Summer Herb Recipes

Three Herb Sauces

While summer is the perfect time to make a batch of pesto, you can also make a variety of other delicious herb sauces to save the fresh and fragrant taste of summer for the winter ahead. These easy and versatile sauces freeze very well.
.
Safety tip: when chopping and seeding hot chilies, wear a latex or plastic glove on the hand holding the chili to avoid getting the volatile oils on your skin. Wash your hands well after you are finished handling the chilies.

Cilantro Salsa

Makes about 2/3-1 cup which you can freeze in 1/3-cup portions. Freezes very well.

Ingredients
1 jalapeno chili, seeded
a large bunch of cilantro, tough stems removed
½ cup mint leaves
2 cloves garlic
½ cup olive oil or grape seed oil
Juice of a lime
½ tsp cumin
½ tsp ground coriander
salt to taste

Procedure
Place coarsely chopped chili, garlic, cilantro, and mint into food processor. Puree with the oil. Then add the lime juice, cumin, coriander and salt.

Use this to give a summery, Mexican taste to a variety of foods, or as the seasoning for tomato salsa or guacamole. It is excellent with eggs, potatoes, and rice.



Basic Green Herb Sauce
2 tbsp chopped shallots or green onions ( including some green part)
1 tbsp chopped garlic
½ cup chopped parsley
½ cup copped mixed herbs (dill, tarragon, thyme, mint, whatever you have)
2-3 tbsp capers, drained
grated zest of a lemon or lime
2-3 tsp juice from the lemon or lime
¼ to ¾ cup olive oil

Procedure
Place the onions, garlic, parsley, herbs capers, zest, and juice in your food processor and pulse until the desired level of puree is reached. Then in small amounts, start to add the olive oil until you have the thickness you want. This cause can be looser or tighter depending on how you plan to use it.

Suggestions: a great seasoning for roasted vegetables or spread on top of goat cheese and crackers for a snack.


Green Curry Paste
Makes 2/3-1 cup, enough for 2-3 dishes. which you can freeze in 1/3-cup portions. Freezes very well.

Ingredients
4-8 hot green chili peppers (jalapeno, serrano, whatever you have)
1 medium yellow onion
½ cup fresh cilantro
2 tbsp chopped garlic
1 tbsp chopped fresh ginger (or use crystallized ginger)
2 tsp ground coriander
2 tsp ground cumin
1 tsp black pepper
1 tsp shrimp paste or fish sauce or anchovy paste

Procedure
Chop and seed the chilis. Leave more seeds for more heat. Coarsely chop the onion. Combine the chilies, onion, cilantro, garlic, ginger, coriander, cumin, pepper, and shrimp paste in a food processor. Pulse until you have a paste.

To use the paste for green curry sauce: For a family meal, use 3 to 4 tbps of curry paste. Heat vegetable oil in a large skillet then add the paste and cook for about 30 seconds. Add a 14-ounce can of coconut milk (I use light coconut milk). Stir and bring to a boil. Add a cup of broth (chicken, vegetable, or seafood based on what you are including in the curry), 2-3 tbsp fish sauce and 2-3 tbsp sugar, if desired. Then add the meats and or vegetables you wish to the sauce to cook for about 10 minutes.

Suggestions for green curry: chicken, shrimp, or tofu and green beans, eggplant, zucchini and fresh basil leaves for a garnish. Serve with basmati rice.