Easter & Spring Entertaining with Herbal Dips & Spreads

Spring is the perfect time to gather with friends and family, enjoying fresh flavors and vibrant colors inspired by the season. Whether you’re hosting an Easter brunch, a casual garden party, or simply looking for new ways to incorporate herbs into your entertaining, these herbal dips and spreads are sure to impress. Featuring a mix of Backyard Patch Herbs blends and fresh individual herbs, these recipes are easy to prepare and bursting with seasonal flavor.

Garden Fresh Herb & Lemon Goat Cheese Spread

A bright and creamy spread that pairs perfectly with crackers, crostini, or fresh vegetables.

• 8 oz goat cheese, softened
• 2 Tbls olive oil
• 1 Tbls fresh lemon juice
• 1 tsp lemon zest
• 1 Tbls Backyard Patch Herbs Fine Herbs Seasoning or a mix of fresh thyme, parsley, and chives
• Salt and pepper to taste

In a bowl, mix the softened goat cheese with olive oil, lemon juice, and zest. Stir in the BYP Fine Herbs Seasoning or fresh herbs, blending until smooth. Season with salt and pepper to taste. Serve with crackers, bread, or sliced veggies.

 

Spring Pea & Mint Hummus

A fresh twist on classic hummus, this recipe incorporates the sweetness of peas and the brightness of mint.

• 1 cup fresh or frozen peas (thawed)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 Tbls tahini
• 2 Tbls lemon juice
• 2 Tbls olive oil
• 1 Tbls fresh mint, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

In a food processor, blend the peas and chickpeas until smooth. Add tahini, lemon juice, olive oil, and garlic, pulsing until combined. Stir in the fresh mint and season with salt and pepper. Serve with pita chips or fresh cut pita, or fresh vegetables.

Dill & Chive Yogurt Dip

A creamy, herbaceous dip perfect for spring vegetables or as a topping for roasted potatoes.

• 1 cup Greek yogurt
• 1 Tbls Backyard Patch Herbs Marcy’s Dill Dip Mix or a mix of fresh dill and chives
• 1 tsp lemon juice
• 1 small garlic clove, minced
• Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Let sit for 10-15 minutes to allow flavors to meld. Serve chilled with vegetables, chips, or use as a sauce for grilled meats.

 

Sun-Dried Tomato & Basil Cream Cheese Spread

A rich and flavorful spread that pairs well with bagels, crackers, or sandwiches.

• 8 oz cream cheese, softened
• 2 Tbls sun-dried tomatoes, finely chopped
• 1 Tbls Backyard Patch Herbs Sun-Dried Tomato Pesto Mix or fresh basil, chopped
• 1 Tbls olive oil
• Salt and pepper to taste

In a bowl, mix the cream cheese with olive oil until smooth. Stir in the sun-dried tomatoes and BYP Sun-dried Tomato Pesto Mix or basil. Season with salt and pepper. Serve at room temperature for easy spreading.

 

Herbal Entertaining Tips

• Pair your dips with fresh spring vegetables like radishes, snap peas, carrots, and cucumbers.

• Use a variety of crackers, breads, and pita chips to offer different textures and flavors.

• Garnish with fresh herbs or edible flowers for a beautiful and festive presentation.

• Make the dips ahead of time so flavors can develop and you can focus on enjoying your gathering.

These herbal dips and spreads are simple yet flavorful additions to any Easter or springtime gathering. Whether using Backyard Patch Herbs blends or fresh garden herbs, you’ll bring fresh, seasonal flavors to the table with ease. Happy spring entertaining!

 

Sheet Pan Chicken and Vegetable Bake - Weekend Recipe

One last chicken recipe and one more sheet pan recipe.  I plan to spend the entire weekend outside, because the beds need preparation, and the plant sales start next week.  I will be working in or layering on compost and mulch and getting the last of the leaves out of the beds.

We got no more than 1/4 inch of rain this week to my disappointment, but it did sprinkle many times keeping the soil damp for my germinating seeds.  I have planted my Black-eyed Susan Vine and comfrey seeds, two plants I am very excited about having this year.

As a result of all these garden plans, I am planning two sheet pan dinners, this one and one with pork which I will eventually share.  This one has the hint of lemon that I love with chicken and easy vegetables I have on hand.  If you do not have any shallots, just finely dice an onion for that good flavor.

