From recipezaar.com

A herb in the mint family which has the flavor of both mint and thyme. Summer savory is slightly milder than winter savory, but both are strong and should be used carefully.
How to prepare: Added to pates, soups, meat, fish and bean dishes.
Matches well with: beans, eggs, goat cheese, lamb, meats, peas, poultry, rabbit, soups

From recipeland.com: Try savory as a substitute for black pepper. Use it fresh or dried for a pleasant sweet, spicy flavor to vegetables, meats, pastas, and rice. A favorite for tossing with beans and adding to soups. Add a bite of summer savory in salads, lettuce salads, potato salads, whatever and served chopped as a topping to hot dishes. You can also use the leaves in tea.

Green Beans with Savory and Tomatoes  (The Good Herb, Judith Benn Hurley)
Savory embellishes the flavor of vegetables. Here, fresh green beans are featured, but be sure to try the recipe with zucchini and yellow summer squash. Slice them into coins and steam for 3 minutes before proceeding with the recipe.
1 pound green beans, washed, topped and tailed
2 tsp. olive oil
2 cloves of garlic, mashed through a press
2 medium Italian plum tomatoes, chopped
1 Tbsp. minced fresh savory

Steam beans over boiling water, covered, until bright green, and just tender, about 7 minutes. Meanwhile, heat a large sauté pan over medium-high heat. Pour in the oil. Add garlic & tomatoes, and sauté until fragrant and saucy, about 5 minutes. Add the beans and savory to the tomatoes, tossing well. Serve as a side dish with polenta, or an herb and cheese omelette. The beans are also tasty slightly chilled and served as a side to risotto.

Black Bean Soup with Garlic and Summer Savory  seedsofknowledge.com

2 tablespoons olive oil
1 cup onion, finely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
1/2 cup summer savory leaves
6 cups cooked black beans (if canned-drain well)
2 cups water
4 cups chicken stock
salt and paprika to taste

Heat the olive oil and sauté onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, sauté for another 3 minutes. Add 2 cups black beans and 2 cups water. Sauté, mixing constantly, until all the water is absorbed by the beans, and the mixture is thick. Add the chicken stock and boil for 5 minutes. Strain the mixture through a sieve, pressing all the ingredients so they go through the sieve.. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with the remaining fresh summer savory leaves. Serve with tortilla chips. Makes 6 servings.

SAVORY SNAP BEANS  ulster.net Savory is great in rice casseroles and in vegetables soups and nearly all dried bean dishes. Try it also when cooking fish or chicken. Once you get to know the flavor, you'll find many other ways of using it on your own.

1 lb snap beans, washed and cut
Water to cover
1 tsp salt
1 Tbsp fresh summer savory  (1 tsp dried)
1 Tbsp butter
Optional: 2 slices crisp fried bacon

Cook beans in salted water to cover with the summer savory added to the water. When the beans are done, drain and toss with butter. Serve immediately with bits of the crisply fried bacon over the top.

GRILLED COUNTRY RIBS WITH SUMMER SAVORY MUSTARD MARINADE
Gourmet August 1996
Can be prepared in 45 minutes or less. Serves 2.

2 tablespoons Dijon mustard
1 tablespoon red-wine vinegar
1/4 cup olive oil
1 tablespoon dried summer savory, crumbled, or 3 tablespoons fresh summer savory, chopped fine
1 tablespoon water
2 pounds country-style pork ribs (about 6)

Prepare grill.

In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes.

Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side.

LENTILS WITH SUMMER VEGETABLES recipeland.com
Yield: 4 servings  Prep to finish: 1 hour

2 cups lentils, rinsed & drained
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, quartered & sliced
3 tsp fresh summer savory (or more to taste)
2 cloves garlic, minced
Black pepper, to taste
1 bay leaf
5 cups water or broth

Put everything in a large pot, bring to a boil, reduce heat, cover and simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or maybe potatoes). Makes 4 reasonably sized servings.

NOTE: Use which ever vegetables you have on hand. Vary to suit yourself. Leeks are great in this. If you'd want this to be more soup-like, add more water and a can of pureed tomatoes.

