Lemon Basil; Sweet Marjoram; Italian Parsley and Greek Oregano
Lemon Basil - found a good site for information and recipes
lemon basil is a common herb found within Thai, Laotian, Indonesian and several Middle Eastern region cuisines. - See more at: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php#sthash.5jKQfPhe.dpuf
"There are so many variations on pesto these days. This one stands out from the pack with a peppery fresh lemon flavor that is both refreshing and unforgettable. Melding the summery flavors of lemon basil with spicy arugula, fresh lemon zest, and just a touch of lemon juice, this is a pesto that's half Italian tradition and half citrus sunshine. It enhances your favorite pasta perfectly, but it also works as a zippy sauce for salmon, chicken, or flank steak."
INGREDIENTS
- 1 cup lemon basil
- 1 cup arugula
- 1/4 cup parmesan cheese, grated
- 1/2 cup pine nuts
- 1 tsp. lemon zest
- 1 tbsp. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tsp. kosher salt
INSTRUCTIONS
- Pulse lemon basil and arugula in a food processor until finely minced.
- Add parmesan cheese, pine nuts, lemon zest, and lemon juice. Blitz until combined.
- While the food processor is running, slowly drizzle in extra virgin olive oil until a thin paste forms.
- Add salt and process until smooth.
- Serve on your favorite pasta.
Sweet Marjoram
Roasted Sweet Potatoes with Fresh Marjoram
Serves 6
30 minutes or fewerMarjoram is a member of the same family as oregano, but has a milder, slightly citrus flavor. Along with sage and thyme, it’s a major seasoning component of holiday cooking and is often found in fresh herb mixes. Here, marjoram plays a starring role in a sweet potato dish that’s laced with garlic and Parmesan. If you can’t find fresh marjoram, you can substitute it with equal parts fresh thyme and oregano. Holiday prep tip: to keep peeled sweet potato cubes from browning, drop them into a bowl of water once they’re cut, then pat dry before preparing.
- 4 medium sweet potatoes or yams, peeled and cut into ¾-inch cubes (3 lb.)
- 2 Tbs. olive oil
- 1 Tbs. finely chopped fresh marjoram, plus 2 whole sprigs and more for garnish
- 4 cloves garlic, minced (4 tsp.)
- ½ cup grated Parmesan cheese, optional
- ½ cup chopped fresh parsley, plus several sprigs for garnish
1. Preheat oven to 450°F. Toss sweet potatoes with oil and marjoram in large bowl. Spread sweet potatoes in single layer on 2 baking sheets. Place 1 sprig marjoram atop sweet potatoes on each baking sheet; set 1 sheet on top oven rack and 1 sheet on bottom rack.
2. Roast sweet potatoes 10 minutes. Stir, switch position of baking sheets on oven racks, and roast 5 minutes more. Stir sweet potatoes again, and roast 5 additional minutes, or until browned on edges and beginning to brown evenly. Sprinkle 2 tsp. garlic over each batch of sweet potatoes, and toss to coat. Roast 5 minutes more, or until sweet potatoes are browned and crisp. Transfer sweet potatoes to serving bowl, and season with salt and pepper, if desired. Sprinkle with Parmesan cheese, if using, and parsley. Garnish with parsley and marjoram sprigs.
http://www.vegetariantimes.com/recipe/roasted-sweet-potatoes-with-fresh-marjoram/
Italian Parsley
Tabouli
2 cups bulgur
2 cups boiling water
1 bunch Italian flat-leaf parsley
1 bunch mint
3 cloves garlic
4 tomatoes
3 scallions
juice of 4 lemons
⅓ cup olive oil
Fresh ground pepper
Salt to taste
1. Place bulgur in large bowl, add boiling water and toss well with a fork. Let rest in refrigerator for ½ hour.
2. Finely chop mint and parsley; peel and finely chop garlic. Cut tomatoes into ¼” cubes. Slice scallions finely.
2 cups boiling water
1 bunch Italian flat-leaf parsley
1 bunch mint
3 cloves garlic
4 tomatoes
3 scallions
juice of 4 lemons
⅓ cup olive oil
Fresh ground pepper
Salt to taste
1. Place bulgur in large bowl, add boiling water and toss well with a fork. Let rest in refrigerator for ½ hour.
2. Finely chop mint and parsley; peel and finely chop garlic. Cut tomatoes into ¼” cubes. Slice scallions finely.
3. Add all vegetables to bulgur. Combine lemon juice and olive oil. Pour over bulgur-vegetable combination. Add salt and pepper to taste.
4. Let flavors blend for at least two hours before serving. Serve chilled or at room temperature.
http://www.seasonalchef.com/recipe0507d.htm#Tabouli
Greek Oregano
Ohhh this looks so yummy
A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.
Follow the recipe on this link up
http://www.seriouseats.com/recipes/2015/06/best-grilled-chicken-greek-style-lemon-garlic-olive-oil.html
Enjoy with a brew of Aloe Blossom Herbal tea....
Refreshing cinnamon, orange peel and cloves impart a warm, fruity flavor, along with allspice and ginger to soothe. Combined with aloe blossoms from our own plantations, this zero calorie, refreshing tea is a great complement to your weight management program.
