Thursday, May 22, 2014

A Meal Celebrating Our Herb Garden



Ah the simplicity of spinach baked with fresh garden dill, beaten eggs and feta cheese.

Soft, buttery lettuces arrive early in the garden and are especially tasty dressed with a fresh herb salsa. Nutritional yeast sprinkled atop adds richness and cheesiness without dairy.

Cafe Drake HRV always needs a starch, every meal. Above, roasted wedges of sweet potato drizzled with Sriracha and snipped lemon thyme leaves.
 And here's how we make our fave Spring salsa verte:

Start by loading the Magic Bullet (or mini food processor of choice or powerful blender) with about 2 cups parsley leaves and 2-3 T. rinsed capers.

Add one chopped scallion, white and all green parts.

Throw in at least 3 T. fresh oregano leaves (or 1 1/2 T. dried).

And 1 large clove of garlic, sliced or chopped.

Season to taste with salt and black pepper and add now the juice of 1 lemon and around 3/4 cup olive oil.

Blend until smooth and you'll have a perfect salad dressing or sauce for everything from steamed veggies to broiled fish or roasted chicken. Need a quick cocktail snack? Rub a schmear on crostini and top with a halved grape tomato.



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