Tag Archives: fresh herbs

Baba Ganoush with Fresh Herbs and Scallions

Endlessly scoop-able, silky and smokey, baba ganoush is one of my favorite ways to eat eggplant (although there are so many ways to love eggplant!) What makes this one a family go to? First, it’s so easy; just score, season and roast the eggplant (no peeling required!) Second, your food processor makes it a cinch to create a creamy, lemony, nutty puree, perfect for dipping or spreading. I like to give it a hit of fresh flavor by adding whatever herbs I have in the garden or left over from other dishes, and there is no chopping required! Third, you can endlessly customize this as a snack, lunch or light dinner by adding pita bread or chips, fresh veggies, Mediterranean-style meatballs or grilled chicken skewers.

Baba Ganoush with Fresh Herbs and Scallions

Makes about 6 servings (about 2 cups)

Ingredients:

3 medium-sized eggplant

Olive oil to drizzle over eggplant, plus 3 tablespoons to add to the eggplant puree

Kosher or sea salt, freshly ground pepper to taste

2 garlic cloves, drizzled with olive oil and wrapped in aluminum foil

1/2 cup tahini

3 tablespoons fresh lemon juice (about 2 lemons)

2 tablespoons extra-virgin olive oil, more for serving

1/4 cup of fresh herbs such as parsley, cilantro, dill or basil

2 scallions, greens sliced, whites reserved for another use

1 teaspoon of toasted sesame seeds

Pita and veggies, for serving or serve spread on a platter with Mediterranean meatballs or grilled chicken skewers on top.

Instructions:

Preheat the oven to 400 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise, and then score hash marks with the tip of a knife into the flesh. Drizzle olive oil over the cut side, and generously season with salt and pepper. Place them in the prepared pan with the halved sides down. Place the garlic foil packet on the baking sheet with the eggplant.

Roast the garlic until lightly brown and soft. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 40 to 50 minutes (this might take longer if you are using larger eggplants). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh, discarding any seed pods, with a large spoon, leaving the skin behind. The eggplant should have very little liquid because of the oven’s heat, but should it be watery, place the flesh in a strainer and shake away the liquid.

Place the eggplant flesh (discard the skin), roasted garlic, tahini, lemon juice, 3 tablespoons of olive oil, and fresh herbs in a food processor. Season the mixture with a pinch of salt and a few cranks of pepper, and then pulse until smooth. Taste for additional seasoning and add more salt, pepper or lemon juice if needed. Transfer to a serving dish, sprinkle with sliced scallions and sesame seeds. Serve with pita and veggies or grilled or roasted meats.

Pistachio Herb Pesto

Perfect on Heirloom Tomato Gazpacho…but don’t stop there. Toss this vibrant, nutty pesto with pasta, or serve as an accompaniment to grilled chicken or salmon.

Pistachio Herb Pesto

Makes about 1 cup of pesto

Ingredients

1 cup of soft fresh herbs such as basil, mint, dill, parsley, cilantro, stems removed

1/2 cup of roasted pistachios—no salt or low salt

1 garlic clove

Zest and juice of one small lemon

1/4 cup of extra virgin olive oil

Sea salt and freshly ground pepper

Instructions

Put the herbs, pistachios and garlic in the bowl of a small food processor with the lemon zest and juice, and blend them together until they are minced. While the processor is running, slowly drizzle in the olive oil and continue to blend until the pesto is smooth. Season with about 1/4 teaspoon of sea salt and a few cranks of pepper, then taste to adjust with additional seasoning if needed.

Farro, White Bean, Roasted Broccoli and Lemon Salad

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The branches of my neighbor’s tree are weighed with bright-skinned, juicy globes, and my farm box has seductive, creamy-green colored broccoli. I am in love with Trader Joe’s chewy, nutty 10-Minute Farro and the idea of salvaging any fresh herbs I have tucked away from previous dishes, as this salad benefits from any combination. Dinner with the hope of leftovers is in progress.

Farro, White Bean, Roasted Broccoli and Lemon Salad

Serve this dish alone, topped with poached eggs, rotisserie chicken or grilled meat. Serves about 4 as a main dish and 8 as a side.

Ingredients:

1 shallot, sliced

1 bay leaf

1 garlic clove

8 ounces of quick cooking farro

1 head of broccoli, cut into equal-sized florets

Olive oil, salt and pepper

1 can of organic white beans, rinsed and drained

1/2 cup chopped mixed herbs: parsley, thyme, dill, basil, cilantro, chervil, tarragon

2-3 fresh lemons

Instructions:

Heat a heavy bottomed saute or sauce pan and drizzle with olive oil. Add the shallot, bay leaf, garlic clove and farro, and stir until the shallot and garlic soften and the farro toasts slightly. Add water to cover plus 1/2 inch. Add a pinch of salt and cook for 10 minutes, until the farro is tender but still slightly chewy. Drain the excess water in a colander if it has not all been absorbed. Place the farro in a large mixing bowl.

While the farro is cooking, heat the oven to 400 degrees. Line a sheet pan with parchment paper and place the broccoli on it, tossing with olive oil, salt and pepper, then spreading out evenly on the pan. Put in the oven, turning the broccoli after about 5 minutes, until charred and softened, but still crisp and bright green, about 10-12 minutes. Remove the pan from the oven and add to the farro.

Add the white beans, chopped herbs and the zest of one lemon to the farro and broccoli. Squeeze in the juice of two lemons, season the farro mixture with salt and pepper, and fold all of the ingredients together. Taste the mixture and add more lemon juice, salt and pepper, and olive oil if needed. Chill the salad or serve it at room temperature.