Chef Scott’s Recipes by Ingredient

Fresh Frozen Culinary Herbs

• Basil

  Arugula and Goat Cheese Pasta Topped with Roasted Tomatoes

  Bacon, Lettuce and Tomato Sandwich with Basil Aioli

  Basil Parmesan Chicken Salad

  Grilled Chicken Sandwich with Herb Mayonnaise

  Grilled Portobello Mushroom and White Bean Salad

  Italian Farmer’s Sandwich

  Italian Marinated Shrimp Salad with Field Greens

  Roasted Chicken with a Spicy Italian Tomato Crust

  Tuscan Roasted Chicken Topped with Tomato Bruschetta

  Tuscan Spicy Sausage and Chick Pea Minestrone Soup Topped with Pesto Parmesan Cheese

• Chive

  Grilled Chicken Sandwich with Herb Mayonnaise

• Cilantro

  Arroz Mexicano

  Cedar Plank Sockeye Salmon and Mexican Rice Topped with Fire and Smoke Mango Salsa

  Mexican White Rice

  North African Roasted Chicken

  South American Orzo Salad

• Lemon Grass

  Decadent Chocolate Ginger Cupcakes with Lemon Grass Butter Cream Frosting

• Oregano

  Grilled Portobello Mushroom and White Bean Salad

  Tuscan Roasted Chicken Topped with Tomato Bruschetta

  Tuscan Spicy Sausage and Chick Pea Minestrone Soup Topped with Pesto Parmesan Cheese

• Parsley

  Arugula and Goat Cheese Pasta Topped with Roasted Tomatoes

  Grilled Chicken Sandwich with Herb Mayonnaise

  Basil Sorrel Panko Chicken

  Herb and Pecan Chicken Salad

  Mini Corn Cakes and Grilled Salmon Topped with Fresh Tomato Bruschetta

• Rosemary

  Asiago and Rosemary Pennies

  Herb and Pecan Chicken Salad

  Tuscan Roasted Chicken Topped with Tomato Bruschetta

  Tuscan Spicy Sausage and Chick Pea Minestrone Soup Topped with Pesto Parmesan Cheese

• Spearmint

  Grilled Chicken Sandwich with Herb Mayonnaise

  Jalapeno Infused Créme Brulee with Strawberry Kiwi Salsa

• Tarragon

  Low Calorie Tarragon Egg Salad

  Pink Grapefruit and Tarragon Salty Dogs

• Thyme

  Clam Chowder with Arugula and Bacon

  Grilled Portobello Mushroom and White Bean Salad

  Herb and Pecan Chicken Salad