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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
5 large carrots, thinly sliced
2 1/2 cups thinly sliced onions
1 tsp dried thyme
1 tsp golden brown sugar
1/2 tsp ground nutmeg
4 cups chicken broth
1/4 cup orange juice or 1generous  tbs orange juice concentrate
Chopped fresh chives and parsley

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.


This entry is related to the following products. Click on any of them for more information.
Greens: Arugula, Cucumber, Carrot, Basil, Dill, Mint, Thyme, Onion, Yellow, Thyme, Basil, dried, Dill, bouquet, Cilantro, Thai Basil, Herbs,