Herbs
Wild Mushroom and Brie Quesadilla
Wild Mushroom and Brie Quesadilla
1 C. Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 T. cooked)
1 T. white wine
1 – 8 oz. package brie
2 T. fresh parsley, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
2 T. fresh thyme, chopped
Salt and pepper to taste
8 Tortillas
Preheat 10″ sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.
Endive Salad with Golden Beets, Apples, and Anise Hyssop
2 tsp. aged red wine vinegar
1 tsp. balsamic vinegar
1/4 tsp. salt
1 shallot, diced
2 tsp. chopped fresh anise hyssop leaves
2 T. walnut oil
1 T. olive oil
3 golden beets, about 1 lb. total, tops trimmed to 1/2 inch
1/2 C. walnut halves
3 or 4 endives, 3/4 to 1 lb. total, quartered and cored
2 medium Golden Delicious apples
Salt, to taste
To make the vinaigrette, in a small bowl, combine the red wine vinegar, balsamic vinegar, salt, shallot and anise hyssop leaves. Let stand for 10 minutes. Whisk in the walnut oil and olive oil. In a covered steamer over boiling water, steam the beets until tender when pierced, 25 to 40 minutes. Remove from the heat and let stand until cool enough to handle. Cut off the stems and slip off the skins. Cut the beets into thin wedges and toss with 1 T. the vinaigrette. Meanwhile, preheat an oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant, about 7 minutes. Cut the endives into long, thin slivers. Set an apple upright on a cutting board and cut 1/4-inch-thick slices off each of 4 sides of the apple. Cut the slices into long strips. Repeat with the remaining apple. In a bowl, toss the apples with the endives, walnuts and the remaining vinaigrette. Season with salt. Divide the salad among 4 salad plates or bowls and top with the beets.
Watermelon Appetizer with chèvre and Anise Hyssop
16 large anise hyssop leaves plus 1 optional tsp. the plant’s blossoming buds
4 oz. plain chèvre (goat’s-milk cheese)
4 tsp. Crème Fraîche
4 slices cut 1/2-inch thick from a seedless watermelon, rind and white flesh removed
1/4 tsp. flaked sea salt, such as Maldon (may substitute coarse kosher salt)
1 tsp. organic edible flower petals (any combination of anise hyssop blossoms or culinary lavender blossoms, or other edible flowers such as viola, bee balm, borage or bachelor button. Pluck individual petals from the stem.
Cut 4 of the largest anise hyssop leaves into 1/8-inch pieces, then combine in a small bowl with the chevre and creme fraiche. Add up to 1 tsp. the plucked anise hyssop buds, if desired; mix well. Stack the trimmed watermelon slices and cut them into bite-size pieces. Lay the 24 watermelon pieces on a serving tray; use any partial pieces to taste-test the proportions of all the elements. Place a couple of flakes of sea salt on each watermelon piece and taste with some of the chevre; adjust the salt level as desired. Cut the remaining 12 anise hyssop leaves in half lengthwise and offset on each piece of watermelon so the edges will poke out once the chevre mixture is added. Scoop a tsp. the chevre mixture; use a second spoon to push it out on top of each watermelon-leaf piece. Garnish with an individual lavender blossom or other edible flower petal. Serve immediately or cover loosely and refrigerate. Serve within 1 hour.
Fluffy Buttered Rosemary Braids
1/4 C. warm water
1 tsp. sugar
1 package (2.25 tsp) instant yeast
1 3/4Â C. all-purpose flour
1 3/4Â C. bread flour
2 tsp. salt
6 large eggs, lightly beaten + 1 egg, beaten (for egg wash)
1 1/2 sticks (12 T.) unsalted butter at room temperature, cut into 6 pieces, plus 2 tsp. melted for brushing
2 sprigs rosemary, leaves removed and finely chopped
In the bowl of a stand mixer combine warm water, sugar, and yeast. Let stand for five minutes until foamy. In a medium bowl, whisk together both flours and salt. Add eggs and flour mixture to yeast and combine roughly with a wooden spoon. Place the bowl on the mixer and fit with the dough hook, and knead on medium-high speed until the dough begins to pull away from the sides of the bowl. This will take about five minutes. Beat in the butter one piece at a time until fully incorporated and the dough is sticky but firm. If the dough is too sticky you can add a little more flour a tsp. at a time until it’s no longer sticky (tacky is okay). Keep in mind adding more flour makes bread denser. Cover the bowl with plastic wrap and place in the warmest spot in your kitchen to rise. Let rise for 1 hour or until doubled in bulk. Transfer the bowl to the refrigerator and chill the dough for at least two hours, or overnight. Line two large baking sheets with parchment or a silpat. Once the dough has chilled, divide it into six equal portions. On a lightly floured surface, roll each piece into a 16-inch-long rope. Braid the ropes on the prepared sheet trays. Press the ends to seal. Set aside and allow to rise for 1 hour. Preheat the oven to 350 degrees. Brush the braids with egg wash and place in the oven to bake for 20 minutes. While the bread is baking add the chopped rosemary leaves to the 2 tsp. melted butter. After the bread has baked for 20 minutes, remove from oven and brush with rosemary butter. Return to oven and bake for another 8 minutes. Allow the bread to cool slightly before serving. Enjoy!