LAZY GOURMET CHICKEN herbalcuisine.com
6 chicken thighs, skin on, bone in
4 cloves of garlic
2 tsp. of fresh summer or winter savory (or 1 tsp. dried)
¼ cup dry, white wine
¼ cup sweet, red vermouth
Juice of ½ lemon
½ tsp. sea salt or more to taste

Place all the ingredients, except the chicken, in the blender until well mixed. Place the chicken, skin-up in a shallow pan and pour the blended mixture over top. It should not quite cover the chicken. Cover the pan with a lid or foil and cook at 350 degrees for 30 minutes in a preheated oven. Remove the lid or foil and cook for a further 15 minutes to allow the chicken to brown. Use the convection setting in your oven if you have one for the last 15 minutes. Serve with rice and vegetable.

SAVORY BAKED APPLES  herbalcuisine.com
4 medium apples, washed and cored, but not peeled
½ cup of almonds, lightly toasted and crushed
6 sprigs of summer savory or 3 sprigs of winter savory
2/3 cup of spring or bottled water
1/3 cup of honey
1 Tbsp. of fresh-squeezed lemon juice
1/3 cup of raisins, dried cranberries or other dried berries (optional)
4 Tbsp. butter

Simmer the water, honey and savory in a saucepan for about 10 minutes to make a sauce. Remove the savory springs from the syrup and add the lemon juice and the butter to the sauce. Stir the sauce thoroughly until the butter has melted and all the liquids are well mixed. Fill the apples with the crushed almonds (after toasting them lightly in a dry frying pan) and the berries if you've opted for them, and pour the syrup/butter mix over top. Bake in a preheated 375F oven for about 35-40 minutes or until the apples are tender. Baste several times while baking. Allow them to cool slightly before serving and serve with ice cream or frozen yogurt.

BLACK BEAN SOUP WITH GARLIC AND SUMMER SAVORY cdkitchen.com
Serves/Makes: 6    Ready In: 30-60 minutes

2 tablespoons vegetable oil
1 cup onion, finely chopped
1 jalapeno pepper, finely chopped
3 cloves garlic, minced
1/2 cup summer savory leaves
6 cups cooked black beans
2 cups water
4 cups chicken stock
1 lime, juice of
4 tablespoons olive oil
salt and paprika to taste

 
In hot vegetable oil, sauté onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, and sauté for another 3 minutes. Add 2 cups black beans and 2 cups water. Sauté, mixing constantly, until all water is absorbed by the beans and mixture acquires the consistency of thick puree. This will be your roux, or base, for the soup.
Add the chicken stock and boil for 5 minutes. Strain creamy liquid through fine sieve, pressing all juices and puree through. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with mixture of olive oil, lime juice and remaining fresh summer savory leaves.
Serve with flour tortilla chips, preferably homemade, or cut store-bought flour tortillas into wedges and deep fry for 5 minutes in very hot vegetable oil.

CREAM OF BROCCOLI WITH FINE HERBS   recipes.chef2chef.net
With the sweet aromas of parsley, dill and savory, this cream of broccoli soup really is a treat. An excellent way to start a meal, even though it can be a meal in itself when served into larger bowls.
Servings: 4 to 6

2 tablespoons butter
1/4 cup green onion, chopped
2 tablespoons freshly chopped parsley
4 cups chopped broccoli
2 cups chicken broth
2 tablespoons freshly chopped dill
1 1/2 teaspoons fresh summer savory
8 small broccoli florets
1 cup heavy cream
1/2 cup milk
Salt and pepper, to taste
 
In a casserole, melt butter over medium-low heat. Add green onion and parsley. Cover and cook, stirring occasionally, until green onion is tender.
Mix in chopped broccoli, chicken broth, dill and savory. Bring to a boil. Simmer uncovered, over medium-low heat, for about 20 minutes.
Add broccoli florets; simmer for 5 minutes more.
Remove broccoli florets, using a slotted spoon; set aside. Purée broth mixture into a food processor.
Pour purée back into casserole. Season with salt and pepper, to taste.
In a bowl, combine cream and milk. Slowly stir into purée. Cook over medium-low heat, until just hot. Do not boil. Stir in reserved broccoli florets and serve.

GREEN BEAN AND GRUYÈRE SALAD  recipes.chef2chef.net

1 lb. green beans, cut in half
1/2 small red onion, thinly sliced and cut in thirds
1/3 cup olive oil
1-1/2 tbsp. red wine vinegar
1 tbsp. fresh summer savory, minced
1 tsp. fresh marjoram, minced
Freshly cracked pepper, to taste
1/2 cup Gruyere cheese, grated or shredded

Steam the beans until just tender, about 5 minutes. Remove from steamer and place in a bowl.
Immediately add the remaining ingredients, except the Gruyère and mix. Allow to sit for an hour or so and toss occasionally.
Decant to a serving dish and top with cheese.