It's Time to Go Gourmet
Gourmet Garden Brings Fresh Flavors to Your Fare
May 2022 Issue
by Lindsay Gifford
Recipes, Information and Photography Gourmet Garden™
As gardens everywhere are already producing early spring fresh veggies, you’re likely to find me walking around a nursery with a rolling flower cart overflowing with colorful annuals and fresh herbs. Planting an herb garden is something I enjoy each year, but it normally dwindles pretty quickly down to rosemary and basil—the heavy hitters of herbs. But what about the rest of the herbs that seem to constantly be in a death spiral, whether in your garden or the refrigerator? How many times have you looked over a new recipe, and thought, “I have everything but the cilantro; oh well, I‘ll just leave it out.”
Since discovering Gourmet Garden, I’m calling a halt to this behavior. It’s time to bring back your herb game for a home run of deliciousness. A flavor powerhouse, Gourmet Garden has everything to do with fresh flavor—and nothing to do with fuss. Garlic without garlicky fingers. Ginger sans peeling and chopping. Cilantro that lasts up to four weeks in the fridge! All pre-washed, pre-chopped and (shock!) no wilt guilt.
Sprouted from a love of herbs and hate of waste, Gourmet Garden’s herbs and spices are cared for, fed and grown organically in Australia by their dedicated group of farmers. These farmers are filled with passion to produce fresh herbs that are brimming with essential oils—the key to unlocking the flavors, aromas and colors of herbs.
We all love the flavor of fresh herbs, as they make a big difference in the taste of any recipe. However, who wants to buy a whole bunch of fresh parsley when you only need a tablespoon? We all knows what comes next, the dreaded wilt guilt. Let’s be honest, fresh herbs and spices aren’t always practical. The great thing about Gourmet Garden is the herbs stay fresh for weeks, so you can have an herb garden at your fingertips every day. With your fridge stocked with herbs, you easily spice up pizzas or pasta with a generous sprinkle of Gourmet Garden’s new lightly dried basil. Or you can punch up stir fries and soups with a squeeze of garlic stir-in-paste.
Available at your favorite grocery store, you must check out Gourmet Garden’s lightly dried herbs and delicious pastes all bursting with flavor for everyday meal inspiration. We’ve brought you a tasting menu to get you started. For more robust recipes, log onto www.gourmetgarden.com and enjoy fresh flavor made easy.
Italian Herb Meatballs with Pomodoro Sauce
Prep Time: 15 mins | Cook Time: 40 mins |. Servings: 10
Italian Herb Meatballs:
2 Tbsps Milk
1/4 cup plain dry Bread crumbs
1 tsp Salt
1/4 cup grated Parmesan cheese
1 Egg
1/4 cup Onion, finely chopped
1 lb. lean ground Beef
1/4 tsp McCormick® Pure Ground Black Pepper
2 tsps Gourmet Garden™ Garlic Stir-In Paste
4 tsps Gourmet Garden™ Lightly Dried Italian Herbs
Pomodoro Sauce:
2 Tbsps Olive oil
1 tsp Sugar
1 can (28 oz) crushed Tomatoes
1/2 tsp Salt
2 tsps Gourmet Garden™ Garlic Stir-In Paste
4 tsps Gourmet Garden™ Lightly Dried Italian Herbs
1/4 tsp McCormick® Pure Ground Black Pepper
Preheat oven to 350°F. For the Meatballs, mix bread crumbs, Parmesan cheese, Lightly Dried Italian Herbs, salt and pepper in large bowl. Add egg, milk and Garlic Paste; mix well. Add ground beef and onions; mix well. Shape mixture into 1-inch meatballs (about 30). Place on foil-lined 15x10x1-inch baking pan. Bake 15 to 20 minutes or until cooked through.
Meanwhile, for the Pomodoro Sauce, heat oil in medium saucepan on medium heat. Add Garlic Paste; cook and stir 30 seconds or until fragrant. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Add meatballs to sauce. Serve meatballs and sauce over cooked pasta and sprinkle with additional Parmesan cheese, if desired.
Basil Pesto
Prep Time: 5 mins | Cook Time: 5 mins | Servings: 4
½ cup Pine nuts
1 cup Parmesan Cheese, grated
1/3 cup Olive oil
1 squeeze Lemon juice
3 Tbsps Gourmet Garden™ Basil Stir-In Paste
Finely grind pine nuts with grated parmesan cheese. Add olive oil, Gourmet Garden Basil Stir-In Paste and a squeeze of lemon juice. Blend until well combined. Toss with hot pasta. Serve and enjoy!
