Lemony Herb Dip
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 8-ounce container crème fraîche or sour cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 to 2 bunches radishes with tops
- 1 to 2 bunches baby carrots with tops, peeled
Mix first 4 ingredients in small bowl. Season to taste with salt and pepper. Let dip stand 30 minutes at room temperature or cover and chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill overnight.
Serve dip with radishes and carrots.
Lemony Herb Hummus
I always say this when I make a new hummus, but I really do think this one is my favorite!
This isn’t just a regular hummus with some herbs added. Compared to my classic hummus recipe, I’ve also doubled the lemon juice and left out the tahini. As a result the dish isn’t smoky, but rather sweet-and-sour, all tied together with hearty chickpeas.
I served this with homemade tortilla chips and a plate of crudités. I expected it to be the hit among the adults, but by the time the kids were done with it, there was hardly any left for us! The way they responded to vegetables, you’d have thought we’d served them birthday cake. My three and five-year-old nieces loved making a smile out of their cucumbers, a mustache out of their carrot sticks, and most of all, sampling the grown-up’s dips.
“It tastes like the mint I ate off the plant!” said my older niece, who likes to help herself to leaves from my mint plant when she thinks I’m not looking! I must admit that I indulge this, much to the dismay of my fledgling mint plants. I just love to see these kids learn excited to learn about plants, and where their food comes from. We could all use a little reminder these days…
When it comes to taking over your yard, mint won’t take no for an answer, so I put them in pots. As you can see, it’s still headed over the edge!
I thought I’d share perhaps the easiest gardening hacks I’ve enjoyed recently. Introducing Growing Mint from Cuttings! These mint plants have grown straight from supermarket mint. If you live in a hot climate like Florida, like I do, mint grows like a weed, and it’s pretty easy to propagate just from its stems:
- Strip all but the top leaves off a mint stem.
- With a pencil, poke a hole in the dirt, a few inches down.
- Dip the bottom of the stem into rooting hormone or cinnamon.
- Plant it in the hole.
- Water until soil is damp.
It’s amazing how fast they root, and how prolific these little stems can get. Just note that it doesn’t work all the time. It’s gotta get sun and water on day one, or else you’re stuck with a bunch of wilted sticks.
Have fun eating and growing, and leave me a comment to let me know how it goes!
Lemony Garlic Herb White Bean Dip + A Pretty Simple Cooking Dinner Party
I always enjoy reading stories of why people began to cook. Why they fell in love with the act of blending ingredients together, sprinkling spices, mixing brownie batter and that glorious moment when you pull a perfectly puffed pan of muffins out of the oven. I feel like it can reveal an intimate slice of the trajectory of a person’s growth.
My own story started with the underlying desire to care for myself in a world where I didn’t quite fit in- college.As with a lot of us around that age and period of life, there was so much uncertainty, a lot of confusing identity formation, and that subconscious loneliness that comes from living away from your family for the first time. I started to comfort myself with the preparation of food- baking sweets that reminded me of home, teaching myself how to sauté and stew, all in a tiny dorm-room kitchen. Cooking was the little side project that I threw myself into when studies and social stresses got to be too overwhelming.
Afterwards, when I set out on my nomadic adventure, I found that making food for others is a perfect way to connect and show gratitude. I eagerly baked sweets for people whose couch I was crashing on at the time and made American pancake breakfasts for roommates and friends wherever I was living.
Finally, once settled a bit more in Morocco, my own story of cooking expanded as I used sharing a kitchen as a tool to connect deeper with a new culture, finding acceptance in the proper preparation of traditional dishes. It is a huge part of how I have bonded with my new family and has been a meeting point for gathering friends and new acquaintances from different backgrounds, sharing food over the same table.
It seems as if my growth through cooking has brought me into wider and wider circles, connecting with new souls and also reaching deeper within myself, learning more about self-care and energizing my own body. I think that this is still, really, only the beginning of my story.
Another love story that I have found beautiful to follow is that of Sonja and Alex Overhiser’s, newfound blogging friends and the hearts behind A Couple Cooks and their new cookbook, Pretty Simple Cooking.When they were first married, they lived off of microwave meals and takeout and have somehow woven and blossomed their way into writing a full-blown, beautiful, vegetarian cookbook (you can read more about the whole journey on their site).
Their passion for making cooking both accessible and lovable is apparent in their recipes, writing, and everything they create, including the brilliant idea of hosting a worldwide dinner party this past weekend in honor of their book launch. As soon as I heard about the #PrettySimpleDinnerParty, I knew I had to host my own in our little corner of Tangier. Because of where my food story has brought me, this idea of 350 hosts around the globe, connecting through the collective goal of creating a dinner from recipes in their book was something I fell in love with immediately. M and I hopped on board, inviting a seemingly random group of friends, those who speak different languages and come from different backgrounds, and we prepared a delicious and hearty menu that even the non-vegetarians would thoroughly enjoy.
Lemony Herb & Hemp Dressing And Dip (Dairy-Free)
Most of the salad dressings that I make are oil-based because, well, that’s what makes ’em so good! And if you’re using the right oil (good quality extra virgin olive oil vs. vegetable or canola oil) then you needn’t fear about the intake of oil. That being said, I don’t think consuming large amounts of straight-up oil regularly is necessarily the best thing to do either, which is why this Lemony Herb & Hemp dressing (and dip!) is so great. Because it’s 100% whole foods based, thanks to the delightful hemp seeds.
