Cancer-fighting herb recipes

Sage

Sage Butter (use to top chicken, fish, meat, or steamed veggies)

Ingredients:

½ cup loosely packed fresh sage leaves

1 shallot

½ cup butter, softened

1 tsp lemon zest

½ tsp fresh lemon juice

Pepper if desired

Preparation:

1. Finely chop sage leaves and shallot
2. Add and combine remaining ingredients
3. Scrap into a container or form into patty or log and wrap in plastic wrap
4. Refrigerate until needed

Blackberry Sage Lemonade, makes 1 quart, 4-6 servings

Ingredients:

1 quart blackberries

1 cup fresh lemon juice, from 8-10 lemons

¼ to ½ cup sugar

Pinch salt

1 bunch fresh sage

3 cups cold water, still or sparkling

Ice

Preparation:

1. In blender, combine blackberries, lemon juice, sugar and salt and blend on high speed for about 1 minute.
2. In the bottom of a pitcher, muddle sage leaves with a wooden spoon.
3. Strain blackberry puree through a fine meshed strainer and discard solids.
4. Add the cold water to the pitcher and stir to combine.
5. Serve over ice.

White Bean and Sage Patties, makes 4 patties

Ingredients:

1 can (2 cups) white beans, rinsed and drained well

¼ cup green onion (or any other variety of onion), chopped small

1 egg

¼ cup fresh breadcrumbs, or 2 Tbsp dried breadcrumbs

1 Tbsp chopped fresh sage, or any other fresh herb

Pinch or two of salt

Preparation:

1. Mash the beans in a bowl with a fork
2. Add the other ingredients and mix well. Form into 4 patties
3. Cook in a little olive oil over medium heat, 3-4 minutes per side, until golden and heated through
4. Enjoy on a salad, as a sandwich, or as a side

Thyme

Lemon Thyme Roasted Potatoes, serves 2-3 as a side

Ingredients:

1 pound any potato (fingerling, baby, red, Yukon, russet

1 lemon

A few sprigs fresh lemon thyme

Olive oil

Salt

Preparation:

1. Preheat oven to 400º
2. Scrub potatoes and cut into similar size chunks or halve if large
3. Scrub lemon, halve lengthwise and slice thick, remove any seeds
4. Remove lemon thyme leaves by running fingers down the stem. Chop the leaves if large
5. Toss potatoes, lemon slices, lemon thyme, a little olive oil to coat, and a sprinkling of salt
6. Roast 40-50 minutes, until potatoes are golden and tender

Parsley/Oregano

Grilled Potato Salad

Ingredients:

6 medium Yukon Gold potatoes, halved lengthwise

1.4 cup olive oil

1 tsp Dijon mustard

2 Tbsp red wine vinegar

2 Tbsp chopped fresh oregano

1 Tbsp chopped capers

½ tsp red chile flakes, optional

2 tsp minced anchovies, optional

½ cup pitted oil cure olives

1 ½ cups halved cherry tomatoes

½ cup parsley, chopped

Preparation:

1. Heat grill to medium (350º to 450º).
2. Toss potatoes in 1 Tbsp oil and grill flat side down until marks appear, about 8 minutes.
3. Move to indirect or low heat and cook until tender, about 10 minutes more.
4. Cool and cut into chunks
5. Alternatively, cut potatoes into chunks and roast in oven at 400º for 20-30 minutes, until tender.
6. Whisk remaining 3 Tbsp oil, mustard, vinegar, oregano, capers, chile flakes, and anchovies in a large bowl.
7. Add potatoes and remaining ingredients to bowl and combine.

