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Arbor Gate's Picks
of the Month

Lovage Recipes

October 21, 2019 Back to Picks >

Lovage Chowder

½ lb. Chicken Breast, diced, fat removed
2 tbsp Pecan Oil
2 cups Leek, green and white parts, sliced
1 cup Lovage, chopped
6 cups Russet Potato, diced
4 cups Chicken stock
½ tsp. Black Pepper
1 cup Heavy Cream
1 cup Cheddar cheese, shredded
1 cup Green Onion, sliced
Heat the oil over medium heat in stock pot. When the oil is hot, add the leek to the pot and sauté until softened. Add the potato, stock, lovage, and chicken breast to the pot. Bring to a simmer and cook for about 40 minutes or until chicken and potatoes have been cooked through. Add pepper to the pot and using a potato masher, mash half of the potatoes to help thicken the soup. Next, add the cream to the pot and cook additional 5 minutes. Remove from heat and serve. Garnish with the cheese and the green onions.

Lovage Pesto

8 oz Lovage leaves
3.5 oz Pecan Oil
1 oz Pecans
½ oz Parmigiano Reggiano, grated
3 cloves Garlic, peeled
1 tbsp. Lemon juice
Zest of ½ Lemon
Salt to taste
Process the lovage with the garlic, cheese, and pecans in a food processor until a paste is formed. With the machine running, slowly add the oil, lemon juice and zest. Remove and season with salt.