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
Other Herbs like Basil or Parsley or whatever herbs you have left over
Walnuts, Almonds or Pecans
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
find in the grocery store, or just substitute almond butter instead.
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
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.
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
1⁄2 Tsp Freshly Ground Black Pepper
together in a jar.