Herbs

Cool Lemon Dill Cucumber and Quinoa Salad

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Cool Lemon Dill Cucumber and Quinoa Salad

1/2 cup quinoa

Cook the quinoa and cool for several hours before making the salad.  If you need instructions, go here.

Dressing:
2 T. plain yogurt
1/2 T. lemon juice
1/2 T. honey
1/4 tsp salt

Mix the dressing ingredients together and set aside.

Salad:
1 cucumber, cut however you like
1/4 cup minced green onions (during the spring) or purple onions (summer/fall)
2 T. minced dill

Cut up your vegetables and mix with the quinoa.  Incorporate the dressing.
Enjoy!
Serves 2-3.

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I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

Herbed Chicken Salad

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Inspired by the idea of making pita pockets with my new sourdough starter, I decided to make chicken salad to go along with it. After three days of anticipating a chicken salad sandwich, I was really craving it, and this recipe did not disappoint when I made it Tuesday evening after a full day of packing orders and making deliveries! It only made 2 servings though, so in the future I will double it to have enough for leftovers.

Herbed Chicken Salad
Serves 2

1/4 cup mayonnaise (I use avocado oil mayonnaise)
1/4 cup plain yogurt (you could probably substitute sour cream if you prefer)
1 tsp lemon juice
1/2 tsp mustard
1/2 tsp raw local honey
1/4 tsp salt
1 T. minced fresh dill or 1/2 tsp dried dill
1 minced green onion
Approximately 2 cups chicken, diced

Mix everything and serve! I especially liked mine served with cucumbers inside the pita pocket- a crisp, juicy addition to a flavorful filling inside a homemade sourdough pita pocket.

Leave a comment if you make it!

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Roasted Potatoes with Mustard and Basil Dressing

Do you eat your potatoes with the skins on?  Did you know that 50% of the antioxidant activity of the entire potato is in the skins?  Also, the high fiber content of the skins slows the digestion of starch and sugar, giving the potato a lower glycemic value*.  Roasting potatoes is a great way to use them with the skin on

This is a great recipe to make with the fun colored potatoes we have.

This is a great recipe to make with the fun colored potatoes we have.

Roasted Potatoes with Mustard and Basil Dressing

Potatoes- enough to feed your family
1 T. oil
Salt and pepper

Preheat the oven to 425.  
Cut the potatoes into bite sized pieces (no need to peel).  Toss with the oil and season with salt and pepper.  
Spread in a single layer on a baking pan (I really like using our cast iron skillet for this).  
Bake for about 45 minutes until they are crispy brown on the outside and tender on the inside, flipping halfway through cooking.

While they are roasting, make the dressing by mixing together the following ingredients (halve this dressing recipe if you are only feeding 1 or 2 people):
2 T olive oil or melted butter
2 tsp mustard
2 tsp honey
2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp garlic powder
2-3 T minced basil
Taste and adjust the dressing if needed.
When the potatoes come out of the oven, toss them with the dressing and serve!

*Reference: Eating on the Wild Side by Jo Robinson

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"Tastes Like Summer" Salad

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I came up with this recipe because I wanted a salad that would showcase the best of summer flavors. 

I first taste-tested it on a group of moms and kids at one of our farm play dates.  After the salad had made its rounds and gotten thumbs-ups from the moms, a group of toddlers and preschoolers congregated around the bowl and gobbled it down!  They may have been more fascinated with the novelty of stabbing the food with toothpicks than being interested in the food itself, but regardless; they polished off the rest of the bowl!!!

The salad next made its appearance at our chiropractor's office (Inspired Chiropractic) when I handed out samples there.  One woman's eyes lit up when she tried it and she said, "Mmmm... it tastes like summer."  Thus the name of the recipe came about.

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Most recently, I passed out samples of this salad at a business meeting.  One man asked what the yellow vegetables were and when I answered "yellow tomatoes" he said, "Huh.  I don't normally like tomatoes, but I like THOSE!"

"Tastes Like Summer" Salad

Dressing:
2 T. balsamic vinegar
2 T. olive oil
1/2 T. raw local honey
2 roasted garlic cloves, mashed  (See how to roast garlic here.)
1/4 tsp salt

Vegetables needed:
Cherry tomatoes, halved
Cucumbers, peeled and cut into 1/2" pieces
Basil, minced

Cut up an adequate amount of vegetables to feed your family and drizzle with dressing right before serving.  The salad will become very juicy if allowed to sit, so only make what you will eat right away.

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Thai Chicken Pizza

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This pizza is my newest obsession.  Everyone I've made it for gave their hearty approval that this was worthy of a blog recipe.

For our pizzas, I used whole wheat tortillas for the crust, but feel free to use any crust you like.  I like how the tortillas allow the crust to take a back seat and let the other flavors and toppings take the stage.  This recipe will make enough sauce and toppings for 3 tortilla-sized pizzas.    

Tortilla + Thai pizza sauce

Tortilla + Thai pizza sauce

Tortilla + Thai pizza sauce + toppings

Tortilla + Thai pizza sauce + toppings

Finished!

Finished!

Begin by cooking the eggplant:

  • 1 T. coconut oil
  • 1 eggplant, cut into 1/4" cubes (peeled or unpeeled, whichever you prefer)
  • 1/8 tsp salt

Heat oil in a large skillet and add eggplant.  Sprinkle with salt and cover with a lid.  Saute until tender, flipping occasionally to cook evenly.  When done, the eggplant should be tender all the way through and no longer spongy.  It may be dark brown on the edges, but that is just fine.