Grilled Corn Salad with Fresh Herbs
¼ C. white lemon balsamic vinegar (or lemon juice and honey)
½ C. olive oil
Salt and pepper
½ C. fresh herbs (I used basil, parsley, chive, and dill)
6 Red and orange mini peppers, diced
3 green onions, sliced
Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat until charred. Let cool and cut the corn off the cob. In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified. Add the herbs, peppers, and green onion to a large bowl. Add corn. Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.
Sweet Basil and Lemon Sorbet
2/3 C. water
¾ C. superfine Sugar
Zest of 2 lemons
1 large bunch of basil leaves (whichever variety you wish), reserve some to serve
2/3 C. lemon juice
Place the water, sugar and lemon zest in a small pan, bring to the boil and simmer for 4 minutes. Remove from the heat and allow to cool for 10 minutes. Remove the basil leaves from the stems (discarding the stems) and purée the leaves in a pestle and mortar or blender. Add the lemon juice and basil purée to the lemon-zest syrup, stir well, then allow to cool for 30 minutes to allow the flavors to infuse. If you wish to be posh, strain the infusion through a sieve or if, like me, you love the leaves, simply pour it straight into a plastic tub or earthenware freezer-proof dish and place it in the freezer. Generally, sorbet takes 2 hours to set. So that the sorbet is not rock hard, remove the container from the freezer after 30 minutes, beat the sorbet with a fork and return to the freezer. Repeat this three more times, every 30 minutes. You will find that this will make the sorbet crystallize rather than set as a rock of ice. Serve decorated with some fresh basil leaves.
Cat Cora’s Farfalle and Herb Salad with Peas
Cat Cora says: a pasta salad is a good dish to have in your repertoire, and this one, with its butterfly-shaped pasta, shines-just be sure to choose fresh, bright herbs. For pasta salads, cook the pasta a little less than you would for a hot pasta dish.
3 tsp. kosher salt
1 pound farfalle pasta or orzo
3/4 C. peas (blanched if fresh)
1/4 C. finely chopped fresh parsley
2 tsp. chopped fresh chives
1 tsp. chopped fresh oregano
1 tsp. chopped fresh mint
3 garlic cloves minced
5 tsp. fresh lemon juice (from 2 large lemons)
1 1/2 C. halved cherry tomatoes
2 tsp. extra-virgin olive oil
Bring a large pot of water to a boil over high heat. Add 2 tsp. the salt to the boiling water, then add the farfalle. Cook for 7 minutes, or until the past is done but still firm. Drain the pasta in a colander, rinse with cold water, and drain again. In a large serving bowl, combine the pasta, peas, herbs, garlic, lemon juice and the remaining 1 tsp. salt. Toss and mix well. Add the cherry tomatoes, drizzle with the olive oil, and toss gently. Serve or cover and refrigerate until you’re ready to serve.
Lemon Cod with Sorrel Salsa Verde & Minted New Potatoes
4 x Fillets Cod
Sea salt & black pepper
Zest of 1 lemon
Juice of 1 lemon
Good glug of olive oil
Sorrel Salsa Verde
1/2 Clove of garlic – Crushed and finely chopped
2 Anchovy fillets – Finely chopped
Small handful of sorrel – Finely chopped
Small handful of parsley leaves – Finely chopped
Large handful of basil leaves – Finely chopped
Generous sprinkle of sea salt
Generous sprinkle of black and white pepper
1 Tsp Dijon mustard
1 Small glug of red wine vinegar
Generous glug of good quality extra virgin olive oil
Start by marinating the cod fillets by evenly covering them with lemon juice, zest, seasoning and oil, cover and place in the fridge for as long as you have. Next combine all salsa verde ingredients together, ensuring you’ve chopped it all as finely as possible (you can use a blender but I prefer it to be hand cut). Make sure you try it and adjust seasoning accordingly. Cover and place in the fridge for the flavours to combine and intensify. Bring to the boil a large pan of water and add in a handful (roughly a third) of the mint leaves plus a sprinkle of salt before adding the potatoes and cooking for 7-10 minutes or until the potatoes become soft. Once the potatoes are cooked drain the water and add in the remaining mint leaves plus the seasoning, a large knob of butter and a glug of oil. Slightly mash with the back of the spoon or fork. Cover to keep warm or let cool and reheat when you’re ready to serve. Once you’ve thoroughly washed the spinach add to a pan over a medium heat along with a small amount of seasoning and cover until the leaves wilt. Drain or squeeze out the excess liquid prior to serving. For the cod fillets, place a large frying pan over a medium to high heat and allow to heat up for a minute or so then place the fillets in the pan skin side down (your marinade should be oily enough to ensure the skin doesn’t stick but if not add a small glug of oil to the skin of the fish along with an extra sprinkle of salt then place face down in the pan). Allow to cook here for around 2-3 minutes until the skin crisps. If the fillets are quite thick transfer to a baking dish and allow to cook on 190 degrees Celsius for a further 3-4 minutes until the fish is cooked through. Once cooked allow to rest under foil for 2-5 minutes before serving.
