Monday, June 6, 2016

Herbalicious - Three Delicious Recipes to Use Beautiful Summer Herbs

Summer’s here and its time to kick back and relax – here are three ways to use herbs to brighten up the flavor of foods from the fridge and the grill

Kitchen Sink Pesto
Kitchen Sink Pesto can be made with any kind of herb!

1 Garlic Clove
2 TB Tahini*
1 TB Lemon Juice
2 – 3 Cups Packed Arugula or Other Herbs like Basil or Parsley or whatever herbs you have left over
½ Cup Chopped Toasted Walnuts, Almonds or Pecans
1 Cup Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper

Place the garlic, tahini and lemon juice in the food processor bowl and whiz until pureed. Add the nuts and greens and pulse to blend. With the machine running, pour the olive oil in a steady stream into the bowl, process until smooth. Season to taste with salt and pepper.
*Tahini is ground sesame seed paste. It’s easy to find in the grocery store, or just substitute almond butter instead.
Basil-Mint Coconut Shrimp
Basil Mint Shrimp is the perfect change of pace for the grill!

¾ Cup Fresh Basil, packed
¼ Cup Fresh Mint, packed
½ Cup Coconut Milk
3 Cloves Garlic, grated
2 TB Lime Juice
1” Piece Fresh Ginger, grated
2 Tsp Light Soy sauce
2 Tsp Asian fish sauce (nam pla)
1 TB Dark Brown Sugar
18 - 20 Jumbo shrimp, peeled, deveined
Sliced Green Onions, for garnish
Lime Wedges

Step One Combine the basil, coconut milk, garlic, lime juice, ginger, soy sauce nam pla and brown sugar.  Process until almost smooth. Place half the marinade and the shrimp in a zippy bag and set aside for at least 1 hour, or in the fridge overnight.  

Step Two Prepare a medium-high heat grill (or grill pan). Thread several shrimp onto each of skewer. Grill until just cooked through, basting with the reserved marinade, about 2 minutes per side. Serve shrimp with the green onions and lime wedges.

Tarragon VinaigretteJust one simple recipe for vinaigrette can go from a salad to the grill! 
3⁄4 Cup Extra Virgin Olive Oil
1⁄4 Cup White Wine Vinegar
1 Grated or Minced Garlic Clove
1 Tsp Sea Salt
1⁄2 Tsp Freshly Ground Black Pepper
1⁄4 Cup Minced Fresh Tarragon

Shake the ingredients together in a jar.

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