Summer Recipes

Lemon Balm Borani

a picture of lemons

This is a thick yogurt sauce that is teeming with herbs. You can serve it with cold roast chicken, as a dressing for potato salad, or as a dip for vegetables. I adapted this recipe from one given by Sam and Sam Clark in their book Casa Moro. You can substitute other herbs for the dill and lemon balm, such as chervil, lovage, parsley, or tarragon, in any combination—though if you use tarragon, use less, because it is potent.

Eva’s Sorbet

Eva's Sorbet

It takes Eva all of three minutes to whip up one of her outrageously delicious sorbets after dinner. How does she do it? 

Currant Scones with Anise Hyssop

Excited by the tantalizing taste of anise hyssop flowers, I tried baking them into a scone, but the flavor went poof. It was Eva’s idea to sprinkle the flower petals over a sticky lemon glaze that hardens on the scone. 

Chinese Noodles and Broccoli

Fresh Chinese noodles served with blanched broccoli and chile oil

Fresh Chinese noodles served with blanched broccoli and chile oil

Potato Salad with Herbs, Greens, Cheese & Munchin’ Mix

This salad is an excellent vegetarian meal for two or three. The greens are secondary here. What is important is the notion of mustard vinaigrette with diced potato; adding a creamy goat-type cheese dotted here and there with some Munchin’ Mix sprouts, herbs and greens. For the greens and herbs in this salad, I used pea shoots, parsley, lemon balm leaves, spinach and snap peas.

Crispy, Spicy Tofu and Peanut Slaw

A perfect example of how the simple flavor of chilies transform an everyday vegetable like cabbage into a truly special dish.

Didi’s Beet Burgers

Didi's Beet Burgers

These are truly spectacular. Note that these must be cooked over low heat, otherwise, the sugars in the beet will burn. But really, even if you’re hasty and burn the burgers, they’ll still taste fabulous. I recommend eating it bun-less, next to a big salad, with a puddle of hot sauce. You can freeze burgers in individual packages for easy preparation.

Healthy Mac and Cheese

Swiss Chard

You can make this with just one or two vegetables. You don’t need all three. I know it is unconventional to add a bit of flour into the sauce raw, but I got the idea from a fondue recipe that does the same. Not needing to make a bechamel saves a lot of time.