Oh, for a while I’d get inspired by the balmy breezes of spring in Louisiana and plant some cucumbers, peppers, and the like. But then when about two weeks later, full-blown summer kicked in with the heat, humidity and mosquitoes, the vegetables were left to fend for themselves.
Now, I concentrate on one “crop”—herbs—and only three kinds: rosemary (Summer Jazz Brunch: Rosemary Cashews), basil, and parsley.
The rosemary can withstand my neglect, and our winters (ha!), and I have two huge bushes of it in the ground at the edge of our patio. The basil and parsley are in pots and are only a few steps from our living room French doors. Placing them so close means I am more inclined to brave the elements and actually water and “harvest” my crop.
Following are an entrée and 2 side dishes that feature my herbs.
Source: original recipe
Yield: 2 servings
Ingredients:
2 garlic cloves, sliced very thin
1 large boneless, skinless chicken breast, pounded to ½ -inch thickness, halved
2 tsp. olive oil
Tony Chachere’s Creole seasoning or salt and pepper
Juice of one lemon
¼ c. chicken broth
2 T. fresh rosemary, chopped
1-2 T. butter, cut in small pieces
Process:
Season the chicken breasts with the Tony’s or salt and pepper. Heat the olive oil in a non-stick frying pan over medium heat. Add the garlic and reduce the heat to low Simmer the garlic until light golden and very tender; remove from the pan. Increase the heat of the oil in the pan until sizzling and add the chicken. Sauté the chicken until lightly browned on both sides and juices run clear. Remove and cover. To the pan, add the lemon juice and rosemary; heat to boiling. Whisk in the butter a few pieces at a time. Pour the sauce over the chicken, sprinkle with the reserved garlic and serve with rice or noodles if desired.
Source: adapted from Food TV Magazine, March 2010
Yield: 2 servings
Ingredients:
1 pound asparagus, trimmed
2 tsp. olive oil
salt and pepper
¼ c. chopped parsley
grated zest of ½ lemon
Process:
Preheat oven to 450°. Toss the asparagus with the olive oil. Season with salt and pepper and place on a baking sheet. Roast until lightly browned, about 15 minutes. Mix the parsley and lemon zest. Sprinkle over the asparagus and serve.
Tomato Gratin with Basil
Source: adapted from Food TV Magazine, March 2010
Yield: 2 servings
Ingredients:
1 pint grape tomatoes
2 garlic cloves
2 T. olive oil, divided
2 T. Italian breadcrumbs
2 T. grated parmesan cheese
2 T. chopped, fresh basil
salt and pepper
Process:
With a knife, mash the garlic cloves with a sprinkling of salt and continue slicing and mashing to produce a paste. Toss the tomatoes with a scant tablespoon of olive oil in an ovenproof skillet. Add the garlic paste. Cook over medium-high heat until the tomatoes are soft, 6-8 minutes. Meanwhile mix 1 T. olive oil with the breadcrumbs and cheese. Sprinkle over the tomatoes and broil until the breadcrumbs are golden, about 2 minutes (but watch carefully). Sprinkle with the basil and season with salt and pepper to taste.
