SALT SUBSTITUTES Ways to Flavor Your Food Without All the Sodium!

SALT SUBSTITUTES Ways to flavor your food without all the sodium! BEEF: POULTRY: PORK: FISH: Balti Seasoning Basil Balti Seasoning Basil Basil Chervil Basil Chervil Bay leaf Cilantro Bay Leaf Chives Black Pepper Chives Black Pepper Cilantro Cayenne Cumin Cayenne Cumin Celery Seed Curry Celery Seeds Dill Weed Chili Powder Dill Weed Cilantro Garlic Cloves Curry Low Sodium Lemon Pepper Curry Garlic Dill Weed Ginger Fennel Paprika Garlic Herbes de Provence Garlic Parsley Ginger Lemon Grass Ginger Red Peppers Green Peppercorns Lemon Peel Herbes de Provence Sage Herbes de Provence Oregano Oregano Shallots Horseradish Powder Onion Powder Onion Powder Tandoori Seasoning Low Sodium Lemon Parsley Paprika Tarragon Pepper Paprika Parsley Thyme Mace Sage Red Pepper Marjoram Saffron Rosemary SQUASH & Mustard Seed Saté Sage Nutmeg SWEET POTATOES: Savory Tandoori Seasoning Onion Powder Basil Shallots Thyme Oregano Black Pepper Tarragon Paprika Cinnamon Cloves White Pepper Parsley Ginger Red Pepper Onion Powder Sage GREEN BEANS, Nutmeg Thyme POTATOES: CORN, PEAS: Sage Black Pepper Ancho Chili Peppers Thyme LAMB: Chives Basil Black Pepper Dill Seed Chives TOMATOES: Curry Dill Weed Curry Basil Garlic Garlic Dill Weed Black Pepper Mint Mace Garlic Fennel Onion Powder Onion Powder Onion Powder Garlic Rosemary Parsley Red Pepper Marjoram Saté Rosemary Rosemary Oregano Onion Powder Poppy Seeds Rosemary.

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Try These Olive Oil & Balsamic Vinegar Combinations
Try these Olive Oil & Balsamic Vinegar Combinations Olive Oil + Balsamic (Swirl to mix) Lemon + Honey - Ginger , Oregano or Raspberry Lemon + Comice Pear, Lavender or Passion Fruit Baklouti Green Chili + Grapefruit, Peach or Honey Ginger Lemon + Cascadian Wild Raspberry or Cranberry-Pear Baklouti Green Chili + Pineapple or Pomegranate-Quince Milanese Gremolata + Grapefruit or Neapolitan Herb Basil + Strawberry, Comice Pear or Black Mission Fig Milanese Gremolata + Lemongrass-Mint or Oregano Basil + Blackberry-Ginger, Vanilla, Lavender or Blueberry Milanese Gremolata + Sicilian Lemon or Black Mission Fig Blood Orange + Cinnamon-Pear or Dark Chocolate Wild Mushroom/Sage + Sicilian Lemon or Blenheim Apricot Blood Orange + Espresso, Maple, Blueberry or Tangerine Wild Mushroom/Sage + Cranberry-Pear or Black Cherry Blood Orange + Lavender, Peach or Black Mission Fig Persian Lime + Blackberry-Ginger or Cinnamon-Pear Butter + Maple, Lemon, Coconut or Dark Chocolate Persian Lime + Honey-Ginger, Key Lime, Lavender or Vanilla Cayenne Chili + Mango, Peach or Cara-Cara Orange/Vanilla Persian Lime + Red Apple, Coconut or Gravenstein Apple Cayenne Chili + Coconut, Cascadian Wild Rasp. or Pineapple Rosemary + Sicilian Lemon, Comice Pear or Pomegranate Chaabani Chili + Neapolitan Herb or Sicilian Lemon Rosemary + Neapolitan Herb, Cranberry-Pear or Blenheim Apricot Chaabani Chili + Comice Pear or Gravenstein Apple Rosemary + Blackberry-Ginger, Mango or Black Cherry Chipotle + Dark Chocolate, Jalapeño or Strawberry Rosemary + Cascadian Wild Raspberry Chipotle
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Savory Guide
The Herb Society of America's Essential Guide to Savory 2015 Herb of the Year 1 Introduction As with previous publications of The Herb Society of America's Essential Guides we have developed The Herb Society of America's Essential The Herb Society Guide to Savory in order to promote the knowledge, of America is use, and delight of herbs - the Society's mission. We hope that this guide will be a starting point for studies dedicated to the of savory and that you will develop an understanding and appreciation of what we, the editors, deem to be an knowledge, use underutilized herb in our modern times. and delight of In starting to put this guide together we first had to ask ourselves what it would cover. Unlike dill, herbs through horseradish, or rosemary, savory is not one distinct species. It is a general term that covers mainly the educational genus Satureja, but as time and botanists have fractured the many plants that have been called programs, savories, the title now refers to multiple genera. As research and some of the most important savories still belong to the genus Satureja our main focus will be on those plants, sharing the but we will also include some of their close cousins. The more the merrier! experience of its Savories are very historical plants and have long been utilized in their native regions of southern members with the Europe, western Asia, and parts of North America. It community. is our hope that all members of The Herb Society of America who don't already grow and use savories will grow at least one of them in the year 2015 and try cooking with it.
