Tis the season for using fresh herbs. So I can’t resist giving you more recipes for using herbs from your herb garden. It is such a pleasure to pick the herbs and use them right away.
Using Fresh Herbs
This grilled lamb recipe uses both fresh oregano and fresh mint. We like to also the mint sauce over fresh cucumbers and tomatoes; I cut the garlic down to 2 tsp.
Grilled Lamb with Mint Sauce
- Serves 8
- Juice and peel of 1 lemon
- 1/4 c. olive oil
- 1 small onion minced
- 8 cloves of garlic minced
- 3 Tbs. fresh oregano chopped
- 1 5 lb. leg of lamb – butterflied…. ask your butcher
- Salt to taste – about 3/4 tsp.
Combine ingredients in a large zip lock bag. Marinade the lamb over night, turning the bag several times. Grill over hot coals for about 40 min. Be sure to turn several times and baste with the marinade. Serve sliced with the following mint sauce.
- Makes 1 cup.
- 3/4 c. Greek plain yogurt
- 1/4 c. sour cream
- 6 cloves of minced garlic
- 2 Tbs. chopped mint
- 1/2 tsp. salt
Mix and serve chilled.
Here is one salsa you can serve at every meal. Pick your favorite herb and add it to this salsa.
Every Day Salsa
- Makes 2 cups
- 4 medium tomatoes – cut in 1/2 in. slices
- 1 jalapeno chili – roasted and diced
- 1/4 c. onion
- 1 1/2 tsp. white wine vinegar
- 1. serrano chili – if you like it hot
- Juice of 1 small fresh lime
- 1 tsp. garlic salt
- choose your herbs – 1 tsp. oregano – 2 Tbs. chopped parsley – or – 2 Tbs. chopped cilantro
Place tomato slices on a sheet of tin foil. Place foil on a broiler pan and broil tomatoes for about 2 minutes, or until they start to brown on top. (pan should be about 4 in. away from the heating element) Remove tomatoes and put in blender with the remaining ingredients. Blend until smooth. Best served at room temperature.
This recipe comes from my 101 ways to cook zucchini. It will soon be a family favorite at your house.
Hope you have a Parmesan cheese grater and a nutmeg grater. Fresh is the only way to go with this recipe.
Stuffed Zucchini Flowers
- Serves 4 – easy to increase
- 12 zucchini flowers – use young unopened flowers
- 1 c. ricotta cheese
- 4 tsp. freshly grated Parmesan cheese
- 3 Tbs. fresh basil chopped
- A pinch of freshly grated nutmeg
- 1 egg beaten
- 3/4 c. flour
- 1 c. water
- A pinch of salt
- Light olive oil for frying
Rinse the zucchini flowers and pat them dry. Mix the cheeses, basil, nutmeg and egg. Stuff each flower and twist the top closed. Beat the flour slowly into the water, add salt. This batter should be the thin like cream. Heat the oil in a frying pan. Dip each stuffed flower in the batter and fry until golden brown, about 3 min. Drain and serve.