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Herbs and Ginger

BASIL PESTO

Ingredients:

 

  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • 1/2 cup extra-virgin olive oil
  • ½ cup shredded parmesan cheese
  • Salt and pepper to taste

 

Directions:

 

  1. Combine basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add ½ cup olive oil and cheese, process until fully incorporated and smooth. Season with salt and pepper.

 


BLACKBERRY THYME YOGURT POPS

Ingredients:

 

  • 1 cup plain Greek yogurt
  • ¾ cup blackberries
  • 2 tbsp. lemon juice
  • 2 tbsp. honey
  • 1 ½ tsp. fresh thyme

 

Directions:

  1. To a food processor or blender add Greek yogurt, blackberries, lemon juice, honey, and fresh thyme. Blend until smooth. Pour into popsicle molds, and freeze for four hours or until solid.

 


CARROT GINGER SOUP

Ingredients:

 

  • 1 tbsp. unsalted butter (use oil for DF)
  • 1 large white onion, chopped
  • 3 cups reduced-sodium vegetable broth
  • 1 lb. peeled baby carrots
  • 1 tbsp. grated fresh ginger
  • 1/4 cup reduced fat sour cream (tofutti sour cream or coconut milk for dairy free)
  • Kosher salt and white pepper to taste

 

Directions:

 

  1. In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
  2. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
  3. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
  4. Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.

 


CILANTRO MINT CHUTNEY

Ingredients:

 

  • ½ cup yogurt
  • 3 tbsp. lemon juice
  • 1 bunch cilantro, tender stems okay
  • 1 cup mint leaves, packed
  • 1 medium jalapeno, slices
  • 2 tsp. sliced ginger
  • 1 garlic clove
  • Salt
  • ½ tsp sugar

 

Directions:

 

  1. Blend all ingredients in a blender or food processor until relatively smooth. Taste and adjust salt and lemon.

 


EGGPLANT WITH GINGER AND SCALLIONS

Ingredients:

 

  • 2 tbsp. canola oil
  • 3 garlic cloves, minced
  • 2 tbsp. ginger, minced
  • 1-2 jalapenos, chopped
  • 3 large scallions, chopped, green and white parts divided
  • 1 ½ lbs. eggplant, sliced into thin rounds
  • 3 tbsp. soy sauce
  • 4 tbsp. rice wine vinegar
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch

 

Directions:

 

  1. Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.
  2. Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
  3. Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
  4. Remove from heat and top with scallion greens before serving.

 


MINTY LEMONADE

Ingredients:

 

  • 6 lemons
  • ¼ cup granulated sugar
  • 6 cups cold water
  • 30-40 mint leaves
  • Ice cubes

 

Directions:

 

  1. Put sugar along with ½ cup water in a small pot and cook on low until the sugar has dissolved. Let cool for a few minutes.
  2. Juice the lemons and get rid of the seeds. Add the lemon juice to a pitcher and add 4 cups of water.
  3. Add sugar syrup to the pitcher and mix well.
  4. Add more water or plenty of ice cubes if you find the lemonade to strong.
  5. Put 6-10 mint leaves into each cup and muddle for a few seconds using a pestle. Add a little lemonade and muddle for a few more seconds.
  6. Finish by filling each glass ¾ cup full and adding a few ice cubes.