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Download Brochure
Because Flavor is Everything Victoria Taylor’s® Seasonings ~ Jars & Tins Best Sellers Herbes de Provence is far more flavorful than the traditional variety. Smoky Paprika Chipotle is the first seasoning blend in the line with A blend of seven herbs is highlighted with lemon, lavender, and the the distinctive smoky flavor of mesquite. The two spices most famous added punch of garlic. It’s great with chicken, potatoes, and veal. Jar: for their smoky character, chipotle and smoked paprika, work together 00105, Tin: 01505 to deliver satisfying flavor. Great for chicken, tacos, chili, pork, beans & rice, and shrimp. Low Salt. Jar: 00146, Tin: 01546 Toasted Sesame Ginger is perfect for stir fry recipes and flavorful crusts on tuna and salmon steaks. It gets its flavor from 2 varieties of Ginger Citrus for chicken, salmon, and grains combines two of toasted sesame seeds, ginger, garlic, and a hint of red pepper. Low Victoria’s favorite ingredients to deliver the big flavor impact that Salt. Jar: 00140, Tin: 01540 Victoria Gourmet is known for. The warm pungent flavor of ginger and the tart bright taste of citrus notes from orange and lemon combine for Tuscan combines rosemary with toasted sesame, bell pepper, and a delicious taste experience. Low Salt. Jar: 00144, Tin: 01544 garlic. Perfect for pasta dishes and also great on pork, chicken, and veal. Very Low Salt. Jar: 00106. Tin: 01506 Honey Aleppo Pepper gets its flavor character from a truly unique combination of natural honey granules and Aleppo Pepper. On the Sicilian is a favorite for pizza, red sauce, salads, and fish.
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Picturing France
Picturing France Classroom Guide VISUAL ARTS PHOTOGRAPHY ORIENTATION ART APPRECIATION STUDIO Traveling around France SOCIAL STUDIES Seeing Time and Pl ace Introduction to Color CULTURE / HISTORY PARIS GEOGRAPHY PaintingStyles GOVERNMENT / CIVICS Paris by Night Private Inve stigation LITERATURELANGUAGE / CRITICISM ARTS Casual and Formal Composition Modernizing Paris SPEAKING / WRITING Department Stores FRENCH LANGUAGE Haute Couture FONTAINEBLEAU Focus and Mo vement Painters, Politics, an d Parks MUSIC / DANCENATURAL / DRAMA SCIENCE I y Fontainebleau MATH Into the Forest ATreebyAnyOther Nam e Photograph or Painting, M. Pa scal? ÎLE-DE-FRANCE A Fore st Outing Think L ike a Salon Juror Form Your Own Ava nt-Garde The Flo ating Studio AUVERGNE/ On the River FRANCHE-COMTÉ Stream of Con sciousness Cheese! Mountains of Fra nce Volcanoes in France? NORMANDY “I Cannot Pain tan Angel” Writing en Plein Air Culture Clash Do-It-Yourself Pointillist Painting BRITTANY Comparing Two Studie s Wish You W ere Here Synthétisme Creating a Moo d Celtic Culture PROVENCE Dressing the Part Regional Still Life Color and Emo tion Expressive Marks Color Collectio n Japanese Prin ts Legend o f the Château Noir The Mistral REVIEW Winds Worldwide Poster Puzzle Travelby Clue Picturing France Classroom Guide NATIONAL GALLERY OF ART, WASHINGTON page ii This Classroom Guide is a component of the Picturing France teaching packet. © 2008 Board of Trustees of the National Gallery of Art, Washington Prepared by the Division of Education, with contributions by Robyn Asleson, Elsa Bénard, Carla Brenner, Sarah Diallo, Rachel Goldberg, Leo Kasun, Amy Lewis, Donna Mann, Marjorie McMahon, Lisa Meyerowitz, Barbara Moore, Rachel Richards, Jennifer Riddell, and Paige Simpson.