Baked Zucchini Fries with Roasted Garlic Aioli
Prep Time: 20 mins | Cook Time: 20 mins | Servings: 8
½ cup Mayonnaise 
1 lb. Zucchini, ends trimmed
½ cup Flour
4 Eggs, lightly beaten
2 cups Panko bread crumbs
½ cup Parmesan cheese, grated
1 tsp Salt
3 Tbsps Gourmet Garden™ Roasted Garlic Stir-In Paste, divided
½ tsp Black pepper 2
tsps Gourmet Garden™ Garlic Stir-In Paste
6 tsp Gourmet Garden™ Lightly Dried Italian Herbs, divided, lightly dried
Preheat oven to 425°F. Spray large shallow baking pan with no stick cooking spray or line with parchment paper. Set aside.
For the Roasted Garlic Aioli: Mix mayonnaise and 1 tablespoon of the Gourmet Garden Roasted Garlic Stir-In Paste and the Gourmet Garden Garlic Stir-In paste in small bowl. Set aside.
For the Zucchini Fries: Cut each zucchini in half lengthwise and then cut each half crosswise. Cut each piece into 1/2-inch thick strips. Place flour in large shallow dish. Mix eggs, 3 teaspoons of the Gourmet Garden Lightly Dried Italian Herbs and 2 tablespoons of the Roasted Gourmet Garden Garlic Stir-In Paste in a separate large shallow dish. Mix panko, Parmesan cheese, remaining 3 teaspoons Gourmet Garden Lightly Dried Italian Herbs, salt and pepper in a third shallow dish. Reserve 1 cup of the panko mixture and set aside. Roll zucchini in flour to coat. Dip in egg mixture, shaking off excess. Transfer zucchini to panko mixture and roll to coat evenly. As panko mixture in dish gets low, add some of the reserved panko mixture to dish and continue to coat zucchini. Arrange zucchini in single layer on prepared baking pan. Bake 20 minutes or until golden brown and crispy, turning halfway through cooking. Serve with Roasted Garlic Aioli.
Calypso Shrimp Salad
Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4
6 oz whole milk Greek yogurt 
1 Lime, juiced
1 Tbsp Gourmet Garden Gourmet Garden™ Cilantro Stir-In Paste
2 tsps Gourmet Garden Gourmet Garden™ Ginger Stir-In Paste
2 tsps Gourmet Garden Gourmet Garden™ Garlic Stir-In Paste
1 lb. medium Shrimp, cooked and chilled
1 medium Avocado, diced
1 medium Mango, peeled and diced
Combine the dressing ingredients in a mixing bowl. Whisk together and set aside in the fridge while you prep the rest of the salad. Add the shrimp, avocado, and mango to a large mixing bowl. Pour the dressing on top and carefully fold in using a rubber spatula. Be gentle so you don’t break up the avocado. Place the shrimp salad in a pretty serving bowl, cover and refrigerate. Because the avocado will oxidize with time, it’s best to serve this salad within 1-2 hours. Serve the salad with an assortment of accompaniments. Good options include: sturdy crackers, tortilla chips, butter lettuce leaves, and small slider buns. A scoop of the chilled salad is also nice on a bed of dressed field greens.
Thai Seafood Soup
Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4
1 tsp Canola oil 
2 Tbsps Gourmet Garden™ Thai Seasoning Stir-In Paste
4 cups Fish or vegetable stock
¼ cup Lime juice
1 Tbsp Brown sugar
4 oz Baby corn, sliced
1 small Red bell pepper, sliced
6 oz. thin Rice noodles
3 small baby Bok choy, quartered
1 lb. Shrimp, peeled and deveined
½ lb. White fish, boneless and diced
Heat canola oil in a large saucepan over medium heat. Add Gourmet Garden Thai Stir-In Paste and cook for 1 minute or until fragrant. Add fish or vegetable stock, lime juice, and brown sugar. Bring to boil, then reduce heat and simmer for 5 minutes. Add baby corn, red pepper and rice noodles. Simmer for 5 minutes. Add bok choy, shrimp and fish. Return to boil and simmer for 3 minutes or until the seafood is just cooked.