Chimichurri, makes about ¾ cup

An Argentinian condiment that is delicious served over steak, grilled fish, chicken, or veggies

Ingredients:

¼ cup parsley leaves, coarsely chopped

3 Tbsp red wine vinegar

4 garlic cloves, minced

2 Tbsp oregano leaves

2 tsp crushed red pepper (optional, or to taste)

Salt and pepper to taste

½ cup olive oil

Preparation:

1. Place all ingredients except olive oil in a food processor and process until smooth. Alternatively, finely chop everything by hand and combine
2. Pour olive oil over and let sit for 20 minutes
3. Store in the refrigerator. Bring to room temperature before serving

Parsley

Parsley Almond Pesto, 3-4 servings

Ingredients:

¼ cup whole almonds with skins

2 cups parsley

¼ cup chives, scallions, or 1 clove garlic

6 Tbsp olive oil

¼ cup finely grated parmesan cheese

Salt to taste

Preparation:

1. Toast almonds at 350º for 10-15 minutes, optional
2. Pulse almonds and garlic, if using, in food processor until chopped fine
3. Add remaining ingredients and process to chop fine
4. Add 1-2 tablespoons of water as needed for desired consistency
5. Enjoy with pasta or spaghetti squash
6. Serve with roasted tomatoes and white beans for a complete meal – toss with oil and pinch of salt and roast at 400º 10-15 minutes

Scallion

Scallion, Potato, and Goat Cheese Frittata, 2-4 servings

Ingredients:

5 large eggs

¼ cup heavy cream

4 scallions, sliced thinly crosswise

1-2 tsp chopped fresh herbs (like thyme, parsley, oregano, sage)

Salt and pepper to taste

1 Tbsp olive oil

1 small potato, sliced ¼ inch thick

¼ cup crumbled soft goat cheese (2 oz) or cheese of your choice

Preparation:

1. Preheat oven to 375º
2. Whisk together eggs, cream, scallions, herbs, and pinches of salt and pepper
3. Heat oil in a small non-stick, oven-proof skillet over medium heat. Add potatoes and cook until golden and tender, stirring occasionally, about 6 minutes
4. Add egg mixture to skillet, stir with a rubber spatula to distribute evenly
5. Bake in oven until set but still a little loose in center about 8-10 minutes
6. Sprinkle cheese over the top, return to oven for another 8-10 minutes, until set
7. Serve hot, room temperature, or cold

Scallion and Fresh Corn Spoon Bread

Ingredients:

2 cups corn kernels (from about 4 cobs)

1 ¼ cups milk

1 cup water

1 tsp kosher salt

1 cup fine white cornmeal

2 Tbsp butter, cut into pieces, plus more for the skillet

½ cup thinly sliced scallions

Pinch freshly grated nutmeg

3 eggs

½ tsp cream of tartar

¼ tsp baking soda

Preparation:

1. Preheat oven to 375º
2. Grease a 10-inch cast-iron skillet or an 8-inch-by-8-inch casserole dish well with butter and set aside. Add kernels to a food processor and pulse until roughly chopped. Reserve.
3. Heat milk, water, and salt in a heavy saucepan over medium heat until bubbles appear around the edges. Then whisk in cornmeal and cook until thickened, 2–3 minutes. Remove pan from heat and stir in butter, then scallions, kernels, and nutmeg. Mix well. Let the mixture cool, then vigorously whisk in eggs. Sprinkle cream of tartar and baking soda over the mixture and stir to combine.
4. Pour batter into the skillet or casserole dish and place in the oven. Bake for 30–45 minutes, rotating once halfway through, until the center is set but still a little bit jiggly and the top is lightly browned.
5. Spoon bread should inflate while cooking and deflate as it cools. Allow to cool for 15–30 minutes before serving.

Momofuku Ginger Scallion Sauce, serves 2-4

Use for anything! Great over a bowl of noodles and veggies, topped with more scallions!

Ingredients:

2 ½ cups thinly sliced scallions

½ cup finely minced peeled fresh ginger

¼ cup grapeseed or other neutral flavored oil

1 ½ tsp light soy sauce or tamari

¾ tsp sherry vinegar

Salt to taste

Preparation:

1. Mix everything together and add salt to taste. Store in the fridge.