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Sunday, October 26, 2014

Herb Festival Recipes at the Boyce Thompson Arboretum

Dear Folks,

I hope you are able to get out and actually sample these dips today! :-)

Boyce Thompson Aboretum

Herb Festival

October 26, 2014
* end-of-the-plant-sale special event from 11am - 3pm
"Herb is the word" for our Fall Plant Sale; we'll have an expanded variety of herbs throughout the sale - plus a new date for our annual Herb Festival, which moves to late October this year to take advantage of optimal herb planting time. Sunday the 26th brings a chance to meet volunteers from the Arizona Herb Association, tour BTA's Wing Memorial Herb Garden, and enjoy herbal cuisine prepared by Catherine "The Herb Lady" Crowley.
Yogurt Pesto Dip
Fresh basil is the star of this dip.  Who does not love basil?

4    cups plain yogurt
1/2    cup grated parmesan cheese
1/2    teaspoon salt
1/2    cup walnut pieces
1 cup light packed basil shredded or 2-3 tablespoon dried basil (more if you like)
1    clove crushed garlic (1/4 teaspoon of dried)

Combine all - best if chilled for several hours or overnight before serving.

Cauliflower - Tofu Dip

I am on a cauliflower recipe collecting binge and wanted to make something with tofu and cauliflower.  When I think of tofu I think "cheese" and cauliflower goes very well with cheese.  I also wanted to use some lemon and a robust herb so I choose Syrian Oregano (Za'atar) and lemon verbena.

1 head of cauliflower
1 package of extra firm tofu
Leaves from five 5" sprigs of Syrian Oregano (about 3 tablespoon loose pack)
3/4 cup of loose pack lemon verbena leaves
Zest of 1 lemon
1 ½ - 2 tablespoons lemon juice
3/4 teaspoon salt

Drain and press* tofu to remove extra liquid.  Cut into chunks.
Break cauliflower into florets, tosses with a bit of avocado (or olive) oil and roast at 450 for 25-30 minutes until lightly golden (don’t let burn) - cool completely.

Using a food processor, grind cauliflower with herbs and zest.  Transfer to a bowl.
Grind tofu with lemon juice and salt.
Combine all
Adjust salt and lemon juice to taste.

*Slice package top plastic but do not remove. Drain liquid then place a food can (about 14 oz) on top to press the tofu extracting as much liquid as possible - about 10-15 minutes.

Serve either of these dips with veggie sticks, pretzels, chips or crackers.  Either dip can also be a sandwich spread.

I found a new-to-me cracker "CrunchMaster" gluten-free 5 seed version, which I will be using at the festival.

Hope you enjoy both dips.

. . .

You can find more recipes like these in my cookbook “101+ Recipes from The Herb Lady”

-- Catherine, The Herb Lady

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