Twice Herbed Potatoes
 

Twice Herbed Potatoes, Hirbi, Culinary Herbs, Local Food

Serves 2

Chop any 4 red, yellow, or purple potatoes into cubes

Place in a pan suitable for broiling that will retain liquid

Preheat oven to 450 degrees

Chop ½ bell pepper ( any color), and separate 3 cloves of garlic from a clove

Trim three 3 inch sprigs of thyme and pick 2 leaves of sage, separate leaves from stems, and reduce size by mincing with a sharp knife if needed

Pour ¼ cup of olive oil over the potatoes in the pan, adding salt and pepper to taste

Mix in the peppers and herbs, ensuring even oil distribution on the potatoes

Roast for 25 minutes at 450, occasionally turning potatoes in the oven for an even flavor and browning distribution

Herb Infused Lentils with Fresh Strawberries

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Serves 2

Boil 2 cups water

Chop 4 fresh strawberries

Trim three 3 inch sprigs of oregano, thyme, or mint, separating leaves from stems, reducing size with shredding where needed

Add 1 cup lentils, reduce heat to medium and simmer for 25 minutes, turn off heat:

Stir in 1 tablespoon of butter or coconut oil, adding herbs and strawberries and mixing well

Salt and pepper to taste 

Cool and serve or refrigerate immediately

Chopped Herb Avocado Tapenade

Avocado, fresh herbs, and more mix into the spiciest butteriest spread you've never tasted.

Serves 4

Pit, skin and slice 1 avocado

Trim three 3 inch sprigs of basil separating leaves from stems, reducing size by shredding leaves

Combine the juice of a ¼ lemon with 1 tablespoon of olive oil, salt and pepper to taste

Chop one scallion and 5 cherry tomatoes (or ½ large tomato)  into small cubes

Combine avocado, spices, scallions, lemon/oil, salt and pepper into a large bowl

Mix well, crushing the avocado chucks well and infusing the flavors throughout

Scrape into a serving bowl and serve or cover and refrigerate immediately

Wilted Kale Herb and Parmesan Salad

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Serves 6

Shred ½ pound or 20 large leaves of kale – separating the thin leaf from the thick stem, discard stems

Grate ¼ cup of parmesan or pecorino cheese

Shred ¼ a carrot

Combine 3 tablespoons olive oil with the juice of a 1/4 lemon

Trim three 3 inch sprigs of thyme, or mint, separating leaves from stems, reducing size with shredding where needed

In a cast iron pan, combine ingredients and simmer on a low heat for 3-5 minutes adding salt and pepper to taste

Cool for 15-10 minutes and serve

Rosemary Roasted Asparagus with Sea Salt and Olive Oil 

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Serves 2

Trim the ends off of 1 lb of asparagus and place in a pan appropriate for use with a boiler that can contain oil and liquids. 

Dice ½ a pear

Combine the juice of a ¼ lemon with 2 tablespoons of olive oil. 

Turn on broiler to 450

Trim three 3 inch sprigs of rosemary separating leaves from stems, reducing size with mincing with a sharp knife if needed ( especially with fresh cut rosemary) 

Combine pear and oil/lemon/herb mix with salt and pepper to taste, cover the asparagus with this mix

Broil at 450 for 10 minutes, turning the asparagus 1 time to help juices flow  

Cool and serve