Hemp seeds are quite possibly one of my favourite and most-used pantry staples. They do have a distinct flavour on their own, but they’re neutral enough to be used in so many different ways. Like Chocolate Milk, for example. They blend really nicely and are what make this dressing/dip so rich and creamy.
Plus, hemp seeds are a fantastic source of protein and omega-3 fatty acids. That means happy heart, brain, and skin.
Sean and I love using this dressing on my Harvest Salad, but it works exceptionally well as a dip for fresh vegetables.
2 lbs. boneless, skinless chicken breasts, split horizontally
1 lb. asparagus, thinly sliced on an angle
Combine yogurt and seasoning set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.
Halladay's Harvest Barn
6 Webb Terrace
Bellows Falls, VT 05101
(this is our shipping address)
Halladay's Flowers & Gifts
Bellows Falls, VT 05101
Lemony Herb Sauce
This savory herb sauce with the brightness of lemon is great on just about anything you can think of – grilled bread, steak, pasta, fish, you name it. You can also stir a little into mashed avocado or mayo for a nice dip alternative.
- ¾ cup extra virgin olive oil
- 1 cup fresh parsley, loosely packed
- ¾ cup fresh basil, loosely packed
- ½ cup fresh chives
- 2 sprigs fresh rosemary
- 3 Tbsp fresh squeezed lemon juice(about 1 lemon)
- 1 Tbsp lemon zest (about 1 lemon)
- ½ tsp finely minced capers
- ½ tsp freshly ground black pepper
- Salt to taste
- Optional: Pinch crushed red pepper
Place all ingredients into blender or food processor and blend on low for 30 seconds – 1 minute. You want the mixture to be a bit chunky, not smooth. Best enjoyed within one day, when everything is still fresh!
IMPORTANT! Your health and wellbeing is way too precious to entrust to the internet!
All information provided on this website is for educational and informational purposes only. It is not intended to diagnose, treat, cure, mitigate, or prevent any diseases or disorders. It is not a replacement for a thorough examination and consultation from a licensed health professional. Consult your own physician regarding the treatment of any medical condition or for medical advice. NEVER disregard professional medical advice or delay in seeking professional advice because of the information contained on this website.
CLICK HERE FOR FULL DISCLAIMER AND TERMS
Healthy Happy Wonderful®
Nutritionist, workplace wellness specialist and health coach in Sydney Australia.
Evidence-based tips and strategies to help successful people lead healthier, happier lives!
I'm a food-loving, deprivation-hating, nutritionist and workplace wellness specialist.
Like our Facebook Page!
Follow me on Pinterest!
Follow me on Instagram @healthyhappywonderful
Healthy Happy Wonderful® is a registered Trademark and Registered Business Name of Conscious Consulting Pty Limited.
Copyright © 2012-2021 Conscious Consulting Pty Limited Trading As Healthy Happy Wonderful®
All Rights Reserved
- 1 cooked lobster (see tip below for video guide on how to prepare lobster), claws and tail meat kept separate from the smaller bits of meat
- crusty bread , to serve
For the sauce
- juice ½ lemon
- 100g cold butter , cut into cubes
- small bunch chives , finely snipped
- small handful basil leaves , chopped
For the salad
To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share – dip the tail meat, claws and crusty bread into the sauce.
HOW TO PREPARE LOBSTER
If you need help preparing your lobster, here's a great video guide on the best way to get the meat for your meal.
- 1 ½ cups flat-leaf parsley leaves and tender stems
- ⅓ cup fresh lemon juice (from 2 lemons)
- 1 teaspoon Dijon mustard
- 2 garlic cloves
- 3 teaspoons table salt, divided
- 3 teaspoons black pepper, divided
- ⅔ cup plus 1 Tbsp. extra-virgin olive oil, divided
- 2 pounds bone-in, skinless chicken thighs
- 1 bunch garlic scapes, trimmed
- 3 ears of corn
- 1 pint heirloom cherry tomatoes, halved
- ½ English cucumber, halved and sliced
- 1 ½ tablespoons fresh mint leaves
Process parsley, lemon juice, Dijon, garlic, 1 1/2 teaspoons of the salt, and 1 teaspoon of the pepper in a food processor until well combined, about 1 minute. While food processor is running, slowly add 2/3 cup of the extra-virgin olive oil. Transfer lemony-herb dressing to a jar with lid set aside. (The dressing can be made ahead and stored in refrigerator up to a week.)
Preheat a grill pan or outdoor grill to medium-high (400°F to 450°F). Sprinkle chicken thighs with 1 teaspoon each of the salt and pepper. Toss garlic scapes and corn with remaining 1 tablespoon olive oil.
Grill scapes on preheated grill until tender and grill marks appear, 5 to 7 minutes. Grill corn, rotating, until grill marks appear, 8 to 10 minutes. Once corn is cool enough to handle, cut corn from the cob, and cut scapes into 1-inch pieces. Combine corn, scapes, tomatoes, and cucumber in a large bowl. Toss with mint, 1/3 cup of the lemony-herb dressing, and remaining 1/2 teaspoon salt and 1 teaspoon pepper.
Grill chicken thighs on oiled grates 5 minutes per side, and then flip continuously until a thermometer inserted in thickest portion registers 165°F, about 5 more minutes. Drizzle each chicken thigh with 1 tablespoon of the dressing serve with the salad.