The Herb Society of America's
Essential Guide to Growing and Cooking with Herbs
edited by Katherine K. Schlosser
Fresh herbs are a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? What part of a lemongrass plant has the best flavors? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs along with easy-to-follow recipes that will surely impress even the most discerning palate.
To order the Essential Guide to Growing and Cooking with Herbs
try these easy and great tasting herb recipes...
Roasted-Cauliflower-and-Sesame Spread
Makes 2 cups
1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
¼ cup vegetable oil
1½ tablespoons minced fresh ginger
1½ teaspoons ground coriander
Kosher salt
3 tablespoons tahini (sesame) paste
3 tablespoons fresh lemon juice
3 tablespoons chopped cilantro
Sesame seeds
Pita bread or chips, for serving
Preheat the oven to 450°. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly.
Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.
Make Ahead the spread can be refrigerated overnight.
Linda Wells, member at large, Michigan
Avocado-and-Roasted-Tomatillo Salsa
Serves 12
½ pound tomatillos—husked, cored and quartered
3 garlic cloves, lightly smashed and peeled
1 jalapeño, stemmed and halved
1 leek, white part only, coarsely chopped
1 tablespoon vegetable oil
2 Hass avocados—peeled, pitted and coarsely chopped
¼ cup chopped cilantro
1 teaspoon sugar
½ teaspoon ground cumin
¼ cup finely chopped onion
½ teaspoon dried oregano, preferably Mexican, crumbled
1 tablespoon fresh lime juice
Salt
Preheat the oven to 425°. On a rimmed baking sheet, toss the tomatillos, garlic, jalapeño and leek with the oil and spread in a single layer. Roast the vegetables until lightly charred and softened, about 12 minutes. Transfer to a blender and let cool.
Add the avocados, cilantro, sugar, cumin and ½ cup of water and puree until smooth. Add the onion, oregano and lime juice and pulse once or twice until incorporated. Transfer the salsa to a bowl and season with salt. Serve chilled or at room temperature.
Linda Wells, member at large, Michigan
Crudités with Creamy Pistachio Dip
Serves 40
1½ cups raw, unsalted shelled pistachios (7 ounces)
1 large shallot, minced
¼ cup Champagne vinegar or white wine vinegar
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 large garlic clove, minced
½ cup extra-virgin olive oil
2 cups crème fraîche
¼ cup minced flat-leaf parsley
2 tablespoons minced tarragon
Salt and freshly ground pepper
10 large Belgian endives, preferably red and green varieties, separated into leaves, or very thinly sliced black radishes
Preheat the oven to 350°. Spread the pistachios on a large rimmed baking sheet and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor and pulse until coarsely ground.
Meanwhile, in a small bowl, soak the shallot in the vinegar for 10 minutes. In a large bowl, whisk the mayonnaise with the lemon juice and garlic. Gradually whisk in the olive oil until thickened.
Drain the shallots and stir them into the mayonnaise along with the crème fraîche, parsley and tarragon. Stir in the ground pistachios and season with salt and pepper. Scrape the dip into small bowls and serve with the crudités.
Make Ahead The dip can be refrigerated overnight.
Linda Wells, member at large, Michigan
