Type what you have

Ingredients

• ✓ summer savory
• all-purpose flour
• salt
• pepper
• pork chop
• vegetable oil
• chicken broth
• vinegar
• sour cream
• sugar
• bay leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
3. 3 Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
4. 4 Bake 1 hour in the preheated oven.

By The Bunny Chef

Ingredients

• ✓ summer savory
• vegetable broth
• button mushroom
• shiitake mushroom
• pearl barley
• lentil
• onion flake
• garlic
• bay leaf
• basil
• black pepper
• salt

Instructions

1. 1 In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. 2 Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

By diggergirl

Ingredients

• ✓ summer savory
• olive oil
• ground beef
• paprika
• cumin
• salt
• black pepper
• potato
• tomato sauce
• water
• yogurt
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir ground beef in hot oil until crumbly and evenly browned, 5 to 7 minutes. Season with paprika, cumin, salt, and pepper. Stir in potatoes and cook for 2 to 3 minutes. Stir in tomato sauce and summer savory. Pour in enough water to just barely cover. Reduce heat and simmer for 15 minutes.
3. 3 Pour meat mixture into a 9x13-inch baking dish and spread evenly. Mix together yogurt and beaten egg in a small bowl; spread over meat mixture to cover.
4. 4 Bake in the preheated oven until the top is golden brown, 30 to 40 minutes.

By Lisa

Ingredients

• ✓ summer savory
• olive oil
• garlic
• onion
• carrot
• corn
• salt
• pepper
• chicken broth
• white bean
• tomato
• thyme
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large stockpot over medium-high heat. Sauté garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn. Season with salt and pepper; cook for another 2 to 3 minutes.
3. 3 Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley. Bring to a low boil, reduce heat, cover and simmer for approximately one hour.
4. 4 Separate soup into 2 equal portions; allow to cool to room temperature. Once cooled, puree 1 portion in a blender or food processor until smooth.
5. 5 Return both batches to the stockpot; heat until warmed through. Adjust seasoning with salt and pepper as needed.

By MEADOWG

Ingredients

• ✓ summer savory
• water
• vegan beef soup flavoring
• carrot
• celery
• potato
• onion
• pea
• corn
• parsley
• black pepper
• salt
• cornstarch
• water
• beef-style seitan
• olive oil

Instructions

1. 1 Mix water and "beef" soup flavoring in a large pot over high heat. Add carrots, celery, potatoes, onion, peas, and corn. Add summer savory, parsley, and black pepper and mix together well. Taste and adjust seasonings as needed.
2. 2 Mix cornstarch and water together in a small bowl. Add to the pot and mix to combine. Bring to a boil, about 5 minutes. Reduce to a simmer and cook, covered, at least 1 hour.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Add seitan pieces and cook until browned, 4 to 5 minutes per side.
4. 4 Pour stew into bowls and add a few pieces of seitan to each.

By btnymeg

Ingredients

• ✓ summer savory
• potato
• butter
• celery
• onion
• egg
• bread
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
2. 2 Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
3. 3 Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.

By juneb

Ingredients

• ✓ summer savory
• chicken stock
• sherry
• parsley
• basil
• salt
• black pepper
• thyme
• chipotle chile powder
• carrot
• butter
• onion
• celery
• garlic
• turkey
• egg noodle

Instructions

1. 1 Combine chicken stock, sherry, parsley, savory, basil, salt, black pepper, thyme, and chipotle powder in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes.
2. 2 Meanwhile, melt butter in a skillet. Cook and stir onion, celery, and garlic in hot butter until onions are translucent, about 5 minutes.
3. 3 Stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey has flavored the soup, about 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
5. 5 Add noodles to soup. Season with salt and black pepper to serve.

By Tonya Dean