Sheet Pan Chicken and Vegetable Bake

• 2 (8 ounce) boneless, skinless chicken breasts, cut in half crosswise 
• 12 ounces baby Yukon Gold potatoes, halved lengthwise
• 8 ounces carrots, diagonally sliced into 1-inch pieces
• 8 ounces celery, diagonally cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, divided 
• 2 teaspoons ground coriander, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 2 tablespoons lemon juice
• 2 tablespoons chopped shallot
• 1 tablespoon whole-grain Dijon mustard
• 2 teaspoons honey
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• Lemon wedges

Directions

Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large, rimmed baking sheet. Arrange potatoes, carrots and celery in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot-celery mixture. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Beware the Ides of March

I took Latin in High School because I felt it would help me with scientific names for plants and animals for my profession as an archeologist. I have used Latin in many ways since, but not one day of my career as an archeologist did I need it  -- Oh well!

One of my Latin teachers always had a party on the Ides of March, the day Caesar was killed on the steps of the senate.  The phrase  “Beware the Ides of March,” is from Shakespeare’s play, Julius Caesar.

So here is your Latin lesson on the origin of the Ides of March--

In the ancient Roman calendar, each month had an Ides. In March, May, July, and October, the Ides fell on the 15th day. In every other month, the Ides fell on the 13th day.

The word Ides derives from a Latin word, meaning to divide. The Ides were originally meant to mark the full moons, but because calendar months and lunar months were different lengths, they quickly got out of step.

The Romans also had a name for the first day of every month. It was known as the Kalends. It’s from this word that our word calendar is derived.

If you are worried about what might happen on the Ides of March try these herbal remedies:

• Hang a bunch of dill over a child’s bed to protect against evil fairies.
• If you’re concerned about dishonesty, plots, secrets,  and conspiracy theories, place a bouquet of borage leaves and blossoms nearby and listen in. (Borage is said to encourage people to tell the truth.)
• Wear angelica to protect yourself against evil spirits (but be aware that it may also keep you from seeing potential opportunities). Brew a tea of it and sprinkle a few drops in the corners of your house.

Mardi Gras Deviled Eggs - Recipe Theme

Today is Fat Tuesday - It snuck up on me when I was not paying attention, but I did make these great Deviled Eggs to celebrate. And it kinda keeps with the breakfast theme with an interesting twist.  Deviled eggs are a perfect southern food, a wonderful addition to a Mardi Gras Brunch and if you make them, a great way to celebrate Fat Tuesday from home since a trip to New Orleans is not recommended this year.

This recipe was inspired by a post by Deep South Dish where they admitted that a basic deviled egg recipe is preferred in many southern homes but dressing it up is also fun!

Each variation below is calculated for use with a dozen hard boiled eggs.

Deviled Eggs for Mardi Gras Brunch

12 large eggs

1 tablespoon salt (for the boiling water only)

 

For the Deviled Eggs:

1/4 cup regular mayonnaise, more or less to taste

1 tablespoon Creole, Dijon or yellow mustard

1 tablespoon sweet or dill pickle relish

Pinch kosher salt and freshly cracked black pepper, or to taste

1/4 teaspoon of Cajun seasoning (we recommend BYP N’Orleans Spirit Herb Mix)

Paprika, for garnish, optional

Directions:

Place eggs in a sauce pan so that they are crowded with little room to move around. Cover with water and add the 1 tablespoon of salt. Bring to a full, rolling boil (about 10 minutes on high), then immediately cover the pot and turn off heat, but leave the pot on the stove. Allow to sit covered for 15 minutes. Carefully drain the pot and place under the faucet, fill the pot with a steady stream of water, emptying and refilling the pot with cool water until the water is no longer hot. Let the eggs rest for 10 minutes in the cool water.

Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Using a fork or pastry blender, mash the yolks well. To the yolks, add mustard, pickle relish, a pinch of salt, pepper and Cajun seasoning and stir together, adding only enough of the mayonnaise for desired consistency. Taste and adjust seasonings as needed. Pipe the yolk mixture into the egg whites using either a pastry bag and tips or place in a plastic storage bag and snip off the corner. Serve immediately or refrigerate filled eggs in a covered bowl that leaves room so the stuffing is not disturbed.

Instant Pot Boiled Eggs: For 6 to 12 large eggs, pour 1-1/2 cups water in bottom of pot and use a rack or basket to place eggs. Cook eggs on high for 6 minutes, quick release and use tongs to immediately transfer eggs into a bowl of iced water.

Variations:

This perfect southern specialty – Pimento: Substitute 1/4 to 1/2 cup of homemade or commercial pimento cheese for the mayonnaise; adding additional mayonnaise only as needed.

Dilly Deviled Eggs: Add 1 to 2 Tbls Marcy’s Dill Dip Mix into the mayonnaise and mix as usual. Garnish with a sprinkle of fresh dill.

Jalapeno and Bacon Deviled Eggs: Combine 1/8 cup mayonnaise with 2 ounces cream cheese, softened at room temperature. Add remaining ingredients, along with 1/4 cup of finely chopped bacon, 1 tablespoon chopped, pickled jalapeno and 2 tablespoons finely shredded Cheddar cheese. Garnish each egg with a slice of jalapeno and scatter more minced bacon on top.

