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.

Come see us at the Farmer's Market - Lombard, Illinois

We are going to be at the local farmer’s market this summer.  I have not done Farmer’s Markets since about the year 2000, so I decided to start slow and easy.  This is just down the street from our new place in Lombard, Illinois on Tuesday 2 pm to 7 PM (St Charles Road east of Main Street in the village lot.)  There is a great sourdough bread vendor Papa Bears Bread Co and we picked up a loaf.  Then there is an awesome organic garlic farm called Garlic Breath Farm, so I decided to create a bread spread with one of my blends.  I went with something very robust, my Bean Soup Seasoning.

Bean Soup Seasoning Flavored Sour Dough

1 10-inch round loaf sourdough bread
1 cup Parmesan cheese
1 cup mayonnaise
1 clove of garlic, peeled and chopped
3 Tablespoons. Backyard Patch Bean Soup Seasoning Mix

Heat oven to 400 degrees. Slice loaf in half giving you 2 rounds. Butter cut center. Place under broiler until lightly browned. Mix remaining ingredients and spread over toasted bread. Bake 15 to 20 minutes or until top is puffed up and light brown. Cut into wedges and serve.

Garlic Pork chops and Green Beans

Green beans is by far my favorite thing to serve with pork.  And this time of year I can get fresh green beans from my own garden plot as well as from the farmers market.  We are using up the home-canned green beans from last season so I can make some new ones this year which made me think of this recipe.  I stir the canned beans into the pan drippings to warm them and enhance the flavor.

Apricots have a peachy-like flavor with a hint of sour that makes them a perfect compliment to the blank pallet that is a pork chop.  You can also make this with slices of pork roast instead.

Pork chops and Garlic Green Beans 

• 1 tablespoon olive oil
• 4 1/2-inch thick pork rib chops
• Salt and ground black pepper
• 4 apricots, pitted and cut in wedges
• 2 tablespoons plain or herb flavored honey (lavender or a spice infused honey are perfect)
• 3 cloves garlic, sliced
• 1 pound green beans, trimmed

Directions

In an extra-large nonstick skillet heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey and 2 cloves of garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is no longer pink in center.

Meanwhile, in a 2-quart microwave-safe dish combine beans and one clove garlic and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain. (Or steam them with garlic slices in a basket steamer until crisp tender.)

To serve, spoon cooking juices from skillet over pork, apricots, and beans. Makes 4 servings.

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, Recipe2019, or Recipe2020.

 
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 for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

 

Cream Cheese Spread and Chive Dip for a Charcuterie Board

For May the recipe theme is appetizers.  Since we just created a new product, a Charcuterie Starter Kit.  This month we thought we would share different recipes one can use on a Charcuterie Board. 

Charcuterie, pronounced [shar-koo-tuh–ree], is the art of preparing cured or smoked meats. Charcuterie boards are essentially meat’s response to a cheese board, and boy are they good. For many folks they are a great way to create a board filled with appetizer bites.  And the awesome thing about charcuterie boards is that there is no end to the possible variations. Switching up a few ingredients yields something new and amazing each and every time.

In our CharcuterieStarter Kit we have combined several herb mixes for spreads and dips, Olive Oil Dipping sauce, a small bowl, and instructions for putting together a Charcuterie Board including a recipe for a board to serve 4 with all the needed ingredients. 

To get us started this month here is a cheese spread and a dip you can try with fresh herbs from your garden.  If you have chive blossoms available, you can substitute those for snipped chives.

Herbed Cheese Spread

• 2 Tbls fresh thyme, chopped fine
• 2 Tbls marjoram, chopped fine
• 2 Tbls chives, snipped with scissors
• 2 Tbls shallot, minced
• 8 oz. cream cheese at room temp

In a small bowl add the herbs and cream cheese.  Mix together until well blended.  Cover and store in the refrigerator until ready to serve.  Serve with an assortment of crackers and breadsticks.

 

Chive Dip

• 1 cup plain yogurt
• 1 cup sour cream
• 1/4 cup fresh chives, snipped with scissors
• 1 Tbls fresh sage, minced
• 2 cloves garlic, minced
• 1 1/2 tsp garlic salt

In medium-sized mixing bowl, combine all ingredients and mix well.  Let chill for at least 2 hours in the refrigerator before using to allow all the flavors to meld together. Serve with vegetable dippers.

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, Recipe2019, or Recipe2020.

