• Tuna Bites

• 1 egg, lightly beaten

• 1 6-oz. can tuna, drained & flaked

• 2/3 c. oatmeal

• 1/4 c. minced onion

• 1/4 c. plain yogurt OR ranch dressing OR mayo

• 1 T. finely chopped fresh summer savory

• Dash Tabasco

• Salt & pepper to taste

• Pam (vegetable oil

  spray) OR 1-2 T canola oil

Combine all but the oil. Heat skillet over med-high heat. Spray or add oil. When hot, drop by tablespoonsful into pan and lightly press with back of spatula to flatten. Fry until golden brown, about 4 minutes per side.

• Tuna Bites

• 1 egg, lightly beaten

• 1 6-oz. can tuna, drained & flaked

• 2/3 c. oatmeal

• 1/4 c. minced onion

• 1/4 c. plain yogurt OR ranch dressing OR mayo

• 1 T. finely chopped fresh summer savory

• Dash Tabasco

• Salt & pepper to taste

• Pam (vegetable oil

  spray) OR 1-2 T canola oil

Combine all but the oil. Heat skillet over med-high heat. Spray or add oil. When hot, drop by tablespoonsful into pan and lightly press with back of spatula to flatten. Fry until golden brown, about 4 minutes per side.

• Tuna Bites

• 1 egg, lightly beaten

• 1 6-oz. can tuna, drained & flaked

• 2/3 c. oatmeal

• 1/4 c. minced onion

• 1/4 c. plain yogurt OR ranch dressing OR mayo

• 1 T. finely chopped fresh summer savory

• Dash Tabasco

• Salt & pepper to taste

• Pam (vegetable oil

  spray) OR 1-2 T canola oil

Combine all but the oil. Heat skillet over med-high heat. Spray or add oil. When hot, drop by tablespoonsful into pan and lightly press with back of spatula to flatten. Fry until golden brown, about 4 minutes per side.

The flavor is distinct and you can also dry it. A slightly peppery flavor. Suggest that you taste some and see what your taste buds dictate.

Braised Root Vegetables with Savory
1 celeriac root
3 carrots
4 leeks
12 shallots
2 parsnips
60g beef dripping
1 tablespoon brown sugar
6 sprigs winter savory
300ml vegetable stock
1 teaspoon salt

Preheat oven to 200°C. Wash and peel all vegetables. Cut them into attractive shapes, giving a variety of shapes and colours. Heat the dripping in a large frying pan. Fry the vegetables briskly on all sides, shaking pan and stirring vegetables. Sprinkle brown sugar over vegetables and allow to caramelise slightly. Add stock, salt and winter savory to pan and bring to the boil. Pour into an ovenproof dish. Pot roast in preheated oven for about 20 minutes until vegetables are cooked and have taken on a golden colour. Serve vegetables in cooking liquid in baking dish, sprinkled with a few chopped chives or a tablespoon of chopped parsley.

Broccoli with Savory
750g broccoli florets
1/4 cup chicken stock
1 tablespoon plain flour
1/2 cup sour cream
salt 3/4 cup fine dry breadcrumbs and pepper
3 tablespoons chives, finely snipped
1 tablespoon summer savory, chopped
1-2 tablespoons butter

Preheat oven to 180°C. In a saucepan, over low heat, combine the stock and flour. Add the broccoli and stir to combine. Remove from heat and add the sour cream, salt and pepper. Pour into an ovenproof casserole dish. Combine the breadcrumbs, chives and savory. Sprinkle on top of broccoli and dot with 1 to 2 tablespoons butter. Bake for 25-30 minutes or until broccoli is tender

Crepes with Savory
1 cup wholemeal plain flour
1 teaspoon ground savory or 2 teaspoons dried savory
2 eggs
2 tablespoons oil
buttermilk, milk or water

Combine all ingredients, using enough liquid to make a thin creamy batter. Heat a frypan pan and grease lightly. Pour in enough batter to lightly coat the base of the pan. Cook until bubbles break on surface, turn over and cook for a few seconds on reverse side. Stack and keep warm. If liked, sprinkle each crepe with grated cheese as you build the stack.

Savory Chicken (1)
1 teaspoon dried savory
1 cup breadcrumbs
1/2 cup crushed pecans
1 onion, chopped
2 tablespoons butter
500g chicken breasts
vegetable stock or puree

Heat butter in a frypan, saute onion and pecans lightly. Stir in breadcrumbs and savory. Flatten chicken breasts and spread breadcrumb mixture onto each piece. Roll up and tie or secure with toothpicks. Place side by side in a small baking dish and pour over some vegetable stock or puree to half cover the chicken. Sprinkle with a few more pecans if desired. Bake at 200°C for 30 minutes until done.

Savory Chicken (2)
3 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoon dried summer savory, crumbled
2 cloves garlic, crushed
1 lemon, cut in wedges
2kg whole chicken

Place chicken, breast side up, on a rack in a shallow roasting pan. Blend remaining ingredients except lemon together. Brush chicken cavity and skin throughly with...

We like a sprig of summer savory cooked with fresh green beans in chicken broth.

Those sound wonderful! Thank you!!! :)

Savory (both summer and winter) is very good with beans, in posole, and on shish kabobs. Use it like you would oregano because it is not at all delicate. It combines well with oregano.

I added fresh garlic chives, garlic, oregano, and winter savory to spaghetti sauce; my family went nuts over it.

I agree that the peppery flavor of savory is great with beans and lentils.

I also take cuttings of rosemary, oregano, and savory to make a disposable BBQ brush. Just wire or rubberband the "handle" end and throw it away after you cook.