Poached Salmon Fillets with Tarragon Sauce

Poaching liquid:
3 cups water
3 sprigs fresh parsley
2 4-inch sprigs fresh tarragon
2 4-inch sprigs fresh lovage, or 1 rib celery, coarsely chopped
1 bay laurel leaf, fresh or dried
3/4 cup of dry white wine
1/2 teaspoon salt

2 pounds salmon fillet, about 1 inch thick

Sauce:

4 tablespoons unsalted butter, at room temperature

1 small shallot, finely chopped (about 3 tablespoons)

1/4 cup dry white wine

1/3 cup fresh tarragon leaves

2 tablespoons coarsely chopped fresh parsley

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon salt

Freshly ground white pepper

Make the poaching liquid:

Bring the water to a boil in a wide 3-quart saucepan or deep 10-inch skillet.  Add the parsley, tarragon, lovage or celery, and bay leaf.  Remove the pan from the heat, cover, and let it steep for about 10 minutes.  Add the white wine and salt.

Prepare the salmon:

While the herbs are steeping, prepare the salmon.  Remove any bones, and cut away the skin and any gray fat next to the skin.  Cut the fish into 4 equal pieces.

Begin the sauce:

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat.  Add the shallot and cook until softened but not browned, less than 1 minute.  Add the wine and gently boil uncovered until all of the liquid is evaporated and the shallot makes sizzling noises.  Remove from the heat and set aside.

Poach the salmon:

Return the poaching liquid to a simmer.  Slide in the fish fillets and turn the heat to very low.  The poaching liquid should just cover the fillets; if not, add more water.  Cook the fish very gently, below the simmering point, uncovered, until just barely translucent at the center, 8 to 10 minutes.  Lift the pieces of fish from the liquid with a slotted spatula and carefully transfer them to warm serving plates.  Blot up any poaching liquid that collects on the plate with a paper towel.

Finishing the sauce:

Put the tarragon and parsley in a blender (or container if using a hand blender) and set aside.  Ladle 1/4 cup of the fish poaching liquid into the saucepan with the shallot mixture and bring to a simmer over medium heat.  Rapidly whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.  Add the lemon juice and salt and continue to whisk the sauce over heat until it comes to a boil.  Immediately pour the sauce over the herbs in the blender or container and blend on high speed until it is smooth and bright green, at least 30 seconds.  Taste and season with pepper and salt if needed.  Pour the sauce around the salmon fillets.

Serves 4.

From The Herbfarm Cookbook by Jerry Traunfeld

Basil Pesto

1 small garlic clove
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/2 cup pine nuts
2 cups basil leaves
2 tablespoons lemon juice
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup grated parmesan cheese, optional
 
Peel and slice garlic and place it in the olive oil.
 
Toast the pine nuts in a small dry skillet until lightly browned.
 
Boil a medium saucepan of water.  Submerge basil leaves in boiling water for 30 seconds, then transfer leaves to a bowl of iced water.  Drain, then squeeze out extra water.
 
In a food processor, combine the pine nuts, lemon juice, salt, and pepper, and pulse until well chopped.  Add the basil and pulse until combined.
 
Remove the garlic from the olive oil and discard garlic or save for another purpose.  With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
 
Makes 1 cup.
 
From Love and Lemons blog, with changes

Lemon Herb Chicken, Orzo, and Mozzarella Salad

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon chopped rosemary 
1 tablespoon chopped oregano or thyme
1 tablespoon minced onion
1 garlic clove, grated, or 1/4 teaspoon garlic powder
Kosher salt, black pepper, red pepper flakes to taste

Salad:

4 boneless, skinless chicken thighs, cut into strips

1 pound dry orzo pasta

4 tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved

1-2 roasted red bell peppers, chopped

8 ounces mozzarella pearls

1 cup basil leaves, coarsely chopped or torn

Heat oven to 350 F.

Combine all dressing ingredients in a glass jar and whisk or shake until smooth.  Taste and adjust the salt and pepper.

In a baking or roasting pan, toss the chicken strips with half of the dressing.  Roast in oven for 30 minutes, stirring once after about 15 minutes.

Bring a large pot of salted water to a boil.  Boil the orzo to al dente according to the package directions.  Drain.  Allow to cool a bit.  

Combine cooked chicken and pasta, tomatoes, peppers, mozzarella, and basil, with remaining dressing.  Season with salt and pepper to taste.  Serve warm or cold.

Serves 4.

Adapted from Half-Baked Harvest blog recipe

Crispy Sage and Garlic Butter

2 tablespoons plus 6 tablespoons
1-2 cloves garlic, lightly smashed
8 fresh sage leaves

Heat 2 tablespoons butter, the garlic and sage in a small skillet over medium heat.  Cook until the butter begins to brown and the sage is crisp, about 3-4 minutes.  Puree the browned butter, sage, and garlic with the remaining 6 tablespoons butter.

Makes 1/2 cup.

