Lentil salad with mint and green onions
July 5, 2011, 4:39 pm
Filed under: herbs, recipe, salad | Tags: , , , , ,

We have a nice crop of green onions and a bumper crop of mint. Was there a way to combine the two??? Time for a salad, methinks! A quick hunt around the web and the most promising recipe was at Adrienneeats. She served it over lettuce, which would be great. We don’t have tomatoes yet, so we upped the pepper by 1/2. It was a really tasty salad, kid approved! We ate it for our July 4th celebration. So healthy!! (Of course we also had a 4 avo. guac!!), and a klondike bar!!

Lentil salad with mint green onions, red pepper and feta

1 cup lentils, rinsed
1/4 c mint, chopped
1/4 c parsley, chopped
5 green onions, diced
1 red pepper, diced
4 oz. feta
2 tbsp olive oil
juice of half a lemon
1 tsp dijon mustard
2 tbsp white wine vinegar
salt and pepper to taste

Cook up one cup of small de puy lentils (it’s worth it to track these down!). Rinse with cold water. Chop up mint and parsley and mix into the lentils. Add diced veggies and mix all together.
Mix up dressing and pour over. Mix well. Salt and pepper to taste.


Zucchini time–great grated salad with herbs and feta
July 5, 2010, 2:34 pm
Filed under: herbs, recipe, salad, zucchini

It’s interesting how a simple change can make all the difference. Take zucchini. Not so exciting when it’s chunked up and sautéed with tomato and garlic (in my opinion–kind of yucky and mushy). On the other hand, the revelation that we came to last summer was—-the grater. Holy toledo can you make a zucchini taste great simply by grating it. I’ll post our favorite summer quesadilla recipe soon, but here’s another great way to eat your zuc.

so refreshing!

Zucchini with mixed herbs and feta
makes a bowl for 4 as side dish

one half medium zucchini grated coarsely
two green onions chopped
5 sprigs italian parsley
3 sprigs mint
6 basil leaves
juice of one lemon
2 oz. feta crumbled
2 tsp olive oil
salt and pepper to taste

Chop herbs and mix all ingredients in a medium bowl. Enjoy! It was best on the first go round–gets a bit soggy on day two. Feta seems pretty important here. Yum!

barley and herb salad
June 24, 2010, 8:43 pm
Filed under: barley, herbs, recipe, salad

This is a nice salad to showcase some fresh herbs and green onions. It would be really great as a side dish (the flavors are green and mild-ish), but of course we just ate it as a bowl dinner. I found the recipe on whole foods website and modified it to suit.

Barley and Herb Salad
Serves 4 as a main dish

Water (at least 3 cups)
1 cup pearled barley
1/2 cup green onions chopped
1/2 cup red pepper chopped
1/4 cup italian flat leaf parsley chopped
1/3 cup chopped fresh basil
2 tbsp fresh mint chopped
1/4 cup canola oil
1 minced clove garlic
1/2 lemon –squeezed for juice
salt and pepper to taste

plus–we added 1/2 cup fresh mozzarella diced
and 1/2 cup garbanzo beans
you could make other additions as you wish

Cook barley in water in saucepan simmering til tender about 20-30 minutes. Drain and rinse with cold water.
Mix rest of ingredients in bowl. Adjust seasoning as needed. Serve warm or cold.

herbfarm cookbook
January 30, 2010, 11:07 pm
Filed under: cookbook, herbs, recipe

I get the urge to invest in new cookbooks every now and again. Which is a bit odd since I usually just type ingredients into google and see what comes back. But I do like to look at a nice cookbook and this is a nice one.

From the Herbfarm guy. Beautiful looking and some interesting recipes in there too. So far I have only tried one. But it prompted me to plant more anise hyssop!

Greeting Tea

2 quarts water
1 large bunch anise hyssop sprigs (2 oz)
1 large bunch lemon verbena or lemon geranium leaves (2 oz)
2 Tbsp fresh lemon juice
3 Tbsp mild honey

Bring water to boil in large saucepan. Stir in the herb sprigs. Remove from heat and cover. Steep for 15 minutes. Strain into large pitcher and stir in honey and lemon. Refrigerate until cold. Yum!

There are a fair number of meat dishes in the book, but the book makes up for it with garden and use info. Still to try, chervil avgolemono (minus chicken stock), and lentil goat cheese mint strudel and some desserts with lavender and rosemary.