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.

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.

Red and White Potato Salad with Dill

New potatoes are coming out of the ground right now, and they make for a truly excellent potato salad. This one combines red and white potatoes for the visual effect, but feel free to use all of one kind (I suggest red in that case).

3 lbs new potatoes, washed but not peeled
2 Tbsp white wine vinegar
1 tsp salt, plus more to taste
Black pepper to taste
1/3 - 1/2 large red onion, finely chopped (about 1/2-3/4 cup)
1/4 cup chopped fresh parsley
3 Tbsp chopped fresh dill
1/4 cup good quality olive oil

Cut the potatoes into bite sized chunks. Boil in a large pot of salted water until nice and tender, 10-15 minutes. Drain cool to room temperature. .

Place the potatoes in a large mixing bowl. Combine the vinegar, salt and pepper and drizzle over the potatoes, tossing gently to coat. Let sit for 5-10 minutes so the potatoes can absorb some of the vinegar.

Add the onion, parsley, and dill to the potatoes and mix gently. Drizzle with olive oil and gently toss to coat. Serve immediately or refrigerate.

Serves 6-8.

Orzo with Leeks

Many types of leeks are quite cold hardy, and they linger happily in the garden after many other things are done. Mine have fattened up nicely, begging to have their delectable flavor added to all sorts of all dishes. This one is a simple side that showcases the flavor of the leeks. The parsley and lemon juice are a nice addition but this is quite excellent with just the leeks and orzo.

 8 oz dry orzo
Olive oil
2 fat leeks, well chopped
Salt and pepper
1/2 cup chopped fresh parsley (optional)
1/2 - 1 tsp lemon juice (optional)

Cook the orzo in a pot of salted boiling water until al dente, then drain and toss with a little olive oil to keep it from sticking.

While the orzo cooks, heat a little olive oil in a skillet and saute the leeks over medium high heat until tender, about 5 minutes. Stir the leeks into the orzo, then add salt and pepper to taste along with the parsley and lemon juice if using. Serve warm.

Serves 4-6 as a side dish.

Pizza with Roasted Cherry Tomatoes and Feta

Tangy, sweet, and salty with Fire Roasted Cherry Tomatoes and feta. A great way to enjoy some of the last flavors of summer. You can, of course, substitute tomatoes roasted in the oven. If you like, sprinkle a bit of chopped fresh parsley, sage, or thyme over the pizza after it comes out of the oven.

1 14-inch pizza crust
Olive oil
2-3 oz shredded mozzarella
1 1/2 - 2 cups Fire Roasted Cherry Tomatoes
1 large shallot, finely chopped
2-3 oz crumbled feta
Freshly ground black pepper
Finely chopped fresh herbs (optional) - 1 Tbsp parsley or 1 tsp sage or thyme

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the crust, then add the tomatoes, shallot, and feta, and top with a bit of freshly ground black pepper.

Bake for 15-18 minutes, until crust is done and cheese begins to brown. Top with herbs if desired.

Serves 3-4.

Barley with Scapes and Fresh Herbs

Barley has a slightly nutty flavor and pleasantly toothsome texture, and it makes a nice side dish with the addition of summer herbs.

Barley in the front, Grilled Summer Squash and Onions and Orzo with Scapes and Sage in the back

1 cup pearl barley
3 cups chicken or vegetable stock
Olive oil
1 cup chopped scapes
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt and pepper to taste

Combine the barley and stock in a medium saucepan.  Bring to a boil, then reduce heat and simmer until the barley is tender and all the stock is absorbed (about 25-30 minutes).

While the barley cooks, heat a little olive oil in a small skillet and add the scapes.  Saute over medium heat for 2-3 minutes.

When the barley is done, add the scapes and herbs and mix well.  Add salt and pepper to taste.  Serve hot.

Serves 4-6.

Pizza with Roasted Red Pepper Sauce, Onions, and Herbs

Here's another pizza using that delicious Fire Roasted Red Pepper and Eggplant Sauce, this one a bit less unconventional than the last one I posted, with the pears and feta.  Sliced red onion and chopped fresh herbs add some additional interest while letting the flavors of the sauce shine.

1 14-inch pizza crust
olive oil
3/4 cup Fire Roasted Red Pepper and Eggplant Sauce
1 medium red onion, sliced into thin rings
2 Tbsp finely chopped fresh sage
2 Tbsp finely chopped fresh parsley
Salt and pepper to taste
2-3 oz shredded mozzarella

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the red pepper sauce over the pizza crust, then arrange the onion rings over it.  Sprinkle with the  sage and parsley and add a light sprinkling of salt and pepper.  Top with mozzarella.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Grilled Fennel with Lemon and Parsley

Another recipe for fennel lovers.  Lemon juice adds a pleasant tang as you bite into it.

2 medium fennel bulbs, cut into wedges
1 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper
2-3 Tbsp finely chopped fresh parsley

Combine the oil and lemon juice, then brush it onto the fennel.  Sprinkle both sides with salt and pepper.

