Summer’s here and its time
to kick back and relax – here are three ways to use herbs to brighten up the flavor
of foods from the fridge and the grill
to kick back and relax – here are three ways to use herbs to brighten up the flavor
of foods from the fridge and the grill
Kitchen Sink Pesto
Kitchen Sink Pesto can be made with any kind of herb!
1 Garlic Clove
2 TB Tahini*
1 TB Lemon Juice
2 – 3 Cups Packed Arugula or
Other Herbs like Basil or Parsley or whatever herbs you have left over
Other Herbs like Basil or Parsley or whatever herbs you have left over
½ Cup Chopped Toasted
Walnuts, Almonds or Pecans
Walnuts, Almonds or Pecans
1 Cup Extra Virgin Olive Oil
Sea Salt and Freshly Ground
Black Pepper
Black Pepper
Place the garlic, tahini and
lemon juice in the food processor bowl and whiz until pureed. Add the nuts and
greens and pulse to blend. With the machine running, pour the olive oil in a
steady stream into the bowl, process until smooth. Season to taste with salt
and pepper.
lemon juice in the food processor bowl and whiz until pureed. Add the nuts and
greens and pulse to blend. With the machine running, pour the olive oil in a
steady stream into the bowl, process until smooth. Season to taste with salt
and pepper.
*Tahini is ground sesame seed paste. It’s easy to
find in the grocery store, or just substitute almond butter instead.
find in the grocery store, or just substitute almond butter instead.
Basil-Mint Coconut Shrimp
Basil Mint Shrimp is the perfect change of pace for the grill!
¾ Cup Fresh Basil, packed
¼ Cup Fresh Mint, packed
½ Cup Coconut Milk
3 Cloves Garlic, grated
2 TB Lime Juice
1” Piece Fresh Ginger, grated
2 Tsp Light Soy sauce
2 Tsp Asian fish sauce (nam pla)
1 TB Dark Brown Sugar
18 – 20 Jumbo shrimp, peeled, deveined
½ Cup Coconut Milk
3 Cloves Garlic, grated
2 TB Lime Juice
1” Piece Fresh Ginger, grated
2 Tsp Light Soy sauce
2 Tsp Asian fish sauce (nam pla)
1 TB Dark Brown Sugar
18 – 20 Jumbo shrimp, peeled, deveined
Sliced Green Onions, for
garnish
garnish
Lime Wedges
Step One Combine
the basil, coconut milk, garlic, lime juice, ginger, soy sauce nam pla and
brown sugar. Process until almost
smooth. Place half the marinade and the shrimp in a zippy bag and set aside for
at least 1 hour, or in the fridge overnight.
the basil, coconut milk, garlic, lime juice, ginger, soy sauce nam pla and
brown sugar. Process until almost
smooth. Place half the marinade and the shrimp in a zippy bag and set aside for
at least 1 hour, or in the fridge overnight.
Step Two Prepare
a medium-high heat grill (or grill pan). Thread several shrimp onto each of
skewer. Grill until just cooked through, basting with the reserved marinade,
about 2 minutes per side. Serve shrimp with the green onions and lime wedges.
a medium-high heat grill (or grill pan). Thread several shrimp onto each of
skewer. Grill until just cooked through, basting with the reserved marinade,
about 2 minutes per side. Serve shrimp with the green onions and lime wedges.
Tarragon VinaigretteJust one simple recipe for vinaigrette can go from a salad to the grill!
3⁄4 Cup Extra Virgin Olive Oil
1⁄4 Cup White Wine Vinegar
1 Grated or Minced Garlic Clove
1 Tsp Sea Salt
1⁄2 Tsp Freshly Ground Black Pepper
1⁄2 Tsp Freshly Ground Black Pepper
1⁄4 Cup Minced Fresh Tarragon
Shake the ingredients
together in a jar.
together in a jar.