Thai Pizza Sauce

  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tsp red pepper flakes OR 1 T. fresh red jalapeno, minced
  • 1 garlic clove, minced
  • 1 T fresh grated ginger
  • 1/4 tsp salt
  • 3 T smooth peanut butter
  • 2 T sesame oil
  • 2 T coconut aminos

Combine all the vinegar, honey, water, pepper, garlic, ginger, and salt in a small pot and simmer for about 10-20 minutes until the sauce has reduced to about 1/2 cup.
Remove from heat and add the peanut butter, oil, and coconut aminos.

Assemble the pizzas:

  • 3 tortillas or your favorite pizza crust
  • Thai Pizza Sauce
  • Chicken, pre-cooked and cut up into small pieces
  • Tomatoes
  • Green peppers
  • Roasted eggplant
  • Mozzarella cheese
  • Thai basil, minced

Divide the pizza sauce between the three tortillas and spread evenly.
Top with chicken, tomatoes, peppers, eggplant, and cheese.
Bake at 425 for about 15 minutes until done to your liking.
Garnish with Thai basil before serving.
Devour!
 

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Party in My Mouth Pasta Sauce

I posted this recipe on the blog last year and it got rave reviews.  David told me that when his wife made it, "It tasted like a party in my mouth".  I'll never forget that!

If you've never tried eggplant before, this would be a great recipe to try for the first time.  Seasoned eggplant lovers are going to love this as well.

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All the vegetables ready for the oven

All the vegetables ready for the oven

Party in My Mouth Pasta Sauce

  • 1.5 lb tomatoes (3-4 fist-sized tomatoes)
  • 1 eggplant (1/2 lb-1 lb depending on size of eggplant)
  • 1 onion
  • 1 bell pepper or 2 smaller peppers, any kind you like
  • 2 garlic cloves
  • 2 T. oil
  • a few leaves of basil, minced*
  • a few leaves of parsley, minced*
  • a few leaves of oregano, minced*
  • a sprig of thyme with the leaves removed*
  • 1/4+1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4-1/2 cup beef or chicken broth

Preheat oven to 425.  
Cut the tomatoes, peppers, and onions into 1" pieces.  Peel and cut the eggplant into 1/2" cubes. 
Lay all the vegetables- including the whole garlic cloves- in a single layer on a baking sheet (you many need two pans).  Drizzle with oil and mix to evenly coat the vegetables.  
Roast for 30 minutes.  Remove from the oven and stir.  Roast for 15 more minutes or until the vegetables are tender and brown around the edges.
Place all the vegetables in a food processor or blender with the herbs, salt, pepper, and 1/4 cup broth and pulse briefly until it become a thick chunky sauce.  You can continue to process it depending on how thick or chunky you would like it.  Add an additional 1/4 cup broth if you would like to thin it out more.

Serve over pasta, spiralized summer squash, or quinoa, or use as a cracker dip!

Leave a comment if you make this!

These herbs can be purchased together in the Italian Herb Combo Pack here.

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Cilantro Lime Salad Dressing

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I've made many cilantro dressings with different ratios of yogurt, lime, honey, and cilantro, but this time I think I NAILED IT.  Try it and let me know if you agree.

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Cilantro Lime Salad Dressing

  • 1/2 cup plain yogurt
  • 1 T. lime juice
  • 1 T. olive oil
  • 1 T. honey
  • 1 small garlic clove, minced
  • 1/8 tsp salt
  • 1/2 cup cilantro leaves

Place all ingredients except cilantro in a blender and blend until well mixed.
Add the cilantro and blend until the cilantro is as finely chopped as you would like it.
Serve!

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Roasted Carrots with Cilantro Yogurt Dip

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Roasted Carrots

  • 1/2 T. oil
  • Enough carrots to feed your family, halved or quartered so they are 1/4-3/8 inch thick.  (Keep in mind they will shrink in size somewhat).
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • salt and pepper to taste

Preheat oven to 425.
Toss carrots with oil and spices and spread in a single layer on a baking sheet or cast iron pan. Roast for 25 minutes, flipping halfway through.  

Cilantro Yogurt Dip

  • 1/2 cup yogurt (can substitute sour cream)
  • 2 T. minced cilantro
  • 1 tsp lime juice
  • 1 tsp honey
  • 1/2 clove minced garlic (don't use the whole clove like I did!)
  • 1/4 tsp salt

Mix and dip!

Leftover dip can also be used as a salad dressing.

Leave a comment if you make this recipe!

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Cilantro Pesto

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Cilantro Pesto:

1 garlic clove
1/3 cup pumpkins seeds, sunflower seeds, or toasted pine nuts
1 large bunch of cilantro with the leaves removed from the stems
1/4 tsp salt
1/8 tsp pepper
1/3 cup olive oil
1/2 cup grated cheddar cheese

In a food processor, process the garlic and seeds or nuts until finely ground.
Add the cilantro leaves, salt and pepper, and process until the cilantro leaves are finely chopped.
Add the oil and process to incorporate.
Add the cheese and pulse briefly.
Enjoy!
Store in the frig if you don't use it right away.  The top layer may discolor, but underneath it will still be bright green.

Ideas for using it:
Dip with tortilla chips
Spread on a grilled cheese
In a tortilla with black beans and cheese.
In a quesadilla

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How to Make Basil Pesto

When I tried basil pesto for the first time several years ago, it changed my life.  I had no idea how some green mush could taste so good.

Basil Pesto:

1 garlic clove
1/3 cup toasted pine nuts
1 large bunch of basil with the leaves removed from the stems
1/2 tsp salt
1/8 tsp pepper
1/3 cup olive oil
1/2 cup parmesan cheese

In a food processor, process the garlic and pine nuts until finely ground.
Add the basil leaves, salt and pepper, and process until the basil leaves are finely chopped.
Add the oil and process to incorporate.
Add the cheese and pulse briefly.
Enjoy!
Store in the frig if you don't use it right away.  The top layer may discolor, but underneath it will still be bright green.
 

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