For fans of farmer’s markets and all things local …
… Comes this new cookbook from Gooseberry Patch. Although this recipe isn’t veggie-heavy, it’s a great accompaniment to a meal like Tapenade-Dijon Salmon
- 2 cups finely shredded Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh rosemary, chopped
- 2-1/2 teaspoons garlic, minced
- 1/4 cup butter, melted
- 2 12-oz. tubes refrigerated buttermilk biscuits*
1. In a bowl, mix together cheese, herbs and garlic. Place melted butter in a separate bowl.
2. Cut each biscuit in half; dip into butter and coat with cheese mixture. Arrange biscuits in a greased Bundt pan, overlapping slightly.
3. Bake at 375 degrees for 25 minutes, until golden.
Editor’s Note: I don’t buy refrigerated biscuits—too many ingredients and most brands still have hydrogenated fats. So an alternative is to use a whole-wheat pizza dough and use your kitchen shears to snip into one-inch balls. Trader Joe’s dough is reliably good.
Adapted from “Fresh from the Farmstand: Recipes to Make the Most of Everyone’s Favorite Fruits & Veggies from Apples to Zucchini, and Other Fresh-Picked Farmer’s Market Treats.”
