Category Archives: Herbs

Carrot Top Pesto

Posted on August 18, 2011 by

Ingredients Carrot Tops – 2 cups.  Wash very well and rough chop Mint leaves & tender stems – 1/3 cup, rinsed & rough chopped Almonds – 1/4 cup Extra Virgin Olive Oil – 1/4 cup or more, as needed to acheive … Continue reading →

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Tomatillo and Yellow Tomato Pasta Sauce

Posted on August 9, 2011 by

Tomatillo’s can be used in all types of cuisines.  They have a high amount of pectin, and give a creamy consistency to a dish without adding cream.  Try this light pasta sauce created by our own Chef Dona. Ingredients: Onion … Continue reading →

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Scallion Relish

Posted on July 28, 2011 by

This quick relish is wonderful with grilled fish or meat. Ingredients: 2 large Rogowski Scallions (or 4-6 store bought), both white and green parts, rough chop 1-2 teaspoons Sugar, to taste 2 Tablespoons White Wine or Champagne Vinegar Salt and Pepper, … Continue reading →

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Zucchini and Squash Blossom Sauté with Epazote

Posted on July 26, 2011 by

Squash Blossoms are a fleeting mid-summer delicacy, highly prized by chefs everywhere.   This recipe appeared in Saveur Magazine (5/11 issue) in the article Mexico Feeds Me. Ingredients: (Serves 4) 1 Tbs canola oil 2 Scallions, both white and green parts, minced … Continue reading →

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Papalo – two ways

Posted on July 26, 2011 by

Papalo is a uniquely flavored herb used in many Mexican dishes.  Sometimes the stems are left on the table in a glass to pick from and munch as a digestif.  It is also used sliced thin as a garnish on cooked … Continue reading →

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Cabbage Slaw

Posted on July 21, 2011 by

Slaw Ingredients: 1/2 head cabbage (any type – red, green, savoy, or napa), thinly sliced 3-6 scallions, thinly sliced 1/4 cup chopped cilantro leaves Dressing Ingredients: 1/4 cup rice wine vinegar 1/2 cup orange  juice 1/4 cup vegetable oil oil 1 tablespoon … Continue reading →

Posted in Herbs, Salad, Salad Greens, Side Dish, Uncategorized | Leave a comment

Cucumber Soup – 3 ways

Posted on July 21, 2011 by

Ingredients:  (4-6 servings) 3 large cucumbers (or 1 English cucumber) – peel, seed, rough chop 1 small yellow or red bell pepper – rough chop 1/4 cup fresh mint leaves 1/4 cup fresh dill 1 cup plain yogurt 1 cup … Continue reading →

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Sweet Mint Dessert Pesto

Posted on June 14, 2011 by

Use this sweet pesto to drizzle over ice cream, fold into brownie batter, or to top fresh cut or grilled fruit for a lovely dessert. Ingredients:  (Yields 1 Cup) 1/2 cup Sugar 1/2 cup Water 2 cups packed Mint leaves … Continue reading →

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Rhubarb and Strawberry Compote with Fresh Mint

Posted on June 6, 2011 by

Ingredients: • 3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound) • 3/4 cup sugar • 1/4 cup water • 1-pint container fresh strawberries, hulled, halved • 2 tablespoons chopped fresh mint Directions: 1. Combine rhubarb, sugar, and 1/4 … Continue reading →

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Mashed Potatoes with Fresh Mint

Posted on June 6, 2011 by

Ingredients: • 2 pounds red potatoes, scrubbed • 1/4 cup chopped fresh mint leaves • 1/2 cup (1 stick) unsalted butter, cut in chunks • 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper Directions: 1. … Continue reading →

Posted in Cooked Vegatables, Herbs, Potato, Side Dish | 1 Comment