Cooking with Fresh Herbs
Your Host: Chef David Nelson
| DAY 1 | Cooking with Basil: Angel Hair with Tomatoes, Basil & Garlic, Salmon with Pistachio Basil Butter, Basiled Beet Greens with Sesame Seeds.
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| DAY 2 | Cooking with Rosemary: White Bean Soup with Rosemary, Rosemary Pork Roast, Rosemary and Blue Cheese Potatoes.
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| DAY 3 | Cooking with Tarragon: Creamy Tarragon Dip, Mushrooms with Tarragon, Tarragon Chicken.
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| DAY 4 | Cooking with Oregano: Stuffed Anaheim Chiles with Oregano Vinaigrette, Pasta & Sausage Oregano, New Potatoes with Oregano (Patate Ariganate).
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| DAY 5 | Cooking with Dill: Dill Cream Dressing, Angel Hair Pasta with Smoked Salmon And Dill, Dilled Cauliflower.
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Cooking with Fresh Herbs II
Your Host: Chef David Nelson
| DAY 1 | Cooking with Cilantro: Cilantro Pesto, Guacamole with Cilantro, Crab and Asparagus Soup with Green Onions and Cilantro, Fresh Jicama Cilantro Slaw.
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| DAY 2 | Cooking with Sage: Gorgonzola Sage Cheese Ball, Tuscan Bean Soup with Sage, Roasted Red Potatoes with Fresh Sage, Bacon and Sage Pan Fried Trout.
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| DAY 3 | Cooking with Chives: Roasted Red Pepper And Chive Dressing, Mashed Yukon Potatoes With Chives And Buttermilk, Snow Peas with Sesame & Chives, Pan Seared Lamb Chops with Mustard And Chives.
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| DAY 4 | Cooking with Savory: Cream of Broccoli with Fine Herbs, Green Bean and Gruyere Salad, Grilled Chicken livers with Summer Savory, Roasted Summer Savory Chicken.
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| DAY 5 | Cooking with Marjoram: Mushrooms With Marjoram and Parsley. Asparagus Salad with Balsamic Vinegar, Penne with Sausage, Grilled Marjoram Chicken with Dill and Chive Sauce.
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