“Off the Menu” with Dara Moskowitz Grumdahl is heard Saturday mornings from 11:00-Noon on News Radio 830 WCCO! Each show at 11:20 she shares her “Top 5” of the week. On Saturday, July 5th she’s sharing her Top 5 Herb Garden Sauces.
Wet enough for you? In Dara’s garden right now the tomatoes are green and the cucumbers are too little but the herbs—basil, parsley, thyme, oregano, and mint—are going bonkers. That’s why it’s the perfect season to throw them into a food processor with some oil and a couple other things and take full advantage of the season. Here are a few of Dara’s favorite recipes and ideas, with links so you can make these delicious and flavorful additions to your meals!
Pesto is anything these days. It started as Basil, Garlic, Pine Nuts, Olive Oil, and Parmesan. But really it seems that herb, garlic, and oil = pesto. Put it on bread, add it to veggies to cook in a grill-basket, put it on spinach, in sandwiches, toss with your favorite pasta and if Dara could pick one desert island food it might be Pesto!
Chimichurri is basically the national sauce of Argentina and is a great way to spice up your grilled meats whether it be steak, bison, lamb, etc. Chimichurri is oregano (sometimes thyme), parsley, oil, vinegar, a chili pepper, some vinegar and lots of garlic. It’s a little more complicated than pesto but absolutely worth adding to your recipe box. It can be pureed although leaving it kind of chunky is preferred. The vinegar, garlic and chili pepper really can cut through a fatty and delicious piece of beef and will definitely add to your grilling pleasure!
Chives, parsley, a little tarragon, a couple anchovies, blend it up with buttermilk. Simple. One of Dara’s absolute favorite summer dressings. If you haven’t had Green Goddess in a while bring it back. It’s so good! And please don’t be afraid of the anchovies. They add a salty, briny flavor to the herbs (not fishy, we promise) and you’ll love the depth they bring to this dressing!
Cilantro, lime juice, sour cream, salt and pepper. Martha Stewart makes a really light and lively southwestern sauce that couldn’t be easier. Just combine it in a food processor. Use as a dip for chips or jicama sticks (if you haven’t had jicama find some…it’s a snappy, fresh and really overlooked veggie). Even better however, put this on fish tacos. It’s an amazing compliment to a corn tortilla with some grilled tiliapia or any white-fleshed fish. Add some cilantro, white onion and cabbage with this sauce and we guarantee you’ll make friends.
You basically take a cup of mayonnaise, a half cup of lemon juice, and throw in a bunch of dill, a bunch of chives, a bunch of basil, or whatever else you have in the garden. Season to taste with salt and pepper, thin with olive oil if necessary, and serve with fish, with grilled lamb, with whatever! Seriously simple and fresh! Happy summer.