Enjoy and remember if you have any herbal questions, email us at ask@ger-nis.com

The Drinks

Concord Grape Thyme Bandit

Cranberry Pear Thyme Champagne Cocktail

Hot Cranberry Bay Leaf Cider

The Rosemary Crantini

The Pumpkin In the Rye

The Apps

Herbed Almonds

Herbed Goat Cheese

Parmesan Tomato Herb Straws

Pickled Shrimp & Fennel

Blue Cheese & Pear Crostini with Warm Rosemary Honey

Fall Stuffed Mushrooms

The Sauces, Glazes & Gravy

Cilantro Jalapeño Cranberry Sauce

Orange Thyme Cranberry Sauce

Apple Ginger Cranberry Sauce

Chipoltle Herb Glaze

Maple Ginger Glaze

Rosemary Plum (Prune) Red Wine Glaze

Apple Cider Gravy With Ginger Apple Bits

Dark Cherry Port Gravy

Green Chili Gravy

The Baked Goods

Cranberry Sage Walnut Rolls

Rosemary Foccacia

Cheddar & Chive Apple Puffs

Parmesan Thyme Biscuits

Quick Herb Rolls

Parsley Chive Butter

The Vegetables

Roasted Brussel Sprouts with Apples & Mint

Creamy Parsnip Apple Soup

Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

Olive Oil Roasted Vegetables with Rosemary

Roasted Gold Beet Cauliflower Lentil Salad with Roseamry

Maple Roasted Carrots

Spaghetti Squash with Parsley Pesto

Spicy Goat Cheese & Lentil Salad

The Carbs

Fresh Herb Farro Tart

Roasted Herbal Potatoes

Parsnip Apple Mash

Sweet Potato Gnocchi with Brown Butter Sage Sauce

Apple Herb Stuffing

Wild Mushroom Herbed Bread Pudding

Salt Baked Potatoes with autumn Pest

The Dessert

Pumpkin Tart with Maple Sage Crust and Fried Sage Leaves

Cranberry Tart with Maple Sage Crust

Ingredients

1 pound firm tofu, cubed
Wooden skewers, presoaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
2 tablespoons fresh thai basil, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
Mild Peanut Sauce (recipe follows)

Directions

Mix the ginger, garlic, thai basil, lime juice and zest, and soy sauce together in a bowl until well combined. Place the tofu in the marinade and marinade for about 20 minutes. Thread the tofu on the skewer into a row of cubes. Grill until crispy on the outside and tender on the inside or about 2 minutes per side. Brushing with the marinade as desired. Serve with Mild Peanut Sauce.

Mild Peanut Sauce

Makes 1½ cups

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.

Ingredients

2 chunks of fresh ginger the size of a small sized hand each
2 cups fresh basil leaves
1 cup sugar
3-4 lime juiced
2 liters seltzer water
2 cups water

Directions

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting peel off. Chop ginger up into small chunks, lime chopping an onion roughly. In a medium sauce pan place ginger, basil leaves and 2 cups water and bring to a boil, let simmer for about 15 minutes. Take off burner and let rest until room temperature. Strain and discard ginger basil pulp. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger basil syrup and lime juice and 1-2 liters seltzer water, until desired sweetness and taste. Chill & serve over ice.

Ingredients

Directions

In a large pot of boiling water blanch all herbs and leaves and drain of all water using a cheese cloth. Chop all the blanched herbs up fine and place in a large bowl. Gently mix in the parmesan and ricotta sprinkle with salt, pepper and nutmeg and mix. Roll out the dough and place in a greased pie plate. Place the mixture in the dough in the pie plate evenly and make a whole in the middle and crack and egg, cover the top with more dough and connect the bottom layer to the top sealing the edges, like a giant ravioli in a pie tin. Bake in a preheated 375° oven for about 20 -30 minutes or until golden brown.

Allow to cool before cutting and serving. Cut and serve like a pie!

Ingredients

Directions

In a large pot of boiling water blanch all herbs and leaves and drain of all water using a cheese cloth. Chop all the blanched herbs up fine and place in a large bowl. Gently mix in the parmesan and ricotta sprinkle with salt, pepper and nutmeg and mix. Lay out pasta on a floured work surface, preferably wood and cut the pasta into circles. Place a spoonful of the mixture in the middle of the pasta and roll dough over forming a half moon shape, pressing firmly to close (make sure the pasta is closed on the sides). Place in a large pan of boiling and salted water and cook for about 3-5 minutes or until all pansotti are floating. In a blender mix together the oil, garlic, and walnuts, blend until smooth and add heavy cream and season with salt and pepper. After the pansotti are cooked take them out of the water and discard the pasta water keeping about ¼ cup reserved. Place the pansotti back in the empty pan and pour the walnut sauce over heating on a medium heat. Add a little pasta water to loosen the mixture and serve!

