Our Favorite Recipes using Fresh Herbs
Tabouleh (using garden fresh herbs!)
1/2 cup bulgur wheat
1 1/2 cups cold water
4 Tbsp. fresh lemon juice
1 small bunch fresh parsley, finely chopped
1 cup fresh mint, finely chopped
2 medium tomatoes, cut into cubes
1 cucumber; peeled and cut into cubes
1/2 cup red onion, chopped
1/3 cup olive oil
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp. ground black pepper
1/4 tsp. cumin
Combine cold water and bulgur. Let set for 2 hours. Drain bulgur and squeeze out excess liquid with your hands.
Combine bulgur with the tomatoes, onion, cucumber and parsley.
In a separate bowl, whisk together the lemon juice, oil, garlic, salt, pepper and cumin. Pour over the bulgur/herb mix and combine well.
Cover and refrigerate at least 30 minutes before serving.
Super Duper Herb Dip
1 tablespoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1 large pinch fresh thyme, chopped
1/8 teaspoon cracked pepper
1 cup cream cheese
1 cup yogurt
Mix well. For best results, let sit for a little while before serving to let the aromas commingle!
Serve with fresh baked bread.
Basil Garlic Butter
Use as butter for garlic bread, croutons,
steamed zucchini, or simply tossed
with egg noodles.
1 stick softened butter
2 Tb. finely chopped fresh basil
1 tsp. finely chopped fresh oregano
1/2 tsp finely chopped fresh thyme
1 large garlic clove, minced or pressed
Allow the butter to soften for ease of preparation. Cream together all ingredients. Spoon mixture onto a 12" x 12" sheet of parchment or wax paper and form into block. Refrigerate until firm. Can be used for up to 1 month refrigerated
or frozen up to 6 months.
The Garden Guru's Pesto Recipe
2 cloves garlic
1 bunch fresh basil
1/4 cup parmesan cheese
1/3 cup toasted pine nuts
1/3 cup olive oil
salt and pepper, to taste
Blend all the ingredients together in a food processor and serve over pasta, pizza or on garlic bread. Yum!
1 cup sour cream
1 cup plain yogurt
2 oz fresh lime juice
½ cup half and half
1 ½ Tb salt
1 Tb pepper
½ bunch cilantro chopped fine
Mix together all ingredients with a whisk. Can be used for veggie dip, dressing, marinade for chicken or pork or shrimp.
Goat Cheese Herb Dip
8 oz soft, fresh goat cheese
3 Tb olive oil
3 Tb plain yogurt
2 Tb chopped chives
2 Tb chopped Italian parsley
1 Tb chopped cilantro
1 tsp chopped mint
1 tsp chopped thyme
½ tsp chopped fresh rosemary
Blend goat cheese, oil and yogurt in a food processor/mixing bowl until smooth. If done in the processor then transfer to a bowl. Mix in all the herbs.
This can be made before you plan to serve it, and stored in the fridge. Can be used as a spread on baguette slices or raw vegetables or for stuffing vegetables. Tastes even better the next day.
Fresh Yogurt & Herb Dressing
8 oz plain yogurt (1 cup)
1 tsp finely chopped Chives
1 tsp Lemon juice
1 tsp fresh Dill from your garden
1/2 tsp Dijon mustard
2 – 3 Tbs. skim milk
Pinch Salt, ground Black Pepper
Lettuce from your garden, cleaned
Radishes from your garden, sliced
Mix all ingredients thoroughly and chill until served.
Evenly divide lettuce and radishes on plates. Serve dressing over salad. Enjoy!
4 Terrific recipes using Tomatoes
Blueberry Pancake recipe
Squash Soup recipe
Butternut Squash Muffins recipe
Pea Pod Soup recipe