New Potato Salad with White Beans and Herbs

This is another simple salad where the whole is greater than the sum of the parts. It disappeared very quickly at the table. I used a mix of parsley and basil for the herbs, which worked well, but you could also try dill, mint, or oregano.

1 pint new potatoes (ideally small ones)
2-3 Tbsp white wine vinegar
1-2 Tbsp good quality olive oil
1 1/2 cups cooked cannellini (or one can)
1/4 - 1/2 cup chopped fresh herbs
Salt and pepper to taste

Cut the potatoes into bite sized pieces if needed (leave the skin on). Boil then in a pot of salted water until tender but not too soft. Drain.

Combine the vinegar and olive oil and carefully dress the potatoes, ensuring they are all well coated but not mashing them. Refrigerate until cool.

Combine the cooled potatoes with the beans and herbs and toss gently to mix. Season with salt and pepper to taste. Refrigerate until ready to serve.

Serves about 4.

Crustless Quiche Muffins with Tomatoes, Feta, and Fresh Herbs

I made these for a recent brunch. By using muffin papers you can skip the crust without ruining your pans. Another benefit is that it's easy to make a variety of different kinds because you can put the fillings in the muffin cups and then add the eggs. This high summer version with fresh tomatoes and herbs was a hit. Feel free to halve the recipe if you're not feeding company. For the herbs, you can go heavy on the basil and/or parsley. If relying more on oregano or dill, use less.

Cooked quiche muffins

16 eggs
2 cups milk (whole is nice, but use whatever you like)
1 tsp salt
Pepper to taste
1 large paste tomato or 2 smaller ones, finely diced
1 cup chopped fresh herbs
4 ounces crumbled feta

Preheat the oven to 350 degrees. Place paper muffin cups into muffin tins or ramekins and oil them lightly if you have an oil sprayer. The recipe makes around 2 dozen quiche muffins.

Beat the eggs in a medium bowl, then stir in the milk, salt, and pepper.

Place a tablespoon or so each of tomatoes, herbs, and feta in the bottom of each muffin cup. Using a ladle, pour egg mixture over, filling to about 1/4 inch from the top.

Fillings in the muffin cups, ready for egg mixture to be added

Bake the quiche muffins for 20-25 minutes, until cooked through.

Serve hot, warm, or room temperature.

Serves about 6.

Greek Squash Fritters

You can make these with either summer squash or zucchini or a combination. The addition of feta and ground walnuts gives them enough protein to make a main dish. A bit of yogurt or sour cream on top is nice. I served these for dinner, but they could do for brunch as well.

2 lbs summer squash or zucchini, shredded
Salt
1 small onion, finely chopped
1 cup walnuts, ground or finely chopped
5-6 ounces crumbled feta
1 Tbsp chopped fresh oregano (or 1/2 tsp dried)
1/3 cup chopped fresh parsley
Freshly ground black pepper to taste
1/3 cup whole wheat pastry flour or white whole wheat flour
2 eggs, beaten
Olive oil
Plain yogurt or sour cream for topping

Place the shredded squash in a colander and sprinkle liberally with salt. Stir to mix the salt in, then let sit in the sink or over a bowl for 10-15 minutes to release excess liquid. Press out as much extra liquid as possible using your hands or a dish towel.

Place the drained squash in a large mixing bowl. Add the onion, walnuts, feta, oregano, parsley, and pepper and mix well. Sprinkle the flour over the mixture, then stir again to coat. Add the eggs and stir to coat again.

Heat a little olive oil in a large skillet or two. Drop spoonfuls of the squash mixture into the hot pan, flattening to no more than 1/2-inch thick. Cook over medium-high heat for 3-4 minutes per side, then carefully flip and cook the other side. Keep cooked fritters warm on a covered plate or low oven.

Serve hot. Pass yogurt or sour cream at the table for topping.

Serves 4-6.

Greek Spinach Frittata

This savory frittata, full of flavor, is excellent for dinner as well as brunch or lunch. Use fresh oregano if you can get it, and of course scapes while they are in season. Substitute dried oregano and a couple cloves of garlic at other times of year. Bacon makes a nice accompaniment for this, but you won't miss it if you don't have it. Be sure to use an oven proof skillet for this.

4-5 ounces spinach, stemmed
8-10 eggs
2-3 tsp finely chopped fresh oregano (or 1/2 - 1 tsp dried)
3 ounces feta
Salt and pepper to taste
3-4 Tbsp olive oil
1/2 cup finely chopped garlic scapes

Lightly steam the spinach, then chop well.

Beat the eggs in a medium bowl. Add the oregano, feta, and salt and pepper.

