Cilantro Vinaigrette
Ingredients
- 1 huge bunch of fresh cilantro (2 cups packed)
- 1/2 cup olive oil
- 2 tablespoons white vinegar
- 1 clove garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 to 1/2 cup water, if needed
Directions
- Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!
- Enjoy!
Source: https://pinchofyum.com/5-ingredient-cilantro-vinaigrette
Parsley Chimichurri
Ingredients
-
1 cup fresh cilantro leaves and tender stems, tightly packed (about 1 large bunch)
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1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)
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2 green onions (tops only)
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1 garlic clove
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½ cup extra virgin olive oil
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1 tablespoon red wine vinegar
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1 tablespoon fresh lemon juice
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½ teaspoon dried oregano
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¼ teaspoon kosher salt
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Several grinds black pepper
Directions
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Slice off the tops of the green onions. In an immersion blender or small sauce blender, blend all ingredients until a smooth sauce forms, (if necessary, stop and mix the ingredients to allow them to fully blend).
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To serve, drizzle desired item with sauce.
Source: https://www.acouplecooks.com/best-sauce-for-salmon-chimichurri/
Lemon Balm Pesto
Ingredients
-
3/4 cup lemon balm leaves firmly packed
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1/2 cup pine nuts
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3/4 cup Parmesan cheese
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1/4 cup extra virgin olive oil
-
3 TB lemon juice
-
1 tsp fresh chives
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Salt and pepper to taste
Directions
-
Place all ingredients in a food processor and pulse until smooth.
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Add salt and pepper to taste.
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Store in an airtight container for up to one week in the refrigerator or 3 months in the freezer.
Source: https://vintagekitty.com/lemon-balm-pesto/
Mint Basil Pesto
Ingredients
-
1/4 cup walnut halves
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1 1/2 cups basil leaves
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1 1/2 cup fresh mint leaves
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1/4 cup olive oil
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1/4 cup sunflower seeds
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2 cloves garlic
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2 teaspoons lemon juice
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1/4 teaspoon salt
Directions
-
Toast the walnuts in the oven or pan for 5-10 minutes, turning occasionally.
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Combine the basil, mint and oil in a blender until smooth.
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Add the toasted walnuts, sunflower seeds and garlic and blend until puréed.
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Add the lemon juice and salt and blend once more.
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It’s now ready to be used or stored in the fridge in an airtight container or freeze in an ice cube tray and transfer to a freezer-safe container to use later.
Spiced Tofu Stir-Frt with Garlic Chives
Ingredients
-
1 tablespoon Shaoxing wine(or dry sherry)
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2 tablespoons light soy sauce
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1/2 teaspoon sugar
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1/2 teaspoon white pepper
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1/2 teaspoon sesame oil
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3 tablespoons oil
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3 slices ginger (julienned)
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3 cloves garlic (minced)
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3 pieces spiced tofu (about 170g/6 ounces, julienned)
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300 g garlic chives (about 10 ounces, cut into 1.5 inch lengths)
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Salt (to taste)
Directions
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Start by preparing the stir-fry sauce mixture. Combine the wine, light soy sauce, sugar, white pepper, and sesame oil. Set aside.
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(At this point, if using pork or chicken, you’d preheat the wok until it was smoking, add a tablespoon of oil, and then sear the meat until just cooked. Remove to a bowl and set aside. If not, move on to the next step.)
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Place a wok over medium heat. When the wok has heated, add the oil and the ginger. Cook for 30 seconds, and add the garlic. Cook for another 30 seconds.
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Add the tofu, and stir-fry for another minute. Turn up the heat to high, add the garlic chives, and stir-fry for 1 minute (at this point, you can also add your pre-cooked meat, if using). Add the sauce mixture, and stir-fry for another 30 seconds. Season with salt to taste. The dish is done once the chives are wilted. Serve immediately.
Source: https://thewoksoflife.com/spiced-tofu-stir-fry-garlic-chives/
French Sorrel Soup
Ingredients
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4 tablespoons unsalted butter, divided
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1/2 cup chopped green onions, ramps or other wild onion
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4-6 cups of chopped sorrel, packed
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Salt
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3 tablespoons flour
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1 quart chicken stock or vegetable stock
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2 egg yolks
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1/2 cup cream
Directions
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Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.
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While the onions are cooking, pour the stock into another pot and bring to a simmer.
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Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.
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Whisk in the hot stock, stirring constantly. Bring this to a simmer.
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To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.