Recipes for May 12, 2007:

DILL

Dill Cream Cheese

a trick suggested by Ralph Formisano, Formisano Farms:
Mash heaping amounts of chopped fresh dill into a block of cream cheese and serve with crackers. People will love it and all you did was add dill!

PARSLEY and SCALLION and CILANTRO

Chickpea, Carrot, and Parsley Salad
Adapted from Cooking New American, by the Editors of Fine Cooking Magazine (Taunton Press, 2004).

You can make this recipe in advance; just add the dressing right before serving. A unique combination of textures and flavors: scallions, radishes, and a splash of citrusy lemon make it piquant, lively, and delicious.

INGREDIENTS
1 19-ounce can chickpeas, drained and rinsed
1 cup loosely-packed fresh flat-leaf parsley leaves, very coarsely chopped
1 cup loosely-packed shredded carrot (from about one large carrot)
1/2 cup sliced radishes (about 6 medium)
1/2 cup chopped scallions, white and green parts (about 4)
3 tablespoons fresh lemon juice
1 tablespoon chopped cilantro or to taste
Kosher salt and freshly-ground black pepper, to taste
6 tablespoons extra-virgin olive oil
1/3 cup crumbled feta or toasted pine nuts (optional)

1. Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss In the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.
2. In a liquid measuring cup, whisk together the lemon juice, cilantro, 1/2 teaspoon salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream.
3. When ready to serve, pour dressing over the salad and toss gently. Season with salt and pepper, to taste. Top with feta or pine nuts, if using, and serve immediately.
Serves 4 to 6 as a main meal, 8 as a side dish.

MINT

Mint Pesto

Ingredients:
1 cup parsley, chopped
1 cup mint leaves
1 clove garlic, crushed
1/4 cup virgin olive oil
1/4 cup vegetable oil
Directions:
In food processor, process parsley, mint and garlic. Slowly add oils until emulsified. Serve at room temperature.

Mustard Mint Sauce—try on seafood

Ingredients:
1 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1/8 tsp. salt
freshly ground black pepper
1/4 cup vegetable oil
2 Tbsp. firmly packed fresh mint leaves, finely minced
Directions:
Whisk together vinegar, mustard, salt and a few grindings of pepper.
Add oil in a thin steady stream, whisking constantly.
Stir in mint leaves.
(Sauce may be prepared the day before serving - keep it refrigerated but serve at room temperature.)