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ tablespoon red chili flakes
½ teaspoon salt

Directions

In a large soup pot, heat the olive oil and butter on a medium high heat, add the shallots and the onions and cook until translucent. Add the squash and chives and cook for about 5 minutes or until semi soft. Season with salt and add vegetable stock and cook on medium for about 10 minutes. Remove from heat, allow to cool slightly and blend until smooth using a blender or a hand held mixer. In the meantime in a blender combine the fresh herbs, garlic, and olive oil and blend until smooth, season with chili flakes and salt and drizzle on top of the soup.

Ingredients

Sesame oil
Canola oil
1 red chili, deseeded and chopped fine
4 cloves garlic, chopped fine
2 teaspoon fresh ginger, grated
1 red pepper, cut into 2 inch thin strips
1 orange pepper, cut into thin strips
1 yellow pepper, cut into thin strips
8 eggplant (small baby and thai style) halved
2 tablespoon hoisin sauce
1 tablespoon tamari sauce
2 tablespoons mirin sauce
Juice of 1 lime
1 cup fresh thai basil leaves
Green onions, sliced thin
Peanuts

Directions

In a large sauté pan or work heat oil until hot, add the chili garlic and ginger and sauté a few minutes. Next add the peppers and sauté a few more minutes. Add the baby eggplants and sauté about 5 minutes or more until soft and tender. Add the hoisin, tamari, mirin and lime juice and stir and cook another few minutes. Add the basil leaves, stir and take off heat. Serve over rice with green onions and chopped peanuts for garnish.

Ingredients

2 small white eggplants (about 1 pound each) cut into ½ inch thick slices the long way
Sesame oil
2 cloves garlic, chopped fine
1 shallot, chopped fine
2 red chilis, deseeded and chopped fine
1 teaspoon lime zest
1 tablespoon peanut butter
2 tablespoons tamari
2 tablespoons yuzi rice vinegar
Juice of 1 lime
Cilantro Red Pepper Relish (recipe follows)

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. In a small bowl whisk together the garlic, shallot, chilies, 1 tablespoon sesame oil, zest, peanut butter, tamari, vinegar and lice juice. Pour the mixture over the eggplant and flip brushing it all over the eggplant. Grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Serve with Cilantro Pepper Relish.

Cilantro Red Pepper Relish

Makes 2 cups

Ingredients

3 red bell peppers, deseeded and chopped small
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
1 teaspoon lemongrass bulb, chopped fine
1 teaspoon lime zest
2 teaspoon red chili, chopped
1 tablespoon fresh mint, chopped fine
1 tablespoon fresh thai basil, chopped fine
¼ cup fresh cilantro, chopped fine
1 tablespoon yuzu rice vinegar
1 tablespoon honey
1 teaspoon salt

Directions

Mix together all ingredients in a small bowl and let stand for about 10 minutes before serving.

Ingredients

2 cups crenshaw melon, cubed in 1 inch cubes and frozen solid overnight (or other melon)
1 cup simple syrup (infused with basil a plus)
½ cup fresh basil leaves, chopped fine

Directions

Place all ingredients in a blender and blend until smooth and icy. Be careful not to over blend as the frozen honey dew will melt quickly. Make sure you chop the basil fine before placing in blender to avoid needing to over blend. Serve immediately, garnish with a basil leaf.

Ingredients

Herbal melon ice cubes
Juice of 1 lime
2 ounces basil lime syrup
Soda water
Melon ball ice cubes

Directions

Squeeze the juice of 1 lime into a large glass filled with herbal melon ice cubes. Place 2 ounces of the basil lime syrup inside and fill with soda water and stir. Add more syrup for added sweetness. Garnish with a basil leaf.

Basil Lime Syrup

Makes 1 cup

Ingredients

1 tablespoon lime zest
Juice of 3 limes
½ cup sugar
½ cup water
½ cup fresh basil leaves

Directions

Combine the lime zest, lime juice, sugar, water and basil leaves in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and strain.

Herbal Melon Ice Cubes

Makes 2 cups

Ingredients

2 cups melon of choice
½ cup basil lime syrup
½ cup fresh basil leaves, chopped fine

Directions

Place all ingredients in a blender and blend until smooth. Pour in cube trays and freeze.