Baked Wings with Blue Cheese Parsley Dip
Prep Time: 10 mins | Cook Time: 40 mins | Servings: 12
3 lbs. Chicken wing pieces 
1 tsp Salt
1/4 cup Ketchup
2 Tbsps Honey
2 Tbsps White wine vinegar
1 cup non-fat Greek yogurt
1 tsp McCormick® Pure Ground Black Pepper
1/4 cup Blue cheese crumbles
1 Tbsp Gourmet Garden™ Garlic Stir-In Paste
1 Tbsp Gourmet Garden™ Jalapeño Stir-In Paste
1 Tbsp Gourmet Garden™ Parsley Stir-In Paste
Preheat oven to 425°F. Mix ketchup, vinegar, honey, Garlic Paste and Jalapeño Paste in small bowl. Remove half of the sauce to a separate bowl for basting and reserving remaining sauce to serve. Set both aside. Season wings with salt and pepper. Arrange in single layer on large shallow foil-lined baking pan sprayed with nonstick cooking spray. Bake wings 20 minutes. Remove from oven and brush with one half of the sauce. Bake 15 to 20 minutes longer, or until wings are cooked through. Meanwhile, mix yogurt, blue cheese and Parsley Paste in small bowl. Brush cooked wings with remaining sauce and serve with Blue Cheese Parsley Dip.
Pork Kabobs with Cilantro Yogurt Sauce
Prep Time: 10 mins | Cook Time: 14 mins | Servings: 4
2 Tbsps Vegetable oil 
3/4 tsp Salt, divided
1/4 tsp McCormick® Pure Ground Black Pepper
2 lbs. Pork tenderloin, cut into 1-inch pieces
1 Tbsp Lemon juice
1 cup plain Greek yogurt
2 Tbsps Gourmet Garden™ Garlic Stir-In Paste, divided
2 Tbsps Gourmet Garden™ Ginger Stir-In Paste
2 Tbsps Gourmet Garden™ Lightly Dried Cilantro
Mix oil, 1 tablespoon of the Garlic Paste, Ginger Paste, 1/2 teaspoon of the salt and pepper in large resealable plastic bag. Add pork; turn to coat. Refrigerate 1 hour or longer for more flavor. Meanwhile, mix yogurt, Cilantro, lemon juice, remaining 1 tablespoon Garlic Paste and 1/4 teaspoon salt in a small bowl. Cover. Refrigerate until ready to serve. Remove pork from marinade. Discard any remaining marinade. Thread pork on to skewers. Grill over medium heat about 10 to 14 minutes, turning occasionally, until internal temperature reaches 145°F. Serve with Cilantro Yogurt Sauce.
Roasted Garlic Chicken & Spinach Pizza
Prep Time: 15 mins | Cook Time: 35 mins | Servings: 6
4 Tbsps Olive oil, divided 12-inch prepared Pizza crust
1/2 tsp Sea salt 1 lb. fresh Spinach, chopped
1/4 tsp Black pepper Crushed red pepper, to taste
1 1/2 cups shredded Mozzarella cheese
1/2 lb. thin-sliced boneless Chicken breasts
2 Tbsps Gourmet Garden™ Roasted Garlic Stir-In Paste
1/4 cup grated Parmesan cheese
Gourmet Garden™ Lightly Dried Basil
Preheat oven to 450°F. Place pizza crust on baking sheet or pizza pan. Mix 2 tablespoons of the oil with the Garlic Paste in small bowl. Brush top of crust evenly with roasted garlic oil. Bake 5 minutes to toast crust slightly. Carefully remove from oven. Sprinkle crust with 3/4 cup of the mozzarella cheese. Set aside. Sprinkle chicken evenly with salt and pepper. Heat 1 tablespoon of the remaining oil in large skillet on medium-high heat. Add chicken; cook 3 to 4 minutes per side or until cooked through and golden brown. Transfer chicken from skillet to cutting board; set aside to cool slightly. Heat remaining 1 tablespoon oil in same large skillet. Add spinach; cook and stir until wilted, about 2 minutes. Drain spinach in a mesh strainer or colander, pressing lightly to remove some of the excess liquid. Cut chicken into bite-size pieces. Top crust with chicken, spinach, remaining 3/4 cup mozzarella and Parmesan cheese. Bake 5 to 7 minutes or until cheese is melted and crust is golden brown. Sprinkle with Lightly Dried Basil and crushed red pepper, if desired.
