A few years ago Crowley was looking for a way to make her low fat, low salt meals more appealing. "Looking around for ways to enhance the flavor of food, I turned to my growing interest in herbs and edible flowers. I discovered not only the incredible range of flavor with which I could perfume the kitchen but also the range of color, fragrance, form, and texture available with which to garden."
She began sharing her recipe ideas and tips, with others, in the Herb Gazette, which was published for three years starting in 2003. Many of these recipe ideas and tips are included in Crowley's book, 101+ Recipes from The Herb Lady.
About the Author
Crowley is the author of a few other publications including the book Edible Landscaping in the Desert Southwest. Crowley maintains the website, Herbs 2 U, along with the blog Edible Herbs, Flowers and Other Edibles, on the Blogspot network.
Crowley currently maintains her herb gardens and kitchen laboratory in the far east valley of Phoenix, Arizona. She writes a monthly column for the East Valley Tribune. Crowley also teaches classes, and has given talks at various locations including the Boyce Thompson Arboretum and the Desert Botanical Garden.
Herb & Spice Rubs
Crowley markets a line of dry herb and spice rubs through her website. The blends, which are featured in her book 101+ Recipes from The Herb Lady, include Ms. Pinch, Essence of Provence, Rosemary Plus, Lime Plus and Pepper Pizzazz. The blends are available in either 4 ounce grinder bottles, or the more economically priced 4 ounce re-closable bags.
Sample Recipe from 101+ Recipes from The Herb Lady
Baked Potatoes, Sage and Eggs
Incorporate the sage in the potatoes, or sprinkle on top of the eggs before baking. Serve this recipe as a breakfast entree, or as a side dish at lunch or dinner.
Ingredients for the Baked Potatoes, Sage and Eggs
- 3 cups mashed potatoes
- 4 eggs
- 1 teaspoon dried sage
- 1/2 cup spinach, kale or arugula - finely shredded
- salt and pepper to taste
Directions for the Baked Potatoes, Sage and Eggs
- Preheat the oven to 350 degrees.
- Spray a glass casserole dish lightly with non-stick cooking spray.
- If using leftover mashed potatoes, fluff them up so they will spread easily.
- Fold the sage into the potatoes, and spread the potatoes thickly along the bottom of the casserole dish. The potatoes should be approximately 1 inch thick.
- Use a small juice glass and make 4 depressions in the potatoes.
- Evenly distribute the shredded greens in the depressions.
- Crack open, and place an egg on top of each depression.
- Add salt and pepper to taste, if desired.
- Place the dish in the oven and bake for 20-25 minutes, or until the eggs are just set, but not hard.
About the Book
- Author: Catherine Crowley
- Title: 101+ Recipes from The Herb Lady
- Publisher: Lulu
- Date Published: 2006
- ISBN: 978-1-4303-0777-8
Book Availability
101+ Recipes from the Herb Lady is available from Lulu.com as a print-on-demand book. Online retailers such as Amazon, Barnes & Noble and Books-A-Million also carry the book. Crowley's complete line of books, newsletters and herbal artwork, can be downloaded directly onto the computer from Lulu.com.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
