OT:summer herb recipes

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Asparagus and Arugula Salad

 

Ingredients:

1 bunch asparagus, cleaned and trimmed

1/3 cups plus 2 Tbsp. olive oil, divided 4 cups arugula

Juice of 1 medium lemon

Zest of 1/2 lemon

salt and freshly ground pepper

Parmesan cheese (1/2 lb.), shaved or shredded

Season with salt and pepper and steam or microwave until just tender-not mu=

shy. Set aside. Meanwhile, clean arugula and remove excess stems; dry and se=

t aside. Just before serving prepare the dressing by combining the juices of=

lemon with remaining olive oil, lemon zest, salt and pepper. While asparagu=

s is warm, toss with argula. Divide among 4 plates and top with shaved Parme=

san cheese. Serve immediately. Makes 4 servings.

 

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Corn and Arugula Salad

 

Ingredients:

 

Dressing:

1 large red bell pepper

1 tomato, cored, diced

1/4 cup extra-virgin olive oil

2 tsp. herb or wine vinegar

1 tsp. kosher salt

1 clove garlic, peeled

 

Salad:

2 tbsp extra-virgin olive oil

1 tbsp. herb or wine vinegar

1/2 tsp each salt and pepper

3 ears fresh sweet corn, shucked, cleaned 1/4 pound arugula, torn, washed (=

8 cups) 1/2 pint cherry tomatoes, halved

6 tbsp. coarsely grated Parmesan cheese

 

In blender, whirl all ingredients for the dressing until emulsified. With a=

rubber spatula, scrape through sieve set over small bowl, to remove seeds a=

nd skin. (You can also carefully remove these with a small slotted spoon. Se=

t aside dressing. For the salad, whisk oil, vinegar, salt and pepper in a la=

rge bowl until well blended. Cook corn in boiling water for about 4 minutes;=

drain and rinse under cold water. Scrape the kernels from cobs into bowl wi=

th oil mixture;add remaining salad ingredients. Toss to coat all ingredients=

evenly. To serve, pour 1/4 cup vinaigrette around base of each of 4 plates.=

Top with salad. Garnish with olives if desired. Makes 4 servings.

 

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Delightful Herb Spread

 

Ingredients:

1 8-oz package of cream cheese

1/4 cup butter (or margarine)

1-2 cloves fresh garlic, finely minced

1 Tbsp. snipped fresh parsley

2 tsp. snipped fresh chives

2 tsp. snipped fresh chervil

1/4 tsp. lemon-pepper seasoning

fresh thyme for garnish (optional)

assorted crackers and crusty bread

Bring the cream cheese and butter to room temperature. In a mixing bowl com=

bine the cheese

  and butter with a mixer on medium speed until they are mixed well. Beat i=

n the garlic, parsley, chives, chervil, and lemon-pepper-seasoning until wel=

l blended. Cover and chill overnight or at least 3-4 hours. Serve with crack=

ers and a nice crusty bread. Makes about 1 1/2 cups.