Recipes

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HERBanite Recipe of the week for July 30th, 2007 (261 days until Herb Fest 2008):

Provided by Crystal Coats, HERBanite #19

Cucumber-Dill Sauce

Directly from Crystal’s email:

“I have a great cucumber-dill sauce that is fabulous on grilled salmon or other fish.

I am not a "recipe" cook, as I never measure anything! But here is the closest I can come to a recipe for the sauce.

Peel and remove seeds of one medium cucumber. Finely mince the cucumber.

In a bowl combine the minced cucumber, about 1/3 cup of sour cream, a few tablespoons of half and and half, 1 cloves of crushed garlic, fresh dill to taste (I use at least a tablespoon) sea salt & pepper. let stand in the refrigerator for 30 minutes before serving.”

Thanks, Crystal!!

HERBanite Recipe of the week for July 23rd, 2007 (268 days until Herb Fest 2008):

Provided by Cindy Karas, HERBanite #1

Basil Pesto

3/4 cup walnuts

3 coves garlic, chopped lightly

3 cups fresh basil leaves, packed

1 teaspoon kosher salt or sea salt

1 teaspoon freshly ground black pepper

1/2 - 1 cup freshly shredded Parmesan

Put all ingredients in a food processor and pulse about 4x’s, then check for consistency. You want it to be finely chopped, not pureed. You may need to pulse again. Be sure to check after each pulse till you have the consistency you like. You need to add olive oil a little at a time to thin out a bit.

This makes one batch of pesto. I make as much as I can at a time since it is very time consuming and freeze in plastic containers or ice cube trays. Thaw when ready to use!

Serve at room temp, you do not need to heat as it will change the consistency and flavor.

Enjoy!!

HERBanite #1, Cindy Karas

HERBanite Recipe of the week for July 16th, 2007 (275 days until Herb Fest 2008):

Provided by Patti Dolan, HERBanite #2

Garden Fresh Corn

Ingredients:

1 Tablespoon Olive Oil

2 small dried zucchini

5 medium ears of fresh corn (Cut corn off of cob and run knife down cob to scrape “milk”)

Note: Will make roughly 3 cups

3 cloves of garlic, minced

2 Tablespoons minced fresh chives

2 Tablespoons minced fresh basil

2 Tablespoons minced fresh parsley

1 1/2 teaspoons of lemon juice

Salt and Pepper

2 Tablespoons of fresh mint (optional)

Process:

Heat oil in large skillet over Med-High Heat until hot

Add zucchini, cook until soft (roughly 3 minutes)

Add corn, cook until soft (roughly 2 minutes)

Add garlic and cook until fragrant (roughly 30 seconds)

Turn off heat and stir in herbs, lemon juice, salt and pepper to taste.

Enjoy:

Patti says, “This is my favorite summer dish!”

Thanks, Patti!!