Plate up by starting with the spinach in the centre of the plate followed by the crushed minted new potatoes on top. Place the fillet of cod on the potatoes and finish by adding a generous dollop (or two) of salsa verde.
Roast Chicken with Caramelized Lemons, Cherry Tomatoes and Olives
1 T. vegetable or canola oil
4 chicken breasts, bone in and skin on
1 tsp. kosher salt
1 lemon cut in half
1/2 C. pitted black olives
1/2 C. cherry tomatoes
handful of thyme (about 8-10 stems)
Preheat oven to 450°F. Heat the oil in an oven-proof skillet over medium-high heat. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast for 25 minutes, or until chicken is cooked through. The chicken breasts I used were 3/4 pound each.
Honey Lemon Balm Jelly
3 C. (packed) fresh lemon balm leaves
6 C. water
1 1/2 – 3 C. local honey (choose amount that suits your tastes)
juice and zest of 2 lemons
8 tsp. Pomona’s Pectin powder
8 tsp. calcium water (made using calcium powder that comes with Pomona’s Pectin, instructions included in package)
In very hot water, wash and rinse 8 half pint canning jars. This can be done by hand or in the dishwasher. Do this right before ready to use so jars are still hot. Add lids and rings to a large pot and cover with water. Bring to a strong simmer but do not boil. Keep lids and rings in hot water as you prepare jam. Bring the water to a boil in a saucepan and stir in the lemon balm . Remove from heat, cover, and let the mixture steep for 20 minutes. Strain the “tea” squeezing the leaves to remove all the liquid. Stir in the fresh lemon juice, zest and calcium water. You should have very close to 6 C. liquid after the lemon juice is added. If you don’t, add enough water to make 6 C. Measure honey and pectin into a separate bowl, stir thoroughly (you can start with less honey and add more later). In a saucepan over the highest possible heat, bring the “tea” mixture to a boil then add the honey/pectin mixture. Check (taste) to see at this time if you would like to add more honey. Bring mixture back up to a hard rolling boil, time it for 2 minutes, stirring constantly. Now it is time to transfer the jelly to jars. Using a sterilized wide mouth funnel and small measuring C. as a scoop, fill hot/clean jars leaving 1/4″ head space at the top. Place lids on the top and screw on bands, not too tightly. Process jars in boiling water for 10 minutes. (Add one minute more for every 1,000 feet of elevation.) Using a jar lifter, remove from water once processed. Allow to sit in one spot and cool completely. Add to your pantry!
Culinary Herbs Infographic
Artichokes with Lemon and Mint
12 fresh artichokes, small (baby) or medium sized
1Â lemon
1 garlic clove
1-3 sprig of fresh mint
1 red or green chile (optional)
100 ml. Extra virgin olive oil
Salt and pepper
Peel the lemon keeping the rind in one piece. Prepare a large bowl with water and the juice of the lemon. Peel the artichokes leaving the hearts clean with the inner tender leaves. Place the artichoke hearts in the bowl with the sprig of mint and leave them soaking for 20 min. (When peeling the artichokes place them immediately in the water with lemon. It will prevent the peeled artichokes to turn brown) Rinse several times and dry the water out using a salad spinner. Arrange the artichokes at the bottom of your pan with the tails upwards. Add salt and pepper and add the garlic clove, lemon rind, mint, and chile (if used) among the vegetables. Add olive oil and the same amount of water (until the artichokes are covered half size by the liquids). Cover with the lid and simmer gently for 20 minutes. Serve this dish dressing the plate with the cooking juice. It is scrumptious!
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Guide to Herbs Infographic
Basil – Summer’s Favorite Herb
Basil smells like summer. Take a deep whiff of its distinctive spicy-sweet scent and you can almost taste the juicy tomato slices waiting on your plate for a few flavor-filled leaves. No wonder basil is among our favorite annual herbs.
The essential oils that give sweet basil leaves their aroma are made of just a few compounds. Linalool is responsible for the light floral character; eugenol, the clove; and methyl chavicol, the anise.
But the ratio of these compounds is different in each type of basil, and consequently so is each variety’s perfume. If you grow several kinds of basil, you can select whatever scent complements the food you’re preparing.
Use standard sweet basils―the type most commonly stocked at supermarkets―for pesto or other Italian dishes; lemon basils with fish or poultry; anise basil for Thai or other spicy dishes; and red and purple basils for garnish or to add sparkle to salads. But don’t restrict yourself; experiment by growing several varieties to familiarize yourself with their fragrances and flavors. Plant basil soon for a summer harvest.
Six tasty basils
Sweet. A generic term for classic culinary basil. Large, smooth green leaves; white flowers. Scent combines mint, spice, citrus, and anise. ‘Genovese’, shown here, is a favorite for pesto.
Anise. Also known as licorice or Thai basil. ‘Siam Queen’ is shown here. Green leaves; purple flowers and stems. Both leaves and flowers have spicy anise scent.
Cinnamon. Pointed green leaves; reddish stems; lavender flowers. Strong cinnamon scent.
Lemon. Small light green leaves; white flowers. Sweet lemon scent plus traces of mint and spice. ‘Sweet Dani’, shown here, is the best-known variety; ‘Mrs. Burns’ has bigger leaves, stronger scent.
