Compiled by Deb Ellis 5/30/20 – Note: I’ve included the source of these recipes if I know it, but most I have used for years and did not keep track of the creator. Thanks to all the recipe creators!
Modified from Jane Brody
1 cup bulgur and 1.5 c. boiling water
2 tomatoes or about 20 cherry tomatoes, diced
1 c. chives or 1 bunch scallions; 1 c. parsley; 3 T fresh mint, 1 T. oregano – or more of all
Dressing: ¼ c. lemon juice, 2 T. olive oil, ½ t. salt, ¼ t. pepper, ¼ t. cumin
In a medium bowl, soak the bulgur in the water. While bulgur soaks, chop tomatoes and herbs. Prepare dressing. After 30 min. drain any excess water from bulger. Add tomatoes, herbs and dressing to bulgur and mix.
Roasted Cherry Tomato Gratin
3 pints cherry tomatoes
1/4 c. olive oil 1 t dried thyme or 1 T fresh 3 large garlic cloves
1/3 c. or more mixed herbs: parsley, rosemary, sage, oregano
2 c. coarse bread cubes.
Preheat oven to 400.
Place tomatoes in 9 x 13 dish, add 1 T olive oil, thyme, 1 t salt, 1/2 t pepper and toss.
Process garlic, parsley, and 1/2 t. salt in food processor; add bread cubes and process until crumbs. Add 1/4 c. of olive oil and pulse to blend. Sprinkle over tomatoes and bake for 40-45 minutes.
Green Herb Spread
Leah Katz and Parveneh Holloway
2 c. parsley and 1-2 c. mixed herbs (sage, oregano, mint, basil etc)
(In winter, I buy: 1 bunch parsley, 1 bunch cilantro)
1 can anchovies, drained
Juice of ½ lemon
½ c. walnuts
2-3 T. capers, with juice
Optional: 1-2 garlic cloves
Mix together in food processor. Use as a spread on bread/crackers, as a sauce for fish, or as a dip.
2 c. firmly packed basil leaves
¼ t. salt 2 T olive oil 2 T lemon juice
2-3 cloves garlic
¼ c. pine nuts or walnuts
½ c. grated Parmesan cheese – Optional: I never add to make it vegan
Combine all ingredients (except cheese) in Cuisinart (preferred) or blender until well blended. It can be frozen and cheese can be added when you defrost it. If using immediately, add cheese. Boil 1 lb. pasta, drain, and pour pesto sauce over pasta. Or use as spread on crackers/bread.
1 cup pine nuts (toasted in a dry saute pan or 350 oven on a sheet pan)
1.5 c fresh sage leaves, firmly packed 1/2 c. parsley leaves
1/2 cup olive oil 1/4 cup garlic, halved
1 teaspoon salt 1 lemon, juiced
Combine all ingredients in Cuisinart (preferred) or blender until well blended. Boil 1 lb. pasta, drain, and pour pesto sauce over pasta. Or use as a spread on crackers and bread.
Sweet Potato & Greens Soup with Sage
Margaret Roach, adapted from Anna Thomas in Love Soup
Lemon Rosemary Shortbread Cookies
Note: To increase flavor, I use 2/3 of flour, sugar, butter, salt, but full amount of the last four: vanilla, lemon juice/zest, and rosemary.
- 3 sticks of unsalted butter (room temperature)
- 1 cup of sugar
- 3 cups flour
- 1 teaspoon sea salt
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon or more chopped rosemary
-Mix together butter and sugar until combined. Add vanilla, lemon juice and zest.
-Mix flour and salt together, then add to the butter and sugar. Add the rosemary. Mix together and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
-Roll the dough one-half inch thick and cut cookies. Place on an ungreased baking sheet and cook for 10 to 12 minutes at 350 degrees, until just brown around the edges. Watch them closely, since they can crisp up quickly at the end.
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