While many of us have been spending extra time in our gardens the past few weeks, I do not have a green thumb. I love the idea of having lots of beautiful plants scattered around my house, however I cannot keep a plant alive. I cannot tell you how many fiddle leaf fig trees I have purchased and killed. I have over-watered; under-watered, and then tossed them out. I have even killed ferns, lilies and dozens of orchids. Most plants do not stand a chance in my house.
My attempts at “farm fresh” vegetables have not fared much better. Every year, I have tried to grow a garden with very little produce to enjoy. Lack of sun? Maybe. A lack of constant care and devotion? Definitely!
One summer, I planted a watermelon vine and it took over a back patio with huge vines and leaves, and a few tiny watermelons. My dogs enjoyed picking off the baby watermelons and playing with them. We always assume that they thought we had a “ball growing tree” for them.
Herbs are different. I have always enjoyed success growing a variety of fresh herbs. They are easy to care for and do not require a lot of space. Furthermore, they are an essential ingredient in many dishes and can freshen up a menu. You should try it. Even one or two herb plants in a sunny windowsill will work. The flavor of fresh herbs is fantastic and these recipes are loaded with fresh herb flavor.
Fresh Herbs and Goat Cheese
Marinated goat cheese has to be one of the easiest and best appetizers around. Add a mixture of fresh herbs and it is even better. Serve in a glass bowl or jar so you can see the beautiful layers.
1 (6 oz) creamy goat cheese (chevre) log, sliced into about 4-6 disks
1 Tbl. each or a combinations of: fresh dill, fresh basil, fresh thyme, fresh parsley, fresh oregano (all or any combination, but should include dill and basil) all herbs are washed and chopped
Crushed red pepper flakes
Kosher salt and freshly ground black pepper
Good olive oil
Bread or crackers, and slices of fresh pear or apple
Use a small canning jar or glass bowl so you can see the beautiful layers of cheese and herbs. Drizzle a little olive oil in the bottom. Top with one of the goat cheese disks, then a pinch of the fresh herbs, salt, pepper and a few red pepper flakes. Top with olive oil and another disk of cheese. Continue to repeat the layering with oil, cheese, herbs and seasonings until you finish the cheese. Top with additional olive oil and put the top on the jar.
Refrigerate for at least 24 hours. Serve at room temperature with bread, crackers or fruit.
Chimichurri Sauce
Chimichurri is an Argentinian garlic and fresh herb mixture that is a great condiment for any cut of grilled meat. You can make the sauce several hours ahead but try to serve it the same day. The parsley will lose its bright green color after one day.
4 cloves garlic
1 t. kosher salt
1 bunch flat leaf or curly leaf parsley, steamed and chopped
1 t. dried oregano
1 small carrot, finely grated
1/2 t. freshly ground black pepper
1/2 t. dried red chili flakes
½ t. grated lemon zest
5 Tbls. white wine vinegar or distilled white vinegar
5 Tbls. cold water
1 cup extra virgin olive oil
Put garlic and salt in the bowl of the food processor and pulse until garlic is finely chopped. Pulse the parsley and oregano until mixture is finely chopped. Pulse in remaining ingredients and add additional salt or vinegar to see your taste. The sauce should be highly seasoned and flavorful. Spoon on top of any grilled meat
Tomato Pie with Fresh Basil
1 pie crust, thawed (store bought is fine)
3 large tomatoes, sliced
1 cup shredded mozzarella cheese
½ cup mayonnaise
1 t. garlic salt
1-2 Tlbs. fresh chopped basil, more for garnish
Sprinkle tomatoes with a little salt and allow to drain on paper towels for a few minutes. Mix cheese, mayonnaise, garlic salt and basil until thoroughly combined. Spread on bottom of pie crust. Top with sliced tomatoes. Bake in a preheated 400 degree oven for 20-25 minutes until crust is golden brown. Allow to cool for 10 minutes before cutting and serving.
Couscous with Herbs and
Grilled Vegetables
Prepare the couscous according to package directions. Feel free to substitute quinoa, brown rice or any other grain for the couscous.
