AND MORE WAYS TO USE HERBS

Again, this is from my new favorite friend, RECIPES FROM AMERICA’S SMALL FARMS (or RFASM). They have several pages on herbs – but here are a few ideas that I personally have tried – besides BASIL PESTO, above.

HOMEMADE HERB CROUTONS
Cube day old French, sourdough or wheat bread – preferably bread with a springy texture. Spread cubes out out on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and fresh or dried chopped herbs of choice – rosemary is particularly good, as are thyme and oregano.

DRY YOUR OWN HERBS
I’ve got some hanging in my window now (with some spring garlic) but it didn’t occur to me to put them in jars. I’ve been saving glass herbs jars for some future project, so I am glad to have a use for them.

RFASM says to tie fresh herbs in bundles and hang them upside down in a dry spot, away from dust, cooking fumes, and extreme cold. When they are dry, just crumble and put in a glass jar with a tight lid. As RFASM suggests, home-dried herbs ARE more flavorful than store-bought (unless you put them in the back of your pantry for 2 years or drive them in a truck across country before using them ☺.

GUACAMOLE

We’ve been making Guac for years (at our old house we had an 80 foot avocado tree that literally rained avocados on us) but the following recipe, adapted from “Honest Pretzels” a cookbook for kids by Molly Katzen has proven friendly to kids as chefs as well as eaters. Apologies to those not in CA, but various varieties are available all year here in So Cal.

1 – 2 cloves garlic, squashed and diced (I learned that the squashing releases the oils)
2 – 3 avocados
lemon or lime
small bunch of cilantro leaves, washed and chopped
cumin
salt & pepper

Scoop the avocado insides into a medium bowl (reserve a pit or two). Squeeze about half the lime or lemon over top. Add garlic, salt, cumin, pepper to taste and mash together with a potato masher or fork (this is the part kids love). Fold in cilantro. Add more citrus or spices if necessary. Put a pit in it and store in frig or covered on the counter til you’re ready to serve.

TOASTED PITA THINS

Cut pita bread into desired shapes (strips or triangles) with a pizza cutter and separate. Place rough side up on a baking sheet and spray or brush with olive oil. Sprinkle with salt and any other spices (garlic, cumin, etc.)

Bake at 400 degrees for 5 – 10 minutes until crispy and lightly browned.

HUMMUS

This is one that you really have to adjust to personal taste, especially with regard to the amount of garlic, salt, lemon juice, olive oil and tahini. OK, all the ingredients! Trader Joe’s carries a very nice tahini. Here’s what I do:

1 - 2 garlic cloves, chopped
3/4 teaspoon kosher or sea salt
16 oz can chick-peas, drained and rinsed (or 1 ½ - 2 cups fresh)
½ - 2/3 cup well stirred tahini
1/4 cup fresh lemon or lime juice, or to taste
1 – 2 teaspoons cumin (optional)
1/4 cup olive oil, or to taste

On a cutting board or with a mortar and pestle (a fun tool for kids to use!) mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, cumin, and the lemon juice, scraping down the sides, until the hummus is smooth. Check for taste balance. Puree again, pouring in the oil in a thin stream. Taste again, adding anything to taste and then enjoy. Keeps in a tightly sealed container in the fridge for about a week.

SPINACH AND ONION DIP

Adapted from Gourmet. I added more spinach and cream cheese and used the food processor to make it smooth. Very yummy and a good way to get kids to eat spinach, or serve a chip dip that isn’t full of chemicals.

3 Tablespoons extra-virgin olive oil
1 large onion, chopped (1 3/4 cups)
1/2 lb shallots, chopped
1 lb baby spinach, coarsely chopped
8 oz cream cheese, softened
1 (16-oz) container sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and shallots, stirring, until lightly browned, about 2 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until softened, about 8 minutes more. Add spinach and a bit of salt and cook, stirring, just until wilted, about 2 minutes. Remove from heat and cool slightly.

Transfer spinach mixture to the bowl of a food processor. Add in cream cheese, sour cream, salt, and pepper until combined well. Chill, covered, at least 1 hour.