Purple-leafed. Burgundy- to plum-colored foliage; white to lavender flowers with dark bracts. Mild to peppery taste depending on variety. ‘Red Rubin’ is shown here. ‘Dark Opal’ and ‘Purple Ruffles’ are two other common varieties.
Bush. Also known as Greek or dwarf basil. Tiny leaves on 1-foot-tall plants; white flowers. Stems are soft and succulent, so you can chop up entire sprig, stem and all. Flavor and fragrance vary but tend to be spicy.
Planting and care
One strategy for making the most of the short basil season is to establish a quick crop by starting with seedlings; most nurseries carry at least a half-dozen varieties. Wait until nighttime temperatures remain above 55° to plant seedlings or sow seeds directly in the ground. If you want to get a head start, sow seeds indoors four to six weeks before setting out.
Plant in a location that provides at least six hours of direct sun. (In hot locations, light afternoon shade is preferable.) Soil should be neutral (6 to 6.5 pH), rich, and well drained. Space plants 10 to 12 inches apart; seeds about 1 inch apart.
Water. Give plants about 1 inch of water per week. Feed with fish emulsion or a balanced fertilizer when you transplant, then fertilize once or twice during the growing season, such as after a heavy harvest.
Check for pests. Slugs and snails love basil. Encircle young seedlings with a barrier of copper flashing to deter pests.
Harvest generously and frequently. Basil tastes better before it flowers, and it will start flowering after producing about six pairs of leaves. Snip off growing tips often. Cut whole stems. When plants start to get ahead of you, cut them back to the bottom two leaves, and use your harvest to make pesto. Or use the flowering stems in bouquets; Thai basil is especially attractive.
Classic Pesto
Basil Lemonade
Basil Oil
Thai-Inspired Chicken & Basil Stir Fry
Orange-Basil Cooler
Tomato & Basil Orzo Salad
Creamy Basil Zucchini Soup
Bacon Basil Tomato Sandwich
Basil-Thyme Gimlet
Grilled Grass Fed Rib Eyes with Basil Lemon Butter
Basque Beef Tenderloin Crostini
Basque Green Sauce:
4 chopped garlic clovesÂ
 2 bay leavesÂ
 4 jalapeños (seeds removed if desired, and chopped)Â
 1/2 teaspoon sea saltÂ
 2 tablespoons sherry vinegarÂ
 1/4 cup finely chopped fresh parsley leavesÂ
 2 tablespoons finely chopped fresh oregano leavesÂ
 2 tablespoons finely chopped fresh basil leavesÂ
 1/4 cup extra-virgin olive oil Â
In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.
1 tablespoon finely grated orange zest
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 (1 1/2-pound) center-cut beef tenderloin, trimmed
1 tablespoon olive oil
24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted
Basque Green Sauce
Assortment of fresh herbs and greens, as desired (try arugula, basil, etc.)
In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes. Preheat oven to 450°.. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes). Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.
Blueberry Mint and Lime Water
Pineapple and Watermelon Salad
Pineapple and Watermelon Salad
1 pineapple cut into bite-sized pieces
1/4 C. fresh basil thinly sliced
1 lime juiced
1/2 watermelon cut into bite-sized pieces
Mix pineapple pieces with basil and lime juice. Place watermelon pieces in serving dish and pour pineapple over the top. So not stir together. Garnish with lime and basil.
Marinated Zucchini & Mozzarella
Marinated Zucchini & Mozzarella
3 Zucchini, sliced quite thin in long ribbons
30 celingine mozzarella balls
1 T. Coriander seeds
1 mint bouquet
1 head Garlic
1 – 1 ½ C. Olive oil
Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.
Middle Eastern Green Sauce
Middle Eastern Green Sauce
This traditional hot green, herby condiment is served in little jars at my favorite falafel joint. Slather into a pita with hummus and tomatoes or a little grilled lamb, or on fried eggs and hash browns, or to brighten a yankee pot roast.
1 tsp. cumin seeds
1 tsp. coriander seeds
Leaves from 1 small bunch parsley
Leaves and tender stems from 1 small bunch cilantro
2 serrano or jalapeno chiles
3 garlic cloves
6 scallions
1/2 tsp. salt
¼ C. olive oil
Toast the cumin and coriander seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice mill or with a mortar and pestle. Coarsely chop the parsley, cilantro, chiles, garlic, and scallions. Pulse with the salt in a food processor or blender until you have a rough puree. Transfer the herb puree to a bowl and stir in the ground spices and olive oil. This is best the day it is made.
Caprese Benedict with Basil Hollandaise
4 English muffin halves
8 ounces fresh mozzarella, sliced thinly
1 large heirloom tomato
8 large fresh basil leaves
1 tablespoon white vinegar
4 large eggs
Black pepper and kosher salt
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1 egg yolk
2 tablespoons lemon juice
2 large basil leaves
¼ cup melted butter
kosher salt
black pepper
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Put a shallow pot of water over medium heat to simmer and add the vinegar. While the water is simmering, make the Basil Hollandaise Sauce: Combine all of the ingredients in the blender and puree until very smooth. Season to taste with salt and pepper and set aside. Toast the English muffins until crispy and top them with the mozzarella, tomatoes and basil. Poach the eggs by swirling the simmering water hard with a spoon and then gently crack an egg into the center of the swirling water. Cook until the egg is half cooked through, but still runny in the center, about 3 minutes. Drain gently and top the benedict with the egg. Spoon the Basil Hollandaise over the egg. Serve hot.
