Fishing Creek Herb Guild

2019 Recipes
Harvest Salad 
by Chef Toni Farides

1 c. pecans
1 T. + 1/3 c. olive oil
3 T. maple syrup
1/2 t. cinnamon
3 oz. prosciutto, thinly sliced
1 bag kale, stemmed and broken into pieces
1 bag spring lettuce mix, stemmed and broken into pieces
2 shallots, thinly sliced
2 T. apple cider vinegar
2 T. apple butter
1 t. fresh thyme, minced
1/2 t. red pepper sauce
salt and pepper
3 pears: cored, peeled and chopped
seeds from one pomegranate
1 c. cheese (blue, goat, mozzarella or cheddar)
1 c. dried cranberries

Preheat oven to 350. On a parchment lined baking sheet, toss pecans, 1 T. olive oil, maple syrup, cinnamon and a pinch of salt. Spread out in center of parchment. Arrange prosciutto around the pecan mixture and bake 10-15 mins until nuts are toasted and meat is crisp. 

Place kale in a large salad bowl. To make vinaigrette, heat 1/3 c. olive oil and add shallots. Cook 2 mins. and cool. Add vinegar, apple butter, thyme, red pepper and salt and pepper to taste. Stir and heat for 1 min. Pour half the warm viniagrette over kale and massage 1 minute until kale softens. 

Add spring lettuce, pears, pomegranate and prosciutto (broken into small pieces). Toss with remaining vinaigrette. Top salad with pecan mixture, cheese and cranberries. 

       Cranberry Apple Salad by Chef Emily Shultz

Chop 1 lb cranberries and 6-8 medium apples.
Drain 1 large can crushed pineapple saving juice.
Mix 1 c. boiling water with 3 small boxes strawberry jello and 3/4 c. sugar. (I used sugar free jello and 1/2 c. sugar)
Add water to pineapple juice to make 1.5 cups.
Mix all together well. Chill. May be frozen.
                          Butternut Squash Soup by Chef Deb Wilson

Cook 3.5 lbs butternut squash. Cut into chunks and puree in blender. Meanwhile chop 1 onion and 3 cloves garlic. Fry in 2 T. margerine. Add pureed squash. Season with salt and pepper. Simmer until hot. 
Sweet & Sour Bean Salsa by Chef Linda Battoni

Boil together 1 T. water, 3/4 c. vinegar, 1 t. salt, 1 t. pepper, 3/4 c. oil and 1 c. sugar. Allow to cool.

Drain in a colander:  2- 15 oz. cans garbanzo beans, 15 oz. can black beans, 15 oz. can blackeyed peas, 2- 11 oz. cans white beans, 2 oz. diced pimentos. Rinse with cold water.

Add to beans: 1 green pepper, 1 diced red onion and 4 stalks finely chopped celery.

Pour liquid over ingredients and toss. Refrigerate overnight.
Italian Meatballs by Chef Larry DeMatt                                
1 lb ground beef                      1 lb ground pork
1 lb ground veal                       2 cups bread crumbs
1 ½ cup grated parmesan cheese
1 tbsp basil                                1 tbsp parsley
1 tbsp oregano                          1 tbsp salt
4 cloves of garlic or ¼ cup minced garlic
1 ½ cup water
3 eggs beaten
Mix all the above ingredients.  Form into meatballs.  Cook in sauce for about 2 hours.  
Meatballs can also be fried on stove.

Blushing Penne Pasta with Thyme by Chef Sylvia Costa

1 pkg. (16 0z) penne pasta

2 T butter

1 medium onion thinly sliced

2 T minced fresh thyme or 2 tsp dried

2 T minced fresh basil or 2 tsp dried

1 tsp salt

1-1/2 C Half-and Half, divided

½ C white wine or chicken broth (I used chicken broth)

1 T tomato paste

2 T flour1/2 C Parmigiano Reggiano cheese divided


Cook pasta according to package directions. Drain

In large non-stick skillet heat butter and sauté onions until lightly browned. Add herbs and salt stir 

one minute. Add 1 C cream, wine or chicken broth, and tomato paste and stir until blended.

Mix flour in remaining cream until smooth gradually stir in onion mixture. Bring to a boil and stir 

until thickened. Stir in ¼ cheese. Pour over pasta. Serve with remaining cheese.

The recipe does not call for any meat but I added chicken that was baked in the oven. 

I think shrimp would be even better!


Thyme Roasted Carrots by Chef Sylvia Costa

3 lbs medium carrots sliced (I used a mandolin)

2 T Fresh Thyme or 2 tsp dried

2 T Canola Oil

1 T Honey

1 tsp Salt

Toss with carrots and spread on 2  15x10” baking sheets

Roast at 400 degrees for 20-25 min till tender

I drizzled honey over all the carrots before serving.



Creamed Cucumbers by Chef Sylvia Costa

Slice about 4 small to medium cucumbers and a small vidalia or red onion. 

Soak in ice water for about 4 hours. This makes them crisp. Then drain.


Mix separately

½ C mayo

½ C sour cream

½ C sugar

4 T white vinegar

Salt and pepper to taste

Add to the drained cucumbers & onions

I usually add fresh dill but I added fresh thyme and dried dill from my garden.

Chicken Thyme Meatballs by Chef Barbara Coladonato
1 pound ground chicken
1 egg
1/2 cup seasoned panko breadcrumbs
1/2 cup grated Parmesan
2 Tablespoons olive oil
1 Tablespoon fresh thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
Ground black pepper to taste
16 oz. bottle World Harbor Sweet & Sour Sauce
- Preheat oven to 400 degrees
- Line baking sheet with non-stick foil
- Mix all ingredients in bowl except sauce.
- Roll into approximately 30 small balls and place on baking sheet
- Bake for 25-30 minutes
- Serve with warm sweet and sour sauce.
                                   Garbanzo Salad by Chef JoAnne Fogelman


  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup chopped sweet onion
  • 1/2 cup whole ripe olives, halved
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 celery rib, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon sugar
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • Dash dried oregano


  1. In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat. Yield: 6 servings. Prep Time: 15 mins.
Originally published as Garbanzo Bean Salad in Quick Cooking March/April 2005, p45
Roasted Pears & Red Onions by Chef Deb Wilson

Preheat oven to 425 degrees. Grease a 9" x 13" baking dish.
Toss four semi-ripe pears (cored and quartered) and 1 large red onion cut into wedges with 2 T. melted, unsalted butter and 2 T. sherry vinegar. Season with course salt and ground pepper. Arrange in a single layer and top with two sprigs of rosemary. Cover dish with foil and bake until pears begin to soften about 20 minutes. Uncover and bake until pears are golden brown on bottom and tender when pierced with a knife- 15-20 mins more. Serve warm or at room temperature.