Preheat the broiler.

Heat the olive oil in an oven proof skillet (10 inches is a good size). You want a generous quantity of oil to prevent the frittata from sticking, so don't skimp. Add the scapes and saute over medium high heat for 1-2 minutes. Reduce the heat to medium and pour in the egg mixture. Make sure everything is well distributed in the pan, reduce heat to low-medium, and cook until the egg is well set around the edges.

Finish the frittata under the broiler. 3-5 minutes should be enough; check after 3 to see whether it is done in the middle. If you still have liquid egg, continue to broil, checking every minute or two for doneness. Serve warm or hot.

Serves about 4.

Chimichurri Sauce

This is a classic Argentine sauce, often served with steak - but it's great with grilled ham or chicken, too. And it was very satisfying to make with parsley and oregano from my garden. Later in the season, substitute scapes and eventually garlic cloves for the green garlic. You can mix it up a little with the recipe, too - parsley is a must, but you can try thyme instead of oregano, white wine vinegar or lemon juice instead of the red vinegar, etc.

1/4 cup oregano leaves, loosely packed
1 1/2 cups parsley leaves, loosely packed
2 stalks green garlic (including greens), coarsely chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Red pepper flakes to taste
Salt and pepper to taste

Combine all ingredients in the blender and blend until fairly smooth. Serve immediately, or keep for several days in the refrigerator.

Makes a little over 1 cup, enough to provide plentiful sauce for meat serving 6-8.

Slow Cooker Bean Soup from the Pantry with Dried Garden Herbs

This is a classic pantry soup, made largely with stuff you probably have sitting around already and little that is fresh. That said, if you do have fresh (or frozen, or canned) veggies on hand, feel free to throw in whatever you like. The part I really liked about this was getting out jars of herbs from the garden that I dried last summer and crumbling them fresh into the soup. My hands smelled like summer when I was done. This makes a big batch, perfect for freezing.

You can use a packaged soup mix of beans here if you like, or mix and match from your pantry (back beans, red beans, navy beans, pinto beans, lentils...it's all good). I included some absolutely lovely, creamy local beans from Crabapple Farm - the variety was called Marfax.

3-4 cups mixed dried beans and barley
Vegetable stock
1 medium onion, diced
6-8 cloves garlic, minced
1-2 Parmesan rinds (optional)
1/4 cup dried parsley
1-2 Tbsp dried oregano
1-2 Tbsp dried basil
Salt and pepper to taste
Good quality olive oil for topping (optional)

Place the bean and barley mix in the slow  cooker and add enough vegetable stock to cover by 2 inches (be more generous if you won't be able to check on the soup during the day). Add the onion, garlic, Parmesan rinds (if using), and the herbs.

Cook on high for 7-9 hours (longer is ok), until the beans are all completely tender. Add salt and pepper to taste.

Serve hot. If desired, drizzle with olive oil at the table.

Serves about 8.

Greek Eggplant Feta Casserole

This is a Greeked up version of my Eggplant Parmesan Casserole, using feta, oregano, and lemon zest instead of the more typical Italian seasonings.

1/4 cup olive oil (3 Tbsp + 1 Tbsp)
6-8 cloves garlic, minced
1 large onion, diced
1 Tbsp dried oregano
1/2 tsp dried lemon zest (or 1 tsp fresh)
1/4 tsp red pepper flakes or cayenne (optional)
Salt and pepper to taste
1 large eggplant, peeled, quartered, and cut in 1/4-inch slices
2 cups good quality tomato sauce
4 ounces shredded mozzarella cheese
3 oz. crumbled feta
1 1/2 cups breadcrumbs (optional)

Preheat the oven to 425°.

Set aside about 2 tsp of the minced garlic if you plan to use the breadcrumbs. Heat 3 Tbsp of the olive oil in a large skillet, then sauté the remaining garlic and the onion for about 2 minutes over medium-high heat. Stir in the oregano, red pepper flakes or cayenne (if using), lemon zest, salt, and pepper and sauté for an additional 30 seconds or so. Add the eggplant to the skillet and sauté over medium heat, stirring occasionally, until tender but not mushy, about 6-8 minutes. Remove from heat.

If you are using the breadcrumbs, heat the remaining 1 Tbsp of olive oil in a small skillet. Add the remaining 2 tsp of minced garlic and sauté for about 1 minute. Add the breadcrumbs and sauté over high heat until they are crisp, about 3-4 minutes. Set aside.