Dandelion Greens Salad with Tarragon and Shallot Vinaigrette
1 large bunch dandelion greens, tough stems removed
6 to 8 slices pancetta, cooked until crisp and broken into bite-size pieces
1/4 cup pine nuts, toasted
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 recipe Tarragon and Shallot Vinaigrette
In a large bowl, toss together the dandelion greens, pancetta, pine nuts, salt, and pepper. Drizzle with just enough Tarragon and Shallot Vinaigrette to lightly coat greens. Serve immediately.
Tarragon and Shallot Vinaigrette
1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 tsp. chopped shallot
2 tsp. chopped fresh tarragon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.
Preserved Lemon Citrus Chicken with Chervil Gremolata
1 chicken, cut into pieces, about 4-4 1/2 pounds
1 T. chopped fresh chervil
Salt and pepper
2 T. olive oil
1 or 2 small preserved lemons, thinly sliced, seeded, and rinsed
2 cloves garlic, thinly sliced
Zest of 1/2 orange
Zest of 1/2 lemon
3/4 C. dry white wine
1 C. chicken stock
2 T. crème fraîche
When you buy a whole chicken cut up into pieces, you will get 2 breasts, 2 thighs, 2 wings, and 2 legs. Because the breasts are so much bigger than the other pieces, I cut them each in half, cutting perpendicularly through the bone. Season the chicken pieces liberally with salt and pepper, and sprinkle with 1 T. chopped fresh chervil. Heat a wide, deep sauté pan over medium heat, and when the pan is hot, add the oil. Place the chicken in the hot pan, and sear until golden brown. Turn over, and sear until golden brown on the other side. Remove to a plate. Lower the heat to low, and add the preserved lemons, garlic, and citrus zests. Quickly stir them around in the hot oil, and then add the white wine. Raise the heat to high and use a whisk to pick up all the pieces of crisp chicken from the bottom of the pan. Add the stock, and season with salt and pepper. Add the chicken pieces back into the pot, and when the liquid boils, reduce the heat to low. Cover the pot and cook for 30 minutes. Remove the lid, and cook uncovered for 5 minutes more. Take the pan off the heat and move the chicken pieces to a serving platter. Whisk 2 T. of crème fraîche into the hot wine and stock, then pour over the chicken. Top with the Chervil Gremolata (recipe follows) and serve with crusty baguette or colorful couscous.
Chervil Gremolata
1 clove garlic, finely chopped
Zest 1/2 orange
Zest 1/2 lemon
2 stems fresh thyme, leaves finely chopped
2 T. chopped fresh chervil
Salt and pepper
2 T. finely chopped preserved lemon (about 1/2 small preserved lemon)
Mix together all the ingredients in a small bowl, then sprinkle on top of the hot Preserved Lemon Citrus Chicken.
Warm Potato and Green Bean Salad with Summer Savory
8 ounces green beans, rinsed and ends snapped off
1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
2 tablespoons minced shallots
2 tablespoons white wine vinegar
1/4 cup olive oil
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2 tablespoons summer savory leaves, chopped
Salt and fresh-ground pepper
In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again. In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl. Meanwhile, in a 1-cup glass measure, combine shallots and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve warm or at room temperature.
Zesty Avocado Cilantro Buttermilk Dressing
3/4 cup low-fat buttermilk
1 small jalapeno, seeds removed, leave them in if you want it spicy
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2Â T. chopped scallion
juice of 1 lime
1/8 tsp. cumin
1/4 tsp. fresh ground pepper
1/2 tsp. kosher salt
Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.
Yield: 6 servings
Calories: 65
Fat: 4.8g
Fiber: 2.2g
Tomato Basil Parmesan Soup
2 tablespoons olive oil
4 stalks celery
4 medium carrots
½ large onion
3 cloves garlic, peeled
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
1 tsp. dried oregano or 1 tablespoon fresh oregano
1 bay leaf
2 (14.5 oz.) cans fire roasted diced tomatoes with juice
4 cups chicken stock
4 tablespoons butter
¼ cup flour
2 cups half and half, heavy cream or milk (or a combination)
1 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
Freshly grated Parmesan cheese (optional)
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Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand). Heat oil in a 4 qt. soup pot. Add minced vegetables and sauté for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. While soup simmers, melt butter over low heat; add flour and cook, stirring constantly for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add soup/flour mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half/cream/milk, salt and pepper. Simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf and serve. Garnish with freshly grated Parmesan cheese (optional).
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Sunset Tomato Salad
2 lg. Yellow Tomatoes, seeded and chopped into 1†cubes
2 lg. Beefsteak Tomatoes, seeded and chopped into 1†cubes
¼ tsp. EVOO
3 T. Balsamic Vinegar
¼ C. fresh Basil, chopped
½ tsp. Oregano, chopped
Salt and Pepper
12oz. Spring Lettuce Mix
Divide lettuce between 4 serving plates. Toss tomatoes with remaining ingredients and use a quarter of the mixture to top each plate of lettuce.
