Herbs


Mint Cilantro Chutney

May 26, 2017

Ingredients: 1 cup packed cilantro (stems and leaves) 1 cup packed mint (leaves only) 1 green Serrano chile 1/4 small red onion, sliced 2 tbsp fresh lemon juice 1/2 tsp salt Directions: Blend ingredients to a smooth paste in a blender. Add up to 2 tbsp water, if needed. Chill, covered, 30 minutes From Modern Spice:...

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Chimichurri

Makes 1 cup Ingredients: 1 large bunch Italian parsley, washed, dried and large stems removed (about 1 1/2 cups loosely packed) 2 sprigs fresh oregano or marjoram (about 20 leaves( 3-4 large cloves garlic, peeled and minced Juice of 1 lemon or 2 tablespoons white wine vinegar Zested rind of one lemon 1/2-2/3 c olive...

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Cantaloupe Basil Salsa

Makes about 2 cups Ingredients: 2 cups diced (1/4 inch) cantaloupe (from 2 1/4 lb piece) 1/4 cup finely chopped sweet onion such as Vidalia 2 tablespoons finely chopped fresh basil 1 (2-inch long) fresh hot red or green chile such as serrano or Thai, minced (including some seeds) 1 tablespoon fresh lime juice 1/4...

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Salsa

Ingredients: 4 Medium tomatoes – diced 1/2 cup onion – diced 1/2 cup celery – diced 1/4 cup bell pepper – diced 1/4 to 1/2 cup cilantro – chopped 1 tsp fresh diced or powdered garlic 1 tbsp lemon juice 1 tsp salt Directions: Mix or blend ingredients together. Chill. Keeps up to 2 weeks.

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Eggplant Parmasen

Makes 6-8 Servings Ingredients: For the Eggplant 2 lbs globe eggplant (2 medium eggplants) 1 tbsp kosher salt 8 slices high-quality white sandwich bread (about 8 ounces), torn into quarters 1 cup grated parmesan cheese (about 2 ounces) Salt and ground black pepper** 1 cup all-purpose flour 4 large eggs 6 tbsp vegetable oil For...

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Baba Ghanoush

Ingredients: 1 large eggplant 2 teaspoons olive oil 2 tablespoons lemon juice 3 cloves garlic, minced 1 teaspoon onion powder 1/4 teaspoon cumin 1 teaspoon fresh parsley, chopped Directions: Slice eggplant in half and place cut-side down on a foil-lined baking sheet; prick all over with a fork and roast in a pre-heated 350-degree oven...

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Cauliflower with Brown Butter, Pears, Sage and Hazelnuts

Makes 8-10 servings Ingredients: 6 tablespoons unsalted butter 1 medium head cauliflower, cut into small florets about 1/4 inch wide 1/2 cup toasted, skinned and chopped hazelnuts 8 fresh sage leaves, thinly sliced crosswise 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper 2 large ripe pears, cored and thinly...

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Shredded Carrot and Beet Soup

Makes 4 Servings Ingredients: 2 tbsp freshly squeezed orange juice 2 tsp freshly squeezed lemon juice 2 tsp extra-virgin olive oil 1/2 tsp minced fresh ginger 1/2 tsp sea salt 1 cup peeled and shredded carrot 1 cup peeled and shredded red beet 2 tbsp chopped fresh mint Directions Whisk orange juice, olive oil, ginger,...

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