Recipes from July and August newsletters
Cucumber Dill Soup
3 cucumbers – peeled, halved lengthwise and seeded
1 cup plain yogurt – Greek is good but any plain yogurt is fine.
2 tbs lemon juice
3 scallions – chopped
3 tbs fresh dill
1-2 cloves garlic minced
2 tbs olive oil
Salt and pepper to taste
1 cup vegetable or chicken stock
Chop the cucumber halves into chunks. Add everything but the stock and stir. Cover and let sit for an hour in the fridge to incorporate flavors. Then puree in a blender with the stock, add salt and pepper to taste. Serve cold with a sprig of dill. This is also good with a tbs of mint leaves.
Chilled Carrot Soup with Garden Herbs
6 tablespoons olive oil Salt and pepper to taste Yogurt for garnish (optional) Heat olive oil in large saucepan over medium heat. Add carrots and onions and sauté 4 minutes. Add thyme, brown sugar and nutmeg; sauté until vegetables are tender, about 6 minutes. Add chicken broth. Cover pot; simmer until carrots are very soft, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Add 1/4 cup cooking liquid. Puree vegetables until smooth. Return puree to pot. Stir in orange juice. Season to taste with salt and pepper. Chill. Top with a dollop of plain yogurt or sour cream and sprinkle with chives and parsley. |
Arugula and Olive Pesto
3 cups arugula
1/2 cup olive oil
1 small clove garlic, coarsely chopped
1/4 pine nuts or walnuts
1/4 cup coarsely chopped kalamata olives, or other olive of choice
1/4 tsp. salt
Freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
Place all ingredients in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary.
Boursin Herb Cheese
1 garlic clove, finely minced
4 oz butter, room temp.
8 oz cream cheese, room temp.
Dried or fresh herbs, chopped. Can include basil, dill, marjoram, chives, thyme, parsley.
Combine well with a fork or in a food processor and store in the refrigerator.
Herb Pesto
¼ cup toasted pine nuts, walnuts, pecans or whatever nut you like.
1/3 cup olive oil, if sauce is too thick, add more.
1 cup fresh herb of choice. You can use the classic basil or parsley, dill, cilantro, marjoram, sage, etc. or a combination of the above.
1/3 cup freshly grated parmesan cheese. You could also use asiago or Monterey jack.
2-3 cloves of fresh garlic
Blend in a blender or food processor until smooth. Use on pastas, sandwiches, roasted vegetables, potatoes and more.