Here is a sample of the recipes in Eleanor's herb cookbooks.  The Fresh Herb Pizza Fondue is from "Herbs, Herbs, Herbs" and the Versatile Peanut Sauce is from "Crazy for Basil."  Try them out to get an idea of the delicious food you can prepare using fresh herbs with the recipes in Eleanor's books!

½ pound ground turkey

Non-stick cooking spray

2 14½-ounce jars pizza sauce

2 cloves fresh garlic, cut in thirds

¼ cup loosely packed fresh sweet basil leaves

2 tablespoons loosely packed fresh oregano leaves

¼ cup (2 ounces) grated Parmesan cheese

1 cup (4 ounces) grated part skim mozzarella cheese

Breadsticks or Italian bread cut into one inch cubes

Cook ground turkey in large saucepan sprayed with non-stick spray over medium heat until no pink remains. Meanwhile, put 1 jar of the pizza sauce in food processor with the garlic, basil, and oregano, and process until herbs are finely chopped. Add the pizza sauce (both jars) and the cheese to the meat and cook over low heat until cheese is melted and mixture is hot but not boiling. Transfer to a fondue pot and serve over a fondue burner set at low heat, with each person dipping breadsticks or bread cubes on fondue forks in the fondue sauce. Serves 8-12.

Tip:  This is also very good without the turkey for a vegetarian treat!

1 ½ cups unsalted dry-roasted peanuts

1/3 cup loosely packed Thai basil leaves

2 tablespoons freshly-squeezed lime or lemon juice

2 tablespoons low-sodium soy sauce or tamari

1 tablespoon honey

1-inch piece fresh gingerroot, peeled and sliced

1 clove garlic, sliced

Tabasco sauce to taste

½ cup water

In food processor bowl with knife blade, chop all ingredients except water, using short on-off pulses. Chop until almost smooth. Add water and process with 2 to 3 pulses until mixed. Serve on hot or cold pasta, salads, hot vegetables, wraps or appetizers. Store in refrigerator up to 5 days. Makes 1 ¾ cups.

Tip:  Change the amount of water to desired consistency.  It is great as a spread on celery sticks!

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