Lemongrass Rice
Lemongrass Rice
1 cup basmati rice
handful of lemongrass stalks obtained from 1 to 2 lemon grass stems
1.75 cups to 2 of water
salt (optional)
a few drops of sesame oil (optional)
Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with Thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any Thai vegetable dish or stir fried dish.
Grilled Cheese with Tomato Jam
Grilled Cheese with Tomato Jam
2 T. unsalted butter, softened
4 slices crusty sourdough bread
6 oz sliced fresh mozzarella cheese
1/4 C. chopped fresh basil
1/2 C. Homemade Tomato Jam
Butter one side of each of the pieces of sourdough bread. Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process. Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up. Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted. Remove from the pan, and slice in half with a serrated knife if desired. Serve immediately.
Chicken Breasts Stuffed with Mushrooms and Ricotta
Chicken Breasts Stuffed with Mushrooms and Ricotta
1 T. olive oil
1 large shallot, minced
2 cremini mushrooms, chopped
1/2 cup (4 oz./125 g) whole-milk ricotta cheese
2 T. minced fresh flat-leaf parsley
1 T. chopped fresh chives
1 tsp. chopped fresh tarragon
Freshly grated nutmeg
Kosher salt and freshly ground pepper
6 boneless, skin-on chicken breast halves, each 6 to 7 oz. (185 to 220 g)
1 tsp. olive oil
Kosher salt and freshly ground pepper
1/2 cup (4 fl. oz./125 ml) dry white wine
To make the stuffing, in a small sauté pan over medium heat, warm the olive oil. Add the shallot and sauté until it begins to soften, 1 to 2 minutes. Add the mushrooms and continue to sauté, stirring occasionally, until the mushrooms are tender, about 4 minutes. Let cool. Meanwhile, in a bowl, stir together the cheese, parsley, chives, tarragon and a pinch of nutmeg. Stir in the cooled mushroom mixture, and season to taste with salt and pepper. Preheat an oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. Carefully slide your fingers under the skin on each breast, separating it from the meat but leaving it attached on one side. Spoon about 2 T. of the stuffing directly onto the meat, spreading it evenly, and pull the skin back in place to cover the filling. Flatten the filling evenly by gently pressing on the skin. Arrange the stuffed breasts skin side up in a roasting pan large enough to hold them in a single layer. Brush with 1 tsp. oil and sprinkle with salt and pepper. Roast for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue to roast, basting every 10 minutes with the pan juices, until the skin is browned and an instant-read thermometer inserted into the thickest part of a breast registers 170°F (77°C), about 30 minutes. Transfer the chicken to a plate and keep warm. Place the roasting pan on the stove top over high heat. Add the wine and deglaze the pan, stirring to remove any browned bits from the bottom of the pan. Bring to a boil and cook until reduced by half, about 5 minutes. Using a spoon, skim and discard the fat from the pan juices, then strain the juices through a fine-mesh sieve into a warmed small pitcher. Arrange each chicken breast on a warmed individual plate and serve immediately, passing the pan juices at the table. Serves 6.
Pesto-Prosciutto Breakfast Sandwich
Pesto-Prosciutto Breakfast Sandwich
1/2 cup olive oil
2 1/2 cups fresh basil leaves
2 tablespoons pine nuts, lightly toasted
2 garlic cloves
1/2 cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
1/2 teaspoon fine sea salt
4 slices sourdough bread
4 slices aged provolone cheese
4 slices Prosciutto
4 T. Butter, room temperature
4 large Eggs
To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.
Herby Lentil Salad with Canadian Bacon
Herby Lentil Salad with Canadian Bacon
Olive Oil Pan Spray
1 clove Garlic, crushed
4 Scallions, sliced
2 13oz. cans Green Lentils, rinsed
2 T. Balsamic Vinegar
3 T. chopped herbs of choice
1 C. cherry Tomatoes, halved
3 ¼ oz. Canadian Bacon, sliced
Quick sauté the scallions and garlic in olive oil spray. Stir in lentils, vinegar, herbs and tomatoes and set aside. Broil the bacon until crisp, place on top of salad and serve.
Yield: 4 servings
Calories: 313
Fat: 12g
Fiber:
Herbed Chicken Salad Sandwich Spread
Herbed Chicken Salad Sandwich Spread
1 C. Cooked Chicken, Chopped
½ C. chopped Almonds
1 tsp. Sage, chopped
2 tsp. Parsley, chopped
½ tsp. Lovage (or celery tops), chopped
Mayonnaise
Watercress
Bread of Choice
Combine first 5 ingredients. Add just enough mayonnaise to bind, and reach your preferred texture. Spread on one side of bread, garnish with watercress and top with second slice of bread.
