Ah summer! Veggies in season! Fresh herbs for some culinary alchemy? Basil plants have particularly had a good year. Olive oil infusions - every day! yes!!! to dress up the bean and the grain!!! Dismiss that feeling that a long winter brings on your food choices. Garden plan early in february or march or later!! in a pot, a bird bath, window, you decide, and go for it! A summer herbal smorgasbord of fresh basil, parsley, thyme, cilantro, dill, and mint is divine!!! Everything tastes ... Mmmm, mmmm! If growing isn't an option, then shop! it's all here, now it's comparably fresher!!!
Here are some easy July staples from the Grasshopper Kitchen.
Golden Beets - peeled, quartered, and steamed - served warm with fresh dill weed
Black-Eyed Peas Salad - cooked beans, celery, grate a radish peeled beet and garlic clove, add chopped green beans (or substitute carrot for example...go for texture and crunch), a handful of pumpkin seeds, chopped basil, cilantro and parsley, ground or grated fresh ginger, black pepper, salt, cumin - olive oil and vinegar (your choice) Mix all together, cover and let flavours meld in the fridge for a couple of hours. Serve cold or at room temperature.
AND
Easy Fall Herbal Medleys
String Beans in Herb Vinaigrette - Wash and lightly steam green beans along with cauliflower florets, quickly cool and toss in a bowl. Add thinly sliced red onion or chives, sprigs of dill, chopped basil, cilantro or parsley, and halved grape tomatoes. A glug of balsamic vinegar and extra virgin olive oil, with a pinch of salt and black pepper to finish.
Delicata Squash and Cilantro - the squash is washed, sliced, and roasted at 400* for 15 minutes each side. Chill, peel if desired. Serve with lots of fresh chopped cilantro. Mmmm!
Love Grasshopper
No comments:
Post a Comment