Posts Tagged ‘herbs’

This was an easy and yummy recipe. A great way to use the cauliflower I got from Maple Spring Gardens, the green onions from Capritopia Farm, and the fresh tarragon from Bracken Brae Farm. The chicken I served this with was from Little Tree Farm.

1 head cauliflower, cut into small florets

1 bunch green onions, thinly sliced (green part too)

1 bunch parsley, finely chopped

2 Tbsp finely chopped tarragon

1/2 cup pitted and chopped Spanish green olives

2-3 Tbsp olive oil

1/2 pound fusilli, rotelle, or other similar shaped pasta

Bring a large pot of water to boil, salt the water and add the cauliflower, boil until tender- about 3 minutes (don’t over cook!). Scoop the cauliflower into a large bowl. Add the pasta to the still boiling water. Add the green onions, herbs, olives and olive oil. When the pasta is done, drain and add to the cauliflower, season with salt and pepper. Yum!

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Halibut with Chimichurri

I love halibut, it’s one of my favorite types of fish. This recipe was a simple, quick and easy way to fix it. This is adapted from Cooking Light.                             

1 1/2 Tbsp chopped fresh cilantro

1 Tbsp chopped fresh basil

1 Tbsp finely chopped shallots

1 1/2 Tbsp olive oil

1 1/2 Tbsp fresh lemon juice

salt, black pepper

2-4   halibut fillets

Combine the first 5 ingredients in a medium bowl, season with salt and pepper.

Heat a grill pan over medium-high heat. Wipe pan with canola oil. Season halibut with salt and pepper.  Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

I served this with brown rice and roasted broccoli.

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This was another one of those nights where things just didn’t quite go as planned. The recipe was Roasted Pork Loin with Parsley-Shallot Sauce from the always wonderful cookbook, The Food You Crave by Ellie Krieger. I had made this recipe before and it is really yummy. When I was getting ready to make dinner I realized I didn’t have any parsley or shallots, so there goes the sauce.  I decided to cut the pork loin into pork chops, and sorta followed the recipe from there. Here is what I did…..

2 cloves garlic, minced

1/4 tsp salt

1 tsp olive oil

2 tsp finely chopped fresh sage

2 tsp finely chopped fresh rosemary

2 tsp finely chopped fresh thyme

1/8 tsp black pepper

2 boneless pork chops

Mash the garlic and salt together to form a paste, transfer to a small bowl and combine with the olive oil, herbs and pepper. Rub the paste all over the pork chops.

Transfer the pork chops to a roasting pan and roast until 155F (about 20 minutes, depending on how thick the chops are). 

The pork was still really yummy even without the parsley shallot sauce. I served this with some kale sautéed with garlic, some roasted sweet potatoes and roasted butternut squash.

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This recipe turned out really well. It was roughly based on a recipe in Blue Eggs and Yellow Tomatoes, which is one of my favorite cookbooks.

2 turkey tenderloins(you could use a bone-in skin-on turkey breast too)

1 shallot

1 garlic clove

2 Tbsp parsley

2 Tbsp fresh basil

1 Tbsp fresh thyme


6-8 small red potatoes, diced into bite size pieces

In a large glass baking dish combine 2-3 cups of warm water with about 2 Tbsp salt. Stir until dissolved. Place the turkey in the saltwater and refrigerate for 6 to 8 hours.

Pre-heat oven to 375F.

Chop the shallot, garlic and all the herbs together. Place in a large bowl with the potatoes about 1 Tbsp olive oil and a pinch of salt (use less salt than you think you would need too).

Take the turkey out of the brine and place in a large roasting pan with a little olive oil, sprinkle pepper on top. Place the potatoes around the turkey and put in the oven.  Cook until internal temp of turkey is 165F, and potatoes are tender. YUM!


I served this with a simple “all-local” salad of  lettuce, heirloom tomatoes, and some beautiful shredded carrots.

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