Toss the couscous with several handfuls of your favorite combination of chopped fresh herbs (parsley, basil, and thyme are a favorite at my house.) Toss all with the vegetables and Kalamata olive dressing.
To make Kalamata olive vinaigrette:
In a blender or food processor, combine 1/3 cup red wine vinegar, 1/2 cup chopped Kalamata olives, 1 t. Dijon mustard, 2/3 cup olive oil, and salt and pepper to taste. Process until thoroughly combined. Set aside or make at least one day ahead.
Grilled vegetables: You can use any vegetables you like for this recipe but these are a few of my favorites. I select several kinds and love a colorful mixture.
1 bunch asparagus, trimmed
1 eggplant, sliced into rounds
1 red or orange bell pepper, cut in large pieces
1 yellow squash, sliced in half lengthwise
1 zucchini, sliced in half lengthwise
1 red onion, sliced into circles or quartered
Toss vegetables with a little olive oil and salt and pepper and grill on high until all are slightly charred and cooked to al’dente. Chop vegetables and season with salt and pepper to taste. Just before serving, combine couscous, vegetables and dressing. Feel free to add a handful of grape tomatoes.
Mustard – Dill Vinaigrette
This is a delicious and fresh salad dressing.
1/2 cup white wine vinegar
2 Tbls. fresh dill, chopped or 1 Tbl. dried
3 Tbls. Dijon mustard
2 cloves garlic pressed
2 t. sugar
1 – 1½ cup olive oil
Salt and pepper to taste
Combine all ingredients above and then slowly whisk in olive oil. Add salt and pepper to taste and serve over your favorite salad greens.
Rosemary Focaccia Bread
Mix 1½ cup very warm water, 1 t. sugar and 1 package (2¼ t. yeast) in a measuring cup until foamy (i.e. proofed.) In the bowl of a food processor, mixer or large bowl; mix 4 cups bread flour, 1 t. salt, and proofed yeast/water mixture. Process until a smooth ball forms. Remove and allow to rise in an oiled bowl, covered for one hour or until doubled in size.
Punch down dough and begin to push and pull into a rectangle. I use a 9x14 inch jelly roll pan. Cover and allow to rise again for about an hour. Once it has risen, sprinkle with fresh rosemary, course kosher salt, and fresh cracked pepper. Begin making indentions in the dough with your fingers. These will become the pools for the olive oil. Drizzle with olive oil and make sure some of the pools are filled with oil. Bake in a preheated 475 degree oven for about 15 minutes. Watch very closely as ovens vary and it will cook quickly. Bread should be golden on top but moist with lots of air pockets. You can also use the dough to make homemade pizzas.
Fresh Herb Dressing
2 Tbls. Dijon mustard
2 Tbls. sugar
2 cloves of fresh garlic, minced
1/4 cup red wine vinegar
3/4 cup salad oil or olive oil
1 t. salt
1 t. fresh oregano
1/2 t. fresh basil
1/2 t. fresh dill
1/2 t. fresh thyme
2 Tbls. chopped fresh parsley
Put all ingredients in a blender or food processor and process for about 30 seconds. Serve with a salad or over lightly steamed vegetables.
Mojito cocktail
In the spring, I always have the abundance of mint. This recipe has to be one of the best uses for it.
In a large picture, muddle or crush with the back of a long handled spoon:
1/3 cup sugar
1/2 cup fresh mint, roughly chopped
1/2 cup fresh lime juice
Add 1 cup white rum and stir allowing to sit for about five minutes. Strain mixture into 4 - 6 (10 ounce) glasses and top with crushed ice and club soda. Garnish with fresh mint leaves and lime slices.
Don’t forget to use some fresh herbs to decorate your serving platters and dinner table. Many times, I use herbs as flowers in an arrangement.
Save any leftover fresh herbs by gently drying them in the microwave. Microwave herbs for about 15 seconds at a time until they are dry. Store in an airtight container.
