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: 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: 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: Herbal Cruditte Dip

Some days it is simply too hot to cook and seemingly too hot to eat a square meal. Some summer days I will opt for a plate of cold fruit and veggies. This herbal cruditte dip is perfect for those exhausted moments. This yogurt-cream cheese dip is flavored with parsley, chives and salad burnet (for…

Recipe: Herbed Tuna Salad with Parsley, Chives and Salad Burnet

It’s hot and I’ve been working on herbal recipes that are quick, don’t require heat and can be served chilled. Try this light tuna salad flavored with lime juice, parsley, chives and salad burnet (for a taste of cucumber). My uncle is an ocean fisherman so I used his catch that my aunt preserved. You…

Recipe: Roasted Garlic Bulbs

Mmmmm, garlic. This recipe is for all my fellow garlic lovers out there. Roasted garlic bulbs are delectable fresh out of the oven. Spread these little beads of caramelized garlic goodness on sourdough or toast, use them as you would in recipes or eat them straight off the bulb. Simple, quick, and so delicious. INGREDIENTS…

Recipe: Kale Slaw with Shiso and Cilantro-Lime Dressing

My garden is producing heaps of black magic kale and I needed another recipe to use it up. Inspired by the dressing from this watermelon salad (it was so good!) I decided to make a slaw with a similar flavor palette using shiso, cilantro and lime. A delicious side for any summertime meal. INGREDIENTS 8-10…

Recipe: Garlic Scape-Mint Pesto

It’s the end of garlic scape season and I used up the remaining crop to make a pesto. I tried to balance the hot, spicy flavor of the scapes with the cool mouthfeel of spearmint. It turned out great and was perfect as a spread on warm sourdough or in a pasta salad that I…

Recipe: Two Potato Salads–with Dill or Summer Savory

Where I’m from, summer picnics and barbecues always have potato salad. I love a classic potato salad with dill and pickles, which can taste so light and refreshing on a hot day. Knee deep in dill, I couldn’t help but make potato salad this week, but I decided to experiment with a new take on…