Add a layer of flavor to your dishes using fresh herbs in these recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger’s Gardens.
1 small bunch of parsley, washed and dried (enough to make 1 cup loosely-packed)
1 clove garlic
2 lemons, washed and dried
- Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.
- Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
- Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley.
- Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic.
- TIP: Doing the garlic and lemon in this order will help to rid the Microplane of garlic odors!
- Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.
- Use the Gremolata right away or store it in an airtight container in the refrigerator for up to one day.
2 cups fresh basil
4 cloves of garlic
1 cup of pine nuts
1 ¼ cup parmesan cheese
1 cup of extra virgin olive oil
- In a blender, combine all ingredients except for the olive oil.
- Blend all ingredients adding the olive oil in a thin stream until well emulsified.
½ cup red wine vinegar
1 tsp salt
4 garlic cloves, minced
1 shallot, minced
1 jalapeno chili, deseeded and minced
½ cup fresh cilantro, minced
2 tbs fresh oregano, minced
¾ cup extra virgin olive oil
- Combine all ingredients, whisk until well incorporated
- Use immediately.