In the Winter issue of English Gardens Inspirations magazine, Meg Gallagher, English Gardens Herb Buyer, plans to conquer winter by trying new recipes. “I love cooking in the winter,” says Meg. “The oven warms up my entire home! I plan on trying out several new dishes that incorporate fresh organic herbs from my kitchen garden.”

Pluck a few sprigs off your fresh and organic herbs this winter to make these cozy dishes!

Slow Cooker Turkey Wild Rice Soup

Courtesy of Zestful Kitchen.

Ingredients:

• 6 Cups Low-Sodium Chicken Broth
• 1 Cup Dry White Wine
• 2 Cups Chunked Carrots
• 1 Cup Diced Celery
• 1 Cup Diced Onion
• 1 Tablespoon Minced Fresh Garlic
• 1 Cup Dry Wild Rice
• 1 Tablespoon + 1 Teaspoon Minced Fresh Thyme
• 1 Parmesan Rind
• Salt and Pepper, To Taste
• 3 Sprigs Fresh Thyme
• 1 Sprig Fresh Sage
• 2 Dried Bay Leaves
• 6 Tablespoons Unsalted Butter
• 1 Pound Cremini Mushrooms, Stemmed and Quartered
• ¼ Cup All-Purpose Flour
• 2 Cups Whole Milk, Warmed
• 1 Pound Shredded Turkey
• ¼ Cup Chopped Fresh Parsley
• 1 Teaspoon Minced Fresh Lemon Zest

Combine broth, wine, carrots, celery, onion, garlic, rice, 1 tablespoon of thyme, and parmesan rind into a 6-quarty slow cooker. Season with salt and pepper. Tie thyme sprigs, sage sprig and bay leaves together with kitchen twine. Add to the slow cooker. Cook on low for 5 to 6 hours or until vegetables and rice are tender. Discard herb bundle.

Heat 2 tablespoons butter in a sauté pan over medium-high. Stir in mushrooms and remaining 1 teaspoon thyme. Season with salt and pepper. Cook for 7 to 8 minutes and add to slow cooker.

In empty sauté pan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes or until golden brown. In steady stream, slowly whisk in milk and cook for 4 minutes, or until thick and cream. Stir into slow cooker.

Add turkey, parsley and zest to soup. Thin with additional broth, if desired. Serve with parmesan cheese.

Every soup needs a delicious loaf of bread to go with it!

Italian Herb Tomato Bread

Courtesy of Bunsen Burner Bakery. 

Ingredients:

• 3 Cups Flour
• 1 ½ Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Egg
• ¼ Cup Olive Oil 
• 4 Tablespoons Milk
• 1 Cup Grated Cheddar
• 3 Cloves Garlic, Roughly Chopped
• 1 Pound Fresh Tomatoes
• Large Handful of Fresh Basil and Oregano

Preheat oven to 350 degrees Fahrenheit. Grease an 8.5 inch loaf pan.

In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. Stir in egg, oil, milk and grated cheese.

Combine the chopped garlic, tomatoes, basil and oregano in a food processor. Using a series of 10 to 15 second pulses, chop the tomatoes and garlic until completely chopped. The mixture should become smooth.

Pour the batter into the loaf pan. Bake for 45 to 50 minutes or until an inserted fork comes out clean.

Cool in pan for 10 minutes and then turn onto a wire rack to finish cooling.

Herbal Tea

Enjoy an herbal tea during your cozy meal! Brewing herbal tea is rather easy. Simply pour boiling water over your chosen and crushed herbs. Allow to steep.

Herbs that are perfect for tea include:

• Basil
• Mint
• Fennel
• Lavendar
• Lemon Balm
• Rosemary
• Sage

For fresh herbs leaves, use 3 teaspoons per cup of water. If you prefer a stronger flavored tea, add more sprigs. Don’t be afraid to mix and combine different herbs. Also, the longer you steep the leaves, the stronger the flavor will be.