Cooking with Herbs
Whether you are an avid gardener, a patio garden, or not a gardener at all…you MUST take advantage of the summer herbs that are bountiful this time of year. Lush, sweet basil leaves transform into pesto. Earthy, zesty cilantro makes pico de gallo. Beyond these obvious crowd-pleasers, how can we get more creative with fresh herbs, which are a fleeting gift from the earth? Here are a few ideas.
greek spinach dip
1. Heat oil in a large frying pan over high heat. Add shallots, onions, chives, and garlic and cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, stirring often, until wilted, about 2 minutes.
2. Scoop spinach into a food processor; pulse until roughly puréed, about 5 pulses. Add remaining ingredients except pepper, pulse once just to combine, then season to taste with pepper. Serve with crudites and fresh pita bread.
Put greens and herbs in a large salad bowl. Whisk together remaining ingredients in a small bowl, add to greens, and toss to mix.
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