Eight Summer Green Sauces

Nearly every culture has a version of herb sauce — pesto, chimichurri, salsa verde, zhug. The formula is forgiving:

Fresh herbs + oil + acid + salt.

Blend whatever is abundant. The garden decides dinner.

Green sauces are one of the easiest ways to add fresh herb flavor to meals. They can be used as dips, sandwich spreads, marinades, salad dressings, or toppings for grilled vegetables, meats, fish, pasta and grains. 

Classic Herb Chimichurri

A bright Argentine sauce perfect for grilled vegetables, steak, chicken, or roasted potatoes.

• 1 cup parsley, finely chopped
• ¼ cup oregano leaves
• 3 cloves garlic, minced
• ½ tsp red pepper flakes
• 2 Tbsp red wine vinegar
• ½ cup olive oil
• Salt and pepper to taste

Directions

Mix all ingredients together and let sit for at least 30 minutes before serving.

Garden Herb Green Goddess

Creamy and packed with fresh herbs.

• 
  ½ cup mayonnaise
  
• ½ cup plain Greek yogurt
• ¼ cup chives
• ¼ cup parsley
• 2 Tbsp tarragon
• 2 Tbsp lemon juice
• 1 clove garlic
• Salt and pepper to taste

Directions

Blend until smooth. Serve as a dressing, dip, or sandwich spread.

Basil Parsley Pesto

Not just for pasta!

• 1 cup basil leaves
• 1 cup parsley
• ⅓ cup walnuts or sunflower seeds
• ¼ cup grated Parmesan
• 2 cloves garlic
• ½ cup olive oil
• 1 Tbsp lemon juice

Directions

Process all ingredients in a food processor until smooth.

Uses

• Toss with pasta
• Spread on sandwiches
• Stir into soups
• Top grilled vegetables

Lemon Balm Herb Sauce

A refreshing sauce that pairs well with fish and chicken.

• 1 cup lemon balm leaves
• ½ cup parsley
• 2 Tbsp chives
• 2 Tbsp lemon juice
• ¼ cup olive oil
• 1 tsp honey
• Salt and pepper

Directions

Blend until smooth.

Herb Salsa Verde

A zesty Italian-style green sauce.

• 1 cup parsley
• 2 Tbsp fresh oregano
• 1 Tbsp capers
• 2 anchovy fillets (optional)
• 1 garlic clove
• 2 Tbsp lemon juice
• ⅓ cup olive oil

Directions

Pulse ingredients together until finely chopped but not completely smooth.

Mint & Cilantro Green Sauce

Excellent with grilled vegetables, lamb, or grain bowls.

• 1 cup cilantro
• ½ cup mint
• 1 jalapeño, seeded
• Juice of 1 lime
• 1 garlic clove
• ¼ cup olive oil
• Salt to taste

Directions

Blend until smooth.

Dill Cucumber Sauce

Fresh and cooling for summer meals.

• 1 cup cucumber, chopped
• ¼ cup dill
• 2 Tbsp parsley
• ½ cup Greek yogurt
• 1 Tbsp lemon juice
• 1 clove garlic

Directions

Blend until creamy.

Uses

• Fish
• Salmon burgers
• Vegetable platters
• Potato salad dressing

Backyard Patch Garden Green Sauce

A "use what you've got" herb garden sauce.

• 2 cups mixed herbs (parsley, basil, lemon balm, chives, oregano, mint, or dill)
• 2 cloves garlic
• 2 Tbsp lemon juice or vinegar
• ½ cup olive oil
• 1 Tbsp honey
• Salt and pepper

Directions

Blend until smooth. Adjust thickness with more oil or a splash of water.

Tip

This is a great recipe for using small harvests from several herbs at once. The flavor changes throughout the season depending on what's growing in the garden.

Green sauces are proof that a handful of fresh herbs can transform everyday meals into something special. Whether you prefer the bright tang of chimichurri, the creamy richness of Green Goddess dressing, or a simple garden herb blend made from whatever is thriving in your backyard, these versatile sauces offer endless ways to enjoy the flavors of the season. They’re a delicious solution for using up abundant herb harvests while adding color, nutrition, and fresh flavor to everything from grilled vegetables and meats to salads, sandwiches, and grain bowls. So grab a handful of herbs, fire up the blender, and discover just how easy it is to bring a little green goodness to your table.

Cucumber Salads for the Weekend - Weekend Recipe

Today I have two cucumber salad recipes to share.  Both are quick and easy and will help use up a cucumber surplus, or just those two extra you bought at the farmer’s market! You can peel or score the cucumbers with a fork if you want a bit of green.