Halibut with Sorrel Butter Sauce
Halibut with Sorrel Butter Sauce
1/2 cup common sorrel leaves, stems discarded
2-1/2 cups fish fumet or stock
2/3 cup heavy cream, divided
1/4 cup white vermouth or dry white wine
6 tablespoons unsalted butter, room temperature
2 teaspoons lemon juice
Salt and freshly ground black pepper
Four (6-ounce) skinless halibut fillets (about 1-3/4-inches thick)
1 tablespoon canola oil
Line a broiler pan with tin foil and spray with cooking spray, set aside. Stack the sorrel leaves, roll them up tightly into a cigar shape, and slice crosswise into thin ribbons. In a large saucepan, bring the fish fumet, half of the cream, and the vermouth or wine to a boil over medium high heat. Boil until the mixture is reduced to about 3/4 cup, about 15-20 minutes over medium-high heat. Add the remaining cream, butter, and lemon juice to the sauce and cook over medium low heat until the butter has melted, about 2 minutes. Set aside a few pinches of the sorrel for garnish. Add the rest of the sorrel ribbons to the sauce, stir, season to taste with salt and pepper, and keep warm over very low heat. Adjust the oven rack so that it is 4 to 6 inches from the broiling element. Place the fish on the prepared broiler pan, brush with the oil, and season with salt and pepper. Broil until opaque in the center, 8 to 10 minutes. Serve with the sorrel sauce and garnish with reserved sorrel leaves.
Spanakopita with Fresh Herbs and Wild Greens
Spanakopita with Fresh Herbs and Wild Greens
2 tablespoons olive oil
2 cups chopped onion, leeks, scallions, or a combination
2 pounds greens, chopped into bite-size pieces
Salt
4 eggs, beaten
2 cups cottage cheese or ricotta cheese
1{1/2} cups crumbled feta cheese (about {1/2} pound)
1 head garlic, cloves peeled and chopped
{1/2} cup chopped fresh basil
{1/2} cup chopped fresh parsley
2 tablespoons chopped fresh oregano
Freshly ground black pepper
{3/4} cup (1{1/2} sticks) butter, melted
1 (1-pound) package frozen phyllo dough, defrosted
Ground paprika, dried chives, dill seeds, or fennel seeds (optional)
Preheat the oven to 375°F (190°C). Warm the oil in a large soup pot over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the greens in several layers, salting lightly as you go. I use a large soup pot because 2 pounds of greens is a lot, and it usually fills the whole pot. Put the lid on and cook over medium-low heat, stirring every 2 to 3 minutes, until the greens have cooked down to about one-quarter of their original volume. Put the greens in a colander to drain and set aside to cool. I like to set the colander over a pan and collect the drippings; they are flavorful and nutritious and can be used like broth in your cooking. Combine the eggs with the cottage cheese, feta, garlic, basil, parsley, and oregano, and season generously with pepper. Once the greens have drained and cooled, stir them into the mixture. With a pastry brush, grease the inside of a 9- by 13-inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish so that only half of it covers the bottom of the pan, with the extra hanging over one of the long ends of the pan. Brush the half of the sheet that’s in the pan with melted butter. Lay another sheet on top, again with only half the sheet covering the bottom of the pan, setting it exactly on top of the first sheet, and brush with butter. Continue this process until you have laid out and buttered 8 sheets, then repeat with another 8 sheets, only with the extra spilling out over the opposite side of the pan. Add the filling, spreading it out evenly to the edges of the pan. Fold the pieces of phyllo dough over the top, alternating between sides, brushing each layer with butter. Layer any remaining phyllo dough on top, folding each piece to fit the pan and brushing with butter between each layer. Continue layering the phyllo dough until you run out of space in the pan, phyllo dough, or butter! Dust the top with paprika, dried chives, and dill or fennel seeds, if desired. Bake for 45 minutes, or until the filling is bubbling and the top is golden brown. Cut into pieces and serve hot (although it is also yummy cold).
Green Substitutions: For this dish I like to combine wild greens like dandelion, nettle, galinsoga, lamb’s-quarters, and sorrel with cultivated greens like spinach, Swiss chard, kale, and tatsoi, but you can use whatever you have available. If you do not have fresh herbs, you can substitute 1 tablespoon each of dried basil, parsley, and oregano for the fresh herbs.
Sautéed Blueberries with Lavender Essence and Whipped Cream
Sautéed Blueberries with Lavender Essence and Whipped Cream
1 tablespoon fresh or dried lavender flowers
¼ cup boiling water
3 cups fresh blueberries
1 tablespoon unsalted butter
2–4 tablespoons raw honey
1 cup heavy cream
Put the lavender flowers in a teapot or jar and pour the boiling water over them. Cover with a lid and let steep for 10 minutes, then strain into a saucepan. Â Add the blueberries, butter, and honey to taste to the lavender infusion. Heat over medium heat until the berries soften and release their juices, 5 to 6 minutes. While the berries are cooking, whip the cream until it forms soft peaks. Serve the berries hot, in bowls, with generous dollops of the whipped cream.