In the bottom of a 1 1/2- or 2-quart casserole dish, spread 1 cup of the tomato sauce. For the next layer, spread half of the eggplant mixture. Top the eggplant with all of the shredded mozzarella and feta. Spread the remaining eggplant mixture over the cheese. Press down gently on the eggplant to compact the casserole somewhat. Top the second layer of eggplant with the remaining 1 cup of the tomato sauce. Spread the breadcrumbs over the tomato sauce.

Bake the casserole for about 15 minutes. Serve hot.

Serves 4-6.

Savory Pureed Lentil Soup

I like lentil soup and stew in many forms, but this one might just be my new favorite. With tomatoes, garlic, and Italian herbs, it is quite zesty, and pureeing makes it a little different from a standard lentil soup - in a good way.

1 Tbsp olive oil
10-12 cloves garlic, minced
1 large onion, finely chopped
3 cups brown lentils
2 cups tomatoes and their liquid (canned, or thawed if frozen)
1 large potato, peeled and diced
1 bay leaf
Water and/or chicken or vegetable stock
2 tsp dried basil
2 tsp dried oregano
Salt and pepper to taste

Heat the olive oil in a large soup pot. Add the garlic and onion and saute over medium heat until soft, 4-5 minutes. Add the lentils, tomatoes, potato, and bay leaf to the pot, plus enough stock and/or water to cover by about an inch. Stir in the herbs. Bring to a boil, then simmer until the lentils are tender, about 30 minutes.

When the lentils are tender, remove the bay leaf, then puree the soup with an immersion blender (or in batches in a blender or food processor). You can leave it a little chunky if you like, or puree until fairly smooth. Add salt and pepper to taste. Serve hot.

Serves about 6.

Pizza with Roasted Tomatoes, Shallots, and Edam

As you may have noticed, I'm going through a bit of an infatuation with roasted tomatoes. There won't be many more off the vine (we had our first frost last night, but the plants seem remarkably okay; still, only a couple weeks left at most), but since frozen tomatoes roast so amazingly well I'll be making them right through the winter. Yay!

I used Chase Hill Farm's Dutch Gold for the cheese - really good. They sell it at the Greenfield farmers market, Green Fields Market, and the Clarkdale Farms farm stand; possibly other places as well.

2-3 cups coarsely chopped tomatoes (or cherry tomato halves)
Olive oil
Salt and pepper
14-inch pizza crust
4 oz. shredded Edam
1-2 tsp chopped fresh oregano (or 1/2 tsp dried)
1 large shallot, minced

Preheat the oven to 400 degrees. Place the tomatoes in a baking pan (one with sides!). Drizzle with a bit of olive oil and sprinkle with salt and pepper, then toss to coat. Roast for 15-20 minutes, then remove from oven.

While the tomatoes roast, lightly paint the pizza crust with olive oil, then top with the shredded Edam.

When the tomatoes are done, remove them from the pan with a slotted spoon, leaving the excess liquid behind. Spread them over the cheese on the pizza crust. Sprinkle with oregano and minced shallot.

Bake for 15-18 minutes, until crust is done.

Serves 3-4.

Slow Cooker Herbed Chicken

In light of this post, an easy and delicious recipe for whole chicken. The timing is quite forgiving, and the chicken comes out incredibly moist, yet with pleasantly crisped skin. This is also a great use for some of the fresh herbs becoming available in abundance at this time of year. Throw some garlic cloves in the cavity, too, if you like.

1 whole chicken (neck, giblets, etc removed)
A bunch of fresh rosemary, sage, oregano, or thyme
Salt and pepper

This will work for any size chicken that fits in your slow cooker. Stuff the cavity with the herbs and don't be shy about it. Sprinkle the bird liberally all over with salt and pepper. Place in the slow cooker and cook on Low for 6-7 hours for a 3-4 lb chicken (a bit longer for a larger one).

Lamb and Eggplant Stew

Last weekend I cooked up a bunch of eggplant from the garden with some tomatoes, garlic, and onion, figuring I'd add other things to it later--it just needed to be used. Last night I turned it into this delicious stew. Directions below are from scratch, though. I used ground lamb because it is easier for my little guy to eat, but stew lamb would work well, too--perhaps even better.

Olive oil
5-6 cloves garlic, minced
1 large onion, chopped
1 lb ground lamb or stew lamb
3 medium eggplants, peeled and cubed
Several tomatoes, seeded and chopped (around 3 cups)
1 - 1 1/2 Tbsp chopped fresh oregano
1 Tbsp minced fresh sage
2 Tbsp lemon juice
Salt and pepper to taste
Crumbled feta for topping (optional)

Heat a little olive oil in a large pot. Add the garlic and onion and saute 2-3 minutes. Add the lamb and brown thoroughly. Pour off excess fat, then add the eggplant and tomatoes. Simmer until tender, stirring occasionally. Stir in the oregano, sage, lemon juice, and salt and pepper, then simmer an addition few minutes (or longer).

