Tarragon Dip

tarragon dip

This dip is the tops with blanched asparagus. But of course no one else in my household likes asparagus, so we eat it with carrot sticks. And it’s still great. Really.

I’m a fan of any and all recipes that help me use up fresh herbs right now. My husband was kind enough to make up some giant raised beds in the spring and now I have more fresh herbs than I’ll ever be able to use. Such problems.

herb beds

Tarragon Dip Recipe

1 cup plain greek yogurt
1/3 cup mayonaise
1/4 cup finely chopped fresh tarragon
3 teaspoons Dijon mustard
1 tablespoon lemon juice
Pinch of salt and pepper

Place all the ingredient in a bowl and mix well. Serve with crudities.

Yield: 2 cups
Prep time: 10 minutes

Green Goddess Dip

I don’t know about you, but it’s starting to feel like Summer is on the way out around here. The kids are headed back to school. Apples are starting to call my name. Acorns are starting to appear. They are big and fat this year. I think it’s going to be a nice Fall.

But before I start to break out my flannel shirts, it’s time to buckle down and focus on the final flush of summer. I don’t know how it happened really, but I finally became a tomato gardener this summer. I gave away a couple quarts of them yesterday. They are taking over my pantry and I love it.

Eating has become an exercise in tomato consumption. We were doing a lot of tomato sandwiches last week. Today we took it to the next level and made Egg, Pesto, and Tomato sandwiches for lunch inspired by one of the many great recipes in the new Weelicious Lunches cookbook. Tomorrow’s dinner will involve a Tomato Tart, which is a highlight of our summer. Make one.

Another joy is heading out to our herb garden and picking some parsley, tarragon and chives for this Green Goddess Dip. It is my dip of choice during the summer whenever I feel like enticing my family to eat crudites. It’s also quick and easy to make. I like to let it sit in the fridge for a couple hours after its made to let the flavors meld and it thickens up a bit too. But I’ve eaten it plenty of times straight out of the food processor and there have been no complaints.

Green Goddess Dip Recipe

This recipe is adapted ever-so-slightly from The America’s Test Kitchen Family Cookbook. This book has a fabulous-looking appetizer section that I’ve only just begun to tap into. I usually mix up the herbs according to whichever tender leafy greens are most needing to be picked. Tarragon is an important player even though its quantity is small.

1 cup plain Greek-style yogurt
1/2 cup mayonnaise
1/4 cup fresh parsley
1/4 cup fresh chives
2 tablespoons fresh tarragon
1 tablespoon lemon juice
1 garlic clove, peeled and smashed
1/8 teaspoon salt
1/8 teaspoon pepper

Whiz all the ingredients in a food processor until smooth and no large bits of herb remain. Scrape down the side of the bowl if necessary. Store in an airtight container for at least one hour, if possible. Serve with veggies like carrots, cucumbers, peppers and kolarabi.

Yield: 1 1/4 cups
Prep-time: 10 minutes

 

Grilled Bruschetta

My approach to bruschetta is one I made up a while ago without referring to anything or anyone. I figure I’ve read enough cookbooks that I should know how to make bruschetta with my eyes closed. Feel free to educate me in the comments if I’m commiting some bruschetta sin of the highest order.

Grilled Bruschetta Recipe

Feel free to mix it up based on whatever abundance of summer produce you have on hand.  The kids love to “paint” the olive oil onto the bread prior to grilling.

For the bread:
1 large loaf of rustic crusty white bread
1/4 cup olive oil
1/2 teaspoon kosher salt

For the tomatoes:
16 grape tomatoes
1/4 cup of fresh basil leaves, chopped
Pinch kosher salt

For the summer squash:
2 to 3 yellow summer squash and/or zucchini
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Pinch kosher salt
Pinch freshly ground pepper
Goat or feta cheese, for garnish

1. Fire up your outdoor grill to medium heat. Somewhere around 400 degrees Farienhight is nice.

2. Slice the loaf into 1/2 inch slices. Combine the olive oil 1/2 teaspoon kosher salt in a small bowl. With a pastry brush, coat one side of each slice liberally with the olive oil mixture. Set aside.

3. Cut off the ends of the summer squash/zucchini. Slice them lengthwise to 1/4 – inch thickness. Spread the slices out on a plate. Drizzle with olive oil and sprinkle with salt and pepper.

4. Place the prepared squash, tomatoes, and bread on the grill. Watch the bread closely and flip it once grill marks appear and is starting to brown. Flip the vegetables when grill marks start to appear. Remove from heat and allow the vegetables to cool slightly.

5. To assemble, cut the bread slices in half, if they are large. Spread the bread out on a large serving plate in a single layer. Chop the tomatoes and mix them with the basil. Sprinkle with a pinch of kosher salt. Next, chop the grilled summer squash and mix with the thyme and parsley along with pinches of salt and pepper. Heap the vegetables onto the prepared bread slices. Garnish with goat or feta cheese, if desired. Devour immediately.

Yield: 16
Prep-time: 25 minutes

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Herbed Yogurt Dip

[donotprint]I’m on a bit of a back-to-basics kick lately. I hope I’m not putting my dear readers to sleep. Believe me, I’ve been experimenting with crazy “innovative” snacks. But they’ve all been bombs. Sometimes I need to whip up something more predictable so my kids will not mount a rebellion. [/donotprint]

 

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