Cart 0

A Collection of Recipes Featuring Fresh Herbs

Carrot and Coriander Soup

2 tsp olive oil

1 onion, chopped

2 garlic cloves, chopped

1 leek, chopped

6 large carrots, chopped

2 large zucchini , chopped

1 litre chicken or vegetable stock

4 tabs chopped coriander

Warm the olive oil in a large pan, add the onion, garlic and leek and allow them to soften for a couple of minutes. Then add the carrots and zucchini. Stir, cover pan with a lid, turn down to simmer and cook for ten minutes. Add 1 litre of chicken or vegetable stock and simmer for 15 minutes, or until vegetables are soft. Stir in the coriander and serve, or blend until smooth if preferred.

Pasta with Sorrel and Lemon

Serves 2

100 gm Farfalle or pasta of choice

1/4 cup olive oil

25 gm ricotta cheese

Zest and juice of 1/2 lemon

1 tbs fresh parsley, chopped

1 tbs fresh mint, chopped

1 tbs fresh chives, chopped

salt and pepper to taste

1 cup sorrel leaves, torn into bite-sized pieces

1/4 cup toasted pine nuts

Cook pasta according to directions.

 While pasta is cooking, put ricotta, lemon zest, lemon juice, and herbs into a processor, drizzle in olive oil, pulse to just blend. Season with salt and pepper.

When the pasta is cooked set aside 1/2 cup of the cooking water. Drain and return to pot. Add the sorrel and cooking water if needed.

Serve topped with pine nuts.

Fiesta Salsa

4 cups cherry tomatoes, halved

2 large cucumbers, diced

1 cup fresh corn kernels

1 green capsicum, diced

1 red onion, finely chopped

1 large avocado, diced

1 cherry chilli, finely chapped

2 garlic cloves, crushed

¼ cup fresh lime juice

¼ cup coriander, chopped

¼ cup parsley, chopped

¼ teaspoon smoked paprika

Pepper and salt 

Coriander sprigs for garnish

Place all ingredients in a large glass or ceramic salad bowl and toss gently until well combined.  Season with salt and pepper to taste.  

Serve as a side dish, or as is with lime wedges and organic corn chips.

White Bean Dip

400 gm cooked cannellini beans  OR

1 400gm can cannellini beans, drained and rinsed

2 cloves finely chopped garlic

1 tbs finely chopped parsley

1 tsp finely chopped fresh rosemary

Juice of 1 lemon

½ cup olive oil

sea salt flakes

Mash the beans in a bowl with a fork, until almost smooth.  Add juice and oil, combine.  Add the garlic, parsley and rosemary.  Mix together, and add salt to taste.  Chill and serve.

Five Herb Salsa Verde

1/4 cup extra-virgin olive oil

3 tablespoons minced parsley

3 tablespoons minced chives

3 tablespoons minced tarragon

2 tablespoons minced mint

2 tablespoons minced dill

1 small shallot, minced

1 tablespoon capers, rinsed and finely chopped

1 tablespoon red wine vinegar  

Salt and Pepper

Whisk all of the ingredients together in a glass or ceramic bowl, season with pepper and salt.  Refrigerate overnight, bring to room temperature before serving.