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Allspice Anise, Star Anise Whole Apple Pie Spice
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Herbes De Provence Chicken with Brown Sugar-Glazed Carrots and Pecans
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Savory, Herb of the Year 2015
Savory, Herb of the Year 2015 Chuck Voigt My First Encounter with Savory • 4-H vegetable gardener • Looking for something new • Packets of herbs from Michael-Leonard – Sage, basil, cress, and summer savory • Really pungent, new, especially summer savory • Ironic to be speaking about this now The Name Satureja • Attributed to Pliny • Associated with satyrs, half man, half goat, with a horse-like tail • Great lovers of pleasure, wine, women, dance, and music • According to legend, savory belonged to the satyrs Genus Satureja • Aromatic plants in Lamiaceae • Related to mint, rosemary, sage, and thyme • 52 approved species (some say “about 30”) • Native to Mediterranean into Central Asia • Western Hemisphere species reclassified • Naturalized some places in North America Botany • Species may be annual or perennial • Low-growing herbs and subshrubs • 6-20 inches high • Leaves 1-3 inches • Flowers white to pale pink-violet in whorls along the stem Summer Savory Satureja hortensis • Annual, bushy finely hairy stems • Highly aromatic • 1 to 1.5 feet • Flowers white or pale pink, two lipped to ¼” • Appear in upper leaf axils, groups of 3-6 • Flowers perfect, self-fertile, insect pollinated • Flowers midsummer to frost Summer Leaves • Soft, hairless, linear, about 1 inch long • Attached directly to the stem in pairs • Grayish in color, turning purplish in late summer • Cultivar ‘Aromata’ came out last 10 years Winter Savory Satureja montana • Hardy, semi-evergreen perennial • Grows 6-12 inches high • Woody at the base • Forms a compact bush • Heavier aroma than summer savory Flowers and Leaves • White or lilac, lower lips spotted with purple • 1/3 inch long • Grouped in terminal spikes • Leaves dark green, glossy, lance-shaped, wider toward tips, up to 1 inch long • Fruit on both types 4 tiny nutlets Creeping Savory, S.
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DINNER RISOTTO and PASTAS Gnocchi Parisienne with Herbes De
\ = DINNER STARTERS English Cucumber Almond Gazpacho 12 Daily Oyster Selection ea / ½ doz 3/18 sorrel granita, chive oil, brioche crouton, dill, marigold minus 8 mignonette, chipotle cocktail, lemon Happy Boy Farms Organic Mixed Greens 11 Happy Boy Farms Fritto Misto 14 cucumber, radish, feta, grape tomato, rock shrimp, shishito pepper, picholine olive, green cabernet-oregano vinaigrette bean, cauliflower, caper remoulade Organic Tuscan Kale and Peach 14 Chesapeake Bay Blue Crab Cakes 20 academia barilla pecorino gran cru, pepitas, roasted arugula, fennel, grapefruit, remoulade, california shallot-sherry vinaigrette olive ranch extra virgin arbequina olive oil Prawns à la Plancha 16 Salt Spring Island Mussels 16 niçoise olive “granola”, meyer lemon, squid ink white wine, harissa butter, green onion, grilled bread compote Beets and Di Stefano Burrata 16 Grilled and Marinated Spanish Octopus 19 garlic purée, herbes de provence, avocado purée, fingerling potato, romesco sauce, mustard seed charred lemon, micro cilantro Seared Hudson Valley Foie Gras 24 Citrus Marinated Halibut Crudo 15 citrus, berries, vermont maple syrup, brioche toast, jimmy nardello pepper, sweet pepper jus, chive oil, mint purslane x HOUSE MADE PIZZAS Vegetarian Greek Pizza 20 Ōra King Salmon Pizza 22 marinara, mozzarella, niçoise-picholine, grape tomato, bellwether farms crescenza, mozzarella, red oregano, piquillo pepper, feta, red onion, lemon zest onion, fried caper, lemon zest, chive RISOTTO AND PASTAS Gnocchi Parisienne with Herbes de Provence 24 Corn and Chestnut
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