Herb Webinar Recipes

Seeding to Plating: The Herbs of Summer
Plough Girls Association
July 7, 2020
Summer Herb 
Recipes

Recipe:  Rosemary Shortbread Cookies.

Serve these buttery delights with a wine glass filled with locally-grown, sliced peaches macerated in brown sugar and Iron Gate’s Rustic Blooming wine.

In a medium bowl, cream together 3 sticks unsalted butter (at room temperature) and 2/3 cup finely granulated sugar until light and fluffy. Stir in 2 3/4 – 3 C flour, 1/4 tsp. salt and 1 – 2 TB finely chopped fresh rosemary until well blended. The dough will be somewhat soft. Form into 2 disks, wrap in plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 375 degrees. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Using a small round or square cookie cutter (1 ½ – 2 inches), cut out cookies and place 1 inch apart on parchment-lined cookie sheets. If you like, sprinkle a little granulated sugar over the tops. (I don’t). Place in freezer or fridge for 5 minutes before placing in the oven.

Bake for 8 – 10 minutes or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Recipe:  Basil Walnut Pesto

1-2 garlic cloves
1/2 tsp. salt
1/3 C walnuts
3 C. loosely packed basil leaves, stems removed, leaves washed and dried
1/2 C freshly grated Parmesan cheese (NOT KRAFT)
2 TB soft butter
1/2 C. extra virgin olive oil

In Food Processor. Process the garlic, salt, and nuts until fairly finely chopped.  Add the basil and olive oil.  When smooth, add cheese and butter and process just to combine.  Note:  If you do not have a processor, you can just finely chop everything together.

Recipe: Italian Herb-Chicken Soup


Heat a TB. of olive oil in a soup pot over medium-high heat. Sauté 1 large diced onion until softened, about 5-6 minutes. Add a few sliced carrots and sauté for another minute or two.  Follow with 3 cloves minced garlic and cook for 1 minute.

Add 6-7 C. of chicken broth and 1 can diced tomatoes (include juice). Bring soup to boil.  Add 1 lb. diced chicken.  Reduce to simmer and brew for 20 minutes.  Add a half cup of orzo pasta, 2 tsp. dried (or 3 TB freshly minced) oregano, 2 tsp. dried (or 3 TB freshly minced) basil, and, 1/2 tsp. red pepper flakes (or some minced jalapeno).  Continue to simmer for 15-20 minutes.

Add 2 C. (tightly packed) chopped fresh spinach and 1 can rinsed and drained cannellini beans, along with a large dollop of pesto. Simmer for a few minutes.  Taste and adjust seasonings.  Salt?  Pepper?

To serve, ladle soup into a bowl and top with freshly grated parmesan cheese and fresh herbs.
Make it your own:  If you like, add some cubed summer squash or zucchini to the soup when you add your beans and orzo pasta.  Replace the chicken with Italian sausage.

 Lucindy’s Boursin Cheese: Mix together one pound softened cream cheese, 1/3 C. mayonnaise, 4 TB. sour cream, 3-5 TB. fresh dill (or 2 tsp. dried) dill, 1 tsp. (or more) garlic powder (not garlic salt), 1/2 – 1 tsp. onion powder (not onion salt), and 1 tsp. (or more) Worcestershire sauce.  If you need to soften the spread for easier spreadability, pop it into the microwave 5-15 seconds.

Make it your own! Make this spread uniquely your own by experimenting with flavors and texture.  Add more sour cream or less mayo.  Add Italian seasoning or more garlic or mix your herbs.  Create your “signature” spread for spring and summer sandwiches to enjoy in the garden.  If you are planning on storing it for a while, go light on the garlic powder. since its flavors deepen with time.

Herbed Balsamic Vinaigrette.

This vinaigrette makes a great marinade for anything grilled—vegetables, chicken, or steaks.  In processor, combine:

1/3 cup balsamic vinegar
juice of 1 lemon
2 TB. combination of fresh basil, parsley, thyme or 1 TB. dried, 1 tsp. freshly ground black pepper
1/2 tsp. salt (optional)
1 tsp. minced garlic.

Pulse to mix.  With processor running, slowly pour in 3/4 cup canola or safflower oil and 3/4 cup olive oil until emulsified.

For grilled vegetables, pour 1/2 cup of vinaigrette into a gallon size Ziploc bag. Add zucchini and yellow squash sliced lengthwise, sliced red onions and Portobello mushrooms.  Give it a shake and remove veggies from bag and grill.  Serve as a side or dice, add bowtie pasta, a little dressing and fresh herbs for a delicious pasta salad.

Grilled Salmon with Mustard and Herbs

Preheat grill to medium-high.  Place two 9-inch pieces of foil on top of each other and place on baking sheet. Arrange 2 lemons, sliced, in the center.  Spread 20 – 30 sprigs of mixed fresh herbs over the lemons.

In separate bowl, mix together:
2 cloves minced garlic
1/4 tsp. salt
1 TB Dijon or dusseldorf mustard
2 TB chopped herbs.

Spread mixture over both sides of 1 lb. center-cut salmon.  Place fish on top of herb sprigs.  Slide foil and salmon off baking sheet and onto grill.

Cover and cook until salmon is opaque in the center, around 15 minutes.  Discard lemon slices and herb sprigs, slice salmon into 3-4 portions and serve with lemon wedges.

 

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