BBQ Ranch: Mix in 1 Tablespoon BYP Ranch Dressing Mix and an optional dash of Liquid Smoke. Stuff eggs. Just before serving, drizzle each stuffed egg with barbecue sauce (you can make that with BYP BarBeQue Seasoning) and garnish with chives.

Avocado Deviled Eggs: Combine 1/2 cup finely mashed avocado with juice of one lime and mix well. Add egg yolks and continue to mash, adding enough mayonnaise to make smooth. Omit mustard and pickles.

Adapted from the perfect southern source: http://deepsouthdish.com

Cucumber Salads for the Weekend - Weekend Recipe

Today I have two cucumber salad recipes to share.  Both are quick and easy and will help use up a cucumber surplus, or just those two extra you bought at the farmer’s market! You can peel or score the cucumbers with a fork if you want a bit of green.

Sweet, yet tart Cucumbers

The first is a slightly sweet cider vinegar dressed cucumbers that is both sweet and sour. It came from The Little Herb Shop in Pennsylvania.

3 medium cucumbers

¼ cup sugar

½ cup cider vinegar

¼ cup water

½ tsp salt

¼ tsp black pepper

1 Tbsp minced salad burnet (or parsley)

Directions: 

Slice the cucumbers thinly and layout on paper towel to blot dry.  Combine sugar, vinegar, water, salt, pepper and parsley.  Add cucumbers and toss lightly.  Chill for several hours before serving.

Cucumbers with Dill

This recipe is from Alloway Gardens and Herb Farm also in Pennsylvania.  It is one of my favorite for creamy dill salad.

2 cups thinly sliced cucumbers

½ cup sour cream

2 tsp vinegar

½ tsp sugar (I used a sugar substitute)

2 tsp chopped fresh chives

2 tsp chopped fresh dill

Directions:

Mix all items together in a bowl and chill for several hours before serving.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Four Herbs you can still grow from seed in June

Herbs are often easy to grow from seed, but planting early is the key to getting a harvest the first year.  However, there are a few herbs that you can grow later in the season to enjoy a harvest this year and next.

flat-leaf parsley

Parsley is top of my list, for it improves so many dishes and is packed full of healthy vitamins and minerals. Italian, or flat-leaved parsley, is gaining in popularity over the more decorative, curly kind, for it has more flavor.  Parsley is a flavor enhancer, making it a great companion in dried blends.  However, if when dry it turns brown, discard as the flavor is gone.

I buy mine as nursery plants, for there may be some truth in the adage that the seeds of parsley go to the devil and back six times before sprouting, and I haven’t the patience to wait that long.

To speed up germination, soak the seeds in lukewarm water overnight, or place them in the freezer for a day. Then, pour hot water over the soil before sowing. The seedlings should be transplanted at the 4-6 leaf stage. Parsley likes a rich, moist soil and can be grown in sun or semi-shade. When harvesting, pick the leaves from the outer edges first.

Cilantro with seeds (coriander)

Cilantro is either loved or hated. My husband, for instance, cannot stand the smell of its fresh leaves, but likes their taste in salad, while I find my appetite activated when I am merely within sniffing distance of the plants. Cilantro bolts (goes to seed) in hot summer days, so to enjoy a longer harvest, sow seed every two weeks to give you a continuous crop.  And save the seed – called coriander to sow or enjoy as a spice.

Sow it at regular intervals to provide a constant supply, and close together, allowing the plants to support each other. Cut the leaves right down when harvesting, then leave the plants to produce another crop. Cilantro does not like full sun and needs to be grown in light, well-composted soil.

Dill Weed and Seed

Dill has fine, feathery leaves with a taste of caraway seeds. It resembles a small fennel, but the two are not related and should not be grown together. Plant dill in slightly acidic soil that is well-drained. It is the perfect accompaniment to many fish dishes and can also be used to flavor soups, cheeses and butters. In Illinois our soil tends to be alkaline due to the limestone everywhere, so I top dress with pine needles around the plants once they emerge from seed to provide a bit more acid for them to flourish.  It is not required, I just like a lot of foliage. 

Like Cilantro you want to sow seed every two weeks to get a continuous crop of dill weed. The seed should mature just in time for pickling season.

Chives will spread by seed if you do not cut off the flower heads, making it an easy herb to grow from seed.  The narrow leaf common chives have an onion flavor and the flat leaved garlic chives have a mild garlic flavor.  Both make great vinegar. Give them a sunny location in a pot or in the ground and you will have plants for years to come.  They winter over in zone 5 very well.

