Crushed and sprinkled over squash soup or fall inspired pasta. Or try them as a tasty snack or antipasto. You can fry them straight in oil then sprinkle with salt or try them battered with this recipe below. The beer or sparkling water adds a bubbly nature to the batter resulting in a lighter, crispy…
Recipe: Ratatouille with Basil, Parsley and Fennel
Ratatouille is a perfect late summer dish, when eggplant, tomato and zucchini are coming in heavy. Fun to prepare, beautiful to serve and simply delicious. In this recipe we include fennel frond for an added anise kick. INGREDIENTS 2-4 eggplants 2-4 zucchini and/or summer squash 6 tomatoes 1 onion, diced 4 cloves garlic, plus 1…
Recipe: Fettuccine Alfredo with Mushrooms, Thyme & Parsley
Warm, creamy and comforting. This is a surprisingly quick meal to whip up. INGREDIENTS 8 oz fettuccine pasta 1/2 pound brown mushrooms, sliced 1 onion, diced 3 cloves garlic, crushed or minced 2 tablespoons fresh thyme, stripped from stems 1 tablespoon flat leaf parsley, finely chopped 2 tablespoons oil or butter 2 tablespoons flour 3/4…
Recipe: Tarragon-Grapefruit Mint Vinaigrette Dressing
The flavors of anise and grapefruit pair wonderfully together. In this recipe, we combine our grapefruit mint and French tarragon to craft a delightfully light dressing for summer salads. INGREDIENTS 1/2 cup oil 2 Tablespoons white wine vinegar 1/2 cup grapefruit mint leaves, packed 1/4 cup French tarragon leaves, packed 3 sprigs parsley, leaves and…
How to Dry Herbs at Home
Preserving the flavors of summer for later use can be a bit of an art, be it canning, pickling or dehydrating. But drying herbs at home is easy. If you ever find yourself with an excess of fresh herbs, there are several methods to try. You can dry them in a warm oven, but I…
Recipe: Berry Vinaigrette with Basil and Shiso
This simple vinaigrette recipe is perfect for summer salads. Here I use blueberries because the flavors of blueberry and anise meld wonderfully in your mouth. But you could substitute blackberries, raspberries or even huckleberries. Shiso adds a layer of complexity to this vinaigrette with its hints of mint, cinnamon and cumin. Tossing a few extra…
Recipe: Basil Hummus
A fresh take on a favorite dip. This recipe pays tribute to August on the Palouse, for the chickpeas that are soon to be harvested and the basil that is growing like a weed. Simple, refreshing, delicious. An excellent appetizer or a delicious source of protein in sandwiches. INGREDIENTS: 16 ounces cooked chickpeas, drained 2…
Recipe: Beet and Snow Pea Salad with Sweet Marjoram
Sweet marjoram is one of my favorite herbs. Although it’s a relative of common marjoram and oregano, this herb tastes quite different. Floral, piney, citrusy–its flavor is as pinnacle summer as fresh garden corn, tomatoes and zucchini. It’s an excellent herb to pair with summer vegetables–especially root veggies like beets and carrots–it’s absolutely wonderful infused…
Recipe: Parsley-Bergamot Sauce
Wild bergamot’s flavor is reminiscent of Greek oregano–spicy, earthy and pungent. In this sauce, I combined it with parsley, a little lemon juice and browned onion and garlic to make a delightful sauce to pair with veggies, meats or as a salad dressing. Sauteing the garlic and onion slightly will soften their heat and pungency,…
Recipe: Crock Pot Beans with Epazote
Cooking beans over the stove is not exactly how I want to spend a hot summer day. But who can resist home cooked beans? This recipe is a take on Frijoles de olla, or pot beans, that are traditionally cooked in a clay pot–imparting a richer, smoky flavor. I don’t have a clay pot and…
