Monday, July 13, 2009
Fresh Herbs and an Alfresco Summer Meal
Herb Identification from top left to right:
Dill, Oregano, St. John's Wort, Lemon Bergamot
Rosemary, Parsley, Sage, Tarragon
Thyme, Lemon Basil, Pineapple Sage, Sweet Basil
Cilantro, Lavender, Mint, Lemon Basil
One of my favorite things about summer is my herb garden and being able to pick fresh herbs whenever they're needed for a tasty summer meal. When Aunt Lisa came to our house a few nights ago, I grabbed some herbs and it all came together. We ate outside on the back patio, surrounded by the gardens that provided the delicious flavors for the menu: Grilled Chicken with Lemon Basil Marinade , Zucchini and Herb Saute, Oven Roasted Rosemary Potatoes. Bon Appetit!
Grilled Chicken with Lemon Basil Marinade
1/2 cup fresh lemon-basil, finely chopped (or substitute your favorite herb)
1/3 cup fresh lemon juice
2 Tablespoons dry white wine
2 teaspoons dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, white part only, thinly sliced
1 cup olive oil
6-8 chicken cutlets
Whisk together the basil, lemon juice, wine, mustard, salt, pepper, and scallions. Continue to whisk while adding the oil in a slow, steady stream. Place marinade in a large zip top bag and add the chicken cutlets. Seal the bag and place it in a bowl (in case the bag leaks) and refrigerate
for at least 3 hours or overnight. Grill over hot coals until cooked through and serve.
Oven-Roasted Rosemary Potatoes
2 pounds small red potatoes, cut in half or quartered if larger
salt and pepper
2 sprigs rosemary, leaves removed and finely chopped
Place the potatoes in a bowl and add a couple of tablespoons of olive oil and toss to coat. Add salt and pepper to taste. Sprinkle the rosemary on top and stir to combine. Transfer potatoes to an oiled or foil-lined baking sheet and bake at 375 degrees F until tender and browned, about 40 minutes, stirring once or twice.
3 medium zucchini, quartered lengthwise and sliced thickly
1 onion, coarsely chopped
1 T each olive oil and butter
2 thyme springs, or substitute oregano or basil
A handful of parsley, finely chopped
Heat oil and butter in a large saute pan. Add onions and cook for 2 minutes. Add zucchini and thyme sprigs, season with salt and pepper and saute until desired tenderness is achieved, about 10 minutes. Add parsley and serve.