by Herb Exchange | Nov 15, 2010 | Herbs, Miscellaneous, Recipes |
With dropping autumn temperatures, there’s nothing like a nice zesty dish to warm up your night. Give this recipe a whirl, utilizing three of our favorite herbs. It has quite a unique tang to it, combining lots of fresh mint and jalapeno peppers. If you prefer, this dish would also be great with chicken instead of tofu.
Vegetable Citrus Mint Stir Fry
Ingredients:
1 tbsp Olive Oil
3-4 Garlic Chives, minced
1 block firm or extra firm Tofu, well pressed
1 Red Bell Pepper, sliced
½ Onion, diced
1 Zucchini, chopped
4 stalks Lemon Grass, well minced in a food processor
2 tsp Sugar
½ tsp Salt
1 tbsp fresh Ginger, minced
1 Jalapeno, minced (or to taste)
1 ½ cups packed Citrus Kitchen Mint leaves
1 tbsp Rice Wine Vinegar (or White Wine Vinegar)
pre-cooked Rice
Preparation:
Sautee the garlic, tofu, red pepper, and onion for about 5 minutes. Add the zucchini, and continue to cook until the veggies are soft and the tofu is golden brown.
Remove from heat.
For sauce, place the remaining ingredients (except rice) in a food processor and process until mint is finely minced.
Add sauce to the tofu and veggies and reheat, just until hot. Serve over rice.
by Briscoe White | Aug 23, 2010 | Exploring, Recipes |
Over the years, we have collected so many delicious recipes that highlight fresh, culinary herbs – we finally had an ‘lightbulb’ moment recently, and decided that an ‘Exchange’ is just that – we need to start sharing! We grow so many wonderful culinary herbs, and the next step is making suggestions on how to use them in the kitchen.
So, beginning now, we are introducing The Cook’s Exchange – a place where we share with you the bounty of both the garden, as well as the kitchen. We’ll start simple – we are simple cooks and the easier the better. As long as the recipe features the fresh, delicious flavor of what our garden has to offer. It’s summer, the herb garden is producing well, and the vines are covered with cucumbers – our favorite – Burpless! All you need are fresh herbs, fresh cucs and some delicious whole grain bread:
Ingredients:
8 ounces Light Cream Cheese
1 1/2 Tlb. Low Fat Milk
2 scallions, thinly sliced ( you can sub 3 Tlb. finely chopped red onion)
2 Tlb. minced parsley
1 Tsp. minced dill
1 Tsp. minced thyme
1 Tsp. minced basil
Fresh pepper
Salt
8 Slices Whole Grain Bread
1 Cucumber, thinly sliced
Preparation:
In a bowl, mix the cream cheese and milk together with a fork, and mix until well blended. Stir in all of the herbs, salt and pepper. Cover and allow the mixture to meld – put in the icebox for at least an hour.
Spread the mixture on both sides of bread, top with cucumber slices and enjoy!
Makes 4 Sandwiches.
by Briscoe White | Mar 1, 2010 | Exploring, Growing, Herbs, Recipes |
As spring gets closer, these recurring winter storms will have to stop sometime. Today is bright and clear but the fifty-degree temperature feels more like forty. We are not there yet! Here in our greenhouse, spring feels like a real possibility. All of the little annual plants are growing nicely. Herb plants are a little more complicated, so some are grown but dormant.
No culinary herb represents summer better than the basil plant. Looking at these strong little seedlings, we know we will soon be herb gardening. And basil will be high on our list, our frozen pesto is long gone, so we cannot wait for this year’s first crop of fresh cut basil. Read this recipe and start dreaming yourself…
The Perfect Pesto
Ingredients
• 1/4 cup walnuts
• 1/4 cup pine nuts
• 3 tablespoons chopped garlic 9 cloves
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan
Directions
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Basil seedlings growing at in our greenhouses.
