herb Recipes
An Amazing Vegetarian Paella
A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don't need a special pan.
Magic Sauce
I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.
White Bean Soup with Pesto Herb Dumplings
The perfect dinner. A hearty white bean soup topped with pillowy dollops of herb-packed pesto dumplings. Both vegan and vegetarian versions.
Perfect Mashed Potatoes with Saffron Garlic Butter
So good. These are the BEST mashed potatoes, made with a special twist. Buttery peaks and cloud-like potatoes, saffron garlic butter, toasted almonds, coriander, and a sesame sprinkle.
Green Curry Porridge
A boisterous green curry porridge made with toasted brown rice, a spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm and full and happy inside-out. It kept us going as we prepped for the recent QUITOKEETO shop update.
How to Dry Herbs
This is the time of year I find myself drying herbs. In part, it is because I tend to come across special, unusual varietals in the spring and summer - caraway thyme, pineapple sage, fresh coriander. Some will appear for a week or two, then aren't seen again for another year...
Herbal Rice Salad with Peanuts
An herb-packed rice salad recipe with peanuts, toasted coconut, and a strong boost of fresh lime. A recipe to keep in your back pocket this summer.
Caramelized Fennel on Herbed Polenta
A creamy, herb-flecked polenta spiked with Pecorino, and topped with caramelized slabs of pan-seared fennel. A favorite recipe from Sarah Britton's beautiful My New Roots cookbook.
Spicy Chickpea and Bulgur Soup
I was asked to bring a soup for a group of friends getting together for a casual, coastal overnight in beautiful west Marin. There were a number of recipes that were contenders, but a spicy chickpea soup from Yotam Ottolenghi's upcoming cookbook, Plenty More, caught my attention. It features a seductive, red harissa broth fragrant with cumin, coriander, and caraway, and enough chickpeas and bulgur to make it work as a main course. An herb-whipped feta is the crowning dollop.
Pluot Summer Salad
There are times when I feel compelled to snap fruit salads out of dessert-land and lead them over to the savory side of the spectrum. - this salad is pluot based, with toasted ginger, garlic, and shallots. It is drizzled with a simple lime soy sauce dressing, and is generously flecked with herbs - in this case, mint, basil, and cilantro.
