Mediterranean Herb Paste
Prep Time: --
Cook Time: --
1/2 cup fresh sage leaves, chopped
1/2 cup fresh thyme leaves
1/4 cup fresh rosemary leaves, snipped
2 Tbsp Dijon mustard
1 Tbsp sea salt
1 Tbsp tarragon or white wine vinegar
1/4 cup olive oil
2) Gradually add three tablespoons of oil, processing as blended. Add vinegar and remaining olive oil and process until well blended.
To make Mediterranean Herb Vinaigrette: In a clean jar with a tight-fitting lid, combine 1 scant tablespoon ( 15mL) of the Mediterranean Herb Paste, 1/4 cup ( 50 mL) olive oil, and the juice of 1/2 a lime or lemon.
Mediterranean Herb Paste for roasted vegetables: Use Mediterranean Herb Paste for roasted vegetables. Preheat oven to 375F (190C). Combine sliced zucchini, red pepper, onions, carrots, parsnips, or other favorite vegetables in a bowl. Toss with 1/4 cup (50mL) Mediterranean Herb Paste. Transfer to a shallow roasting pan or a rimmed baking sheet. Bake for 35 to 40 minutes or until vegetables are tender.
Use Mediterranean Herb Paste when roasting organic chicken and vegetables: Preheat oven to 375 F (190 C). Arrange chicken, fleshy part up, in a shallow roasting pan or on a rimmed baking sheet. Rub 1/4 cup (50mL) Mediterranean Herb Paste evenly over the chicken. Distribute roughly cut carrots, onions, and potatoes in single layer evenly around the chicken thighs. Drizzle olive oil over vegetables and chicken. Bake for 40 minutes or until chicken and vegetables are cooked through.
Fall is the time to make this versatile flavor paste and freeze it. Make and use this in several different dishes in a week. It can form the basis for a vinaigrette dressing, soup, dips, and spreads.
Reference: Preserving: The Canning and Freezing Guide for All Season with Pat Crocker