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½ cup (1 stick) unsalted butter, room temperature

8 pitas ( each 3 ½ inches), split

3 tablespoons finely chopped fresh chives or other herbs of your choice

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt , and pepper. Cut each into quarters.

Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Stored in an airtight container up to 1 day.

1 package of cream cheese

½ pint-pint of sour cream (to taste)

1 tsp lime juice

Lots of chopped herbs (your choice), total of 3/4-1 cup

Bring cream cheese to room temperature, finely chop the herbs and blend all ingredients.

18 ounces cooked black beans (canned are ok)

1/4 cup finely chopped bell pepper

½ cup chopped red onion

2 tablespoons chopped fresh cilantro

2/3 cup picante sauce or salsa

1/4 cup lime juice

salt to taste

2 tablespoons local honey

2 tablespoons vegetable oil

1-1 ½ pounds cooked shrimp, coarsely chopped

Toss all ingredients. Cover and chill for 8 hours, stirring occasionally. Serve with crackers or corn chips as an appetizer or on a bed of lettuce as a salad.

Pete’s suggestion: use black-eyed peas, red or orange pepper, and add genova basil!

1/4 cup Pete’s Classic Pesto (see website www.petesherbs.com for recipe)

Vegetable oil for brushing pan

1/4 cup finely chopped rinsed drained bottled roasted red peppers (or try roasted Islander or Italia peppers from your garden!)

20 oz soft mild goat cheese, softened at room temperature (2 cups)

3 tablespoons black olive tapenade

Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil. Ditto for tapenade. Blot peppers well between paper towels to remove excess liquid.

Lightly oil a loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.

Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover.

Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.

Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover. Cover pan with another sheet of plastic wrap and chill at least 8 hours.

Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let stand at room temperature 20 minutes before serving.

Note: Torta can be chilled in pan up to 24 hours. Let stand at room temperature 20 minutes before serving.

— Adapted from Bon Appetite

Stir-Fried Shrimp with Mango & Jalapeno-Mint-Ginger Sauce
Serves 4

2 lb. shrimp (26 to 30 per lb.), peeled, deveined, and rinsed

1 large bunch fresh mint, leaves picked

6 tablespoons seeded and chopped fresh jalapenos (4 to 6)

3 medium cloves garlic, thinly sliced

1 heaping tablespoon granulated sugar

6 tablespoons distilled white vinegar

1 tablespoon fish sauce (optional)

12 large leaves Boston lettuce or other soft lettuce

About 1 cup soybean sprouts or other fresh sprouts for garnish

About ½ cup fresh cilantro sprigs for garnish

1 large ripe mango, peeled and sliced, for garnish

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

Dry the shrimp well with paper towels and set aside.

Measure a generous ½ cup mint leaves, somewhat loosely packed, and put them in a blender (or a mini food processor). Reserve the remaining mint leaves for garnish. To the blender, add the jalapenos, garlic, ginger, sugar, vinegar, and fish sauce (if using). Puree the ingredients until the mixture is smooth, scraping the sides once or twice, about 3 minutes. Set the dressing aside (or refrigerate it overnight; bring it to room temperature before using).

Arrange the lettuce leaves, sprouts, cilantro, mango, and reserved mint leaves on a platter; set aside.

Set a wok or large skillet over high heat and add the oil. When hot, add the shrimp, season with salt and pepper, and stir-fry until they’re browned outside and opaque inside, 3 to 5 minutes; cut one in half to check. Transfer to a warm platter.

To serve, bring the platters of shrimp and of lettuce and garnishes to the table. Fill a lettuce leaf with some shrimp and spoon on about 1 teaspoon of dressing. Add the garnishes, roll up the leaf, and eat.

Stock can be made one day in advance, stored in an airtight container, and refrigerated.

