Garlic Sage Potatoes with Chevre

Yield: 4 servings

Ingredients

8 medium red potatoes

1 large bulb garlic

1/4 cup organic olive oil

1 tsp. sea salt

1/2 tsp. black pepper

1/2 cup fresh sage, finely chopped

4 ounces plain chevre

Preparation

Preheat oven to 450℉. Cut potatoes in two-inch cubes or wedges and place in mixing bowl. Peel garlic and add entire bulb to the potatoes. Toss with olive oil, sea salt, pepper, and sage and place on a baking tray. Bake for 30 minutes, until the potatoes are fully cooked and beginning to brown. Place on a serving dish and drop the chevre on top by the teaspoonful.

Thyme, one of the herbs immortalized by Simon and Garfunkel in “Scarborough Fair,” is one of the lesser used of the fresh summer herbs. It grows easily, however, and lends itself especially well to fresh tomato dishes. Known for its invigorating qualities, women in medieval times would embroider a bee over a sprig of thyme on the scarves they gave to their knights.

Thyme for Tomato Salad

Yield: About 5 cups

Ingredients

3 large tomatoes, chopped

8 ounce can pitted kalamata olives, coarsely chopped

12 ounce can pitted black olives, coarsely chopped

1/2 medium red onion, finely chopped

1/2 cup chopped roasted yellow bell peppers

2 tbs. capers

1 bunch finely chopped thyme

1/2 large lemon, juiced

1 tsp. sea salt

1/2 tsp. black pepper

1/2 tsp. crushed red pepper

Roasted Eggplant (optional)

1 medium eggplant, cubed

1 1/2 tsp. sea salt

2 tbs. olive oil

Preparation

Chop the tomatoes, olives, onion, and yellow bell pepper. Add the spices and toss with the lemon juice. Adjust seasoning to taste.

Roasted eggplant (optional): Toss eggplant cubes with 1 teaspoon of sea salt and place in colander for ten minutes. Rinse, then toss with two tablespoons olive oil and 1/2 teaspoon of sea salt, and bake at 450℉ for fifteen minutes. Let cool and add to above mixture.

Fresh summer herbs’ invigorating qualities enhance our passionate pursuit of the summer sun. Take advantage of these gifts and enliven your summer meals.

Herb: Cayenne Pepper

Healing Qualities: stimulant, expectorant, digestive aid
Food Affinities: Anytime a pepper is called for, although in smaller amounts than black pepper

Herb: Cilantro

Healing Qualities: diuretic, stimulant, carminative (relieves gas or indigestion), cooling, aids action of other herbs
Food Affinities: Best known for its wide use in Mexican cooking, also tastes great in salads

Herb: Garlic

Healing Qualities: stimulant, expectorant, rejuvenative
Food Affinities: Most vegetable dishes, great roasted for a more subtle flavor

Herb: Lavender

Healing Qualities: carminative, stimulant
Food Affinities: Subtle addition to cream dishes, chocolate, salads

Herb: Sage

Healing Qualities: reduces excess bodily excretions (sweat, mucus, bleeding, etc.)
Food Affinities: Great addition to potatoes and onions, as well as rice and egg dishes

Herb: Thyme

Healing Qualities: antiseptic, carminative
Food Affinities: Add small amounts to tomato and basil dishes

July/August 2004

[wpurp-searchable-recipe]Garlic Sage Potatoes with Chevre – – – [/wpurp-searchable-recipe]