Extend your picked herbs

Use the glass part of your french press to store and extend fresh herbs from the garden. Add enough water to cover the cut stems.

These are almost a week old. If it's super hot you can also put it in the fridge.

Chimichurri

My newest obsession is Chimichurri. So good. And good on almost everything. Last week we marinated some chicken in a bit of it before tossing the chicken on the grill (and then drizzled more over after it was cooked). We enjoyed it on some fresh bread from the Farmers Market. It was super tasty on a grilled chicken salad (in place of salad dressing). And it's super easy to make, especially this time of year.


This is my variation:

1 bunch Italian flat leaf parsley
1 bunch cilantro
3/4 tbsp oregano (fresh)
3-5 garlic cloves (I also threw in some garlic scapes since I had them on hand)
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup olive oil
1/3 cup vinegar (red wine, apple cider, or plain)
(optional) 3/4 tsp dried crushed red pepper or hot sauce

Combine all ingredients in food processor. Blend until looks like pesto. Refrigerate for at least a couple hours...gives the flavors a chance to mingle and get all yummy. Makes about 3 cups (???? this is a guess) but it stays well in the fridge or you can freeze it up.

I think I'll try this next on one of our homemade pizzas.  Or on pork. Or on grilled burgers. Yes. Yes. Yes.

Recipe: Green Fingerling Potatoes

Made up this side dish earlier this month and was happy with how it came out. I figure if I was happy with it, you lot might want to give it a go.

Ingredients:
1 lb. fingerling potatoes (diced into bite size pieces (halved or whole would work too depending on how you want the finished product to look)
2-4 pats of butter or olivio
1 TBSP olive oil
1/4-1/2 red onion, minced or diced + sliver
5 cloves garlic - 4 minced, 1 smashed
handful of fresh parsley, chopped fine
1/2 handful of fresh mint, chopped fine
4 scallions, diced
2-3 TBSP of basalmic vinegar
salt & pepper

Directions;:
Fill a pot (the one you use for boiling potatoes) with the fingerlings and then add water just to cover. Smash a garlic clove with the back of a knife (or a clean soup can), and add it to the pot. Cut a sliver of the onion, smash it and put it in the pot. Add salt. Cover and let cook until the fingerlings are a dente (you will cook them again, so you don't want them to overcook).

While the potatoes cook, prep for the next step.

When the potatoes are done, drain away the water and set aside.

In a saute pan, melt the butter. Add minced garlic. When the garlic is arromatic, add the fingerling poatoes. Stir gently to combine and coat the potatoes well. Add your mint, scallion and parsley. Stir. Add balsamic vinegar, stir. Add salt & pepper to taste.
Enjoy.

Leftovers ROCK in a frittata.