Grill the fennel over medium heat for 10-12 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).  Sprinkle with parsley at the table.

Serves about 4.

Grilled Focaccia with Herbs and Garlic

This is easy and awesome.  Make your own dough if you have time or use a ball of frozen dough from the grocery store.  Enjoy it now while the weather's hot and the herbs are coming into full production.

1 batch pizza dough
Olive oil
1/2 cup chopped fresh basil and parsley
4 cloves garlic, minced

Pat the dough out to about 1/2-inch thick, maybe a little less.  Oil both sides liberally and set aside on a plate.

In a bowl, combine the chopped herbs and garlic with about 2 Tbsp olive oil and set aside.

Get your grill going pretty hot, then carefully transfer the dough from the plate to the grill.  Close the cover and grill for about 3 minutes.  Use tongs to flip the focaccia over and quickly spread the cooked side with the garlic and herb mixture.  Close the grill lid again and cook for about 2 minutes more.  Remove from the grill.

Let the focaccia cool enough to handle, then tear or cut into pieces and serve.

Serves 4-6.

Pasta Salad with Snap Peas and Herbs

Another cold dish for another hot June day.  If you like, you can beef this up into more of a main dish by adding tuna (3 cans is about right), cooked shredded chicken, or cooked beans.  Feel free to substitute shelled English peas for the snap peas, or even fava beans or edamame.  You can also mix up the herbs for different flavor profiles: try mint, cilantro, or dill here in place of the basil and/or parsley.

1 lb pasta, cooked and cooled
3-4 cups diced snap peas
1 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 Tbsp minced garlic scapes
1 cup chopped chives
1/2 - 1 cup mayonnaise
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well until everything is coated with mayo and ingredients are evenly distributed.  Serve immediately or refrigerate.

Serves about 6.

Classic Rack of Lamb with Garlic, Parsley, and Bread Crumbs

Readers, if you've noticed a drop-off in posting frequency over the last couple months, there's a good reason: we're expecting our second child in July and I've found I just don't have quite my usual level of energy, especially at the end of the day when it's time to make dinner. But I'm still managing to try a few new things here and there.

Here's one of them. This is a classic preparation, which I've adapted from Mark Bittman's How To Cook Everything. Parsley potatoes make an excellent accompaniment, and a glass of red wine would definitely not go amiss. And yes, fresh parsley is available from local growers at this time of year, as it is very cold hardy and takes beautifully to the unheated greenhouse or cold frame.

2 racks of lamb (about 1 1/2 - 2 lbs total)
Salt and pepper to taste
3/4 cup bread crumbs
1/2 - 3/4 cup finely chopped fresh parsley
4 cloves garlic, minced
1 Tbsp olive oil

Preheat the oven to 500 degrees.

Rinse the lamb and pat dry. Starting at the bony end, make slices about halfway down between the ribs toward the meaty end. Place the racks in a 9x13-inch baking pan, meaty side up. Sprinkle with salt and freshly ground black pepper.

Combine the bread crumbs, parsley, and garlic in a bowl. Drizzle in the olive oil and stir well. Spread this mixture generously over the meaty side of the racks.

Place the pan in the oven and roast for 20 minutes. If your racks are on the smaller side (under 1 lb each) this is likely to be enough to cook them to a nice medium rare. You can check the temperature by sliding a meat thermometer in one end, straight toward the middle. You want the racks done to at least 125 degrees (but not much more). If they are not quite to 125, you can pop them back in the oven for no more than another couple minutes. Serve hot.

Serves 3-4.

Carrot-Celeriac-Potato Pancakes

There's pretty much nothing in my fridge but root vegetables right now, and I'll be slowly working through them now that we're back from the holidays. This medley of carrots, celeriac, and potato with shallots and parsley made for a lovely and satisfying combination of flavors.

1 small-medium celeriac, peeled and cut into chunks
3 large potatoes, peeled and cut into chunks
3 medium carrots, peeled
2 tsp salt
2 large shallots, minced
1/4 - 1/2 cup chopped parsley (frozen is fine; use a bit less)
Pepper to taste
1/2 cup all purpose flour
2 eggs, beaten
Plain yogurt for topping

Shred the celeriac, potatoes, and carrots (easiest with the grating attachment of a food processor). Place in a colander in the sink. Sprinkle with salt, mix, and let sit for about 15 minutes. Press out excess moisture and transfer to a large bowl.

Stir the shallots, parsley, flour, and pepper into the shredded vegetables until well combined. Add the eggs and stir to coat.

Heat a large skillet (or two) and add a little canola oil. Scoop the vegetable mix into the pans with a large spoon and form pancakes. Press them together so they will hold. Pancakes should be about 1/4-1/2 inch thick. Fry until crispy on one side, about 3-4 minutes, then flip and fry until crispy on the other side and cooked through in the middle.

