I thought it would be fun to have some of my favorite bloggers guest post this week (don’t I deserve a tiny break after the last year? I’m exhausted!) This is the first time I have opened up 365 til 30 to guest bloggers and I am so excited. Today’s post is from the adorable Christine of Ink Lemonade. I have a slight blog crush on her- not only is she talented, but she also happens to have the cutest baby (I think I am suffering from baby envy!). Enjoy her inventive cooking ideas!
Hi everyone! I’m Christine from Ink Lemonade and I’m so thrilled to be guest blogging today! The week Kate asked me to write a post, I was stuck with a fridge full of fresh herbs that were wilting by the day. It happens all too often. After using a few sprigs, the rest are destined for either the garbage can or a not-so-glamorous life of garnishing. I didn’t want to freeze or dry them or hide them in other dishes either, so I searched the web for ways to save this batch from its usual demise, highlighting the herbs in all their fresh herbal glory. There were three winning recipes and they’re so easy and fast, I should really never have an excuse for throwing out herbs again. The beauty is that they all call for pantry staples so you can whip them up in minutes at the first sign of wilting. And they’re totally customizable to whatever have on hand. Don’t have dill? Don’t like tarragon? Just leave them out or swap for something else. Enjoy!
Recipes:
Herb Vinaigrette
Ingredients
- 1 tablespoon wine vinegar
- 1 1/2 teaspoons very finely minced shallot
- 1/2 teaspoon regular or light mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon table salt
- Ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh minced parsley or chives
- 1/2 teaspoon minced fresh thyme , tarragon, marjoram, or oregano
Directions
- 1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.
- 2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Add herbs just before use.
Barley Salad with Herbs
from Martha Stewart
Ingredients
- 1 1/2 cups pearl barley (not quick-cooking)
- Coarse salt and freshly ground pepper
- 2 tablespoons finely chopped shallots (about 1 medium)
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3/4 cup roughly chopped fresh herbs
Directions
Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary. Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir in barley and herbs. Serve warm.
Pistachio Mixed Herb Pesto
from Alton Brown
Ingredients
- 1/2 to 1 clove garlic, peeled
- 2 cups packed flat-leaf parsley
- 2 tablespoons fresh lemon thyme leaves
- 2 tablespoons fresh tarragon leaves
- 1 tablespoon fresh sage leaves
- 1 tablespoon fresh oregano leaves
- 1/2 cup grated Parmesan
- 3/4 cup roasted pistachios
- Salt and pepper
- 2/3 cup olive oil
Directions
Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
365til30.com 