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Recipes
Recipes from Grilling Using Fresh Herbs demo with Chef Ben Greenberg.
Flank Steak Marinade:
- 4 Eight ounce flank steaks
- 2 c olive oil
- Juice and zest from one large lemon
- ¼ c red wine vinegar
- ½ c mixed chopped herbs (savory, thyme, marjoram, sage)
- 1 T lemon verbena
- 3 Cloves minced garlic
- Salt and Pepper to taste
Mix ingredients in large mixing bowl and pour into large Tupperware container. Let meat marinade for several hours in the refrigerator. This can be prepared the night before.
Thoroughly dry meat and reseason with salt and pepper before grilling.
Herb Compound Butter:
- 1 lb butter, softened at room temp
- 1 c chopped herbs (parsley, sage, savory, marjoram, thyme)
- Zest of one lemon
- 1 t fleur de sel
Combine all ingredients in mixing bowl and mix with the paddle part of a stand mixer or mix by hand. Wrap in parchment paper and plastic and freeze. This can last up to 3 months in the freezer.
Mango Pineapple Salsa:
- ½ pineapple, diced
- 2 ripe mangoes, diced
- Jalapeños to taste, seeded and small dice
- ½ white onion, diced
- 1 clove garlic, minced
- Lime juice, salt and pepper to taste
Combine all ingredients in a large mixing bowl. Jalapeños should have all the seeds removed and used to the desired heat level. Lime juice and salt should be added until the flavor of the salsa comes alive.
Grilled Veggies:
Get an assortment of vegetables that are seasonal and good for the grill, cut into ¼ to ½ inch slices. Drizzle with olive oil and season with salt and pepper. After grilling the veggies toss with a simple balsamic vinaigrette of 1 part vinegar to 3 parts oil, salt and pepper. Top with herb oil.
Herb oil:
- 1 c picked fresh herbs (parsley, tarragon, dill)
- ½ c olive oil
- ½ c grape seed oil
Get a sauté pan screaming hot with a bit of grape seed oil. Add picked herbs and sauté until all wilted. (30 seconds) Place herbs on plate and put in freezer. They should freeze in about 30 minutes. When frozen blend at high setting with grape seed and olive oil. Strain through cheesecloth.
The edibles department attracts lots of people who love food, and love to cook! There is a lot of recipes sharing taking place in the area! We would like to share some of these yummy recipes with you. Enjoy!
Denise from Andersonville, has two wonderfully easy recipes to share for those who are grilling this summer.
Summer Grilled Stone Fruits with Herbs
Ingredients:
Stone Fruits
Yogurt
Honey
Lavender Flowers
Stevia Leaves
Mint Leaves (optional)
Instructions:
Put your favorite stone fruits (such as peaches and plums) in a foil packet. Snip STEVIA leaves and sprinkle them over the fruit. Seal the packet and tuck it into the embers at the end of your grill time.
While your fruits are in the embers grilling, mix up a sweet and aromatic sauce by combining yogurt mixed with crushed lavender flowers and a bit of honey. Stir that up, and garnish with with fresh stevia or mint leaves. Remove your grilled fruits from the foil packet and put them into a bowl. Drizzle the yogurt sauce over the fruit and enjoy!
The lavender infuses the creamy yogurt sauce with this lovely lavender scent, and the stevia leaves impart a sweet natural sugariness to your fruits. Easy to make and delicious to eat!
Easy Veggie Pizza on the Grill
Ingredients:
Veggies of your Choice
Indian naan bread (Denise recommends the garlic flavored naan)
Mozzarella Cheese
Olive oil
Pizza-worthy Herbs
Instructions:
Slice up an assortment of your favorite veggies into bit sized pieces to be grilled in individual foil packets. Veggie selections are up to you. It can include tomatoes, beets, potatoes, zucchini, eggplant, onions, etc. Combine all the veggies into each packet and place on the grill for about 6 minutes.
Denise says that best pizza foundations are made with Indian naan bread. Sprinkle your mozzarella over the naan and artfully spread out your grilled veggies. Drizzle with olive oil and sprinkle pizza-worth herbs of your choice. Such as oregano (try our hot n' spicy oregano variety for a bit of bite), marjoram, thyme and rosemary. Gently place your loaded naan bread directly onto the grill for about a minute or until the mozzarella cheese melts. Use a flat spatula or a pizza shovel to lift your pizza off the grill when done. Cut it up and enjoy!
Click here to print these recipes
Do you have a recipe you would like to share with us? Email it to jholvay@gethsemanegardens.com
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