Herbed Goat Cheese with Edible Flowers

Use any plain chevre goat cheese. Soften cheese and blend with fresh chopped herbs (cleaned and stems removed.) Use thyme, oregano, basil or any combination of the three.  If desired, add chopped flower petals—lavender, nasturtium, borage or pansy. Shape cheese into a log and chill. Serve with crackers on brightly colored plate.

Fresh Corn and Tomato Salad with 4-Basil Confetti

1 large ear of corn

1 large tomato or 2-3 small heirlooms, sliced or diced

3 T. good quality olive oil

juice of ½ Meyer lemon

1 T. Balsamic vinegar (or vinegar of your choice)

salt and pepper to taste

Small handful of sweet Italian basil, lemon basil, cinnamon basil and purple basil cut into ribbons.

Clean and cut raw kernels off the cob into bowl

Combine first 6 ingredients, toss and sprinkle with basil confetti

Classic Gazpacho

2 cups early girl or celebrity tomatoes––peeled and seeded

1 cucumber––peeled and cut into chunks

½ bell pepper (any color) cut into chunks

½ red onion (or any color) cut into chunks

3 T. good quality olive oil

juice of 1 Meyer lemon

1 T. Balsamic vinegar (or any vinegar you choose)

salt and pepper to taste

¼ tsp. Tabasco

¼ tsp. Worcestershire sauce

chopped basil (optional)

Combine ingredients in food processor and puree to desired consistency. Serve with garlicky croutons.

Garlicky Croutons

Slice French or sour dough bread into small rounds, brush with Trader Joe’s roaster garlic infused olive oil, sprinkle with salt and pepper.  Toast in hot oven until brown and crisp.

Grilled Vegetable Ratatouille

Over basil mashed potatoes and herb-grilled Portobello cap

1 large summer squash sliced the long way––¼ inch thick

2 large Japanese eggplant sliced as above

1 bell pepper (yellow or green), seed-free and quartered

1 red onion sliced into thick rounds

3 medium tomatoes whole

1 Portobello mushroom cap per person

6 T. good quality olive oil, divided

2 smashed garlic cloves

fresh oregano, basil and thyme chopped (about 1 T. total)

salt and pepper to taste

Brush vegetables with olive oil and grill until browned and soft. Remove from grill as ready and chop into large serving bowl. Leave mushroom caps whole and set aside. Add 3 T. olive oil, garlic, herbs, salt and pepper. Stir to combine. Serve immediately.

Basil Mashed Potatoes

Add ½ cup chopped basil to your favorite mashed potato recipe

Assembly:  Place grilled mushroom cap on plate. Top with basil mashed potatoes, cover with ratatouille.  Sprinkle with fresh herbs for garnish.

White Peaches, Raspberries and Figs with Lemon Verbena-White Wine Syrup

1 cup dry white wine

½ cup sugar

15 or so lemon verbena leaves

Combine wine and sugar in saucepan over medium heat  until sugar is dissolved and mixture is reduced by half. Pour over leaves and steep for 5 minutes. Strain leaves and drizzle syrup over fresh fruit. Garnish with lemon verbena leaf.

Blackberries with Rose-scented Geranium

Red Wine Syrup

1 cup dry red wine

½ cup sugar

15 or leaves rose scented geranium leaves

Combine wine and sugar in saucepan over medium heat until sugar is dissolved and mixture is reduced by half. Pour syrup over leaves. Steep 5 minutes, strain and drizzle syrup over fresh blackberries.

Herb Teas for Summer

Lemon Verbena

Peppermint

Chocolate mint

Rose geranium

Lemongrass

Chamomile

Cinnamon basil

Ginger (doesn’t grow here, but the flavor blends beautifully with lemongrass, mint and geranium.  Add a few slices to the water along with the herbs.)

Steep a generous handful of herbs in fresh, boiled water.  Add a little Meyer lemon juice and sweetener of your choice to bring out the flavor of the herbs. Experiment with different combinations. Find the one you love!  Hint: leftover tea makes great iced tea the next day.  Try sweetening your iced tea with fresh orange juice or clear apple juice.

Happy summer gardening and cooking! Bon Apétit!

––Nancy