Herb Butter Servings: 8
1 cup (2 sticks/8 oz) Salted butter, softened
1 Tbsp Gourmet Garden™ Lightly Dried Italian Herbs
Mix Lightly Dried Italian Herbs and softened butter in medium bowl until well blended. Spoon butter onto large sheet of plastic wrap. Using plastic wrap, form into log shape. Roll up, seal ends and refrigerate until ready to serve.
Baked Mozzarella Chicken
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 4
1/2 cup Flour 
1 1/2 lbs. boneless skinless Chicken breast
1/2 tsp Salt 2
Tbsps Gourmet Garden™ Lightly Dried Basil, divided
3 large Eggs
1/4 tsp McCormick® Pure Ground Black Pepper
1 Tbsp Water
1 can (14.5 oz) diced Tomatoes, drained
11/2 cups Panko bread crumbs
2 cups shredded Mozzarella cheese, shredded
1 tsp McCormick® Garlic Powder
1/2 cup shredded Parmesan cheese
1 can (15 oz) Tomato sauce
2 tsp Gourmet Garden™ Chunky Garlic Stir-in Paste
Preheat oven to 425°F. Pat chicken dry with paper towels, set aside. Mix flour, garlic powder, salt and pepper in a shallow dish. In a separate shallow dish, mix eggs and water with wire whisk. In a third shallow dish, mix panko, Parmesan and 1 tablespoon of the Lightly Dried Basil. Coat each chicken breast in flour mixture, shaking off any excess. Dip in egg mixture, then press in panko mixture to coat. Discard any remaining coating mixtures. Arrange chicken on a parchment-lined shallow baking pan. Bake 15 to 20 minutes or until chicken is cooked through and lightly browned. Meanwhile, mix tomato sauce, diced tomatoes, Garlic Paste and remaining 1 tablespoon Lightly Dried Basil in small saucepan. Bring to boil. Cook and stir 4 to 5 minutes or until sauce is slightly thickened. Spread sauce evenly over each chicken chicken breast. Sprinkle with shredded mozzarella. Return to oven and bake 5 minutes longer or until cheese is melted. Sprinkle with additional Lightly Dried Basil, if desired.
Gourmet Garden Spicy Basil Chicken
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 8
4 Tbsps Sesame oil 2 Tbsps Gourmet Garden™ Lightly Dried Basil
4 cups Onion, finely chopped 2 Tbsps Gourmet Garden™ Garlic Stir-In Paste
2 lbs. Ground chicken 2 Tbsps Gourmet Garden™ Ginger Stir-In Paste
1 Tbsp Fish sauce 1/2 tsp McCormick® Pure Ground Black Pepper
2 cups hot cooked Rice 1/2 cup Kitchen Basics® Original Chicken Stock
1 Tbsp Gourmet Garden™ Jalapeño Stir-In Paste
2 Tbsps Gourmet Garden™ Lemongrass Stir-In Paste
Heat sesame oil in large skillet or wok. Add onion, Lemongrass Paste, Ginger Paste and Garlic Paste. Cook 5 minutes, stirring often, until onions begin to brown. Add ground chicken; cook 5 minutes or until no longer pink. Stir in fish sauce, Jalapeño Paste, Basil Paste, black pepper and chicken stock. Cook 5 to 7 minutes longer, or until meat is cooked through. Serve with hot cooked rice.
Pasta Carbonara
Prep Time: 10 mins | Cook Time: 15 mins | Servings: 4
1 lb. Fettuccine pasta 
4 slices Bacon, chopped
2 Tbsps Butter
2 Tbsps Gourmet Garden™ Garlic Stir-In Paste
4 Egg yolks
1/2 cup Heavy cream
1/2 cup Parmesan cheese, finely grated
1 Tbsp Gourmet Garden™ Basil Stir-In Paste
1 Tbsp Gourmet Garden™ Italian Herbs Stir-In Paste
Cook pasta according to package directions. Drain well and set aside. Meanwhile, place bacon in large skillet. Add butter and Garlic Paste. Cook on medium heat until bacon is cooked through and lightly browned. Whisk egg yolks, heavy cream, Parmesan, Basil Paste and Italian Herb Paste in medium bowl until well blended. Add hot cooked pasta to skillet with bacon, tossing to mix well. Gradually add egg mixture, tossing to mix well and heat through. Serve immediately..