The garden continues to give its bounty. Today I thinned out the parsley and the newest crop of radishes. Even after setting some aside for salads and drying I still had far more parsley than I could use. I found Bobby Flay’s Food network recipe for mint parsley sauce. I picked that recipe because we were having lamb kabobs for dinner and my flower bed is full of lovely fresh mint as well. It was easy to make. mint, parsley, garlic, mustard, honey and a bit of chile pepper.
And the result was a heavenly sauce for lamb kabobs I can highly recommend as well as a whole lot of my garden mint and parsley put to very good use instead of being wasted.
I figure the garden passed the break even mark last week. As usual, it paid for the amount I spent on seed and rototilling and plants just in the abundant lovely green salads we have been enjoying. So everything the garden produced this week is bonus free food. In addition to today’s mint-parsely we also ate zucchini, onions, spinach, radishes, baby carrots, and some small yellow tomatoes. We will very shortly be eating green beans. Yum!
Parsley-Mint Sauce: 1 1/2 cups tightly packed fresh mint leaves 3/4 cup tightly packed fresh flat-leaf parsley 6 cloves garlic, chopped 2 serrano chiles, grilled, peeled, chopped 2 tablespoons honey 2 tablespoons Dijon mustard 1 cup olive oil Water Salt and freshly ground black pepper Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified. Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste. Read more at: http://www.foodnetwork.com/recipes/bobby-flay/spanish-spice-rubbed-chicken-breasts-with-parsley-mint-sauce-recipe.html?oc=linkback