Potato Salad with Basil Pesto
Notes: I made this today for crew lunch, I used all sorts of potatoes; blue, red, and yellow, all new potatoes. It did not make a difference, still very good. Maybe that’s because basil is my favorite herb!
1 1/2 lbs. of baby potatoes
1/2 tsp. of table salt
1 C. basil
mint, to taste
2 Tbs. pine nuts (I used walnuts and sun flower seeds)
2 – 3 cloves garlic, left whole
4 tsp. lemon juice
1 Tbs. water
1 Tbs. olive oil
red pepper flakes to taste
1/2 tsp. of salt and pepper
Place potatoes in a medium-size saucepan and fill with enough water to cover them by 1-inch; add salt and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain and let cool. Meanwhile, combine basil, mint, nuts, garlic, lemon juice, water, oil, salt, pepper and red pepper flakes in a food processor; process until smooth. When potatoes are cool enough to handle, halve or quarter them; toss with pesto and serve warm or at room temperature. Yields about 3/4 cup per serving.
Lentils with Lovage and Summer Savory
Notes: This recipe is great because it uses summer savory (very similar to thyme), lovage, and garlic!
1/2 small chopped sweet onion
1 garlic clove
1 tablespoon olive oil
12 ounces whole green lentils, Rinse, strained and sort through, removing debris
1/2 cup chopped lovage
1 sprig fresh thyme
3 -4 cups water
Sauté the chopped onions and garlic in the oil till soften but do not brown. Stir in the lentils. Add the chopped lovage, thyme, one strip on orange zest and water to covered by an inch. Bring to a boil then reduce to medium, cover and simmer until tender. Remove the lentil mixture with a slotted spoon if any liquid is left. Reduce the liquid in the pan, while adding a little more olive oil and salt and pepper to taste. Serve over the lentil mixture. Or just drizzle lentils with olive oil and season with salt and pepper.
Roasted Eggplant & Tomatoes
Notes: This recipe also uses basil and garlic, as well as your eggplants and tomatoes! Let us know how it turns out if you get the chance to try this out.
2 small eggplants, cut crosswise into 1/4 inch slices
6 medium tomatoes, cut crosswise into 1/4 inch slices
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
6-8 basil leaves, finely chopped
Fresh parmesan cheese
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°.In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you’re stacking, use 2 pans.Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.
Kale with Garlic, Sage, & Thyme Butter
1 bunch kale
1 large onion, peeled, halved and sliced
5 tablespoons butter
6 cloves garlic
Leaves from 1 handful of fresh thyme sprigs
A handful of fresh sage leaves
1/8 to 1/4 teaspoon crushed red pepper
1 cup chicken broth or white wine
Salt if needed
4 small fresh tomatoes, quartered
Wash kale, remove thick stems (I do this by ripping the kale away from the stem) and slice the kale into thin strips. Peel garlic cloves and place them in a small food processor with the thyme and sage leaves. Process to a fine chopped state. Alternatively, chop the garlic and herbs finely with a knife. In large-ish skillet, heat butter over medium heat. Add onions and saute for a few minutes. Add garlic and herb mixture and saute a few more minutes, stirring occasionally. Finally, stir in the kale and chicken broth, bring to a simmer, and cook for about 10 minutes, stirring occasionally. Taste sauce for salt; I added 1/4 teaspoon. Just before serving, stir in the tomatoes and heat just until the tomatoes are warmed through and savory looking. Serve hot. Makes 4 hearty servings.
Potato & Kale with Lemon-Thyme Vinaigrette
1 ½ lbs red and blue new potatoes, halved or quartered
2 TBSP lemon juice
1 TBSP fresh thyme leaves
¼ to ½ tsp crushed red pepper flakes
3 TBSP olive oil
salt and pepper
1 shallot or 2 TBSP chives, thinly sliced or finely chopped
1 bunch kale, thick stems discarded and leaves cut into 1-inch pieces
Steam potatoes in large pot until very tender, 15 to 18 minutes. Meanwhile in a small bowl, whisk lemon juice, thyme, red pepper, 2 TBSP olive oil and ¼ tsp salt. Heat remaining TBSP olive oil in a large skillet over medium high heat. Add the shallot/chives and cook, tossing occasionally, until tender. To the skillet, add as much kale as will fit and ¼ cup water. Cook, tossing frequently and adding kale, until tender, 6 to 8 minutes. Season with salt and pepper. Serve potatoes and kale next to each other, drizzle with vinaigrette.