May Recipe Swap- Fresh Herbs

This month we are gearing up for summer and all the fresh herbs that summer brings!

FARFALLE ALLE ERBE E PANNA ROSA

(submitted by Ellen P, gotten from Lisa U.)

1 pound Barilla Farfalle pasta

4 tablespoons butter

2 teaspoons fresh basil, finely chopped

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh sage, finely chopped

½ beef bouillon cube

2 pounds fresh ripe plum tomatoes

1 teaspoon salt

freshly ground black pepper

½ cup heavy cream

1 tablespoon salt (for cooking pasta)

Pour 4 quarts water into a large pot and place over high heat.  Melt the butter in a large skillet over medium heat.  Add the herbs and bouillon cube and stir with a wooden spoon for 1 minute or until the cube has dissolved completely.  Be careful not to let the butter burn.  Peel, seed and cut the tomatoes into a ¼-inch dice.  Add the tomatoes.  Season with salt and black pepper and cook approximately 5 to 10 minutes until the tomatoes have reduced and separated from the butter.  Raise the heat to medium-high and pour in the cream.  Cook, stirring frequently, until it has reduced by about half.  Remove the skillet from the heat and set aside.  When the water for the pasta is boiling and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop the pasta in all at once, stirring well.  When the pasta is cooked al dente, drain it and toss it with the sauce.  Serve at once.  There is no substitute for the fresh herbs and fresh tomatoes.  If in a hurry, use canned San Marzano plum tomatoes.

Balela Salad (submitted by Sarah V.)

2 15 oz. cans garbonao beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
packed +-1/2 cup minced fresh mint
packed +-1/2 cup minced fresh parsley
1/2 cup onion, chopped
1 pint grape tomatoes cut in half if needed

Dressing:
1-2 jalapenos, chopped
1 clove garlic, chopped
1/4 olive oil
1/2 cup juice of 1 lemon and apple cider vinegar (juice the lemon and then add the vinegar so it measures a 1/2 cup total)
salt and pepper to taste

Directions:
Add salad ingredients to a large bowl. Mix dressing ingredients in a blender then pour over salad and mix.

Frankfurter Grüne Soße 

submitted by Angelica L.)

“green sauce” from Frankfurt

Grossansicht schliessen

Top of Form

Top of Form

Zutaten            Ingredients      (4 Portionen    4 servings)

Bottom of Form

	Petersilie Parsley Schnittlauch Chives Kerbel Chervil Sauerampfer Sorrel or sour dock Dill Dill Borretsch Common borage Kresse Cresse Estragon Terragon herb Liebstöckel lovage Zitronenmelisse Lemon verbena
	2 Zwiebeln 2 onions
	4 hartgekochte Eier 4 hard-boiled eggs
	1 EL Essig 1 tbsp vinegar
	1 EL Öl 1 tbsp oil (walnut or some other oil that tastes good with herbs)
	250 ml Schmand oder saure Sahne 2 cups of sour cream
	150 g Joghurt Cup of plain yoghurt (whole or low fat) Salz und Pfeffer Salt and pepper
	1 Prise Zucker Pinch of sugar

Zubereitung

Alle Kräuter (zusammen mindestens 300 g) verlesen, gründlich waschen und abtropfen lassen. Mit den gepellten Zwiebeln fein hacken und in eine große Schüssel geben.
Mit Essig, Öl, Schmand und Joghurt verrühren, mit Salz und Pfeffer würzen. Zugedeckt an einem kühlen Ort mindestens 1 Stunde, besser über Nacht, durchziehen lassen. Danach die hart gekochten Eier grob hacken und unterrühren.
Nochmals mit Salz, Pfeffer und eventuell etwas Zucker abschmecken, etwa 15 Minuten durchziehen lassen und zu Pellkartoffeln servieren.

Preparation

Take all herbs (at least 2/3 of a pound), thoroughly wash and dry. Combine with peeled onions, chip finely and put in a large bowl. Stir in sour cream, yoghurt, oil and vinegar and season to taste with salt and pepper.  Let mixture stand in a cool place for at least one hour or, for best results, over night. Then chop hard-boiled eggs into pieces and add to mixture.
Finish by seasoning to taste with salt, pepper and possibly some sugar and let stand for another 15 minutes. Then serve over baked potatoes.

Note: I grew up with this dish, but the eggs were sliced onto the plate next to the potatoes rather than mixed into the sauce. We ate this during spring and summer at least once a month.