 
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 for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Parmesan Chicken Sheet Pan Recipe - Recipe Theme

I am getting out in the garden which means making dinner is not high on my list of tasks.  Hubby and I like to take turns cooking, although he does it more often than I do.

Here is my go-to style of recipe when I don’t have time and desire to take much time with dinner, but still really want something tasty and a bit different. You do have to bread the chicken for this, but it does not take much time to do.  Prep should take only 30 minutes.

With a sheet pan meal, you have all the ingredients, everything gets done at the same time and it is easy to serve.  A serious time saver too as you can get all the clean-up done while dinner is cooking.

Parmesan Chicken Sheet Pan

• Cooking spray
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 bunch asparagus (about 1 pound), trimmed
• 3/4 pound Yukon Gold potatoes, cut into 1/2-inch chunks
• 1/4 cup all-purpose flour2 large egg whites, lightly beaten 
• 2/3 cup panko
• 1/2 cup grated Parmesan cheese plus 2 tablespoons, divided
• 1 pound boneless, skinless chicken breast, cut into 4 portions

Directions:

Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray. Combine cumin, thyme, garlic powder, smoked paprika, salt and pepper in a small bowl. Stir oil and half the spice mixture in a large bowl. Add asparagus and potatoes; toss to coat well. Spread the vegetables on one side of the prepared pan. 

Place flour in a shallow dish. Place egg whites in a second shallow dish. Combine panko, 1/2 cup Parmesan and the remaining spice mixture in a third shallow dish. Dredge chicken in the flour, shaking off the excess. Dredge in the egg whites, shaking off the excess, then heavily coat the chicken in the panko mixture. Coat both sides with cooking spray and place on the empty side of the sheet pan. 

Bake, stirring the vegetables and flipping the chicken once, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 25 minutes. Toss the vegetables with the remaining 2 tablespoons Parmesan and serve.

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, Recipe2019, or Recipe2020.

 
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 for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

 

Vegetable Stir-fry - Meatless Monday

This vegetable stir fry is a blend of colorful veggies cooked in a sweet and savory honey garlic sauce that is two quick steps to make.  You won’t heat up the kitchen too much and you can enjoy fresh veggies.   You can use this as a side dish or serve over rice for a complete meal.  Remember to cut the veggies about the same size so you can insure even cooking.

Vegetable Stir-fry

• 1 tablespoon vegetable oil
• 1/2 cup carrots peeled and sliced
• 1 cup mushrooms sliced
• 1 cup broccoli florets
• 3/4 cup bell peppers sliced, I used red and yellow
• 1 cup snow peas trimmed
• 1/2 cup water chestnuts drained and sliced
• 3/4 cup baby corn drained and sliced
• 2 teaspoons garlic minced
• 1 teaspoon ginger minced
• salt and pepper to taste

• 1/4 cup vegetable broth can also use water
• 1/4 cup soy sauce
• 3 tablespoons honey (try an herb-infused honey for a richer flavor)
• 2 teaspoons cornstarch

Directions:

Heat the oil in a large pan or wok over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender.  Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.  Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

In a bowl, whisk together the vegetable broth, soy sauce and honey. Pour the soy sauce mixture over the vegetables and cook for 30 seconds.

In a small bowl mix the cornstarch with a tablespoon of cold water.  Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. Serve immediately, over rice if desired.

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)

Spicy Chicken Stir-fry - recipe theme

I just cannot get into cooking all of sudden.  The thought of cooking and eating is unappealing.  I get that way when it gets hot sometimes.  I drink ginger ale with bitters and water and find myself wanting pasta salad and egg salad to eat.  This recipe is tasty served cold. So I tried it and it worked for me to get a bit more protein.

Spicy Chicken Stir-Fry

4 oz. pasta, your choice; spaghetti, angel hair, fettuccine all good choices

12 oz. lean ground chicken

1/8 tsp. each salt and pepper

4 cloves garlic, crushed

1/2 tsp. crushed red pepper

2 cup thawed frozen peas

1 cup lower sodium chicken broth

1/2 cup basil leaves, finely chopped

1/8 tsp. salt

Olive oil cooking spray

Directions:

Cook pasta as label directs.

Heat 12-in. skillet on high until very hot. Coat ground chicken with olive oil cooking spray and sprinkle with salt and pepper. Cook 3 minutes or until browned, stirring. Add garlic, crushed with press, and crushed red pepper. Cook 1 minute, stirring. Add thawed frozen peas; chicken broth; basil leaves, finely chopped; cooked pasta; and 1/8 tsp. salt. Toss to combine.

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)