Try These Three Recipes:
Asparagus, blueberries, garlic, jalapeno peppers, zucchini, tomatoes, basil, cilantro, Italian parsley, and mint are some of our Zone 8 seasonal garden crops. If you’re growing any of these springtime and summer favorites, consider giving them a starring role for breakfast, lunch, brunch or dinner. Each recipe calls for a list of ingredients which can be picked, snipped and harvested directly from the garden. The combined flavor profiles will elevate that fresh-from-the-garden taste experience we find so satisfying to our palates.
Caprese Roasted Asparagus with Grape Tomatoes
Fettuccine with Cashew, Mint and Cilantro Pesto
You may have noticed that the common thread in each of these recipes is olive oil. This past Christmas, family members and close friends received themed gift packages from my husband and me featuring olive oil and olive wood products. From olive wood boards, bowls and spoons to different varieties of olive oil, each one was customized for the recipient. A recipe for my favorite olive oil cake was included with each gift.
As the spirit of giving continues, throughout 2022 our family and friends are receiving a monthly recipe featuring new and unusual ways of cooking or baking with olive oil. The three recipes listed above were for March, April and May. Summer recipes calling for olive oil will include farm fresh garden vegetables (corn, tomatoes, peppers, squash, etc.) and zesty, flavorful herbs. I’m even sharing a cobbler recipe that calls for ¼ cup of lemon olive oil!
If you are an olive oil fan, check back for monthly recipes featuring this versatile product and its variety of uses. Writing in The Illiad, Homer revered olive oil as having the qualities of “liquid gold”. Let’s discover those possibilities together over the next seven months.
A Bit of Trivia…It was the ancient Greeks who invented the salad dressing which was comprised of extra virgin olive oil, vinegar, sea salt and honey.
Linda Alexander, Dallas County Master Gardener Class of 2008