Currently viewing the tag: "herbs"
This recipe is for a condiment made of Corno de Toro and Hungarian peppers, but you could use other types if you wish. Use this to top sandwiches, grilled meats or fish such as swordfish or halibut, or on sausages.
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Tagged with: condiment • Corno di Toro peppers • herbs • Hungarian hot wax peppers • onion • peppers • relish • topping
These quick pickled beets can be seasoned with whatever herbs or spices will suit your palate or recipe. For this recipe, the quickling solution is heated up and the beets lightly cook in it while absorbing the flavors. Use these in salads, sandwiches, and as a side to a main course.
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This dish can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad or soup. You can use other greens in this as well, such as arugula or spinach, and it is a great way to use greens that look less than perfect. If you do not have leeks, use onion. Garlic cloves can substitute for green garlic. The scamorza is a type of smoked mozzarella. If you do not have it, just use regular mozzarella and add Pimenton de la Vera, or smoked paprika from Spain.
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The part of this dish that takes the longest is making the carrot sauce, and that should take no more than 20-25 minutes. Halibut is used here, but feel free to substitute any firm fish.
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This dressing delivers a dressing full of smoky garlic flavor without the heat of clove garlic. Once the season for green garlic is past, you could grill thin leeks and a clove or two garlic instead for a good alternative. As well as topping sautéed or grilled vegetables, it will complement salads of sturdy lettuces like romaine and things like escarole, endive, and radicchio.
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This is a nice and light dish with bright flavors. If you have green garlic, be sure to use some of that in the filling. Button mushrooms will work fine in lieu of oyster mushrooms, but avoid shiitake as they will take over the dish.
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Tagged with: chard • egg • green garlic • herbs • leeks • Meyer lemon • mushrooms • oyster mushrooms • pasta
This dish can be made with any beets you wish. If you have red beets, and fuyu persimmons, this is a great combination, both for flavor and visuals. The contrast of cold persimmon and hot beets is another layer of interest. This dish can be served as a side or starter, but is hearty enough to be a main course, although the flavors are bright. This recipe was inspired by a dish from Gramercy Tavern.
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Use this dressing with the Little Gems, Feta, Red Onion Quickles salad, or anything with orange or pistachios in it. You could use this dress lentil salads, or scallop dishes as well.
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Pistachio oil is pricey, but is a wonderful indulgence. It works magic in dressings, lentils, and grains, and is a nice way to finish scallops or fish. It matches well with orange and other citrus. Look for smaller bottles and keep it in the refrigerator. If you do not have pistachio oil, just use a plain red wine vinaigrette.
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Tagged with: cheese • eggs • herbs • Italian parsley • lettuce • little gem lettuce • nuts • onions • oregano • parsley • quickles • salad • vinaigrette
This dressing goes with the Filet Beans, Radish, and Butter Leaf Salad, but will go with lots of other things as well. Salads and light slaws will pair with this, but this will also be good with cold shrimp and cold smoked or cured salmon as well as chicken dishes.
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This recipe involves cooking tomatoes, onions, and garlic down to a jam-like consistency and tossing blanched broccoli in the sauce to coat. The recipe may make more than you need for the broccoli, and if that is the case, just freeze the remainder and use it on pasta, other vegetables or use it coat roasted chicken, fish, or shrimp.
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Here, farro stands in for the rice in a little chewier, earthier rendition of risotto. Farrotto may actually predate risotto. This iteration, with the chard and plenty of garlic is quite down-to-earth, but you can use the same technique with mushrooms or lemon zest and juice to make it lighter flavored.
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This dish is a medley of concentrated late-summer flavors. The fresh tomatoes are cooked down to concentrate their sweetness, and the polenta is made from stock made from corn cobs which really brightens its flavor.
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Tagged with: broccoli • herbs • Italian parsley • nuts • parsley • polenta • summer squash • tomatoes
Use this dressing where you might use a Louie (1000 Island type) dressing, or with seafood. This recipe was designed to go with the Romaine Salad with Seafood and Shellfish Dressing, which includes instructions for saving the liquid from draining tomatoes. If you are using tomatoes, and have the liquid from them as they drain, great! Use it for flavor and color. If not, don’t worry about it.
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Tagged with: dressing • herbs • romaine lettuce • salad • seafood • shallot • thyme • tomatoes • vinaigrette
Lacinato, also called cavolo nero (black cabbage), is a kale that benefits from long cooking. Its deep flavor and sturdy texture blend well with the chewy quality and sweet flavor of farro. This dish can be cooked with extra liquid to make a soupy dish, or cooked until dry as here. You could put the finished dish into an oiled gratin dish and crack eggs into it and bake it with cheese for a light entrée, or toss in sausage for a one pot meal.
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When done with sweet tomatoes, these taste like candy, and are great as a dessert, or part of one. They work great with homemade vanilla ice cream or as part of a tart. I usually use plum tomatoes, but others will work as well. If the tomato is big, quarter it. This is less a recipe than a technique to follow. As you do this a couple times, you learn to adapt to the size of the tomatoes and the sweetness, or not, of them as well. You can change the herbs, play with oils, and even use different sugars such as a vanilla or lavender sugar.
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An all-vegetable and grain stuffing makes this lighter than the usual version with ground beef stuffing. This is a great way to use up left-over grains such as farro, bulgur, rice, or quinoa.
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Tagged with: basil • bell peppers • broccoli • chard • farro • grains • herbs • Italian parsley • mushrooms • onions • parsley • peppers • scallions • swiss chard • tomatoes
This dressing is about the tomato, so only do this when you have tomatoes with plenty of flavor. This is also a pretty dressing, especially when you have different colors of tomatoes. This dressing has a nice combination of fruitiness, acid, and sweetness, and is great on fish, grilled shrimp, chicken, or mixed with arugula and tossed onto grilled slabs of chewy bread. It is good on salads, too.
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This dish is so simple, there is nowhere for inferior ingredients to hide. The dressing goes really well with grilled or sautéed swordfish, halibut, tuna, or other meaty textured fish with a clean sea taste. This treatment works well with grilled shrimp, scallops, and with chicken breasts also.
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This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish.
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Tagged with: Bintji potatoes • braise • carrots • collard greens • collards • cranberry beans • cranberry shelling beans • herbs • Italian parsley • parsley • potatoes • scallions • shelling beans • soup • stew • thyme • tomatoes
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