Stock:

1 ½ pounds medium shrimp, shell on

2/3 cup dry sherry

1 bay leaf

1 lemon, halved

1/4 cup basil stems (reserve leaves for soup)

Soup:

3 Tbsp. unsalted butter

1 large onion, chopped (about 2 cups)

2 carrots, peeled and chopped

2 celery stalks, chopped

1 bay leaf

3 Tbsp. long-grain rice

1 can (14.5 ounces) chopped tomatoes

1 cup loosely packed basil leaves

3/4 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

1. To make shrimp stock: Preheat oven to 400 degrees. Peel and devein shrimp; reserve shells and tails. Refrigerate shrimp until ready to use. Place reserved shrimp shells on a rimmed baking sheet and roast until crisp and lightly browned, 12 to 15 minutes. Remove from oven and carefully pour sherry onto the baking sheet; scrape with a spatula to deglaze and remove all the bits of shrimp from the pan. Pour shells and sherry into a stockpot; add 5 cups water and the bay leaf. Squeeze lemon juice into the pot; add lemon rind and basil stems. Bring stock to a boil, then reduce heat and simmer for 30 minutes. Strain stock and discard solids.

2. To make soup: In a large pot, heat butter over medium heat. Add shrimp and saute about 5 minutes. Remove to a plate with a slotted spoon; set aside. Add onion, carrots, and celery to pot and saute until tender, about 10 minutes. Add stock, bay leaf, and rice. Cook 20 minutes over medium heat. Add tomatoes and basil leaves and cook 10 more minutes. Return shrimp to pot; cook 2 more minutes.

3. Remove bay leaf. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade, then return to pot). Add cream. Season to taste with salt and pepper.

2 Tbsp. olive oil

1 large onion, chopped (about 2 cups)

2 butternut squashes, peeled, seeded, and cut into 1-inch chunks

2 Tbsp. chopped fresh sage, plus 8 to 18 leaves for garnish

4 cups chicken or vegetable broth

Kosher salt and freshly ground black pepper, to taste

Vegetable oil, for frying

1. In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, 8 to 10 minutes. Add squash; cook 5 more minutes. Add chopped sage and broth; bring to a boil, reduce heat to medium-low, and cook until squash is very tender, about 30 minutes. With an immersion blender, puree soup until smooth (or puree in small batches in a food processor fitted with knife blade). Season to taste with salt and pepper.

2. In a small pan, heat ½ " vegetable oil until hot. Drop sage leaves in about 3 at a time and fry until just crisp; remove to a paper-towel-lined plate. Serve soup hot, garnished with 2 or 3 sage leaves per bowl.

Croutons:

2 whole heads garlic

1/4 cup plus 2 tsp. olive oil

1 tsp. kosher salt, plus more to taste

½ tsp. freshly ground black pepper, plus more to taste

½ loaf unsliced whole wheat bread, cut into 1-inch cubes

Soup:

1 Tbsp. unsalted butter

2 Tbsp. olive oil, plus more for drizzling

1 large onion, chopped (about 2 cups)

2 carrots, peeled and cut crosswise into 1/4-inch coins

2 stalks celery, cut into 1/4-inch slices

4 cups chicken or vegetable broth

2 cans (14.5 ounces each) white beans, drained, rinsed, and drained again

2 Tbsp. chopped fresh rosemary

1. Preheat oven to 400 degrees. Slice tops of garlic heads so the cloves are just exposed. Rub each head with 1 tsp olive oil; wrap loosely in foil. Roast 25–35 minutes. Remove from oven (but leave oven on); let garlic cool until cool to touch. Squeeze cloves from the heads into a small bowl; mash with a fork; set aside.

2. In a large bowl, combine half the roasted garlic with 1/4 cup olive oil, salt, and pepper. Add bread and toss until well coated. Place bread on baking sheet and bake 20 minutes, turning once or twice, until golden brown. Remove from oven and set aside.

3. To make soup: In a large saucepan, heat butter and 2 tablespoons olive oil over medium heat. Add onion, carrots, and celery, and cook until tender, about 10 minutes. Add broth and remaining half of garlic and bring to a boil; reduce heat and cook 20 minutes, until carrots are very tender. Add drained beans and rosemary; cook 10 more minutes.

4. With an immersion blender or in a food processor fitted with knife blade, puree half the soup until smooth. Stir to combine. Serve in bowls topped with croutons and drizzled with remaining olive oil.

1 whole chicken (4.5–5 lbs.)