Sweet, yet tart Cucumbers

The first is a slightly sweet cider vinegar dressed cucumbers that is both sweet and sour. It came from The Little Herb Shop in Pennsylvania.

3 medium cucumbers

¼ cup sugar

½ cup cider vinegar

¼ cup water

½ tsp salt

¼ tsp black pepper

1 Tbsp minced salad burnet (or parsley)

Directions: 

Slice the cucumbers thinly and layout on paper towel to blot dry.  Combine sugar, vinegar, water, salt, pepper and parsley.  Add cucumbers and toss lightly.  Chill for several hours before serving.

Cucumbers with Dill

This recipe is from Alloway Gardens and Herb Farm also in Pennsylvania.  It is one of my favorite for creamy dill salad.

2 cups thinly sliced cucumbers

½ cup sour cream

2 tsp vinegar

½ tsp sugar (I used a sugar substitute)

2 tsp chopped fresh chives

2 tsp chopped fresh dill

Directions:

Mix all items together in a bowl and chill for several hours before serving.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Paper Bag Salmon with Asian Salsa - Weekend Recipe

This salsa is made to go with fish.  The tangy flavors are perfect for a rich fish like salmon.

Paper Bag Salmon with Asian Salsa

1 lemon

4 salmon fillets, about  1/3 pound each, skin and bones removed

1 Tbls vermouth, or brandy

salt and pepper, to season

Salsa of Asian herbs

¼ cup olive oil

4 cloves garlic, roughly chopped

1 Tbls soy sauce

1 tsp fish sauce

½ tsp sugar

1 small red onion, finely chopped

1 roma tomato, seeds removed and cut into fine dice

1 small Lebanese or English cucumber, peeled, seeds removed and chopped into fine dice

1/4 cup cilantro, finely chopped

1/2 cup spearmint or apple mint, finely chopped

1/2 cup Thai basil, finely chopped

1/4 cup crispy fried shallots (optional)

Directions

For the fish

Pre-heat your oven to 400F.

Thinly slice half of the lemon, reserving the other half for the salsa. Place the lemon slices on a sheet of parchment paper on a baking sheet and arrange the salmon fillets on top so they are tightly packed and touching.

Sprinkle salmon with the vermouth and season with salt and pepper. Pull the parchment up over the fish and fold to enclose the salmon and bake in preheated oven for 15 minutes until cooked through.

While salmon is cooking prepare the Salsa.

For the salsa, heat the olive oil in a small saucepan over medium heat and fry the garlic until lightly browned and fragrant. Add the soy sauce, fish sauce, sugar and the juice of the reserved half lemon and set aside to cool. Chop onion, tomato, cucumber and herbs and place in a medium sized bowl.  Once the garlic mixture is cool, combine it into onion, tomato, cucumber and chopped herbs in the bowl. Make sure the herbs are well mixed in.

To serve, open the salmon parcel and cover the salmon with the salsa and sprinkle with crispy shallots.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Grilled Chicken with Tomato and Cucumber Salad - Weekend Recipe

Make this grilled chicken with a salad you make with farm-fresh veggies for a quick and light dinner.

Grilled Chicken with Tomato and Cucumber Salad

Salad:
1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon) or use 1 Tbls lemon herbed vinegar
1 cup tomatoes, sliced in rounds
1 cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper

Grilled Chicken:
4 chicken breast halves, about 4 ounces each
Olive oil spray
Freshly ground black pepper

Directions
Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.

Preheat a grill pan or nonstick skillet to medium high. Spray the chicken breasts lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each breast on a plate and serve topped with the tomato-cucumber salad.

To find any recipe featured this month - use the search box and type: GrillJul

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights 

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes

   December - Herbal Cocktails

Curry Plant - Herb of the Week

Curry plant is a curious and interesting little herb that may not be in the top five or ten choices on your herb wish list but definitely deserves your consideration.

Helichrysum italicum or curry plant the Herb of the Week

This tender perennial will grow well outdoors, it does best in U.S. zones 8 to 11. It can't tolerate a hard frost so grow as an annual above zone 8. It prefers soil that drains well, full sun and warm conditions. It's a perfect choice for intermittent drought prone areas or for a xeriscaped (low water) garden. If you have a spot behind a shed or garage that tends to reject your efforts in planting, curry plant may be a good choice there, too. It performs well in poor soil and isn't finicky about niceties like pH (although keeping things on the neutral side wouldn't hurt). Because it's such a good sport about water, it doesn't require mulching. It's also a natural pest repellent. Bugs tend to avoid it, and deer hate it. I grew it in a container with a coleus, as I picked mine up late in the season.  It wintered over nicely and is still flourishing in the container this summer. I originally got it to go in the rather dry side yard, but never actually put it in the ground.  Next year I think I will get several and use it as filler between perennials along with the darker coleus we put in that garden.