From Half Baked Harvest blog

Greek Lemon Chicken Bowls with Sizzled Mint Basil Yogurt Sauce

For chicken:
2 pounds boneless skinless chicken thighs, cut into bite-sized chunks

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons smoked paprika

2 tablespoons chopped fresh oregano

1 small shallot, chopped

2 cloves garlic, minced or grated

Zest and juice of 1 lemon

1 pinch crushed red pepper flakes

Kosher salt and black pepper

For sizzled mint oil:

1/4 cup extra virgin olive oil

1 tablespoon chopped fresh mint

For basil yogurt sauce:

1 cup plain Greek yogurt

1/2 cup fresh basil or parsley, chopped

Juice from 1 lemon

1 jalapeño, halved and seeded

1 teaspoon cumin

Kosher salt

2-3 cups cooked orzo or couscous, for serving

1 roasted red pepper, sliced

8 ounces feta cheese, cubed or crumbled

Sliced avocado, Persian cucumbers, olives, and basil, for serving

Marinate chicken:
In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt.  Marinate for 15 minutes or up to overnight in the refrigerator.

Make mint oil:

Heat the olive oil in a small skillet over medium heat.  When the oil shimmers, remove from the heat and stir in the mint, it will sizzle up. Then set aside.

Make basil yogurt sauce:

In the bowl of a food processor, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt.  Process until smooth.

Cook chicken:
Set your grill, grill pan or skillet to medium-high heat.  Thread the chicken pieces on bamboo skewers that have been soaked for 30 minutes.  Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

Alternately, heat oven to 400 degrees F.  Roast the chicken on a baking pan for 20-30 minutes.

To serve:
Spread the yogurt sauce onto plates and drizzle with the mint oil.  Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken.  Sprinkle on some greens and herbs. Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Halloumi and Grape Skewers

300 grams of halloumi cheese, cut into rough 1-inch squares
18-20 red grapes
Olive oil
Black pepper
75 grams honey
25 grams salted butter
1 tablespoon fresh oregano leaves

Heat oven to 425 F.  Soak wooden skewers for 30 minutes.  Line a baking tray with parchment paper.  

Skewer the halloumi and grapes onto the soaked wooden skewers until all the ingredients have been used up.  Toss in a little olive oil and season with black pepper.

Place onto the prepared baking tray and bake in the oven for 10-15 minutes, until golden.

Whilst the halloumi is baking, place the honey and butter into a small saucepan and heat, stirring, until the butter has dissolved.  Remove from the heat and stir in the oregano leaves.

When the halloumi skewers are done baking, place on  serving dish and drizzle with the oregano honey.

Serves 6.

From Tastemade UK 

Rice and Vegetable Aash with Lentils

Olive oil for frying
2 large white or yellow onions, very finely diced
1 2/3 cups finely chopped flat-leaf parsley
2 cups finely chopped fresh cilantro
5 large garlic cloves, crushed
3 teaspoons unsweetened tamarind paste
2 teaspoons paprika
3 tablespoons tomato paste
1/3 cup butter
1 heaped tablespoon all-purpose flour
1 quart vegetable stock
1 quart cold water
1/2 cup basmati rice
1/2 cup uncooked French green/Puy lentils
Sea salt flakes and freshly ground black pepper

Garnish:
1 small pack/about 1 ounce dill, finely chopped
1 bunch scallions, thinly sliced

Place a large saucepan over medium heat.  Pour in enough olive oil to coat the bottom of the pan.  Add the onion and cook for a few minutes until softened and translucent, without browning.

Add the fresh herbs and cook them down for a few minutes, until they are completely wilted and resemble cooked spinach.  Stir in the garlic and cook for a few more minutes until soft and translucent without browning.

Add the tamarind, paprika, tomato paste, and butter to the pan, stirring them in to combine.  Then add the flour and mix well.  Let this fry for a few minutes, then pour in the stock and the cold water and season generously with salt and pepper.

Bring the contents of the saucepan to a rolling boil, then stir in the rice and lentils.  Reduce the heat and simmer uncovered for 25 to 30 minutes, or until the rice and lentils are cooked.  If the soup seems too thick, add boiling water (up to 1 1/4 cups), a little at a time, until you reach the desired consistency.  Taste and adjust the seasoning to taste, then serve immediately (it will continue to absorb more liquid if left to stand), scattered with the dill and sliced scallions.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor changes

Root Ribbon Salad with Pomegranate

Dressing:
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 tablespoon rose harissa
3 tablespoons rice wine vinegar
2 to 3 tablespoons honey
Drizzle of extra virgin olive oil
Sea salt flakes and freshly ground black pepper

Salad:
1/2 small white cabbage, finely shredded
1 bunch of scallions, finely sliced diagonally from root to tip
1 1/4 cups dried cranberries (optional)
1 cup toasted cashew nuts (optional)
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
2 large carrots, peeled and cut into ribbons with a vegetable peeler
1/2 small celery root, peeled and cut into ribbons with a vegetable peeler
1/2 cup fresh dill, finely chopped
1/2 cup mint, leaves picked, rolled up tightly, and sliced into ribbons
1 cup pomegranate seeds

Make the dressing:
Toast cumin and coriander seeds in a dry skillet until lightly browned.  Crush them coarsely using a mortar and pestle.  Mix crushed spices together with remaining dressing ingredients in a small bowl and season to taste with salt and pepper.

