Herbs

They're not only cute but nutritious and tasty as well! Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. The skin provides a great amount of fiber, potassium, as well as vitamins C, K and B6. Try this grilled fairy tale eggplant and tell us what you think! Ingredients 1 lb. fairy tale eggplant, halved lengthwise, stems intact Kosher salt 1/4 cup olive oil; more for brushing 2 medium cloves garlic, finely chopped 1 tsp. coarsely chopped fresh rosemary 1 tsp. fresh lemon juice Freshly ground black pepper Preparation Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Lightly season the cut halves of the eggplant with salt and let sit while the grill is heating. In a 1-quart saucepan, cook the oil and garlic over low heat, stirring occasionally, until the garlic is golden, 3 to 4 minutes. Remove from the heat, add...

  Ingredients 2 plum tomatoes (7 ounces; 200g), cored and diced Kosher salt Olive oil or vegetable oil, for frying 3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds 1/2 large seedless cucumber (7 ounces; 200g), diced 2 tablespoons (30ml) fresh juice from 1 lemon 1 tablespoon minced flat-leaf parsley 1/4 cored head cabbage (7 ounces; 200g), thinly shredded 2 tablespoons (30ml) white wine vinegar 4 fresh rounds pita bread, warmed and split just enough to form a pocket 3/4 cup homemade or store-bought hummus (6 ounces; 170g) 1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products) 4 hard-boiled eggs, peeled and sliced Israeli pickles, for serving (see note above) Amba sauce, for serving (see note above) Directions Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes. Meanwhile, heat 1/4 inch oil...

(Recipe from Jennifer at Natural Things Foods Store) Peaches do not seem to need a recipe. You just eat them! But I admit to enjoying with relish a good peach cobbler. We often only associate fruits with sweet desserts, but I wanted to create a savory one instead. Not that it doesn’t have its share of sweetness, but it is balanced with savory flavors, too. I make a version of this in the fall with figs, but peaches seemed perfect for a summer dish.   Savory Peach Tart Ingredients 3 large peaches 1 sheet puff pastry, thawed 1 large egg handful of arugula leaves 1 tablespoon honey 3 sprigs of fresh rosemary Instructions Heat oven to 400 degrees F. Roll out thawed puff pastry sheet. Place into a shallow dish and press into the edges. Beat egg and brush liberally over the puff pastry. Sprinkle arugula leaves on top of egg. Peel and slice peaches...

Drying Herbs Tie stems in bundles and hang the herbs upside down. Use twist-ties so you can easily tighten the bundles when stems shrink as they dry. A warm, dry spot is best; avoid the kitchen. Wrap muslin, a mesh produce bag or a paper bag with several holes around the bundle, and tie it at the neck. A drying screen helps dry leaves or sprigs. Make your own from an old window screen or hardware cloth mesh stapled to scrap wood or a picture frame. Lay cheesecloth over the screen, and place herbs on the cloth. Herbs can take a few hours to several days to dry fully. Storage To store herbs in the refrigerator, first place them stem-side down in a jar of water like you would with fresh flowers. This keeps the herbs hydrated and prevents them from wilting in the bag, allowing them to stay fresh much longer *Keep in mind...