Serve hot, topped with feta at the table if desired.

Serves 4-6.

Greek Tomato and Zucchini Pizza

This was one of those inspirations that I thought would be good but turned out even better than expected. You should definitely pre-bake the crust to prevent utter sogginess from the juicy veggies. If you want to use some additional cheese, you could also put a layer of that on the crust under the veggies for further water resistance. It also helps to use less-juicy tomatoes, such as plum tomatoes, though any kind will do and flavor is the most important consideration. If you have tomatoes that are not so amenable to slicing (cherries, for example), you could just coarsely chop.

1 14-inch pizza crust
olive oil
1 small red onion, finely chopped
1 medium zucchini, in 1/4-inch slices (halved or quartered if desired)
1 1/2 Tbsp chopped fresh oregano (or 2 tsp dried)
Salt and pepper to taste
2 medium tomatoes (or equivalent) in 1/4-inch slices, seeds removed
2-3 oz. crumbled feta
3-4 oz. shredded mozzarella

Preheat oven to 450 degrees.

Paint crust with olive oil, then bake for 6-7 minutes. Remove from oven.

While pre-baking the crust, heat a little olive oil in a skillet and add the onion and zucchini. Saute until tender, about 5 minutes. Stir in the oregano, salt and pepper.

Top crust with sliced tomatoes. Spread the zucchini mixture over it. Sprinkle with feta, then with mozzarella. Bake for about 12 minutes, until cheese begins to brown.

Serves 3-4.

Drying Herbs

The herbs in my garden are getting big and bushy, and lovely big bunches are showing up at the farmers market. It's a good time to think about drying some for use over the winter. You can dry herbs in a dehydrator or your oven, but the easiest method is just to hang them up to air dry. This method works well for basil, oregano, parsley, dill, rosemary, and sage, among others. Just bind several stalks together with string or a rubber band, then hang upside down in an airy location out of direct sunlight. You can do this inside a paper bag if you like, to catch any bits that fall off. If you are drying for seeds (with dill, for example, or coriander), you definitely want to use the paper bag--in that case, once everything is dry, you give it a good shake and the seeds will collect in the bottom of the bag.

The length of time that herbs need to hang to dry will vary with weather conditions and the herb you are using. Usually you'll need a week or two. Once the herb is dry and crumbly, you can transfer the leaves to an airtight container and store out of direct sunlight.

Fresh Corn Chowder

I am convinced that Western Mass farmers produce some of the best sweet corn in the country. While it's hard to argue with just eating it straight from the cob, this is another tasty way to take advantage of it, along with the new potatoes coming out of the ground now. Onions, garlic, and fresh herbs are all abundant in the farmers market at the moment as well. We use Mapeline Farms milk (you could also add a little of their cream to make this richer). You could make this in the winter with frozen corn, storage potatoes, and dried herbs, but it's really not the same.

3 Tbsp butter or olive oil
3-4 cloves garlic, minced
1 large onion, chopped
1 1/2 pounds new potatoes, cubed (about 6 cups)
1 Tbsp minced fresh sage (or 1 tsp dried)
1 Tbsp minced fresh oregano (or 1 tsp dried)
1/4 cup masa harina or white flour
2-3 cups water
1 veggie bouillon cube
1 tsp salt
4 ears of corn, shucked
1-2 cups milk
1/2 cup chopped fresh parsley or 2-3 Tbsp dried
Plenty of freshly ground black pepper

Heat the butter or oil in a large soup pot. Add the garlic and onion and sauté for 2-3 minutes. Add the potatoes and sauté, stirring often, for an additional 4-5 minutes.

Add the masa harina or white flour to the pot. If you are using dried herbs, add them now, too. Sauté, stirring constantly, for 1-2 minutes. Add a little water to form a thick roux. Slowly add the rest of the water, stirring as you go. Add the bouillon cube and salt. Cover the pot and bring the soup to a boil. Lower the heat and simmer, stirring occasionally to prevent sticking for about 15 minutes, or until the potatoes are soft.

While the potatoes cook, remove the corn from the cobs. The easiest way to do this is to break each ear in half, stand each half on end, and slice the kernels off vertically. Scrape as much as possible of the corn liquids and solids off the cob as well.

Add the corn to the pot and simmer for 2-3 minutes. Add the milk, fresh herbs, and black pepper and stir well. Serve hot.

Serves 4-5.