Recipes from Herb Day, July 6

Suzanne Capone and Cameron Christensen stepped in for Chef Jen.  The goal today was to show easy recipes you can easily and quickly cook outside so you don’t have to heat up the kitchen when it’s hot! And use herbs too!

Suzanne started the day with a Marinated cucumber salad with tarragon.

4 large Japanese,English or other thin skinned cucumbers

1/2 cup white wine vinegar

2 tablespoons olive oil

4 sprigs tarragon- stems removed and diced

1/4 cup Braggs Aminos ( or soy sauce)

1 clove crushed garlic

Thinly slice the cucumbers.  Prepare the vinaigrette by combining all the other ingredients.  Pour the vinaigrette over the cucumbers and chill well.  It’s even better the next day.

The grills were heating up while the cucumber salad was being prepared. When in doubt, roast or grill your vegetables.  Almost anything tastes great with a little olive oil, salt, pepper and any other spices that strike your fancy and thrown on the grill in a roasting pan.  The oven at 400-450 works too!  Next up:

Grilled Squash with basil sauce

Slice the squash medium thin.  Toss gently with oil, salt and pepper and grill.  Squash has enough body that you can grill it directly on the grates.

Basil Sauce

12 sprigs basil, stems removed

1 clove crushed garlic

1/4 cup olive oil

juice of 1/2 a lemon

Put all the ingredients in a blender and puree.  Drizzle the basil sauce on the grilled squash.


Roasted tomato sauce with pasta

quartered ripe tomatoes

olive oil

several sprigs each basil and oregano, stems removed

5 cloves of garlic or to taste

Place tomatoes, herbs and garlic on a roasting pan, place on a medium hot grill( or a 350-400 degree oven), cover and roast for about 30 minutes. Allow to cool. Puree everything with 1/4 cup of milk-Suzanne also added 2 tablespoons of vodka and salt and pepper to taste.  Serve with pasta.

Cameron was using the 2nd grill to make

Grilled Chicken with Holy Shiitake seasoning 

Fillet chicken breasts and cut into bite sized pieces.

Lightly coat with olive oil.

Rub with Baywood Forest Holy Shiitake seasoning

Grill until done and enjoy.