Tuesday, June 1, 2021

6 Recipes with Lots of Herbs.

The season for light, simple eating is in full swing. One reason Lebanese recipes are both so healthy and delicious is our way with herbs for creating big flavor. Fresh Herb Falafel takes hefty handfuls of herbs and pairs them with chickpeas (and peeled favas, if you have them), onion, and spices. Oh my Lord, we love them so! Eat them on a bed of greens or wrapped in a pita, or simply dipped in tahini sauce. Make a big batch of the "dough" and freeze it to make Falafel a regular thing. Yes, the little ditties are fried, but I don't mind that. We don't eat fried foods often. See how it's done in my video here. You'll ask if you can bake the falafel, and you can. But expect a drier fritter, without that deep golden crust. Now is the time to start making your tabbouleh, the Lebanese herb salad with parsley and mint. Cilantro and chives are a delicious addition too. Try Quinoa Tabbouleh for a gluten-free, protein-rich version of the classic, which calls for soaked fine bulgur. For your hummus this week (you make hummus often too? Good job), throw in fresh mint and cilantro for a gorgeous twist. Know that the bright green color comes mostly from the cilantro, so if you leave that out you'll have great flavor, less green color though. Green Goddess Labneh Dip is just so fabulous that you'll want to keep a container in the fridge for a quick veggie+dip platter. Thin the dip out with olive oil and lemon or vinegar for a wonderful salad dressing. Similarly, make a super-herby crunchy cucumber salad, a cool compliment to any grilled meat. Another very simple flavor-maker to keep handy in a jar is fresh mint-infused simple syrup. Pour just a touch over your Honeydew melon for breakfast or dessert, and be ever so ready at the bar for a round of mojitos.