This post is from our own Executive Chef, Nick Seccia, and if there is anyone at The Henry Ford who knows about what to grow in your own garden, it would be him!  Enjoy his recipes and let us know how they are once you’ve tried them.

Growing Great Gardens

Cooking with Herbs – Rubs, Marinades, Dressings, Sauces

Executive Chef Nick Seccia, CEC

I recently presented a cooking class at a gardening conference about cooking with fresh herbs. Herbs are easy to grow from readily available seedlings that you can get at any local farmer’s market. Whether being planted in pots or in the ground, herbs are easily maintained as long as they are watered frequently.

We grow herbs such as basil, thyme, chives, rosemary, sage, oregano, cilantro and parsley during the summer in large containers. We plant the seedlings in light, well drained soil and always after Mother’s Day to avoid any frost damage. We then use the herbs all summer long in our kitchens at The Henry Ford.

Fresh herbs can also be used in the winter months by drying the fresh leaves and storing them for later use or by processing them and then freezing. To dry the herbs, hang whole plants upside down until dry. The recipes listed below are simple and can be used in a variety of dishes with commonly found herbs – hopefully from your own garden!

Herb Marinade
1 pint
1 cup – virgin olive oil
2 tablespoons – dijon mustard
2 tablespoons – red wine vinegar
4 cloves – garlic
2 tablespoons – fresh rosemary
¼ cup – fresh parsley
¼ cup – fresh basil
2 tablespoons – fresh oregano

1. Combine all ingredients in a blender
2. Blend well

Pesto
1 pint
3 cups – basil leaves, packed tight
4 cloves – garlic
2 tablespoons –pine nuts, toasted
3 tablespoons – parmesan cheese
½ cup – olive oil

1. Combine all ingredients in a blender, except the oil
2. While blending, add oil slowly until smooth

Cilantro Peanut Pesto
1 pint
2 cups – cilantro leaves, packed tightly
1 cup – parsley, packed tightly
¼ cup – salted peanuts
2 tablespoons – chili powder, toasted
4 cloves – garlic
½ cup – olive oil
Juice from 1 lemon

1. Combine all ingredients in a blender, except the oil
2. While blending, add oil slowly until smooth

Raspberry Honey Tarragon Vinaigrette
1 pint
½ cup – fresh raspberries
2 tablespoons – honey
¼ cup – raspberry vinegar
2 tablespoons – fresh tarragon leaves
1 cup – vegetable oil
1. Combine all ingredients in a blender, except the oil
2. While blending, add oil slowly until smooth

Roasted Garlic Balsamic Basil Vinaigrette
1 pint
1 head – roasted garlic
½ cup – balsamic vinegar
3 tablespoons – granulated sugar
1 ½ cups – virgin olive oil
1 cup – basil leaves, packed tightly
Juice 1 lemon
Salt and pepper to taste

1. Squeeze roasted garlic from the head into a blender
2. Combine with all ingredients, except oil
3. While blending, add oil slowly until smooth

Apple Lemon Thyme Dressing
1 pint
3 each – apples, peeled, cored and diced
3 tablespoons – honey
3 tablespoons – fresh lemon thyme leaves
½ cup – apple cider vinegar
1 cup – vegetable oil

1. Combine all ingredients in a blender, except the oil

2.   While blending, add oil slowly until smooth

Ginger Lemongrass Dressing
1 pint
½ cup – rice wine vinegar
2 tablespoons –fresh ginger, peeled and minced fine
1 tablespoon – fresh garlic, chopped
2 tablespoons – scallion, minced
2 tablespoons – cilantro leaves, minced fine
2 tablespoons – lemongrass, minced fine
2 tablespoon – granulated sugar
¼ cup – peanut butter
Sesame oil 1 cup
1. Combine all ingredients in a blender, except the oil
2. While blending, add oil slowly until smooth

Herb Mayonnaise
1 pint
2 each – egg yolks
1 tablespoon – white balsamic vinegar
1 tablespoon – water
1 teaspoon – dry mustard
1 tablespoon – dijon mustard
2 cups – vegetable table oil
Salt to taste
White pepper to taste
Juice from ½ lemon
2 tablespoon – chervil
2 tablespoon – chives
½ cup – parsley leaves, chopped fine
Thyme leaves 2 tablespoons

1. Combine yolks, vinegar, water, dry mustard, and dijon mustard and blend until light yellow and frothy slowly add oil until fully incorporated
2. Rinse chopped parsley with a small bit of water and squeeze thru cheesecloth into the mayonnaise, add the remaining herbs and blend until incorporated season with salt and pepper

Chimichurri
1 pint
2 cups – parsley, packed tight
1 cup – oregano, packed tight
½ cup – olive oil
½ cup – red wine vinegar
½ each – yellow onion
2 cloves – garlic
1 teaspoon – Kosher salt
¼ teaspoon – cayenne pepper
1 teaspoon – black pepper

1. Combine all ingredients in a blender and blend well