cup dry bread crumbs

1/4 cup minced parsley

2 tablespoons chopped tarragon leaves

Salt, and pepper to taste

1/4 cup butter

Steam green beans 6-8 minutes until tender crisp; drain, refresh with cold water, drain again. Set aside.

Heat olive oil in skillet over low heat. Add garlic, bread crumbs, parsley, tarragon and seasonings. Cook just 1 minute, stirring constantly. Add butter, cook until butter melts; add green beans to the pan.

Cook, stirring until beans are re-heated, arrange in a serving dish. Serves 12.

Tip: This recipe works wonderfully with other veggies, cooked according to their density. Small zucchini perhaps less, carrots considerably longer.

If you prefer your veggies simply steamed with a little butter, consider this great go-with that contains plenty of herbal savor.

Herb & Butter Rice

2 cups uncooked rice

6 tablespoons butter

2 tablespoons EACH fresh thyme, tarragon, rosemary, sweet marjoram

1/4 cup minced parsley

2 tablespoons chopped pimiento or roasted bell pepper

Cook rice according to package directions. Add butter, herbs and pimiento, tossing until butter is melted and rice is coated. Spoon into serving dish. Serves 8.

In lieu of rice, try small, young potatoes with garden herbs, in this crispy dish.

Herb-Roasted Potatoes

1 envelope onion soup mix

1/2 cup vegetable oil

1/4 cup melted butter

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh marjoram

1/4 teaspoon pepper

2 pounds small new potatoes

Preheat oven to 350 degrees. Combine soup mix, oil, butter, thyme, marjoram and pepper in baking dish.

Add potatoes, tossing to coat well. Bake 1 hour, turning occasionally, or until potatoes are tender. It is simply sensational.

Finally, we give you another surprise veggie dessert. And, thankfully, the tomato harvest serves well in this one.

Fresh Tomato Cake

(Serves 12)

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup packed light brown sugar

1 teaspoon allspice

3/4 teaspoon grated orange rind

1/2 teaspoon ginger

2 eggs

1/2 cup raisins or currants

1/2 cup chopped dates

1 1/4 cups fresh tomato puree

Preheat oven to 350 degrees. Combine flour, baking powder, soda, and salt in a bowl; set aside.

In a separate large bowl, cream butter, brown sugar, allspice, orange rind, and ginger until light and fluffy. Add eggs, and beat well. Stir in dates, raisins, and tomato puree.

Mix well, then add dry ingredients gradually, mixing well after each addition. Pour into a greased and floured 5X9-inch loaf pan.

Bake for 1 hour, 10 minutes, or until cake tests as done. Cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Note: This cake can be sprinkled with powdered sugar for a dessert, or served with thick soups or stews as a fabulous go-with.

Editor's note: For many years, Valle Novak wrote gardening and cooking columns for the Daily Bee. "Weekend Gardener" and "Country Chef" became renowned for their humor, information, and common-sense advice on how to do everything from planting to cooking. She left behind many columns to delight her many fans. This is one such column, originally published on Sept. 30, 2007.