Chutney with Mint
This aromatic chutney is a wonderful condiment for meats, especially lamb. Try it on sandwiches, too.
Simple Garlic and Basil Pesto
This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with.
This is a nice mustard for use with all kinds of meats, cold cuts, and sandwiches. Made from the whole mustard seeds it is a very grainy mustard. Kept in the fridge, the prepared mustard will keep up to one month after you open the sealed jar.
Israeli Tomato and Cucumber Salad
Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
Chef John's Chimichurri Sauce
Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. This herby, garlicky, tangy, spicy, and very green condiment is great on all kinds of grilled meats.
Chicken Breasts with Herb Basting Sauce
Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.
Cilantro Chili-Lime Cashew Pesto
A pesto with a little kick using a favorite snack I found at Trader Joe's -- Chili-Lime Cashews -- nummy! This pesto is great on pasta or with shrimp or fish. Brush on meat, chicken, or fish before grilling.
Tarragon Tartar Sauce
My mother and I always judge a seafood restaurant by their tartar sauce. Well, here's one that will make any fried halibut jump for joy! It's worth the extra ingredients and fuss.
Tomato Chutney II
This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads.
Ranch Dressing with Fresh Herbs
This dressing packs a punch of flavor without the use of dried herbs or spices. I wanted a recipe that explodes with freshness, a bit of tang, and traditional ranch flavor. It can be made on the lighter side if you wish. Use it to dip veggies or decadent foods such as fried onion rings or chicken strips. Stores well in the refrigerator. To lighten the calorie count, use light mayonnaise and light sour cream. You can even substitute plain yogurt for the sour cream if you like, but it will alter the taste somewhat.
This is a simple way to make herbed vinegars. Herbed vinegars make great gifts and will last for over 6 months. (Use approximately 3 sprigs of herbs for each 16 ounce bottle.) Try using thyme, oregano, rosemary, chives, tarragon or fennel with different vinegars to make all kinds of variations. Hint: If you use purple basil, the vinegar will taste great, and be a lovely shade of purple!