8 sprigs of fresh rosemary

8 fresh sage leaves

5 sprigs of fresh thyme

a few white or yellow onions, sliced

1/4 cup butter

salt, pepper to taste

Preheat oven to 450F. Rinse chicken and pat dry. Place 3 or 4 sprigs of rosemary and a large sprig of thyme in the cavity, and stuff with one sliced onion. Cut skin between leg and breast on each side, and insert a sage leaf; tuck sage leaf into each wing, as well. Cut small slits in the skin of the breast and insert small sprigs of thyme and a bit of the butter. Rub entire chicken with butter, then salt and pepper all over and lay it in the pan with remaining sprigs of rosemary, thyme, sage leaves, and at least one more onion.

Roast chicken for 20 minutes, then reduce heat to 375F. Baste occasionally with any pan juices. Continue roasting until meat thermometer inserted in thickest part of thigh registers 180F, about an hour and 15 minutes. Let rest before carving.

Make rice as you normally would, or according to package directions. Add a sprig of rosemary or a few bay leaves at the beginning of cooking. The steam will draw out the essential oils to flavor the rice. Remove sprig or leaves before serving.

Herbed Vegetables

This will work for any vegetable, simply cook as you usually do, then remove from heat. Stir in thyme, chervil, parsley, bay, lemon balm or cinnamon basil or...whatever! Cover and let sit for a few minutes before serving.

Vegetable-oil cooking spray

1 cup all-purpose flour

1 cup coarse yellow cornmeal

½ cup sugar

1 ½ teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon finely chopped fresh rosemary, plus leaves for topping

1 cup plus 2 tablespoons fresh corn kernels (from 2 to 3 ears of corn)

1 cup buttermilk

1 large egg, lightly beaten

1/4 cup canola oil

1. Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.

2. Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.

3. Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for up to 2 days.

Serves 8

The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Be sure to wash the leeks thoroughly to remove any grit.

2 medium leeks, washed thoroughly and cut into ½-inch dice (about 2 cups)-can substitute shallots, chives, or garlic chives

2 tablespoons fresh chopped seasonal herbs

2 tablespoons unsalted butter

2 large eggs

2 large egg yolks

3/4 cup whole milk

3/4 cup heavy cream

½ teaspoon table salt

½ teaspoon ground white pepper

pinch fresh grated nutmeg

4 ounces mild goat cheese-broken into ½-inch pieces

9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes.

1. Adjust oven rack to center position and heat oven to 375 degrees. Sauté white parts leeks in butter over medium heat until soft, 5–7 minutes. Meanwhile, whisk all remaining ingredients except goat cheese in medium bowl.

2. Spread goat cheese and leeks evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.

serves 4

1 ½ cups apple cider

3 sprigs fresh rosemary

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon coarse salt

3 Granny Smith apples, peeled, cored, and cut into 12 wedges each

Vegetable-oil cooking spray

1 cup plain nonfat yogurt, preferably Greek (optional)

1. Preheat oven to 450 degrees, with rack in top position. Bring cider and rosemary to a boil. Remove from heat, and let stand for 5 minutes. Discard rosemary.

2. Combine sugar, cinnamon, and salt in a large bowl. Add apples, and toss. Coat a nonstick rimmed baking sheet with cooking spray. Arrange apples in a single layer on sheet. Bake for 9 minutes, then flip each slice, and bake for 5 minutes more. Pull out baking sheet on oven rack, and carefully pour infused cider over apples. Return sheet and rack to oven, and bake until apples are soft and glossy, about 5 minutes.

3. Broil apples with oven door slightly ajar, rotating sheet halfway through, until edges are golden, about 2 minutes. Divide apples and juices among bowls. Serve with yogurt, if desired.

1 cup unsalted butter, room temperature

2/3 cup packed light brown sugar

1 large egg

1 tsp. pure vanilla extract

2 ½ cups sifted all-purpose flour

1 tsp. salt

½ cup turbinado (unrefined) or granulated sugar

lavender to taste

Combine butter and light brown sugar. Beat on high until fluffy, 2-3 minutes. Add egg and vanilla and mix to combine. Add flour and salt and mix on low. Roll out dough into 3 ½ inch logs. Refrigerate until firm, at least 1 hour. Heat oven to 350 degrees. Line sheet with parchment paper and roll cookie log in sugar evenly and slice into 1/4 inch rounds. Bake on cookie sheet 15-20 minutes, until golden brown.

Pete's Herbs • 5920 Chisolm Road • Johns Island, SC 29455 • 843 559-1446 • petes.5920@juno.com