The Herb Society of America Recipe Collection   https://www.herbsociety.org/hsa-learn/herb-information/hsa-recipe-featuring-herbs.html Artichoke Dip By Chef Ashley M 1 can artichoke hearts                            1 c. mayonnaise                                   8 oz. cream cheese, softened                 2 c. shredded mozzarella cheese  4 cloves garlic, pressed 1 t. lemon zest 1/4 t. kosher salt 1/4 c. parmesan cheese * Directions: 1.   Preheat oven to 350. 2.  Chop artichokes into diced pieces.        In a mixing bowl, combine all ingredients. 3.  Spread in an 8" baking dish or 10" cast iron skillet.  4.  Sprinkle another 1/4 c. parmesan cheese over top of dip.  5.  Bake for 25-30 mins, until bubbly and browned. Enjoy. Irish White Bean & Cabbage Stew by Chef Linda K 1 large onion, chopped 3 ribs celery, chopped 2 to 3 cloves garlic, minced ½ head cabbage, chopped 4 carrots, sliced 1 to 1-½ pounds potatoes, cut in large dice 1 bay leaf 1 teaspoon dried thyme ½ teaspoon caraway seeds ½ teaspoon dried rosemary, crushed ½ teaspoon freshly ground black pepper 1⁄3 cup pearled barley (optional or substitute with gluten-free grain) 6-8 cups vegetable broth or low-sodium vegetable broth 3 cups cooked great northern beans (2 cans, drained) 1 14 ½-ounce can diced tomatoes 1 tablespoon chopped fresh parsley salt to taste INSTRUCTIONS Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours.  Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour. Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.