Serve hot, topped at the table with plain yogurt.

Serves about 4.

Pureed Potato and Roasted Red Pepper Soup

Continuing on the theme of red peppers and leeks... This is a beautifully colored soup with a sophisticated yet comforting flavor, perfect for a chilly fall day.

If you want to dress this up for company, there are a couple options. First, you can puree the roasted red peppers separately and then swirl them through each serving of soup. Second, you can substitute cream for the milk and again add it decoratively to each serving rather than mixing it in the pot.

2 Tbsp olive oil
4-5 medium leeks, thinly sliced
3 lbs potatoes, cubed (peel or not, your choice)
Water and/or stock (chicken or veggie)
1/2 lb roasted red peppers
1/2 cup finely chopped fresh parsley
1 Tbsp minced fresh sage leaves
2 Tbsp dry sherry
Salt and pepper to taste
Up to 1 cup milk or cream

Heat the olive oil in a soup pot. Add the leeks and saute for 2-3 minutes. Add the potatoes and enough water or stock to cover. Bring to a boil, then simmer partially covered until tender, about 15 minutes.

When the potatoes are tender, add the roasted pepper to the pot, then puree with an immersion blender (or do it in batches in a blender or food processor, then return to the pot). Add the parsley, sage, and sherry, then add salt and pepper to taste. Stir in milk or cream until the soup reaches a consistency that you like. Taste and adjust seasonings if needed.

Serves about 6.

Creamy Pasta with Fresh Corn and Bacon

Creamy, salty, crunchy. A delicious treat with some of the last fresh corn of the season. (You can, of course, make this out of season, especially if you have taken some of our wonderful local corn and frozen it.)

1 lb pasta
6-7 strip bacon
2 shallots, finely chopped
3 cups corn kernels
1 cup cream
1/2 cup chopped fresh parsley
Salt and pepper to taste

Cook the pasta in a large pot of salted boiling water. Drain when done.

While the pasta cooks, fry the bacon in a large skillet (or broil it and reserve 1 Tbsp of the fat) until nicely chewy - not too crisp. Let drain on paper towels, then slice cross-wise into thin strips. Pour off all but about 1 Tbsp of the bacon fat.

Saute the shallots in the bacon fat until translucent, about 2-3 minutes, then add the corn and saute another 1-2 minutes. Pour in the cream and let it bubble until it thickens a bit. If desired, you can partially puree a little of this. Add the sliced bacon, parsley, and salt and pepper to taste.

Toss the pasta and sauce together until everything is well coated. Serve hot.

Serves 4-6.

Veggie-Heavy Tabouli

Tomatoes, cukes, and fresh herbs form the heart of this tabouli, which goes heavy on the vegetables. No cooking required. Serve as a side dish, or add warm pita and hummus to make it a meal.

1 1/2 cups dry bulgur wheat
1 large cucumber, peeled and diced (about 3 cups)
1 large tomato, diced (about 3 cups)
1 small red onion, finely chopped (optional)
3/4 cup chopped fresh parsley
1/2 - 3/4 cup chopped fresh mint
3 Tbsp lemon juice
3 Tbsp olive oil
Salt and pepper to taste

Soak the bulgur in cool water for 2 hours or so, until tender but still just a little chewy. Drain and place in a large bowl.

Add the remaining ingredients to the bulgur and mix well. Serve immediately or refrigerate until ready to serve.

Serves 6-8.

Shiitake Beef Stew with New Potatoes

Good potatoes, especially freshly harvested new potatoes, are such a far cry from your typical Idaho russet as to be nearly a different vegetable altogether. Of course, you can also make this with storage potatoes when new potatoes are not available and as long as you choose good quality ones the stew will be delicious.

1 Tbsp olive oil
6-8 cloves garlic, minced
1 large onion, finely chopped
1/4 lb shiitake mushrooms, stemmed and sliced
1 lb ground beef
1 1/2 - 2 lbs new potatoes, cubed
Beef stock and/or water
Salt and pepper to taste
1/4 cup chopped fresh parsley

Heat the olive oil in a large pot. Add the garlic and onion and saute for about 2 minutes, then add the shiitakes and saute for another 2-3 minutes. Add the beef and brown thoroughly. Add the potatoes along with enough stock and/or water to just cover them. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Add and salt and pepper to taste, then stir in the parsley.

Serves 4-6.

Potato Salad with Fennel and Herbs

This a delicious no-mayo potato salad, great for parties and potlucks. It is particularly good with fresh new potatoes, which are just showing up at markets now.

2 lbs new potatoes, cubed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup finely chopped fennel
1 large shallot, minced
1/4 cup olive oil
Salt and pepper to taste

Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and cool.

When the potatoes are cool, combine them with all the other ingredients in a large bowl, stirring carefully so the potatoes don't break up too much.

Refrigerate until ready to serve. Serve cold or room temperature.

Serves 6-8.