Crabmeat Pizza with Dill and Chervil Weekend Recipe

This is the perfect non-traditional pizza to try.  The herbs are not your traditional pizza herbs with dill and chervil, but they combine as a great complement to asparagus and crab, the other unusual ingredients. You can mix it up by trying other fresh herbs, such as tarragon and dill, or tarragon and basil if you do not have any chervil at home.  You can click here to learn about Chervil if you want to try the celery-like herb.  

Dill, Chervil and Crab Meat Pizza

MAKES ONE 15-INCH PIZZA

1 (12- to 14-ounce) prepared pizza dough

1/2 cup prepared Alfredo sauce
1/4 cup Greek yogurt
1 tablespoon whole-grain mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh chervil  (if you don't have fresh, use 1 Tablespoon BYP Seafood Seasoning to substitute for these two herbs)

1 teaspoon sugar
3/4 cup shredded mozzarella cheese
1/2 cup shredded Monterey jack cheese
12 ounces lump crab meat, flaked
1 cup chopped fresh asparagus
2 tablespoons chopped fresh chives

Directions:

Preheat oven to 450 degrees F. Place pizza dough on a nonstick baking sheet or pizza screen. In a medium bowl, combine Alfredo sauce, yogurt, mustard, dill, chervil and sugar until thoroughly mixed. Spread sauce evenly over prepared pizza dough, leaving a 1/2-inch border for the crust.

Sprinkle both cheeses evenly over the pizza, then top with crab meat and asparagus. Sprinkle chives over toppings. Bake 12 to 15 minutes or until crust is golden and cheese is bubbly.

7 Herbs for a Cutting Garden

I like to grow flowers for cutting bouquets but when I make a bouquet, I generally always add some herb or another.  They provide color, texture and scent to a lovely arrangement.  So here are some of the herbs I grow that make great bouquets.  And since some are perennials, you will get cuttings all season.

Anise Hyssop (Agastache foeniculum) is a member of the mint family and a wonderful butterfly and bee plant.  The foliage is large leafed, but the cone-shape purple flower heads are gorgeous and make a long-lasting attention grabbing addition to a bouquet.  And the flowers are totally edible with an anise or licorice scent and taste.

Basil (Ocimum basilicum) in the traditional style is not a good cutting herb, as it wilts easily.  But the smaller leafed varieties, like Thai Basil, Cinnamon Basil, or Dark Opal Basil will all look good and hold up well to a bouquet.

Calendula (Calendula officinalis) also known as Pot Marigold, this plant sports puffball flower heads in yellow and orange. If you want to grow it for cuttings, try 'Prince' or 'Kablouna' which are taller cultivars.

Dill (Anethum graveolens) and Fennel (Foeniculum vulgare) both have a wonderful feathery foliage which makes great filler in a bouquet, not to mention they are both tasty to cook with!

Lavender (Lavendula) comes in many varieties.  One can grow Lavender Lady from seed and it will bloom in the first year.  But if you want a taller stem for arrangements, try English Lavender.  If you want a textured leaf with a funky flower, try French Lavender, also known as Lavender Cotton.

Any Mint (Mentha) will work in a bouquet and can make tea.  The strong stems makes them good in a vase and you can chose any number of scents and flavors, like chocolate mint, apple mint (fuzzy leaves), Spearmint, peppermint, orange mint and others.



Sage (Salvia) has a number of varieties, but the most common is Garden Sage with silver-gray leaves  and purple flowers in spring that are edible and attractive  The flowers taste musky and savory and the leaves look good fresh and dried.

One-pan Macaroni and Cheese

The Recipe Theme for April was to be Brunch dishes, I thought in this time of shelter in place we might like a one dish meal that one could serve at a brunch so I will share them, but I added in healthy snacks as well as part of the theme.  Then I will circle back to Brunch again next Spring.

The first recipe I have is a one pot Macaroni and Cheese with a unique herb twist - the flavor of Dill.

You can use Backyard Patch Herbs Marcy's Dill Dip or just plain Dill, but the Dill Dip Mix will give you a richer flavor.

One Pan Macaroni and Cheese

3-1/2 cups whole milk

3 cups water

1 package (16 ounces) elbow macaroni

4 ounces Velveeta, cubed

2 cups shredded sharp cheddar cheese

1 – 2 tsp Marcy’s Dill Dip Mix

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

Directions:

In a Dutch oven, combine milk, water and macaroni.  Bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all cooking liquid has been absorbed, 12-15 minutes, stirring frequently.  Reduce heat to low; stir in cheeses until melted. Stir in Dill Dip Mix and adjust seasoning with salt and pepper to taste.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) postponed to 2021

April 2020 - Fun and healthy snacks (SnackApr)

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - StirFry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)