Parsley Gremolata

This is a traditional Italian condiment. Use as a spread on crackers or crostini. Or as a topping on steamed veggies (especially potatoes). Makes a nice accent for any main course.

3/4 cup Italian parsley, minced
2 cloves garlic, minced
1 1/2 TBLS grated lemon zest

Combine all ingredients and let sit at room temperature for several hours to allow the flavors to meld.

Yogurt Dill Sauce for Cucumbers and Falafel

Make your own falafel or purchase ready-made. Break into large pieces and sprinkle atop this sauce. It is a perfect meal for a hot summer evening.

6 oz plain yogurt
1 Tbsp Mayonnaise
2 Tbsp fresh dill weed- minced
1 cucumber-peeled and chopped
salt & pepper to taste

lettuce-torn into large pieces (opt.)
falafel-prepare according to directions.

Combine everything but the falafel and lettuce in a mixing bowl. Use lettuce to wrap falafel and sauce into and enjoy!

Peanut Sauce

We enjoy this with stir fried vegetables and rice noodles.
1/3 cup creamy peanut butter
2 T soy sauce
1 large clove garlic-finely minced
½ cup hot water
3 T apple cider vinegar
2 tsp sugar
1 tsp dried crushed red pepper
1 tsp red curry powder
1 T grated fresh ginger or 1 tsp dried ginger
1 cup coconut milk

Add all ingredients to a small sauce pan.
Mix thoroughly and gently heat until hot, but not simmering.
Either mix sauce, noodles, and veggies altogether or serve separate.

Garlic Scape Pesto

From: Dorie Greenspan 10 scapes-finely shopped1/3 to 1/2 cup grated Parmesan1/3 cup slivered almonds (toast lightly if you want)1/2 cup olive oil Sea salt to taste1. In a food processor blend scapes, cheese, almonds, and ½ of the oil until smooth.2. Add the remainder of the oil.3. Season to taste with sea salt.

Dilled Crab Spread

1 cup crab meat, flaked
1/2 cup mayonnaise
1/4 cup sour cream or plain non-fat yogurt
1 tsp dry dill weed (or 1/2 tsp fresh dill)
2 green onions including some tender green tops, finely chopped
1 tsp fresh lemon juice
a dash of Tabasco sauce
1/4 tsp salt

In a small bowl, mix together all ingredients. Cover and chill several hours before serving.

Cilantro-Mint Raita


2 cups plain yogurt
1 large cucumber, grated
10 fresh mint leaves
1/2 bunch chopped fresh cilantro
2 tablespoons ground cumin
salt and pepper to taste


1.Puree the yogurt, grated cucumber, mint, and cilantro in a food processor until the mint and cilantro are finely chopped. Add the cumin, salt, and pepper; pulse several times to incorporate. Transfer the raita to a bowl and cover with plastic wrap; store in refrigerator to allow the flavors to blend, at least 1 hour. Serve chilled.

Herb Garden Pesto

When plain old basil just won’t do….

1 cup fresh basil
1 cup fresh parsley
2 TBLS fresh dill
2 TBLS fresh chives
1 TBLS fresh oregano or marjoram
1 TBLS fresh rosemary or thyme leaves
1/2 cup chopped walnuts or slivered almonds
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
1 TBLS fresh lemon juice
1 clove garlic
1/4 tsp freshly ground pepper

1. In a food processor, combine all the ingredients and process until the pesto becomes smooth and even textured.
2. Add more olive oil if necessary.
3. Serve on pasta, bread, or add to soups.

Buttermilk Cilantro Dressing

1 cup Greek yogurt
1/4 cup buttermilk
2 cloves garlic minced (to taste)
1 tsp chives
2 TBSP cilantro
juice of 1/2 lemon or lime
salt & pepper to taste

Place all in a food processor and blend until smooth.

-Use fresh dill instead of cilantro (this is especially good with cucumbers)
-sub more yogurt for buttermilk
-It doesn’t necessarily need to be Greek yogurt; other plain, unsweetened yogurt should work.


Basil Pesto

3 cups packed basil leaves (stems are okay, too)
3-4 cloves fresh garlic
1/3 cup olive oil
1/3 cup Parmesan
salt and pepper to taste
Opt: 1/3 cup pine nuts, lightly toasted

1. place garlic and pine nuts in a food processor and blend.
2. Add basil leaves and blend again.
3. drizzle in olive oil and blend until you have a smooth paste.
4. Scrape mixture into a bowl and stir in Parmesan.
5. Add salt and pepper to taste.

A few suggestions:
-Pine nuts are optional. Use walnuts or hazel nuts instead, or no nuts at all.
-Don’t be afraid to make mini pesto batches if you don’t have 3 full cups of basil.
-Freeze leftover pesto in ice cube trays, then store pesto cubes in a freezer bag for later use.
-You can use half the amount of olive oil if you want to make it less, well, oily!