Make the salad:
Put the cabbage, scallions, and cranberries and cashew nuts if using, into a large mixing bowl.  Add dressing and mix well with your hands.  Add the parsnip, carrot, and celery root ribbons, and mix again.  Now add the herbs and pomegranate seeds and toss through.  Check the seasoning and adjust if necessary, then toss one last time and serve immediately.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor change

Basil Yogurt Sauce

1/4 cup (60 grams) plain full-fat Greek yogurt
1 cup (12 grams) fresh basil leaves
1 bunch (85 grams) scallions, white and green parts
1/2 ripe avocado
1 green chili, seeded if desired
1 1/2 tablespoons fresh lime juice
4 black peppercorns
1/2 teaspoon fine sea salt
1/2 cup cold water, plus more as needed

Combine the yogurt, basil, scallions, avocado, chili, lime juice, peppercorns, salt, and water in a blender and pulse on high speed until smooth and uniform.  Taste and adjust the seasoning if necessary.  You can add more water if you want to make the sauce a little thinner.  Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 2 hours.

From Season by Nik Sharma

Herby Lemony Orzo Salad

4 cups chicken broth, vegetable broth, water, or combination
1 1/2 cups orzo
2 large handfuls baby spinach or arugula leaves, chopped 
1 15-ounce can chickpeas/garbanzo beans or white beans, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 cup roughly chopped basil leaves
1-2 lemons, zested and juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

Pour the broth/water into a heavy, large saucepan - add salt if using only water.  Cover the pan and bring to a boil over high heat.  Stir in the orzo.  Cover partially and cook until the orzo is tender but still firm, stirring frequently, about 7 minutes.  Drain the orzo through a strainer.  Transfer orzo to a large bowl and toss until it cools slightly. Set aside to cool completely.

Add remaining ingredients to bowl.  Toss evenly until combined.  Taste and season with a few generous pinches of salt and pepper, or more to taste, and also add more lemon juice if desired.

Serve immediately or cover and refrigerate for up to 3 days.

Recipe combined from GimmeSomeOven blog and Giada De Laurentis from the Food Network

Shallot and Rosemary Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon coarsely chopped fresh rosemary
1/2 large shallot, coarsely chopped
1 garlic clove, coarsely chopped
1 tablespoon dark brown sugar
1/2 teaspoon salt
Freshly ground black pepper

Blend all the ingredients for the dressing in a blender or food processor until they are emulsified, meaning the dressing is creamy and does not separate.  Set aside.

From The Herbfarm Cookbook by Jerry Traunfeld

Herbed Olive Oil Crackers

1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 cup white whole wheat, sprouted wheat, or rye flour
3/4 teaspoon salt
2 teaspoons finely chopped rosemary
5 tablespoons fruity extra-virgin olive oil
1/4 cup whole milk
1/4 cup cold water, plus more if needed
1/4 cup thinly slivered fresh sage leaves
1/2 teaspoon kosher salt

Heat the oven to 425 F.  Stir together the flours, 3/4 teaspoon salt, and rosemary in a medium mixing bowl.  Stir in 4 tablespoons of the olive oil, then rub the mixture between your fingers to break up any lumps and work the crumbs into the texture of cornmeal.  Stir in the milk and water to form a medium-stiff dough.  If it is too dry to come together easily, add more water 1 tablespoon at a time.

Cut parchment paper to size to line a large baking sheet, about 16 x 12.  Roll the dough on the parchment paper into a rectangle the same size as the paper, re-positioning the dough as needed to remove wrinkles from the paper.  With a pastry wheel or pizza cutter, cut the dough into a 6 x 4 grid for 24 crackers; they don't have to be uniform.  Alternatively, cut the dough into shapes with a cookie cutter or biscuit cutter, gently re-rolling dough scraps as needed.  Brush the tops of the crackers with the remaining 1 tablespoon olive oil, then sprinkle them with the slivered sage leaves and the 1/2 teaspoon kosher salt.

Bake the crackers until they are browned around the edges and in spots throughout, 15 to 18 minutes.  Slice the crackers onto a wire rack.  If the crackers that were baked in the middle of the pan seem softer and less done, return them to the oven for 3 to 5 minutes.

Cool the crackers for at least 30 minutes before serving, to give them a chance to crisp.  Store in an airtight container for up to 1 week.

Makes 24 crackers.

From The Herbfarm Cookbook by Jerry Traunfeld, with changes

Herbed Goat Cheese Dip

4 ounces goat cheese, crumbled
8 ounces cream cheese, softened
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley

Put all ingredients in the bowl of a food processor, and pulse just until evenly combined.

From Southern Living, with changes