Not To Be Trusted With Knives

A bunch of stuff I cooked

July 14, 2019 by Beth

Ever since I posted about my progress on my goals for 2019 (or lack thereof), I’ve been on the look out for new foods to make. Last weekend I made:

German red cabbage:

Roasted cabbage wedges:

And this weekend I decided that I should make something to use up the some of the fresh herbs that are growing my balcony because they are growing like crazy:

So I posted on Twitter, Facebook, and Instagram, asking my tweeps, FB friends and, (um, what’s the demonym for people on Instagram?) for recipe suggestions. And they did not disappoint!

My friend Karen suggested this recipe: Smashed potatoes with herb vinaigrette. Smashed potatoes are one of my go-to recipes, but I usually put apple cider vinegar with salt and pepper on them. So I was intrigued by this recipe, where you make a vinaigrette with a tonne of fresh, along with olive oil, lemon juice, chili peppers, and Dijon mustard.

Here’s the smashed potatoes, prior to the vinaigrette (basically, boil little potatoes until you can stick a fork in them, put them on a cookie sheet, smash, drizzle with oil, and bake):

And I found this recipe by the power of Googling: Fresh Herbs With Corn, Asparagus, and Chickpeas Recipe. Though this recipe called for a slightly different mix of herbs than the other recipe, I’m lazy, so I just chopped up a big bowl of thyme, parsley, mint, and oregano ((My savory had weird white spots on it, so I didn’t use it.)), mix it with olive oil and lemon juice, and then split it in half and used it with both recipes (with the addition of the Dijon and chili peppers for the potatoes).

Smashed potatoes with herb vinaigrette:

Fresh Herbs With Corn, Asparagus, and Chickpeas Recipe:

And those two dishes comprised my dinner tonight. Super delicious.

Also, while uploading these photos, I discovered a photo of avocado toast that I made on June 25. I’d never made avocado toast before, so that totally counts as a new thing!

Avocado toast:

So that brings me to a total of 10 new things that I’ve made this year (out of a goal of 19 new things), and since it’s July, that’s about right on track. I’ve also tentatively invited a couple of people over for dinners (for my goal of having people over for dinner 5 times – pending me sorting out my calendar to figure out when such dinners could occur), so that will be an opportunity to make new things too.

Also, I’m going to put the other suggestions I got from people about things I can make with my herbs here, because right now they are scattered between Twitter, Facebook, and Instagram replies and I’m totally going to forget what they all are and they’ll get lost down the memory hole that is social media if I don’t post them here.

From my friend, Linda:

• a zucchini, lemon and herb pasta to use up random herbs – saute some zucchini with thinly sliced garlic (use olive oil, salt and peper), add in cooked pasta (penne/rotini etc, not long noodles), zest of one lemon, a bunch of random chopped herbs and some parmesan cheese. Dill, chives, parsley and mint would be good choices from your garden. Add lemon juice plus salt and pepper to taste.
•  freeze your rosemary whole and use it to roast stuff in the future.
• Make herb butter and freeze it for future use – dill butter is delicious on fish, rosemary and chive would be yummy on potatoes, etc. [This sounds amazing and I’m totally going to do this]
• salad with parsley and mint (and chickpeas, cucumber, onion, maybe some chives, lemon juice, olive oil, salt and zatar).
• Make Greek salad with your oregano and thyme. [we do this all the time because I’m slightly obsessed with Greek salads]
• heat up some sage until it is crispy and top what ever you want, it’s yummy!
• Make taboouli with your parsley and mint (I usually do it with couscous – much quicker and easier than using bulgar).

From my high school drama teacher (because Facebook):

• Make herb packets, dry them, grind some bigger leaves and put in small cheesecloth packets. Drop in soups, stews etc and when ready scoop out packets and toss.

From my friend Paul:

• Makes for great flavour with new potatoes bbqed with butter in tin foil packets. Make sure to boil or steam them first. Cuts down cooking time on the bbq. Me being the neanderthal man that I am I went straight for the fire and had to wait a long time.

From my friend Stephanie:

• Mix chives, oregano, thyme, parsley with feta or other cheese and use to stuff mini-peppers (cut in half lengthwise). Bake at 375 for 25 minutes until peppers are roasted and cheese melted. This is summer potluck go-to recipe for 2019.

From my friend Cath:

• I’ve been making tea from my mint, with a little thyme and rosemary thrown in. Excellent hot or cold

From my friend Nancy:

• I literally just cut mine , put in baggies & freeze them.

So I’ll think I’ll be just fine for using up those herbs!

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