Growing to a height of about 30 inches or so, curry plant looks like a cross between lavender and rosemary. It has soft, gray-green foliage and produces small yellow flowers. It may require staking, especially in a windy location or a spot that sees a lot of foot traffic like a tree lawn.

Uses for Curry Plant

Curry plant is often promoted as an aromatic herb. Its common name derives from its scent, which can smell like curry. (As most of you know, curry is actually a blend of a variety of different spices that can vary from country to country and region to region, not the offspring of a particular plant.) When placed along a walkway, the aroma can be unexpected and enticing. To some folks, curry plant doesn't smell as much like curry as something else -- maple syrup. Regardless of how you interpret the aroma, it has a somewhat sweet, spicy and flowery note that seems at home with both sweet and savory fare.

I mention this because curry plant is sometimes maligned as pretty useless in the kitchen because it has a mild flavor. Much of its aroma is lost in cooking. As with pineapple sage, I think people expect curry plant to have more culinary power because it smells so nice. Even though curry plant isn't the flavor powerhouse promised by its complex and very compelling scent, it is still useful in the kitchen. Actually, there are a lot of uses for curry plant: Chopped fine it compliments mild dishes and ingredients like eggs, yogurt, mild cheeses and even fish. Chiffonade and add to chicken salad or egg salad. It enhances herb vinegar blends and dressings made with vinegar and makes a nice garnish, too. The gray/green foliage holds color when dried making it a nice addition to an herb wreath, swag or even potpourri.  The curry plant will look and smell nice there as well.

Growing Curry Plant

This useful little herb can be propagated from seed or cuttings, and the plant itself will survive for years in this way.  In Illinois it will not winter over, so treat it as an annual, but if you live in zones 8 to 11 it should stay around for at least 5 years before needing replacement.  It tends to get rangy and untidy after a while, though, and will become less productive after about the third or fourth year.

Young plants make unique gifts. Many gardeners are unfamiliar with curry plant and are immediately drawn to its aroma and soft, elongated, gray leaves. It's adorable and unusual.

Growing Curry Plant Indoors

Curry plant makes a very nice houseplant provided you can give it plenty of sun. This plant will need supplemental light if you can't give it six to eight hours of powerful light a day. A southern exposure close to the window is ideal. I've kept a curry plant indoors, putting it outside in spring and summer.  It's refreshingly undemanding which is what I require from an indoor plant. We kept it near the rosemary in the kitchen and the spicy aroma was nice in the bland landscape of winter in Illinois. When growing in a pot, make sure to add some sand to the soil for good drainage, and water it sparingly.

Recipes

“Curried” Vegetable Dip

1/2 cup sour cream.

1/4 cup mayonnaise.
3 oz cream cheese at room temperature.
1 teaspoon fresh lemon juice, or to taste.
1 teaspoon fresh chopped curry plant leaves
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped

Directions

Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.  Serve cold with mixed vegetables.

“Curried” Deviled Eggs

I have a tendency to experiment with deviled egg recipes on a regular basis.  The blank pallet of a stuffed egg lends itself to many herb combinations.  Try this one the next time you make too many hard boiled eggs.

8 large eggs

1/3 cup mayonnaise
1 Tbls Dijon mustard
1 Tbls chopped fresh chives
1 Tbls fresh curry plant leaves, chopped fine
1/2 Tbls chopped fresh dill
Salt and pepper
Sprigs of herbs for garnish, optional

Directions

Put eggs in a single layer in a saucepan. Pour in enough cold water to cover eggs by 1 inch. Bring to a full boil over high heat. Remove saucepan from heat, cover and let stand for 10 minutes. Fill a large bowl with ice water. When eggs are done, immediately drain pan and plunge eggs into ice water. Let cool in ice bath for 2 minutes. Peel eggs carefully, keeping whites intact.

Cut eggs in half lengthwise and carefully remove yolks to a small bowl. Mash yolks with a fork until smooth. Stir in mayonnaise, mustard, herbs, then season with salt and pepper.

Using a teaspoon or a corner snipped zip lock bag, fill egg white cavities with yolk mixture. Sprinkle herb garnish over eggs, if desired. Serve immediately, or cover and refrigerate for up to 24 hours (garnish with herbs just before serving).

Cucumber Dill Dip - Weekend Recipe

Let's get in a few more picnics and barbeques before summer ends and enjoy a few items from the garden too!  This recipes is great on carrots and celery or use it as a great spread on Cucumber sandwiches.  This is a twist on the standard Dill Dip recipe found on the package. 

