Your pathway to great living

Green Beans

• 1 lb. Fresh, frozen or can green beans  
• 1 - Chicken Bouillon cube  
• Herbaceous Acres Vegetable Rub
• Herbaceous Acres Poultry Rub
• 1 c water (if using frozen green beans, decrease water to ½ c)

In medium pot add water.  Put on medium heat.  Add Bouillon cube.  Add 1 Tbsp. Herbaceous Acres Poultry rub.  Bring to a simmer.  Add Green beans.  Sprinkle 2 Tbsps. Herbaceous Acres Vegetable rub over the green beans.  Cook on low heat.  Check several times to make sure there is liquid.  If needed, add a little water to continue cooking.  NEVER cover the green beans with water.

Crab Cake

Ingredients:

• 1 lb. Lump Crabmeat
• 1 lb. Jumbo Lump Crabmeat
• 8 – 10 saltine crackers
• ½ c. mayonnaise
• 4 Tbsp. Herbaceous Acres Seafood herbs

Mix crabmeat in bowl.  Break up crackers.  Add mayonnaise.  Add Herbaceous Acres Seafood herbs.  Toss lightly so as to not break up the lumps of crabmeat.
Form crab cakes into mounds and place in oven safe dish.
Broil on high until golden brown.     

Pork Tenderloin

Ingredients:

• 1 - 4Lb. boneless pork loin (don’t trim)
• 4 cloves of garlic (minced)
• 2 Tbsp. EVOO
• 1 Tbsp. salt
• 1 ½ Tbsp. Herbaceous Acres Pork Rub

Preheat oven to 475 degrees F. Place pork loin on rack in roasting pan. Combine remaining ingredients in a bowl. Rub mixture over the entire pork loin. Roast pork loin for 30 minutes, reduce heat to 425 degrees F and continue roasting for 1 hour. Remove from oven let it rest, for 20 minutes, carve and serve.

Salmon Croquettes

Ingredients:

• 1 can salmon (14-15 oz.)
• 1 egg
• 1small onion (chopped fine)
• ½ tsp. crushed red pepper (if desired)
• ½ C crushed saltines
• 1 Tbsp. Herbaceous Acres Seafood Rub
• 2 Tbsp. salmon juice (from can)
• 3 tsp. baking powder

Combine salmon juice and baking soda before mixing with other ingredients; form into patties and fry in the cooking oil of your choice until golden brown. Drain excess oil from patties and serve.