GARDENING - PLANTS * HERBS

STORING * RECIPES * CLASSIFICATIONS

Quick and Easy Recipes

HerbsSeared Scallops with Tomato Basil Cream

Ingredients:
12 sea scallops (about 1.5 lbs), side muscle removed
sea salt to taste
cayenne pepper to taste
2 Tbsp. canola oil
½ cup white wine
2 Tbsp. lemon juice, seeds removed
1 Tbsp. lemongrass, minced
1 cup heavy whipping cream
3 to 4 plum tomatoes, peeled, seeded and diced small
2 Tbsp. basil leaves, finely julienne

Preparation:

  1. Remove scallops from the refrigerator at least 30 minutes before cooking.
  2. Heat a large stainless steel pan over medium-high heat until very hot (about 3 minutes).
  3. Add canola oil.
  4. Season the scallops with salt and cayenne pepper.
  5. Sauté the scallops (this may have to be done in 2 batches) 1½ to 2 minutes on each side or until almost opaque in the center.
  6. Remove the scallops and keep warm.
  7. Turn the heat on high, add white wine and reduce to about 3 tablespoons.
  8. Add the lemon juice and lemongrass.
  9. Add the cream and carefully bring to a boil.
  10. Reduce heat to a low simmer and reduce by half.
  11. Add the tomatoes and warm through.
  12. Taste the sauce and adjust the seasoning.
  13. Add any juices that come off the scallops.
  14. Add the basil.

How to Serve:
Spoon hot sauce on a warm plate and top with the warm scallops. Enjoy with crusty French bread.

Grilled Tilapia with Cucumber Dill Relish

Ingredients:
1 English cucumber, peeled, chopped in quarter inch pieces
¼ cup roasted red bell peppers, finely chopped
¼ cup red onions, finely chopped
3 Tbsp. olive oil
2 Tbsp. white wine vinegar
Kosher salt to taste
Crushed red pepper flakes to taste
4 tilapia filets, 5 ounces each or 2 large filets cut in half
3 Tbsp dill, roughly chopped

Preparation:

  1. In a bowl, combine the cucumber, peppers, onions, olive oil, vinegar, salt and pepper. Taste and adjust the seasoning.
  2. Rub the fish with a little olive oil and season with salt and pepper.
  3. Turn the grill on and bring to medium-high temperature. Make sure the grates are clean and very hot.
  4. To help reduce the chance of sticking, brush or carefully spray some oil on the grates before cooking the fish.
  5. Cook for about 3 to 4 minutes on each side, or until cooked through.
  6. Add dill to the relish and serve with the fish.

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HerbsSouthwestern Omelet

Ingredients:
15 oz. can of black beans, rinsed and drained
3/4 cup tomatillo salsa
4 large eggs
2 green onions, chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. butter, divided
1/2 red bell pepper, cut into strips
2 cups sliced mushrooms
1 cup packed, coarsely grated Monterey Jack cheese
3 Tbsp. chopped fresh cilantro

Preparation:

  1. Stir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through.
  2. Remove bean and salsa mixture from heat. Cover and keep warm while preparing omelet.
  3. Whisk eggs, green onions, salt and ground black pepper in medium bowl to blend.
  4. Melt 2 Tbsp. butter in medium nonstick skillet over medium heat.
  5. Add bell pepper and sliced mushrooms to skillet; stir until mushrooms are brown, about 8 minutes.
  6. Transfer vegetables to bowl.
  7. Melt remaining 1 Tbsp. butter in same skillet over medium heat.
  8. Add egg mixture.
  9. Cook without stirring until beginning to set, about 4 minutes.
  10. Sprinkle with vegetables, Jack cheese, and 1 Tbsp. chopped cilantro.
  11. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes.
  12. Slide large spatula under omelet to loosen.
  13. Fold omelet in half; turn out onto platter.

How to Serve:
Top omelet with bean and salsa mixture and sour cream. Sprinkle with remaining 2 Tbsp. chopped cilantro and chopped red onion. Serve with warm tortillas.

Apple Mint Salad with Lemon Dressing

Ingredients:
¾ head of romaine lettuce torn into bite size pieces
2 cups fresh apples, cut into bite size cubes
1 cup small diced English cucumber
1 large red bell pepper, sliced into fine julienne strips
½ cup toasted walnuts
½ cup dried sweet cranberries

Dressing
Juice of 1 lemon
2 Tbsp of mint, finely minced
1/4 cup olive oil
2 Tbsp honey
Kosher salt to taste

Preparation:

  1. Combine all the salad items in a salad bowl and toss lightly.
  2. Shake dressing ingredients vigorously together in a jar.
  3. Add dressing to the salad and toss again. Serve.

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HerbsChicken Salad

Ingredients:
1 whole roasted chicken
1/2 c. minced onion
1/2 c. minced celery
1/4 c. lemon juice
1 c. mayonnaise
1 c. low fat or fat free sour cream
1 Tbsp. each fresh chopped thyme, rosemary, & parsley
1 c. halved grapes
Tomatoes, baby lettuce
1/2 c. slivered almonds

Preparation:

  1. Clean chicken from bones, remove skin and cut into small cubes or shred.
  2. In large bowl mix chicken, onions, and celery. Add lemon juice and coat well.
  3. Add mayonnaise and sour cream, mix well, adjust amounts for a more creamy texture.
  4. Add herbs, mix well.
  5. Gently fold in grapes so as not to crush them.
  6. Refrigerate until cold, 30-60 minutes.

How to Serve:
Serve on a small bed of baby lettuces surrounded by thin tomato wedges, and sprinkled with almond slivers. Garnish with springs of rosemary, thyme or parsley.

Sautéed Scallops with Tequila and Lime

Ingredients:
1 lb sea scallops
1 medium clove garlic
2 scallions
1 Tbsp chopped fresh tarragon
1/2 tsp red pepper flakes
1 lime
2 Tbsp tequila
2 Tbsp olive oil

Preparation:

  1. Remove the tough connective tissue on the side of the scallops. Slice the scallops into 1/4 inch thick rounds and set aside.
  2. Mince the garlic.
  3. Slice the scallions on the bias.
  4. Combine the garlic, scallions, tarragon, and red pepper in a small bowl.
  5. Squeeze the juice from the lime into a separate small bowl. Add the tequila and mix together.
  6. Heat the olive oil in a large skillet over high heat.
  7. Sauté the scallops, tossing continuously, for 1 minute.
  8. Reduce the heat slightly and add the garlic-scallion mixture. Cook 2 minutes more.
  9. Add the tequila and lime juice, bring to a boil, then remove the skillet from the heat.
  10. Serve immediately.

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