Grilled Pear and Fig Salad with Prosciutto & Pistachio
Grilled Pear and Fig Salad with Prosciutto & Pistachio
Basil Oil
¼ Cup Fresh Basil
¼ Cup Extra Virgin Olive Oil
Balsamic Vinegar Syrup
¼ Cup Balsamic Vinegar
1 teaspoon Honey
Salad
4 Arganche (or other miniature) Pears
2 Tablespoons Bacon Fat
2 Fresh Figs
½ Cup Fresh Watercress
½ Cup Fresh Baby Arugula
2 Ounces Thinly Sliced Prosciutto
2 Tablespoons Sheep’s Milk Feta Cheese
2 Tablespoons Chopped Pistachios
Basil Oil: Puree the basil leaves in olive oil until basil leaves are very finely pureed. Place pesto mixture in a small bowl or a shot glass and allow to settle for an hour. Place mixture in the refrigerator until the olive oil solidifies (about an hour). The basil particles will settle to the bottom. Scrape two tablespoons of basil oil from the solidified pesto mixture. Reserve the remainder for another use. Balsamic Vinegar Syrup Reduction: Place balsamic vinegar in a small pot over medium heat. Simmer until vinegar is reduced to about â…“ of original volume and becomes thick and syrupy. Allow mixture to cool. Stir in a teaspoon of honey. Set aside. Salad: Cut the pears in half. With a teaspoon, carefully scoop out the seeds from the center of each pear half. Heat bacon fat over medium high heat. Add the pear halves, cut side down, and cook until cut surface is well caramelized. Remove and set aside. Quarter the figs. Divide the watercress, baby arugula, prosciutto, pears, and figs between two plates. Drizzle a tablespoon of balsamic vinegar syrup and a tablespoon of basil oil over each salad. Top each salad with a tablespoon of feta and a tablespoon of chopped pistachios.
Baby Heirloom Tomato Burrata Pizza with Basil Pesto
Baby Heirloom Tomato Burrata Pizza with Basil Pesto
3/4 c. warm water
1 tsp. active dry yeast
1 tsp. honey
1 1/2 c. whole wheat flour
1/2 c. all-purpose flour
1 1/2 tsp. salt
1 T. olive oil
1 c. fresh basil leaves, finely chopped
6 cloves garlic, minced
2 T. pine nuts, finely chopped
1/4 c. freshly grated parmesan cheese
zest of 1/2 a lemon
juice of 1/2 a lemon
1/4 tsp. salt
1/4 tsp. pepper
4 T. olive oil, divided
1/2 lb. baby heirloom tomatoes, thinly sliced
2 balls (8 oz.) burrata cheese
extra grated parm
extra chopped fresh basil for garnish
Preheat oven to 450℉. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add both flours, salt, and olive oil and stir until it starts to form a dough. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside. Make the garlic oil. Heat 3 T. of olive oil over medium heat and add half of the chopped garlic. Sauté, swirling the pan around frequently, for 2 minutes or until fragrant. Remove from heat and set aside. Make the pesto. Combine basil, the remaining half of the chopped garlic, the pine nuts, parmesan, lemon juice and zest, salt, pepper, and remaining T. of olive oil in a small bowl. Stir to combine. Lightly flour the countertop. Turn the dough out onto the countertop and use heel of your hand to press and stretch the dough out into a large rectangle shape (or circle if you have a pizza stone) until it’s about a 1/4-inch thick or less. If you want a super thin crust, you can use a rolling pin, but it isn’t necessary. Put the dough onto a parchment lined baking sheet (I also rubbed the parchment with a little olive oil). Brush with about half of the garlic oil. Next, tear the balls of burrata into pieces onto the pizza dough. Then, lay the tomatoes on top. Next, sprinkle on the pesto. Top it with a little extra grated parm. Bake for 20-25 minutes or until golden around the edges and the cheese starts to get bubbly and golden too. Mine was perfect at 24 minutes. Let cool for several minutes before slicing. Top with extra chopped fresh basil and enjoy!
May Wine
May Wine
1 bottle of chilled german white wine
a small handful (about 8 sprigs) of fresh sweet woodruff
8-10 fresh strawberries, sliced
Put the sweet woodruff and strawberries in a carafe, pour in the wine, cover and allow to steep for anywhere from 2 hours to overnight…the longer it sits, the more the sweet, fresh flavor develops. Serve chilled.
Dill and Fennel Detox Soup
Dill and Fennel Detox Soup
An ideal cleanse food, fennel is rich in vitamins and anti-inflammatory chemicals. Dill contains chemicals that help with the activation of glutathione, a liver antioxidant that attaches to free radical molecules and disarms them. This Super Soup is high in fiber but low in calories – less than 100 per serving.
2 T. extra-virgin olive oil
3 large leeks
4 large stalks celery
3 large onions
1 large fennel bulb
8 C. water
2 cubes low-sodium vegetable stock
1 T. wheat germ per portion
Small bunch of fresh dill
Clean and thinly slice leeks, celery and fennel. Peel and halve the onions. In a large saucepan combine olive oil, leeks, celery, onions, fennel and cook and stir until the onions are translucent and the vegetables softened, or about 10 minutes. Pour 8 C. of water over the vegetables, bring to a boil, reduce the heat and then add crumbled vegetable stock cubes. Simmer over low heat, stirring occasionally until the vegetables are tender, or about 30 minutes. After the soup has cooked, remove and discard the herbs. Puree the soup in the pot using an immersion blender. Otherwise, puree in batches using a food processor. Add wheat germ into each bowl before serving and stir well. Serve with freshly chopped dill.