Cucumber Dill Dip

1-8 oz. pkg of cream cheese, softened

1 cup mayonnaise

2 medium cucumbers, peeled, seeded and chopped

2 Tbls. sliced green onions

1 Tbls. lemon juice

2 tsp. Backyard Patch Dill Dip Mix

½ tsp hot pepper sauce (optional)

Beat cream cheese until smooth, stir in chopped cucumber and green onions.  Add remaining ingredients until well mixed.  Cover and chill.  Makes 2 ½ cups.

Cucumber Mint Salad - Weekend recipe

This is an adaptation of a recipe from Turkey.  It goes well with chicken, lamb and salmon.  It is fresh and bright and slightly minty and perfect to brighten up your summer fare.

Cucumber Mint Salad
1 cup plain yogurt
2 Tbls fresh spearmint leaves, minced
1 Tbls lemon juice
1 small clove garlic, minced
dash of salt and pepper to taste
3 medium cucumbers, thinly sliced

Mix all ingredients, except cucumbers in a medium bowl and refrigerate.  Slice cucumber and stir into bowl just before serving and garnish with additional mint.

National Vinegar Day! - Make a vinegar and a marinade

June 16 is National Vinegar Day and I know why it is in the summer.  This is the perfect time of year to make pickles, marinades and salad dressing which all use generous amounts of Vinegar.

I am using this day as a great excuse to write about making herbal vinegars and what to do with them. You can and should only make an herbal vinegar with fresh herbs.  It allows you to capture the flavor of the fresh herbs and save it for use in winter when fresh herbs are scarce.

For step-by-step directions on making herbal vinegar check out my How To.

Here are some perfect summertime recipes to try out with your newly made vinegar.

Cucumber Salad
2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced
1/3 cup herbal vinegar (chive, chive blossom, lemon or thyme will all work well)
1/4 cup sugar
1/2 Tbls. salt
1 tsp black pepper
1 pinch red pepper flakes

Directions:
Arrange alternate layers of cucumber, zucchini and onions in a deep bowl.  Mix vinegar and sugar until dissolved.  Add water, salt, pepper and crushed red pepper.  Drain any water from the cucumbers before adding dressing.  Pour dressing over cucumbers, onion and zucchini and allow to marinade for at least 1 hour in the refrigerator before serving.

Herbal Vinegar Salad Dressing

1/4 cup herbal vinegar (lemon, thyme or chives will do)

3/4 cup oil

1/2 tsp Salt

1/2 tsp Pepper

2 tsp fresh lemon thyme

1 tsp fresh Parsley, chopped

Dash of garlic powder

Directions:

Mix together in a glass jar or cruet, shake well.  Refrigerate one hour before serving.  Keep remainder in refrigerator for up to 7 days.

Lemon Herbal Marinade

1/4 cup lemon herb vinegar (any combination of lemon herbs is good)

1/2 tsp each salt & pepper

4 strips of lemon zest

3 cloves garlic, crushed

1/4 cup coarsely chopped fresh parsley

1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four

1/2 cup extra virgin olive oil

Directions:

Combine the vinegar, pepper and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Plant Sale Weekend Recipe 2 - Creamy Cucumber Salad

Yesterday and Today from 8 am to 3 pm the Garden Club of Villa Park is holding their annual plant sale.  The theme this year is Heirlooms, Natives and Herbs.  I was on the committee and helped choose the herbs.  This year we are highlighting culinary herbs.  If things go well we will add medicinal herbs in the future.

As part of the sale we are sharing recipes with visitors unfamiliar with how to use herbs.  This recipe did not make it onto a card, but was in the running.  I thought I would share it with you.  Yesterday I shared a Vegetable Tian. Scroll down to see that post or click here.

Stop by if you can pick up a few herbs or scented geranium, native pollinator plants and chat with knowledgeable gardeners, 320 E Wildwood Ave, Villa Park, IL

CREAMY CUCUMBER SALAD (serves 4 to 6)

2 cucumbers, peeled and sliced

1 tsp. garlic salt

1 cup sour cream

3 Tbls. dill vinegar (may substitute regular vinegar and 1/4 t. dill)

4 tsp. minced green onions

Sprinkle cucumbers with salt in a colander and allow to drain for one hour.  Rinse with clear water and drain 5 minutes.  Mix sour cream, vinegar and onions in serving bowl.  Add cucumber slices and refrigerate 2 to 3 hours before serving.

Interested in making Dill vinegar?  See the steps to herbal vinegar here.

If you want to visit us at the plant sale where we will have information on Herbs and Natives and some of our herbs and even a Club cookbook for sale - you can find us at 320 E Wildwood Ave. Villa Park, IL 60181 for more info, check out the club website.