HERBS 'N SPICES: SUMMER HERB RECIPES

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HERBS 'N SPICES: SUMMER HERB RECIPESCherry Tomato RelishFrom Bon Appetit June 2000Ingredients:1/4 cup balsamic vinegar4 teaspoons chopped fresh oregano3/4 cup olive oil1/8 cup drained canned diced mild green chilies4 green onions, finely chopped4 cups halved cherry tomatoesWhisk vinegar and oregano in medium bowl to blend.Gradually whisk in oil. Mix in green chilies and greenonions. (Can be made 6 hours ahead. Cover;chill.)Add tomatoes; toss to coat. Season with salt and pepper.Herb Roasted TomatoesIngredients:1 teaspoon olive oil, divided2 large ripe tomatoes, halved2 cloves garlic, minced1 tablespoon fresh thyme leavesSalt and freshly black pepperPreheat oven to 350 degree F. Coat a 9x13 inch bakingpan with half of the olive oil. Arrange the halved tomatoes,cut side up, in the oiled pan. Sprinkle with garlic, thyme,salt and pepper. Drizzle with the remaining oil. Bake for1 hour, until very softened. These can be blended for asauce, or topped with Parmesan cheese and served asis. They are also great as a topping for toasted Frenchor Italian bread.Zucchini Herb PateCountry Woman MagazineIngredients:4 medium zucchini, about 1 lb.2 teaspoons tarragon vinegar2 teaspoons sugar2 teaspoons salt, divided1/2 cup fresh parsley sprigs, packed1/2 cup fresh chives, snipped8 ounces cream cheese, softened1/2 teaspoon peppercrackersLine a mixing bowl with a double thickness of cheesecloth.Coarsely shred zucchini into prepared bowl. Sprinkle withvinegar, sugar and 1 tsp. salt. Toss gently; cover with a toweland set aside for 1 hour. Meanwhile, in a food processorwith the chopping blade, mince parsley and chives. Gatherends of cheesecloth, squeezing out as much liquid as possible.Add drained zucchini to food processor and process untilpureed. Add cream cheese, pepper and remaining salt;process until smooth. Press pate into a small bowl. Coverand refrigerate overnight. Serve with crackers. 1-1/2 cupsEditor's Notes: I cut the salt back by half and use light creamcheese. I also use herb vinegar with varied herbs, not thetarragon vinegar.I've been giving recipes for herbal vinegars throughout theyear that the following recipe can be used with. It's greatwith a vinegar made using basil, garlic and peppercorns--or I like to use nasturtium blooms for a peppery taste inplace of the peppercorns.Vinaigrette Salad DressingIngredients:2 tbsp. herbal vinegar2 tbsp. lemon juice2 tbsp. olive oil1/8 tsp. salt1/4 tsp. dry mustardCombine all ingredients in a blender and process tillcombined. Use at room temperature and refrigeratethe remainder.Dill Lemon PestoGourmet Magazine 1995Ingredients:3 slices homemade-type bread; torn into small pieces2 tbsp. fresh lemon juice3 tbsp. water3/4 cup packed fresh dill leaves3/4 cup packed fresh flat-leaved parsley leaves; washed-dried2 tsp. Dijon mustard1/2 tsp. freshly grated lemon zest1/8 tsp. sugar1/3 cup olive oilIn a bowl soak the bread in the lemon juice and water for10 minutes and squeeze out excess liquid. In a foodprocessor blend together the bread and the remainingingredients with salt and pepper to taste until smooth.Makes about 3/4 cup. The pesto will keep, with surfacecovered with plastic wrap, chilled, 1 week. Serve withfish or chicken.

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